Tuesday, February 24, 2015

Texas Sheet Cake Cookies


Texas Sheet Cake is a universal way to say “yum!” I’ve only had it a few times in my life, but for some reason I had the strongest craving for it over the weekend. I could not stop thinking about it.

But I realize it’s a bit odd to make an entire sheet cake for oneself. Cookies on the other hand… It’s not weird AT ALL to make an entire batch of cookies with the sole purpose of eating every single last one all by myself!

That’s not actually what happened. Don’t worry, I shared them. But mainly because they’re so rich and dense that one cookie is enough to satisfy even the strongest sweet tooth.

The cookie making process has two parts: the cookies and the icing. The cookie dough comes together easily and has a mousse-like consistency. It doesn’t look like the dough will make many cookies, but after scooping out tablespoons I ended up with 20 cookies.

The second part is my favorite – the icing. The frosting smelled heavenly and it made my entire kitchen smell like a Mackinac Island fudge shop.  I tried to pour the icing straight out of the saucepan but determined it was best to drizzle with a spoon.

The hardest part of the whole process is waiting for the frosting to cool and set on the cookies. But if you eat one or two before they’re ready, I won’t judge.

Texas Sheet Cake Cookies
Yield: 12 cookies

Ingredients
For the Cookies
  • 1/2 cup salted Challenge butter, room temperature
  • 1/3 cup granulated sugar (67 grams)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 and 1/3 cup all-purpose flour* (167 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips, melted
For the Icing
  • 1/2 cup salted Challenge butter
  • 2 Tablespoon cocoa powder
  • 3 Tablespoon milk
  • 2 and 1/2 cups powdered sugar (315 grams)
  • 20 Pecans, finely chopped (optional)

Directions
For the Cookies
  1. Preheat oven to 350° Fahrenheit*
  2. Line baking sheet with parchment or silicone mat, set aside.
  3. In a large bowl beat butter and sugar together until light, about 2 minutes.
  4. Add egg and vanilla and continue mixing until incorporated.
  5. In a separate bowl, mix together flour, baking powder, and salt.
  6. Slowly add dry ingredients to butter mixture and mix on low until just combined.
  7. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
  8. Add melted chocolate directly to bowl of cookie dough and mix until combined.
  9. Scoop out dough in Tablespoon-sized mounds, roll into ball, and place on baking sheet.
  10. Bake for 7 minutes. They will still be very soft on the inside. Do not overbake!
  11. Transfer to a wire rack to cool.
For the Icing

  1. Add butter, cocoa powder and milk to medium saucepan and heat over medium heat, whisking until melted together.
  2. Remove saucepan from heat and whisk in powdered sugar.
  3. Pour icing over cookies. If you choose to add pecans, sprinkle them on top right after icing the cookies. You may have to gently press the pecan pieces down in order for them to stay in place.
  4. Allow icing to set before serving (this will take an hour or two).
*I baked these cookies below 3500 feet elevation.

*Make this recipe gluten-free by replacing all-purpose flour with Cup4Cup Gluten-Free Flour.

Recipe adapted from Cookies and Cups.










47 comments:

  1. For the Icing
    1. Add butter, cocoa powder and mile ??? I assume you mean milk?

    ReplyDelete
    Replies
    1. You are absolutely correct. Thanks for pointing that out! I just fixed it to avoid anymore confusion :)

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  2. Replies
    1. I'm so glad you tried them and loved them! Thanks for reading, Kittie! :)

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  3. My TSC always has pecans. I'm guessing you can add them as well?

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    Replies
    1. Hello Bailee! I’m not quite sure how the pecans would affect the consistency of the cookie if you put them in the dough. The cookies are pretty soft and I don’t know how they would hold up. But I think it would be a great idea to sprinkle crushed pecans on top of the cookies immediately after icing them! That would give them a lovely visual appeal as well. I think I’ll try that this week actually!

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    2. Sorry Kylee I should have been more specific. I use pecans in the icing. I don't think I could have it without lol. I chop them finely and mix in (it's called for in my recipe, which is a whole sheet cake of course) :)

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    3. Oh I see what you mean now! That sounds delicious and you shouldn't have a problem at all adding them to the icing in this recipe :)

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    4. One pecan half on top of each cookie would nice. Gotta have pecans in mine, too, and gotta try these!

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    5. Me, too. I've been making TSC for years and can't even imagine it (or these cookies) without lots of pecans in the frosting. I'm gonna try these cookies, for sure.

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    6. You guys have convinced me to try them with pecans, so I'm making another batch this weekend! Mmmmmm. I'll post pics and let you all know how they turn out!

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    7. I'm glad I can bring you to the dark side 😈 haha!

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    8. The pecans were an excellent addition to the cookies! They looked pretty on top too. I officially added them to the recipe. Thanks for the suggestion everyone! :)

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  4. I love texas sheet cake! I will have to try these! :)

    ReplyDelete
    Replies
    1. You will definitely love these cookies then! Thanks for reading! :)

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  5. I just made a texas sheet cake last week. I will definitely be making the cookies...tomorrow or the next day

    ReplyDelete
    Replies
    1. You can never have too much Texas Sheet Cake! Thanks for checking out my recipe, Linda!

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  6. Kylee, my husband is a huge fan of sheet cake so I WILL be trying these. If they're as good as you say, I'll share them on my blog, giving you props, of course! www.saucepansandsuperheroes.com My sweet tooth thanks you!

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    Replies
    1. I have no doubt that you and your husband will love these cookies! I just checked out your blog -- love the title! Thanks for reaching out, Courtney!

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  7. I spied these on facebook this morning and had to give them a try... oh my goodness... just like my MeeMaw used to make when she was alive. Thank you for this awesome recipe, and for the sweet trip down memory lane. I'll definitely be making them again and again! :)

    ReplyDelete
    Replies
    1. Connie, your comment made my day! That makes me so happy. I'm glad you loved them, and thank you for checking out my blog! :)

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  8. What is the benefit of using melted chocolate chips over cocoa powder? I tried these last night but botched it pretty good after realizing that I put both sticks of butter in my mixer for the dough. I will have to try again! LOL!

    ReplyDelete
    Replies
    1. Hello Katie! The melted chocolate chips help with the consistency of the cookie dough. Before adding the melted chocolate chips the dough is pretty crumbly. Also the flavor is much more rich with melted chocolate chips as opposed to cocoa powder.

      I'm so sorry to hear you botched it! I promise they're worth it though! Thanks for checking out my blog, Katie! :)

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    2. Am I missing something? I always use buttermilk when I make TSC, is there a reason it's not used here? I've noted your reason for replacing Cocoa powder with melted choc chips. This still looks a scrumptious chocolate feast! With a tall glass of cold milk. Or a great cup of coffee. Thanks!

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    3. Hello Deb! In my experience buttermilk in cake adds to the tenderness in texture of the cake, but when you bake cookies you aren't necessarily trying to get a cake-like texture. I hope that makes sense! Thanks for checking out my blog! :)

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  9. Salted or unsalted butter?
    I am going to try them with Gluten Free flour and see how they turn out.

    ReplyDelete
    Replies
    1. Hello Trisha, I used salted butter for both the cookies and the icing. I should have specified - I'm going to fix that right now! Please let me know how they turn out with gluten free flour! I had a friend ask me about that yesterday. Thanks for checking out my blog!

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    2. Hello Trisha! I wanted to let you know that another reader said she made this recipe with Cup4Cup Gluten-Free Flour and it worked out well.

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  10. Do you live below 3500 ft elevation? These look amazing and I want to try them but I need to know if I need to adjust for high altitude. (I'm at 5000.)

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    Replies
    1. Hello Peg! Yes, I am below 3500 feet elevation. I live in the flatlands of Indiana! Thanks for checking out my blog! :)

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  11. Our go to birthday cake is a chocolate sheet cake. But today for my cookie lovin' husbands birthday I decided to shake it up a little and try these. I used cup4cup gluten free flour. They were fantastic. They were a little flatter than the ones in your pictures but they were fantastic!! Thanks for sharing!!

    ReplyDelete
    Replies
    1. I'm so glad you and your husband enjoyed the cookies! And I greatly appreciate you letting me know about the gluten free flour - I had a friend ask me about that the other day, and I was happy to report to her that the substitution works out well! Thanks for checking out my blog! :)

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  12. I love this cake! It looks very good!

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  13. My husband's 30 year old daughter, says that they are now her absolute favorite cookie.


    http://tasteusa.blogspot.com/

    ReplyDelete
    Replies
    1. Hello! I am so happy to hear that! Thanks for trying out the recipe!

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  14. I do gluten free and sugar free. The comment to make gluten free says to use 4 cups of gluten free flour. Sounds like a bunch and do you have any idea how a sugar substitute would work?

    ReplyDelete
    Replies
    1. Hello, I personally have not made the cookies gluten-free, but I've had viewers tell me they've substituted regular flour with Cup4Cup gluten-free flour. "Cup4Cup" is the brand. So since this recipe calls for 1 and 1/3 cups regular flour you would use 1 and 1/3 cups gluten-free flour.

      As far as a sugar substitute, I have never personally used one and none of my viewers have told me about one, so I don't feel confident recommending one. But if you have success with one, please let me know!

      Thanks for reading!

      Delete
  15. I'm at 6500 ft. Altitude. What changes should I make?

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  16. The cookie manufacturing process has two parts: the cookies along with the icing. The cookie dough comes together readily and includes a mousse-like consistency. It doesn't look as the dough can make lots of biscuits, but afterwards scooping out tablespoons I were left using 20 cookies. The next part is my personal favorite -- the icing. The frosting smelled heavenly plus it made my whole kitchen smell as a Mackinac Island fudge shop. I strove to pour the icing straight out of the sauce pan however determined it was best to drizzle with a spoon.


    "At last, I want to say nice recepie post and find more inspiring blogs on Great Answer - Built on Your Question "

    ReplyDelete
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