Texas Sheet Cake Cookies
These Texas Sheet Cake Cookies deliver all the rich, fudgy goodness of the classic Southern cake in bite-sized form, topped with glossy chocolate icing and optionally finished with crunchy pecans.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1⅓ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- ½ cup semi-sweet chocolate chips
- 2 cups powdered sugar
- ¼ cup whole milk
- ½ cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually mix dry ingredients into wet mixture. Stir in buttermilk and chocolate chips.
- Drop dough onto the baking sheet, spacing each scoop about 2 inches apart.
- Flatten each dough mound slightly and bake for 9 to 11 minutes.
- Cool cookies on the sheet for 2 minutes, then transfer to a wire rack.
- In a small saucepan, melt ½ cup butter and stir in ¼ cup cocoa powder until smooth. Remove from heat and mix in milk and powdered sugar until creamy.
- Spoon icing over warm cookies and top with pecans if desired. Let set before serving.
Notes
- Don’t overbake—cookies should be soft in the center.
- Pour icing on warm cookies for better absorption and texture.
- Sift powdered sugar for a smoother icing consistency.
Find it online: https://dishmio.com/texas-sheet-cake-cookies/