Friday, March 21, 2014

em + the kitchen - texas sheet cake cookies.

Have ya'll ever had Texas sheet cake? It typically shows up at many a church potluck, so moist and dense and delightful. The icing on top is basically fudge. It's delicious, quite possibly because it's made with 3 sticks of butter and an actual pound of powdered sugar. Ugh, my mouth is watering.

When I saw this recipe, I knew I MUST make it. Combining sheet cake and cookies? I can't even.

The dense cookie middle with drippy icing on top is hopefully enough to make you quit reading now and get to baking. But if not, let me just show you what I'm talking about.

Now get to baking.

Texas Sheet Cake Cookies
(recipe from cookies & cups)

1/2 cup butter, room temp
1/3 cup sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1 & 1/3 cup flour
1/2 cup semi-sweet chocolate chips, melted

1/2 cup butter
2 tbsp cocoa powder
3 tbsp milk
2 & 1/2 cups powdered sugar

Preheat oven to 350*. Prepare 2 cookie sheets with silpats or parchment paper.
Whisk dry ingredients together in a bowl. Set aside.
In mixing bowl, beat butter and sugar together until creamy, scraping down sides.
Add egg and vanilla extract and mix until combined.
Add all dry ingredients, slowly, until just combined. Batter will be very thick.
Pour melted chocolate chips (microwave in 30 second increments, stirring between each, until melted) into batter and mix until evenly combined.
Drop by small spoonfuls onto cookie sheets and bake for 7-8 minutes. Don't overbake. These guys will probably look underdone in the middle, but that's okay. That's how we get them to stay dense.
Transfer to wire rack to cool completely.

Combine butter, cocoa powder, and milk in a saucepan over medium heat. Whisk until melted together.
Remove from heat and whisk in powdered sugar.
Quickly pour over cooled cookies. Let icing harden completely before serving.

Which of your favorite desserts would you like to see turned into a cookie?

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