I promised that my little sister, the family cookie baker, would share a few of her favorites that have become hits and traditions with our family. This is the next in the list of those treasures and one she only recently began baking. I anticipate this will be a frequently requested treat!

As the name implies, these cookies taste EXACTLY like Texas Sheet Cake in cookie form. They’re rich, decadent and will definitely satisfy your cravings.

This recipe was originally published by CookiesandCups.com.

INGREDIENTS:

  • 1/2 cup butter, room temperature
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 cup flour
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1/2 cup butter
  • 2 Tbsp cocoa powder
  • 3 Tbsp milk
  • 2 1/2 cups powdered sugar

INSTRUCTIONS:

  1. Preheat oven to 350°
  2. Line baking sheet with parchment or silicone mat, set aside.
  3. In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
  4. Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
  5. Turn mixer to low and slowly add in flour. Dough will be thick.
  6. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
  7. Mix melted chocolate directly into cookie dough until evenly mixed.
  8. Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
  9. Transfer to a wire rack to cool.
  10. Make the icing: In a medium saucepan combine 1/2 cup butter, 2 tablespoons cocoa powder and 3 tablespoons milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar. Pour icing over cookies and allow icing to set before serving.

Store these cookie, covered, for up to three days. However, I don’t think you’ll have to worry about storing them – they’ll disappear too fast!

Grammy

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