Texas Sheet Cake Cookies
Deliciously soft chocolate cookies topped with a warm, glossy frosting, perfect for quick and easy indulgence.
Ingredients
For the Cookie Base
- 2 cups All purpose flour
- 1 cup Cocoa powder
- 1 tsp Baking powder or baking soda
- 1/2 tsp Salt Add a tiny pinch for flavor enhancement.
- 1/2 cup Butter Softened
- 1 cup Sugar Mix of white and brown sugar recommended.
- 2 large Eggs
- 2 tsp Vanilla extract
- 1/2 cup Sour cream or buttermilk To maintain soft, cake-like texture.
For the Frosting
- 1/2 cup Butter
- 1/4 cup Cocoa powder
- 1/4 cup Milk or cream
- 3 cups Powdered sugar
- 1 tsp Vanilla extract
- 1/2 cup Chopped pecans Optional
Instructions
Preparation
- Preheat your oven and line baking sheets with parchment paper.
- In a bowl, mix the dry ingredients: flour, cocoa powder, baking powder/soda, and salt.
- In another bowl, cream together the softened butter and sugar until fluffy.
- Add eggs and vanilla to the butter-sugar mixture and mix until combined.
- Gradually blend in the dry ingredients and sour cream/buttermilk to form a thick dough.
Baking
- Scoop dough into mounds and place them on the prepared baking sheets.
- Bake until edges are set but the centers remain soft, about 8-10 minutes.
Frosting
- In a saucepan, melt butter and whisk in cocoa powder, then add milk and warm until smooth.
- Remove from heat, whisk in vanilla, and then gradually stir in powdered sugar until shiny and thick.
- If using, stir in chopped pecans.
- Pour the warm frosting over the cookies once they are out of the oven and let it settle.
Notes
To prevent cookies from sticking, freeze them unfrosted for clean results. Avoid overbaking for a chewy texture.