Texas Sheet Cake Cookies

Prep Time: 15

Cook Time: 7

Additional Time: 10

Total Time: 32

Servings: servings

Calories: 59kcal

Author: Lauren

Chocolate, chocolate and more chocolate!! These lightened up Texas Sheet Cake Cookies are a delicious spin on the traditional chocolate cake. A sweet, fluffy cookie, coated in a warm, rich chocolate frosting. Seriously insane. They will literally melt in your mouth!!!

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Ingredients

Chocolate Cookies:

1/2 cup light butter 112g
1/3 cup granular sweetener 64g - I used Swerve
1 large egg
1 tsp pure vanilla extract
1 tsp baking powder
1/2 tsp salt
1 + 1/3 cups all-purpose flour 160g
1/3 cup semi-sweet chocolate chips 60g

Chocolate Frosting:

6 Tbsp light butter 84g
1.5 Tbsp cocoa powder 8g
2 Tbsp unsweetened almond milk 30g
1.5 cups confectioner's sugar* 216g - I used Swerve

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. You can either use two pans at once or do two batches.
For the Chocolate Cookies: Using a handheld or stand mixer, beat the butter and sweetener until combined. Add the egg, vanilla, baking powder, and salt, and beat again. Scrape down the sides of the bowl as needed. Add the flour and mix on low until fully incorporated.
In a microwave safe bowl, heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds. Mix melted chocolate directly into cookie dough until combined.
Scoop cookie dough (about 1 generous Tablespoon or 16g per cookie), and place 2 inches apart on the baking sheets. Lightly press down a bit.
Bake for 7 minutes, or until cookies just appear to be set. They will still be very soft on the inside. DO NOT over-bake these! Remove from the oven and transfer to a wire rack to cool immediately.
For the Chocolate Frosting: In a small saucepan, combine the butter, cocoa powder, and milk over medium heat, whisking continuously, until melted together. Remove from heat and whisk in the confectioner's sugar.
Place a cookie sheet underneath the wire rack with the cookies, then drizzle the frosting over the cookies. Allow frosting to set completely.

Notes

* I tested the frosting for this recipe with both Swerve confectioner's sugar and normal confectioner's sugar. Both are out-of-this-world delicious in my opinion. But if you're going for a more "real deal" taste, or serving to a picky crowd, I'd use the regular confectioner's sugar.

Adding the confectioner's sugar is the last step, so you can also split the chocolate frosting in half at the end and do half Swerve, half normal, if you wanted!

Keep stored in an airtight container at room temperature for up to 2 weeks.

To make gluten-free: use Bob's Red Mill 1:1 Gluten-Free Baking Flour

To make vegan: use vegan butter and make sure your chocolate chips are vegan-friendly. Replace egg with recommended egg replacement.

MFP Entry: LFF Texas Sheet Cake Cookies

Nutrition