Texas Sheet Cake Cookies

This is the cookie version of the fudgy, chocolaty goodness that is a Texas sheet cake. Make sure to frost these cookies while both the cookies, and the frosting, are still warm--because this frosting sets up quickly! Feel free to top these with either chopped walnuts or pecans, if desired. Store in airtight containers.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 180 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon baking soda
• 1 teaspoon ground cinnamon (Optional)
• ⅓ cup white sugar
• 1 ⅛ cups all-purpose flour
• 5 tablespoons unsalted butter
• ½ cup unsalted butter, softened
• 5 tablespoons heavy cream
• 2 cups powdered sugar
• 1 large egg, room temperature
• ¼ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
• 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
• ¼ cup buttermilk, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.

Step 3

Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.

Step 4

Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.

Step 5

Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.

Step 6

Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.

Step 7

Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.

Step 8

Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.