Texas Sheet Cake Cookies: Your New Favorite Dessert

Have you ever taken a bite of something so indulgent, so rich, that it instantly became your new obsession? Texas Sheet Cake Cookies are exactly that kind of treat. If you love the moist, chocolatey goodness of a classic Texas sheet cake but wish it was easier to enjoy in cookie form, you’re in for a delicious surprise. These cookies combine everything you love about the iconic dessert—fudgy centers, rich chocolate glaze, and a hint of nuttiness—into perfectly portioned bites.

Baking these cookies isn’t just about satisfying your sweet tooth. It’s about creating moments that feel special—whether you’re baking for a family gathering, a holiday cookie swap, or just a quiet night in. So, grab your apron, and let’s make magic happen in your kitchen.

Why You’ll Fall in Love with Texas Sheet Cake Cookies

• Rich and Chocolatey: These cookies deliver the deep chocolate flavor you crave.
• Perfectly Fudgy: The centers stay soft and moist, just like a great cake.
• Simple Ingredients: You likely already have most of what you need in your pantry.
• Easy to Share: They’re perfect for parties, potlucks, or gifting.

Ingredients for Texas Sheet Cake Cookies

Before you dive into baking, make sure you have everything you need. Here’s a breakdown of the ingredients for both the cookies and the glaze.

For the Cookies

For the Glaze

Step-by-Step Instructions for Texas Sheet Cake Cookies

Step 1: Preheat Your Oven

• Preheat your oven to 350°F (175°C).
• Line two baking sheets with parchment paper for easy cleanup.

Step 2: Melt the Chocolate Chips

• Place the semisweet chocolate chips in a microwave-safe bowl.
• Microwave at 50% power in 15-second intervals, stirring between each, until the chocolate is smooth and melted. Let it cool slightly.

Step 3: Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and kosher salt. Set aside.

Step 4: Cream the Butter and Sugars

• In a large mixing bowl, combine the room-temperature butter, granulated sugar, and brown sugar.
• Beat with a hand or stand mixer on medium-high speed for about 2 minutes, until the mixture is light and fluffy.

Step 5: Add the Wet Ingredients

• Beat in the egg, vanilla extract, and melted chocolate until fully combined.
• With the mixer on low speed, alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Mix until smooth.
• Fold in the chopped toasted pecans with a spatula.

Step 6: Shape and Bake the Cookies

• Drop heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 8–10 minutes, rotating the pans halfway through. The tops should be puffed, and the edges just set.
• Be careful not to overbake! The centers should remain fudgy.

Step 7: Cool the Cookies

• Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack set over another parchment-lined baking sheet.

How to Make the Chocolate Glaze

Step 1: Melt the Butter

• In a small saucepan, melt the butter over low heat.

Step 2: Whisk in the Ingredients

• Remove the saucepan from the heat and whisk in the milk, cocoa powder, and vanilla extract until smooth.
• Add the sifted powdered sugar and whisk vigorously until the glaze is thick and lump-free.

Step 3: Glaze the Cookies

• Spoon the glaze over the cooled cookies, letting it drip down the sides for that classic Texas sheet cake look.
• Let the glaze set for about 1 hour before serving.

Why Are They Called Texas Sheet Cake Cookies?

The original Texas sheet cake is a thin, ultra-moist chocolate cake topped with a pourable chocolate frosting and often garnished with pecans. These cookies take all the best elements of that dessert—rich chocolate flavor, gooey glaze, and nutty crunch—and package them into handheld bites.

Tips for Perfect Texas Sheet Cake Cookies

1. Use Room Temperature Ingredients: This ensures smooth mixing and even baking.
2. Don’t Skip the Pecans: Toasted pecans add a delightful crunch and authentic flavor.
3. Monitor Baking Time: The cookies should be slightly underbaked for that signature fudgy center.
4. Sift the Powdered Sugar: This step is key to achieving a smooth glaze.
5. Let the Glaze Set: Be patient! Let the glaze firm up for a neat and glossy finish.

Nutritional Information (Per Cookie)

Creative Variations to Try

• Spicy Kick: Add a pinch of cayenne pepper to the glaze for a spicy-sweet twist.
• Peanut Butter Glaze: Replace the cocoa powder with peanut butter in the glaze for a nutty flavor.
• Double Chocolate Chips: Fold in some extra chocolate chips into the dough for added texture.
• Holiday Version: Add festive sprinkles to the glaze for a seasonal touch.

FAQs About Texas Sheet Cake Cookies

1. Can I make these cookies ahead of time?

Yes! You can bake the cookies a day in advance and glaze them the next day.

2. How do I store these cookies?

Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

3. Can I freeze these cookies?

Absolutely! Freeze the baked and glazed cookies in a single layer for up to 3 months. Let them thaw at room temperature before serving.

4. Can I use dark chocolate instead of semisweet?

Yes, dark chocolate will give the cookies a more intense flavor.

5. Can I omit the pecans?

If you’re not a fan of nuts, you can leave them out or substitute with walnuts or chocolate chips.

6. Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Conclusion: Bake a Batch Today!

There’s no doubt that Texas Sheet Cake Cookies are destined to become your go-to dessert. They’re rich, fudgy, and bursting with chocolate flavor, making them perfect for any occasion. Whether you’re baking for a crowd or just treating yourself, these cookies deliver the indulgence of cake in a portable, shareable format.

Texas Sheet Cake Cookies: Your New Favorite Dessert

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• Author: Emma
• Total Time: 1 hour 30 minutes (includes glaze setting time)
• Yield: 24 cookies

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Description

Rich, fudgy, and topped with a luscious chocolate glaze, Texas Sheet Cake Cookies bring all the flavors of the iconic dessert into a shareable, portable treat. With their gooey centers, crunchy pecans, and chocolatey glaze, these cookies are perfect for any occasion—whether you’re hosting a party or simply treating yourself.

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Ingredients

For the Cookies:

• ½ cup semisweet chocolate chips, melted
• 1 ½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ cup (1 stick) salted butter, room temperature
• ⅓ cup granulated sugar
• ⅓ cup packed light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ⅓ cup buttermilk
• ¾ cup chopped toasted pecans

For the Glaze:

• 6 tablespoons salted butter
• ¼ cup milk
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, sifted

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Instructions

For the Cookies:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Line two baking sheets with parchment paper.
2. Melt the Chocolate Chips:
   • In a microwave-safe bowl, melt the chocolate chips in 15-second intervals at 50% power, stirring between each. Let cool slightly.
3. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4. Cream Butter and Sugars:
   • In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2 minutes, until light and fluffy.
5. Add Wet Ingredients:
   • Mix in the egg, vanilla extract, and melted chocolate until combined.
   • With the mixer on low speed, alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just smooth.
   • Fold in the toasted pecans.
6. Shape and Bake:
   • Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
   • Bake for 8–10 minutes, rotating the pans halfway through. The edges should set while the centers remain soft.
7. Cool the Cookies:
   • Let cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack.

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For the Glaze:

1. Melt the Butter:
   • In a small saucepan, melt the butter over low heat.
2. Whisk Ingredients Together:
   • Remove from heat and whisk in the milk, cocoa powder, and vanilla extract until smooth.
   • Gradually add the sifted powdered sugar, whisking until the glaze is thick and lump-free.
3. Glaze the Cookies:
   • Spoon the glaze over the cooled cookies, letting it drip down the sides for a classic Texas sheet cake look.
   • Let the glaze set for about 1 hour before serving.

Notes

• Baking Tip: Slightly underbake the cookies to achieve a fudgy center.
• Toasting Pecans: Toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant.
• Storage: Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• Freezing: Freeze baked and glazed cookies in a single layer for up to 3 months. Thaw at room temperature before serving.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American