Texas Sheet Cake Cookies: A Rich, Chocolatey Twist on a Classic Dessert
Soft morsels deliver classic chocolate richness paired with a surprising crunch.
If you’re a fan of big, bold chocolate flavors, you likely know the legendary Texas Sheet Cake. Now, imagine that iconic dessert—rich with cocoa, gooey glaze, and classic pecan crunch—transformed into portable, bite-sized cookies. Texas Sheet Cake Cookies take all the best elements of the sheet cake and reimagine them as thick, soft chocolate cookies topped with fudge-like icing and a sprinkle of toasted pecans. Perfect for holidays, gifting, bake sales, or weeknight sweets, these cookies are a luscious treat everyone can enjoy.
Why Texas Sheet Cake Cookies?
Ree Drummond’s Chocolate Sheet Cake is a classic beloved for its rich chocolate flavor and signature glaze. Turning that memorable cake into cookies results in a dessert that’s easier to share, store, and customize than the traditional sheet cake. These cookies come together with pantry ingredients and offer the same fudgy chew, along with a glossy chocolate glaze and crunchy pecans. Whether you’re searching for a crowd-pleasing cookie for Christmas plates or a sweet snack for chocolate lovers, this recipe fits the bill.
Ingredients: Pantry Staples for Decadence
One of the greatest advantages of Texas Sheet Cake Cookies is that they’re made with basic ingredients most bakers already have on hand. There’s no need for complicated steps or specialty items—just good chocolate flavor and classic cookie components.
| Type | Ingredient | Amount |
|---|---|---|
| Cookies | Semisweet chocolate chips | 1/2 cup |
| All-purpose flour | 1 1/2 cups | |
| Unsweetened cocoa powder | 1/4 cup | |
| Baking powder | 1 tsp | |
| Baking soda | 1/4 tsp | |
| Kosher salt | 1/4 tsp | |
| Salted butter (room temperature) | 1 stick (1/2 cup) | |
| Granulated sugar | 1/3 cup | |
| Light brown sugar (packed) | 1/3 cup | |
| Large egg (room temperature) | 1 | |
| Vanilla extract | 1 tsp | |
| Buttermilk | 1/3 cup | |
| Pecans, chopped and toasted | 3/4 cup | |
| Glaze | Salted butter | 6 Tbsp |
| Milk | 1/4 cup | |
| Unsweetened cocoa powder | 2 Tbsp | |
| Vanilla extract | 1 tsp | |
| Powdered sugar, sifted | 2 cups |
Ingredient Tips and Swaps
- No pecans? If you’re allergic or simply dislike pecans, you can leave them out entirely. The cookies will still be delicious.
- Substitute mix-ins: Try adding walnuts, chopped almonds, or your favorite sprinkles in place of pecans for a touch of color and crunch.
- Cocoa powder: Choose unsweetened cocoa powder for the richest, most intense chocolate flavor.
- Salted butter: Using salted butter adds a savory note that balances the sweet glaze and dough. If using unsalted butter, add a pinch of extra salt to the recipe.
Step-by-Step Directions
Ready to bake? Follow these simple steps for perfect, fudgy Texas Sheet Cake Cookies every time.
Equipment Needed
- Baking sheets
- Parchment paper or silicone baking mats
- Mixing bowls (medium and large)
- Electric mixer
- Whisk
- Small saucepan
Step 1: Prepare the Cookie Dough
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
- In a microwave-safe bowl, melt the semisweet chocolate chips at half power in 15-second intervals. Stir after each burst until smooth. Let cool slightly.
- In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt.
- In a large bowl, cream the salted butter, granulated sugar, and brown sugar using an electric mixer on medium-high speed until smooth and light—about 2 minutes.
- Add the egg, vanilla extract, and melted chocolate, and beat until well combined (around 30 seconds).
- With the mixer on low speed, mix in half of the dry ingredients. Then add the buttermilk and the remaining flour mixture. Mix until just smooth.
- Fold in the toasted pecans gently to distribute.
Step 2: Portion and Bake
- Use a tablespoon to drop heaping spoonfuls of dough onto the prepared baking sheets—leave about 2 inches between each.
- Bake for 8 to 10 minutes, rotating pans halfway through. Keep an eye on them: the tops should be puffed and edges set, but the centers should remain very soft for that fudgy texture. Do not overbake!
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack (set over another parchment-lined pan to catch any glaze drips).
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Step 3: Make the Chocolate Glaze
- Melt 6 tablespoons of salted butter in a small saucepan over medium heat. Remove from heat.
- Whisk in the milk, cocoa powder, and vanilla extract until fully smooth.
- Gradually add the sifted powdered sugar, whisking aggressively until a thick glaze forms with no lumps.
Step 4: Glaze and Finish
- Spoon the glaze generously over each cookie, letting it drip down the sides. This forms the signature glossy, fudge-like coating.
- Optional: Add a pecan half (or chopped pecans) atop each cookie while the glaze is still tacky.
- Let cookies rest until the glaze is set—about one hour—before serving or storing.
Expert Baking Tips for Success
- Fresh ingredients matter: Use fresh baking powder and baking soda for optimal rise and soft texture.
- Don’t overmix: Mixing the dough just until smooth ensures soft cookies without a tough crumb.
- Monitor baking time: Slightly underbaking the cookies preserves their signature fudgy centers.
- Glaze technique: Spoon the glaze rather than dipping for even coverage and a classic sheet cake look.
- Storing cookies: Let the glaze harden fully before stacking cookies. Store in an airtight container at room temperature for 3–4 days.
Make-Ahead, Freezing, and Variations
- Make ahead: Bake unglazed cookies up to 30 days in advance and freeze in airtight containers. Thaw at room temperature and add glaze before serving.
- Holiday swaps: Swap nuts for colored sprinkles during holidays or add mini chocolate chips to the glaze for extra chocolate hit.
- Freezing tips: Keep unglazed cookies frozen; glazed cookies can be frozen but may lose some gloss—eat within two weeks for best flavor.
- No nuts: These cookies taste great even without pecans, making them suitable for nut-free gatherings.
Serving Suggestions and Occasions
- Holiday trays: Texas Sheet Cake Cookies look beautiful arranged on festive platters for Christmas, Thanksgiving, or Easter.
- Gifting: Pack cooled cookies in decorative tins or boxes for homemade edible gifts.
- Party treats: Set out on buffets or dessert tables for birthdays, barbecues, or potlucks. Their rich taste makes them an instant crowd favorite.
Pairings
- With milk: A cold glass of milk amplifies the rich cocoa taste and balances the sweetness.
- Coffee: Serve with a robust cup of coffee or espresso for an adult dessert moment.
- Ice cream: Turn cookies into a decadent ice cream sandwich, or crumble over vanilla ice cream for extra indulgence.
Frequently Asked Questions (FAQs)
Q: Can I leave out the pecans if I’m allergic?
A: Absolutely! Texas Sheet Cake Cookies taste wonderful without pecans. Substitute with another nut you tolerate, use festive sprinkles instead, or serve plain for a classic experience.
Q: Can I freeze Texas Sheet Cake Cookies?
A: Yes. You can freeze the cookies unglazed for up to 30 days. Store them in an airtight container in the freezer. When you’re ready to enjoy, bring them to room temperature, then add the glaze. Glazed cookies can also be frozen but may lose their gloss and texture over time.
Q: Can the recipe be doubled for a crowd?
A: Yes. Double all ingredients for a larger batch, but bake in batches for best texture. Make extra glaze as needed and ensure even spacing on baking sheets for uniform results.
Q: What if I don’t have buttermilk?
A: Create a homemade substitute by adding 1 teaspoon of lemon juice or vinegar to 1/3 cup regular milk. Let it sit 5 minutes, then use as directed.
Q: How do I know when the cookies are done?
A: Bake until the edges are set and the tops are puffed, but the centers should stay soft. Check at the 8-minute mark. Overbaking will result in dry cookies, so trust your eyes and the described signals.
Tips for Decorating and Personalizing
- Top cookies with mini marshmallows for a rocky road effect.
- Drizzle white chocolate over set glaze for a sophisticated, marbled finish.
- Swap pecans for crushed peppermint for a festive Christmas spin.
- Sprinkle sea salt on wet glaze to enhance the chocolate flavor and contrast sweetness.
Nutrition Information (Approximate)
| Serving Size | Calories | Fat | Carbs | Sugar | Protein |
|---|---|---|---|---|---|
| 1 cookie | ~220 | 12g | 28g | 20g | 2g |
(Values are approximate and will vary based on portion size and glaze coverage.)
Texas Sheet Cake Cookies Versus Sheet Cake: What’s the Difference?
| Feature | Texas Sheet Cake | Texas Sheet Cake Cookies |
|---|---|---|
| Texture | Rich, moist cake base | Chewy, fudgy cookie with soft center |
| Portability | Needs to be cut and plated | Individually portioned; easy to transport |
| Serving Options | Usually in squares | Perfect party finger food |
| Occasions | Large gatherings | Gifts, bake sales, family snacks |
| Customization | Limited add-ins | Easy to swap nuts, sprinkles, or other toppings |
Conclusion: Why You’ll Love This Recipe
Texas Sheet Cake Cookies combine the nostalgic flavors of a Southern classic with the easy, shareable format of cookies. Simple ingredients, straightforward directions, and endless customization make them perfect for both beginner and experienced bakers. Whether you’re serving a crowd, packing holiday tins, or just craving something chocolatey, this recipe delivers maximum flavor with minimal fuss.
Frequently Asked Questions (FAQs)
Q: Are Texas Sheet Cake Cookies good for gifting?
A: Yes, they store well and look beautiful in gift tins. Let the glaze set fully before packaging.
Q: How long do Texas Sheet Cake Cookies stay fresh?
A: Store at room temperature for up to 4 days in an airtight container. For longer storage, freeze unglazed cookies.
Q: Are these cookies suitable for nut allergies?
A: Leave out the pecans and enjoy the cookies plain, or decorate with sprinkles for a nut-free version.
Q: Can I use cake mix instead of homemade cookie dough?
A: Yes, recipes using chocolate cake mix can work for shortcut versions, but the classic offers richer flavor and chew.
References
- https://thesoccermomblog.com/texas-sheet-cake-cookies/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32745702/texas-sheet-cake-cookies-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11901/best-chocolate-sheet-cake-recipe/
- https://practicallyhomemade.com/texas-sheet-cake-cookies/
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