Texas Pecan Cake Cookies

There's a classic Chocolate Skillet Cake recipe that I have on the blog, (I'll post it at the end of the cookie recipe.)
Here's a cookie version of the cake.


Here's what you'll need:
1 - 1 1/2" Cookie Scoop
1 - 9" X 13" sheet pan lined with parchment paper.
Preheat the oven to 350 degrees.

Cookie:
1/2 C butter, room temperature
1/3 C granulated sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1/2  tsp sea salt
1 1/3 C flour
1/2 C semi sweet chocolate chips, melted (microwave in a glass bowl, stirring occasionally until completely melted)
1/2 C finely chopped pecans

Icing:
1/2 C butter
2 TBS cocoa powder
3 TBS heavy cream
2 1/2 C confectioner's sugar
1/4 C finely chopped pecans

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 3  - 5 minutes until creamy smooth.

Add:
Egg
Vanilla
Beat until fully incorporated.

Add:
Baking Powder
Salt

With the mixer on low:
Gradually add Flour.

Add:
Melted Chocolate and Pecans.
Mix, just until incorporated.
Refrigerate the dough for 1 hour.


Use the cookie scoop and drop cookies 2" apart onto the sheet pan.
Bake 7 - 8 minutes.
Remove the pan from the oven to a cooling rack and cool 10 minutes.
Transfer cookies to the rack and cool completely.


Icing:
In a saucepan on medium heat:
Butter
Cocoa Powder
Cream
Whisk until butter is melted and the mixture is smooth.
Remove from heat and whisk in the Confectioner's Sugar and Pecans.
Ice the cookies.
Allow to cool completely before serving.

Enjoy!
Peace in the Kitchen!



I got this recipe from a friend. My friend misplaced it and called me for it. After I gave it to them, I couldn't find it. I thought I had posted it on the blog and was unable to find it. It was discovered today in my many archived recipes so, I am posting it here incase I need to share it again! It is a vintage recipe that's been around for generations. I've made it many times and will continue to!
If you've never tried it, it's quite simple and delicious.

Chocolate Skillet Cake:

1C flour
1/2 tsp baking soda
1 C sugar
1/4 tsp salt
1/4 C butter
1/4 C vegetable oil
2 TBS cocoa powder ( I use a good Dutch processed cocoa)
1/2 C water
1/4 C buttermilk
1 egg
1 tsp vanilla

Frosting:

1/4 C butter
2 TBS cocoa powder ( same as above)
4 TBS milk
2 C confectioner's sugar
1C chopped pecans
1/2 tsp vanilla


In a Bowl, whisk:
flour
baking soda
sugar
salt
Set aside

Put a 10"-12" Cast Iron Skillet on medium heat
Melt butter in the skillet

Whisk in:
oil
cocoa powder
water
Bring to a simmer

Remove from heat
Add dry ingredients and combine well
Whisk in:
buttermilk
egg
vanilla
stir until smooth

Place skillet in a 350 degree oven
Bake 15-20 minutes, until set

As soon as the cake comes out of the oven, set it aside and make the frosting.

Frosting:
In a saucepan, heat to a simmer:
butter
cocoa
milk
Remove from heat and whisk in:
confectioner's sugar
pecans
vanilla

Pour the warm frosting over the warm cake and spread evenly with a spatula.

Enjoy!
Peace in the Kitchen!