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

Ingredient	Quantity	Notes
Semisweet chocolate chips	½ cup	Melted for extra richness
All-purpose flour	1 ½ cups	Gives structure to the cookies
Unsweetened cocoa powder	¼ cup	For deep chocolate flavor
Baking powder	1 tsp	Helps the cookies rise slightly
Baking soda	¼ tsp	Balances acidity from cocoa
Kosher salt	¼ tsp	Enhances the overall flavor
Salted butter (room temp)	1 stick (½ cup)	Adds richness
Granulated sugar	⅓ cup	Sweetens the cookies
Light brown sugar (packed)	⅓ cup	Adds moisture and flavor
Large egg (room temp)	1	Helps bind the dough
Vanilla extract	1 tsp	Enhances the chocolate flavor
Buttermilk	⅓ cup	Keeps the cookies soft and moist
Chopped toasted pecans	¾ cup	Adds crunch and nuttiness

For the Glaze

Ingredient	Quantity	Notes
Salted butter	6 tbsp	The base for the glaze
Milk	¼ cup	Creates the perfect consistency
Unsweetened cocoa powder	2 tbsp	Adds a rich chocolate flavor
Vanilla extract	1 tsp	For extra depth in flavor
Powdered sugar (sifted)	2 cups	Sweetens and thickens 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)

Nutrient	Amount
Calories	~180
Carbohydrates	21g
Protein	2g
Fat	10g
Fiber	1g
Sugar	15g

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.

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