We’re loving chocolate right now… so our second cookie recipe to share this week is inspired by the traditional chocolate Texas Sheetcake in cookie form! These cookies have a tender crumb and is crowned with a chocolate frosting. If you’ve always wanted to have your cake and eat it too, this recipe won’t disappoint!
Stay tuned for more holiday cookie recipes every day this week!
Texas Sheetcake Cookies
1/2 cup of butter – melted
1/3 cup of sugar
1 teaspoon Vanilla
1 teaspoon of baking powder
1/2 teaspoon of salt
1 1/3 cups of flour
1/2 cup of Milk Chocolate chips – melted
1/2 cup of butter
2 Tablespoons of Cocoa
3 Tablespoons of Milk
2 1/2 cups of powdered sugar
Preheat the oven to 350 degrees.
In the mixing bowl of a stand mixer, cream the butter and sugar, until light and fluffy. Add the egg, and vanilla, and blend until smooth. In a bowl, mix together the baking powder, salt, and flour. Add the flour mixture to the mixing bowl, and mix on low until all the flour is incorporated. Scrape down the sides of the mixing bowl, and blend again. Melt the chocolate chips in the microwave, on 15 second intervals, stirring in between, until chocolate chips are melted. Stir until smooth, and add to the mixing bowl. Mix on medium speed until well blended.
Drop by the Tablespoonful onto a non stick cookie sheet (you can also line the cookie sheet with Parchment paper). Bake for 10 – 12 minutes, until completely baked. Remove from oven, and leave cookies on cookie sheet.
While cookies are baking, make the Icing: In a medium sauce pan, place the butter, cocoa, and milk, and stir until melted, and smooth. Remove the pan from the heat, and stir in powdered sugar, stirring until completely smooth.
Spoon the Icing over the cookies on the cookie sheet, and allow Icing to set as cookies cool. Once cookies have completely cooled, remove from cookie sheet, and place on a cookie platter.
Makes approximately 24 large cookies
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