This Texas Sheet Cake Cookies Recipe is a fudgy and rich recipe, which is made with cocoa powder and buttermilk. It’s a fun take on the classic, ready in about 1 hour and 45 minutes.
Jump to RecipeTexas Sheet Cake Cookies Recipe Ingredients
FOR THE COOKIES:
- 1/2 cup semisweet chocolate chips
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 stick salted butter, at room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 tsp. vanilla extract
- 1/3 cup buttermilk
- 3/4 cup chopped toasted pecans
FOR THE GLAZE:
- 6 Tbsp. salted butter
- 1/4 cup milk
- 2 Tbsp. unsweetened cocoa powder
- 1 tsp. vanilla extract
- 2 cups powdered sugar, sifted
How To Make Texas Sheet Cake Cookies Recipe
- Prep Oven and Melt Chocolate: Preheat the oven to 350˚F. Line two baking sheets with parchment paper. Place the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 15-second intervals, stirring between each, until melted and smooth. Let it cool slightly.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium-high speed to beat the room temperature butter, granulated sugar, and brown sugar until smooth and light, about 2 minutes.
- Finish the Cookie Dough: Add the egg, vanilla, and the slightly cooled melted chocolate to the butter mixture and beat until well combined. With the mixer on low speed, beat in half of the flour mixture, then the buttermilk, and finally the remaining flour mixture until smooth. Use a spatula to mix in the toasted pecans.
- Scoop and Bake: Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake for 8 to 10 minutes, rotating the pans halfway through. The tops should be puffed and the edges set, but the centers should remain soft.
- Cool the Cookies: Let the cookies cool for 5 minutes on the baking sheets before transferring them to a wire rack set over a separate sheet of parchment paper to catch drips.
- Make the Cooked Glaze: While the cookies cool, melt the butter in a small saucepan. Remove it from the heat and whisk in the milk, cocoa powder, and vanilla until smooth. Add the sifted powdered sugar and whisk vigorously until the glaze is completely smooth.
- Glaze and Set the Cookies: While the glaze is still warm, spoon it over the cookies on the wire rack, allowing it to drip down the sides. Let the glaze set completely, for about 1 hour, before serving.
Recipe Tips
- How to get a fudgy, not cakey, cookie? The key is to not overbake them. Pull the cookies from the oven when the edges are set but the centers still look soft and slightly underdone. They will finish baking from the residual heat on the pan, resulting in a perfect fudgy texture.
- Why is the glaze made on the stove? This is the classic method for a Texas Sheet Cake frosting. Cooking the butter, milk, and cocoa together before adding the sugar creates a rich, fudgy glaze that sets up with a beautiful shine, just like the original cake.
- Can I make these without pecans? Absolutely. If you have a nut allergy or simply prefer a nut-free cookie, you can omit the pecans entirely without any other changes.
- How do I know when the cookies are done? Look at the edges and the top. The edges should look dry and set, and the tops should be puffed. Don’t wait for the center to look completely dry.
What To Serve With Texas Sheet Cake Cookies
These rich, chocolatey cookies are a perfect treat on their own.
- With a tall, cold glass of milk.
- With a hot cup of black coffee to balance the sweetness.
- With a scoop of vanilla bean ice cream.
How To Store Texas Sheet Cake Cookies
Room Temperature: Store the cookies in a single layer in an airtight container at room temperature for up to 4 days. Stacking them can smudge the glaze. Freeze: For best results, freeze the un-glazed, baked cookies between layers of parchment paper for up to 3 months. Thaw and glaze before serving. You can also freeze the raw dough balls.
Texas Sheet Cake Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 260kcal
- Protein: 3g
- Fat: 13g
- Carbohydrates: 32g
- Sugar: 22g
- Sodium: 160mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The flavor profile is inspired by the classic cake. Key differences include the use of buttermilk for a slight tang and tender texture, the inclusion of toasted pecans, and most importantly, the signature cooked, pour-on chocolate frosting that sets to a fudgy finish.
Yes. The recipe likely assumes natural unsweetened cocoa powder. You can use Dutch-process cocoa powder for a darker color and a smoother, less acidic chocolate flavor.
This can happen if it cools too quickly before you’ve finished glazing. Work quickly while the glaze is warm. If it becomes too thick, you can gently reheat it over low heat with a tiny splash of milk to loosen it up again. Whisking vigorously is key to a smooth finish.
Try More Recipes:
Texas Sheet Cake Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
servings25
minutes10
minutes260
kcalAll the rich, fudgy, chocolate-and-pecan flavor of a classic Texas Sheet Cake, transformed into a soft, chewy cookie with a signature shiny, cooked chocolate glaze.
Ingredients
Cookies: 1 1/2 cups flour, 1/4 cup cocoa powder, 1 stick butter, 2/3 cup total sugars, 1 egg, 1/3 cup buttermilk, 3/4 cup toasted pecans, 1/2 cup melted chocolate chips.
Glaze: 6 Tbsp. butter, 1/4 cup milk, 2 Tbsp. cocoa powder, 2 cups powdered sugar.
Directions
- Preheat oven to 350˚F. Line baking sheets with parchment. Melt the 1/2 cup of chocolate chips and let cool slightly.
- Whisk together all dry cookie ingredients.
- In a separate bowl, cream butter and sugars. Beat in the egg, vanilla, and melted chocolate.
- On low speed, alternate adding the dry ingredients and the buttermilk to the wet mixture. Fold in the pecans.
- Drop heaping tablespoonfuls of dough onto the baking sheets and bake for 8-10 minutes. Cool on a wire rack.
- Make the glaze: Melt butter in a saucepan. Off the heat, whisk in milk, cocoa, and vanilla, then vigorously whisk in the powdered sugar until smooth.
- Spoon the warm glaze over the cooled cookies and let it set for about 1 hour.
Notes
- Do not overbake the cookies; the centers should be soft and fudgy when they come out of the oven.
- For a classic Texas Sheet Cake experience, toasting the pecans before adding them to the dough is a crucial step for flavor.
- Work quickly with the glaze, as it will start to set as it cools.
- The buttermilk in the cookie dough provides a slight tang and a very tender texture, true to the original cake.
