Texas Sheet Cake Cookies

Texas Sheet Cake Cookies are chewy chocolate cookies with a thick chocolate frosting. With or without toasted pecans (I made mine with but you don’t have to). Either way, they are delicious!

Difficulty: easy
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Ingredients

1 cup, pecan halves
1 cup flour
½ cup sweetened cocoa powder
½ t baking powder
Dash of salt
½ cup butter brought to room temperature
2/3 cup dark brown sugar
1 egg
2 t vanilla
2 T milk

Frosting (apparently it’s usually called “glaze”…but it’s definitely frosting)

¼ cup butter
2 T sweetened cocoa powder
2 T milk
1 t vanilla
1 ½ – 2 cups powdered sugar (depending on how thick you want your icing – it should be thin enough to pour but thick enough to have a little heft to it. Take a look at my photos and just eyeball yours)
Flaky sea salt for sprinkling*

Optional

Directions

First we’ll toast the pecans.

Spread your pecans onto a cookie sheet and bake at 350 for 4 minutes. Take the sheet out of the oven and flip the pecans and toast for another 4 minutes. Take the sheet out of the oven and let the pecans cool while you move on to the cookie part.

In a medium bowl whisk together your flour, cocoa powder, baking powder and salt until everything is well combined. Set aside.

In a separate large bowl mix your butter and brown sugar until they are nice and creamy. Add in the egg, vanilla and milk and mix again until they are well combined.

Next, get your dry ingredients and gradually add them to the wet ingredients in the large bowl, mixing as you go until everything is well combined.

Get your toasted pecans, chop them into small pieces and throw them into your batter. Stir until they are evenly distributed.

Line some cookie sheets with parchment paper and put about a tablespoon of dough onto the sheets, 6 to a sheet.

Bake at 350 for 8 – 10 minutes, or until the edges are set. It’s ok if the centers are less baked – you want these to be fudgy and chewy.

Let the cookies cool on the sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Once the cookies are cool, you can make the frosting.

First off, line cookie sheets (or your counter) with wax or parchment paper and place all the cookies onto the paper, flat side down.

In a small saucepan, melt the butter. Remove from the heat and add in the cocoa powder, milk and vanilla and whisk until everything is well combined. Then, start adding your powdered sugar until you get the frosting to a consistency you’d like. Ideally it will be as thick as you can get it while still keeping it pourable.

Spoon the frosting over the cookies. If you’re not adding the flaky sea salt, you can do them all at once. If you are adding it, do it in phases. Frost a few cookies, then sprinkle the sea salt. Move on to a few more, etc. If you wait until you frost all of them, the frosting will start to set on the earlier ones and the sea salt won’t stick.