Introduction:
Texas Sheet Cake Cookies are a delightful, bite-sized twist on the classic Texas sheet cake—a beloved Southern dessert known for its rich, fudgy texture and chocolate icing. These cookies deliver all the flavor and decadence of the original cake but in a convenient cookie form, topped with a smooth, velvety chocolate icing that melts in your mouth. Perfect for any chocolate lover, these Texas Sheet Cake Cookies are great for parties, potlucks, or when you need an extra indulgent treat.
Inspiration Behind Texas Sheet Cake Cookies:
Texas sheet cake is known for its intense chocolate flavor and ultra-moist texture, often made in large sheet pans for a crowd. This recipe reimagines that experience in a cookie format, keeping the same fudgy richness and luscious icing but making it more portable and easy to share.
Ingredients Breakdown:
- For the Texas Sheet Cake Cookies:
- ½ cup (1 stick) unsalted butter: Adds richness and moisture.
- ¼ cup granulated sugar: Sweetens the cookies without overpowering the chocolate.
- ½ cup brown sugar: Gives the cookies a soft, chewy texture.
- 1 large egg: Binds the ingredients and provides structure.
- 1 teaspoon vanilla extract: Enhances the chocolate flavor.
- 1 cup all-purpose flour: The base of the cookies.
- ¼ cup cocoa powder: Provides the deep chocolate flavor.
- ½ teaspoon baking soda: Helps the cookies rise slightly.
- ¼ teaspoon salt: Balances the sweetness and enhances flavors.
- For the Chocolate Icing:
- ½ cup unsalted butter: Adds richness and creates the smooth icing texture.
- 2 tablespoons cocoa powder: Intensifies the chocolate flavor.
- 3 tablespoons milk: Helps thin out the icing to the perfect consistency.
- 2 cups powdered sugar: Sweetens and thickens the icing.
- 1 teaspoon vanilla extract: Adds depth to the icing flavor.
Step-by-Step Recipe:
- Prepare the Texas Sheet Cake Cookie Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape and Bake the Texas Sheet Cake Cookies:
- Scoop out the dough using a tablespoon or cookie scoop, then roll the dough into balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 8-10 minutes, or until the edges are set and the centers are soft. Avoid overbaking for the fudgiest texture.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Chocolate Icing:
- While the Texas Sheet Cake Cookies cool, make the icing. In a medium saucepan, melt the butter over medium heat.
- Stir in the cocoa powder and milk, then bring the mixture to a simmer, stirring constantly.
- Remove from heat and whisk in the powdered sugar and vanilla extract until smooth and glossy.
- Ice the Texas Sheet Cake Cookies:
- Once the cookies have cooled, spoon or drizzle the warm chocolate icing over the tops of each cookie.
- Let the icing set for about 15 minutes before serving.
Tips for the Perfect Texas Sheet Cake Cookies:
- Don’t Overbake: The key to fudgy cookies is to slightly underbake them. They will continue to cook as they cool.
- Use High-Quality Cocoa: For the richest chocolate flavor, opt for high-quality cocoa powder in both the cookie dough and icing.
- Icing While Warm: Be sure to ice the Texas Sheet Cake Cookies while the icing is still warm for that classic smooth and shiny finish.
Variations and Customizations:
- Add Nuts: For a classic Texas sheet cake flavor, sprinkle chopped pecans over the icing before it sets.
- Spicy Twist: Add a pinch of cayenne pepper to the cookie dough for a subtle spicy kick.
- Mocha Flavor: Add 1 teaspoon of instant espresso powder to the cookie dough for a mocha twist on these chocolatey Texas Sheet Cake Cookies.
Health Considerations and Nutritional Value:
These cookies are a rich, indulgent dessert, but you can make some substitutions for a lighter version:
- Swap Butter: Use a plant-based butter alternative for a dairy-free version.
- Reduce Sugar: You can cut back on the sugar by using a sugar substitute or reducing the amount of brown and granulated sugar in the dough.
FAQ:
- Can I make these Texas Sheet Cake Cookies ahead of time?
Yes! The dough can be made ahead and stored in the refrigerator for up to 24 hours before baking. You can also freeze the baked cookies for up to 3 months. - How should I store leftover Texas Sheet Cake Cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. The icing will firm up as it sits, but they’ll still be delicious. - Can I use a different type of icing?
While the chocolate icing is traditional, you can experiment with vanilla or even peanut butter icing for a fun twist.
Texas Sheet Cake Cookies
Texas Sheet Cake Cookies are soft, fudgy chocolate cookies topped with a smooth, rich chocolate icing, delivering all the flavor of the classic Texas sheet cake in bite-sized form. Perfect for chocolate lovers, these cookies are easy to make and irresistible!
Ingredients
Cookie
- 1 box chocolate cake mix
- 2 eggs {whisked}
- 1/3 cup oil
Frosting
- 1/2 cup butter
- 2 tbsp cocoa
- 3 tbsp milk
- 2 1/2 cups powdered sugar
Instructions
Cookies
- Preheat oven to 350 degrees.
- Combine cookie ingredients in large bowl and mix until completely incorporated. NOTE: Dough will be thick.
- Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment lined cookie sheet.
- Bake for 7-8 minutes, remove from oven and let cool on cookie sheet for 4-5 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.
Frosting
- Combine the first 3 frosting ingredients in a small saucepan over medium heat and whisk until the mixture has melted. Remove from heat, add powdered sugar and whisk until smooth.
- Pour frosting over cookies. Use a knife or spoon to move excess frosting and be sure that each cookie is completely covered.
- Let frosting set and serve. Keep your Texas sheet cake cookies in an air tight container at room temperature for up to 3 days.
Notes
- Add chopped pecans to the tops of cookies while the frosting isn’t completely set for added taste and texture.