50 States, 50 Cookies: Texas

These cookies were decent. They had a nice cake like consistency & had a well rounded peanut butter, honey, chocolate flavor. Nothing special but nice to try.


Texas Sheet Cake Cookies with a Peanut Butter Twist from Bob’s Red Mill United States of Cookies


For the cookies

  • 1/4 cup Creamy Peanut Butter you can use natural and can use other nut butters, too
  • 2 Tbls unsalted Butter at room temperature (you can use Earth Balance if you prefer)
  • 1/3 cup Brown Sugar
  • 1 Egg lightly beaten
  • 1 tsp Vanilla Extract
  • 1/2 tsp Baking Powder
  • 3/4 cup Gluten Free 1-to-1 Baking Flour
  • 1/8 cup Dairy Free Semi-Sweet Cocolate Chips or other preferred mini chocolate chips

For the icing

  • 1/4 cup Creamy Peanut Butter or preferred nut or seed butter
  • 2 Tbls Cocoa Powder
  • 3 Tbls Honey
  • 1 tsp Vanilla Extract
For the Cookies
  1. Preheat oven to 350° and line baking sheet with parchment or silicone mat, set aside.
  2. Use an electric mixer to cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined. Add egg and vanilla, and continue beating until creamy.
  3. Fluff or sift flour and then spoon into measuring cup. If you use your measuring cup to scoop out flour, you will end up with too much flour.
  4. Add flour and baking powder to mixing bowl and beat on low speed until combined.
  5. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
  6. Mix melted chocolate directly into cookie dough until evenly mixed.
  7. Drop dough by a measured tablespoon-sized mounds onto baking sheet, lightly press down a bit. They will not spread. Bake for 7-8 minutes until cookies appear just set. They will still be very soft on the inside. DO NOT over-bake!!
  8. Transfer to a wire rack to cool.
For the Icing
  1. Using a food processor (or bowl), add peanut butter, cocoa powder, honey and vanilla. Mix together.
  2. Spread icing over cookies and enjoy