Mayan Chocolate Sheet Cake Cookies

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OK, look at those. Take a nice long look at how the icing is tall on top of the soft and dense looking chocolate cookie. See those teeth marks? I almost had to call for help in not finishing off these AMAZING Mayan Chocolate Sheet Cake Cookies. All for the sake of testing. The things I do for all of you… I’m telling you you are in for a treat, and a nice surprise with these ones.

This recipe is a version of the standard Texas Sheet Cake, powdered sugar, butter icing and all. But in my version, I work these into cookie form with a twist. I add cinnamon for a flavorful spice nuance and cayenne for that added bite. It’s surprisingly good and catches you a little off guard at first. What is that? A scintillating twist of heat mixed with chocolate icing then the soft, delicious cookie itself. Wow.

Take note, roll up your sleeves and bust out that apron. Let’s make some magic!

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OK, one more peek before we get started. Got that visual? Mmmmm look how that chocolate icing drapes over that soft chocolate cookie. A thing of beauty, no?

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Let’s start off by preheating the oven to 350°. Line baking sheets with parchment or silicone mat, set aside. Oh, and these even have melted semi-sweet chocolate mixed right into the batter. Have I mentioned that yet?!

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The cookie batter is a snap to make and nice and thick. In a mixer bowl, beat butter and sugar together until light, scraping sides frequently. Add in egg and vanilla and continue mixing until 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 evenly mixed.


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