DAY 6: Texas Sheet Cake Cookies
A cookie for fans of the crowd-feeding chocolate cake with pour-on frosting known as Texas Sheet Cake. Now you don’t need a crowd to feed to have an excuse to indulge in a rich, chocolaty, nutty treat.
Also available without nuts. In fact, a great alternative is to make the icing without nuts, and stir in ¼ tsp peppermint extract for a fudgy, mint brownie-like cookie.
These cookies are super rich and fudgy: serve with a tall glass of ice-cold MILK!
Texas Sheet Cake Cookies
————(adapted from Cookies & Cups)
1 cup butter
1 cup sugar
2 tsp vanilla extract
2 2/3 cups flour
2 tsp baking powder
1 tsp salt
1 cup chocolate chips
½ cup butter
2 Tbs cocoa powder
3 Tbs milk
1 tsp vanilla extract
2 cups powdered sugar
¼ cup finely chopped pecans
Preheat oven to 350°F. Line baking sheets with parchment paper or use silicone mats.
Combine butter and sugar in a large mixing bowl. Beat until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking powder and salt.
In a microwave safe bowl heat chocolate chips on high for 30 seconds. Stir. If chunks still remain, add another 20 seconds and stir again. Mix warm melted chocolate into cookie dough until evenly mixed.
Use a medium cookie scoop (or Tablespoon sized measure) to drop dough onto baking sheets. Bake for 7-8 minutes until cookies just appear set. Do not overbake. Cool for 2 minutes on baking sheet and then cool completely on a wire rack.
**DO NOT MAKE ICING UNTIL COOKIES ARE COOL AND READY TO ICE
In a medium saucepan, melt butter over medium heat. Stir in cocoa powder and cook for 30 seconds, stirring with a whisk. Stir milk and vanilla into pan. Remove from heat and whisk in powdered sugar. Stir in pecans.
Spoon 1-2 tsp of frosting over each cooled cookie. Stir icing if it begins to harden on top. If icing becomes too hard to easily spoon, place pan over low heat and stir until smooth.
Allow icing to set on cookies completely before serving or storing.
Makes about 4 dozen
**NOTE: These can also be made without nuts. For a mint chocolate icing, stir ¼ tsp peppermint extract into icing with the vanilla (do not use nuts).