• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Uncategorized » Texas Sheetcake Cookies

Texas Sheetcake Cookies

December 2, 2020 · WCC Administr@tr · Leave a Comment

img_4285-4853377

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!
img_4289-2594242

Stay tuned for more holiday cookie recipes every day this week! 

wcc2bblog2btemplates-4314743



Texas Sheetcake Cookies

PRINTABLE RECIPE

INGREDIENTS 
1/2 cup of butter – melted
1/3 cup of sugar
1 egg
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
ICING:
1/2 cup of butter
2 Tablespoons of Cocoa
3 Tablespoons of Milk
2 1/2 cups of powdered sugar


INSTRUCTIONS
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

wcc2bblog2btemplates2b252842529-7466770
wcc2bblog2btemplates2b252832529-5940082


wcc2bblog2btemplates2b252822529-6035281


wcc2bblog2btemplates2b252812529-9311957

Uncategorized

Previous Post: « Chocolate Crinkles
Next Post: Cranberry Pistachio Cookies »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago