Eating these chocolatey cookies is like eating mini Texas sheet cakes! The tender cookies are topped with a poured chocolate icing that sets and makes these melt in your mouth. The perfect cookie to take to a gathering or just eat all yourself.
Texas Sheet Cake Cookies
Makes 2 dozen
1/2 cup butter, softened
1/3 cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups gluten free 1:1 flour
1/2 cup semi-sweet chocolate chips
1/2 cup butter
2 tablespoons cocoa powder
3 tablespoons milk
2 1/2 cups powdered sugar
Preheat oven to 350°F. Line a baking sheet with parchment or a silicone mat. In a large mixing bowl, cream together butter and sugar. Add the egg and vanilla and beat well. Add the baking powder, salt, and flour and mix until combined. In a microwave safe bowl, heat the chocolate chips on high for 30 second increments until melted, stirring in between. Pour the melted chocolate into the cookie dough and mix until fully incorporated. Drop dough by tablespoon size mounds (smallest cookie scoop) onto baking sheet. Bake for 7-8 minutes until just set. They will still be very soft on the inside, so don't overbake. Allow to cool a few minutes on the pan, then transfer to a wire rack.
For the icing, in a medium saucepan combine butter, cocoa powder, and milk over medium heat. Whisk until melted together, then remove from the heat and add the powdered sugar. Whisk until smooth. Pour the icing though a fine-meshed sieve to remove any powdered sugar lumps. Pour the finished frosting over the cookies and allow the icing to set before serving.
Gather the ingredients for the cookies. You will need a stick of softened butter, sugar, an egg, vanilla, baking powder, salt, gluten free 1:1 flour, and semi-sweet chocolate chips.
In a large mixing bowl, cream together the softened 1/2 cup butter and 1/3 cup sugar. Add the egg and 1 teaspoon vanilla and mix until combined. Add 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 1/4 cups gluten free flour. Mix until a thick dough forms.
In a microwavable bowl, melt 1/2 cup chocolate chips in 30 second increments, stirring well in between, until fully melted and smooth. Pour into the dough and mix until incorporated.
Drop by tablespoon sized mounds (smallest cookie scoop) onto a lined baking sheet. You should be able to get all 24 onto one sheet. Bake at 350°F for 7-8 minutes or until set but still soft in the middle.
Allow the cookies to cool for a few minutes on the pan.
Move the cookies to a wire rack to cool completely.
To make the icing, you will need 1/2 cup butter, cocoa powder, milk, and powdered sugar.
In a medium saucepan, melt 1/2 cup butter with 2 tablespoons cocoa powder and 3 tablespoons milk. Remove from the heat and whisk in 2 1/2 cups powdered sugar. Pour the icing through a fine-mesh sieve to remove any powdered sugar lumps.
Pour the smooth icing over the cookies. I put a piece of parchment under the wire rack to catch the drips. Allow the icing to set before serving.
The perfect bite-sized piece of the classic Texas sheet cake!
These are melt-in-your-mouth good!!
Recipe Source: Recipe adapted from a recipe at Cookies and Cups