Texas Sheet Cake Cookies

Name: Texas Sheet Cake Cookies
Prep time: 35 min
Total time: 1 h 45 min
Yield: 2 dz.
Ingredients: 1/2 c. semisweet chocolate chips; 1 1/2 c. all-purpose flour; 1/4 c. 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 c. granulated sugar; 1/3 c. packed light brown sugar; 1 large egg, at room temperature; 1 tsp. vanilla extract; 1/3 c. buttermilk; 3/4 c. chopped toasted pecans; 6 tbsp. salted butter; 1/4 c. milk; 2 tbsp. unsweetened cocoa powder; 2 c. powdered sugar, sifted

These are just as good as the beloved cake!

By Kate Trombly OBrien; Recipe by Ree DrummondUpdated: Jan 3, 2024

Brian Woodcock

Yields:

2 dz.

Prep Time:

35 mins

Total Time:

1 hr 45 mins

Jump to recipe

Ree Drummond’s Chocolate Sheet Cake recipe is one of her most popular ever and for good reason! No one can resist the rich chocolate cake and gooey chocolate glaze on top, which is why we decided it was time to make them into cookies, too. Texas Sheet Cake Cookies are made with very basic ingredients (like flour, sugar, butter, and cocoa powder) that you probably already have on hand at home. So when you’re making your list of Christmas cookies to bake for Santa this year, give these a try. They're perfect for any chocolate-loving family!

What if I don't like pecans? Can I leave them out of the recipe?
Yes! You can definitely omit the pecans if you are allergic or are not a fan. The cookies will still taste great. You can also add pecans to the glaze, or any sprinkle of your choice if you want to add a festive flair.

Can I bake the cookies ahead of time and freeze them?
Yes! You can bake the cookies unglazed up to 30 days in advance and store them in an airtight container in the freezer. When you're ready to eat them just thaw them. Once they're at room temperature, add the glaze.

Advertisement - Continue Reading Below

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

Directions

1. Step 1Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. For the cookies: Put 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 cool slightly.
2. Step 2Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and whisk.
3. Step 3Combine the butter, granulated sugar and brown sugar in a large bowl and beat with a mixer on medium-high speed until smooth and light, about 2 minutes. Add the egg, vanilla and melted chocolate and beat until well combined, about 30 seconds. With the mixer on low speed, beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth. Mix in the pecans.
4. Step 4Drop heaping tablespoonfuls of dough on the baking sheets about 2 inches apart. Bake, rotating the pans halfway through, until the tops of the cookies are puffed and the edges are set, 8 to 10 minutes. (Don’t overbake; you want the centers to stay fudgy.) Let cool 5 minutes on the baking sheets, then remove to a rack set over a separate parchment-lined baking sheet.
5. Step 5For the glaze: Melt the butter in a small saucepan. Remove from the heat and whisk in the milk, cocoa powder and vanilla until smooth. Add the powdered sugar and whisk vigorously until smooth. Spoon the glaze over the cookies, letting it drip down the sides. Let the glaze set, about 1 hour.