Texas Sheet Cake Cookies Recipe

Introduction

Texas Sheet Cake Cookies capture the rich, fudgy flavor of the classic sheet cake in a perfectly portioned treat. These cookies are soft, chocolatey, and topped with a smooth ganache and crunchy toasted pecans for a delightful texture contrast.

Ingredients

• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons unsalted butter (for ganache)
• 1/2 cup heavy cream
• 1/2 teaspoon pure vanilla extract (for ganache)
• Pinch of salt (for ganache)
• 1/4 cup chopped pecans, toasted (or walnuts)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a small saucepan over medium-low heat, add 1/2 cup butter. Let it melt halfway, then whisk in the cocoa powder. Continue stirring until the butter is fully melted and the cocoa is completely incorporated. Remove from heat and set aside.
3. Step 3: In a mixing bowl, combine the granulated sugar, egg, vanilla extract, and sour cream. Beat until the mixture is smooth. Slowly incorporate the warm cocoa-butter mixture and gently stir to combine.
4. Step 4: In a separate larger bowl, whisk together the flour, baking soda, and salt. Pour the wet ingredients into the flour mixture and whisk gently until just combined. Be careful not to overmix; the batter should be thick, resembling a mix between cake and brownie batter.
5. Step 5: Use a 2-tablespoon cookie scoop to portion out 6 even scoops of dough onto each prepared baking sheet, spacing them 2 inches apart to allow spreading. Bake in two batches for 8-9 minutes, until the tops are evenly colored and edges are set. Let cookies cool on the sheet for 5-7 minutes before transferring to a wire rack.
6. Step 6: While the cookies cool, prepare the ganache. Place the chocolate chips and 2 tablespoons butter in a heat-safe bowl. Heat the heavy cream in the microwave until hot and frothy (about 1 minute 30 seconds). Pour the cream over the chocolate mixture and wait 2 minutes, then stir until smooth and glossy. Mix in vanilla extract and a pinch of salt.
7. Step 7: Sprinkle the tops of the cooled cookies evenly with toasted pecans. Spoon about one tablespoon of ganache over the pecans on each cookie. Allow the ganache to set for a few minutes before serving.

Tips & Variations

• Use a cookie scoop to ensure uniform cookie sizes for even baking.
• For a nut-free option, omit the pecans or substitute with toasted coconut flakes.
• Replace sour cream with Greek yogurt for a slight tang and added moisture.
• Chill the cookie dough for 30 minutes if it feels too soft before scooping.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate for up to a week, bringing to room temperature before serving. If the ganache firms too much, gently warm the cookies or let them sit at room temperature to soften the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of pecans?

Yes, toasted walnuts, almonds, or even hazelnuts work well. You can also skip the nuts entirely if you prefer or have allergies.

Can I make the cookie dough ahead of time?

Absolutely. You can prepare the dough and refrigerate it for up to 24 hours before baking. This can improve flavor and make the dough easier to handle.

Texas Sheet Cake Cookies Recipe

Print Recipe

★★★★★

4.9 from 326 reviews

Delight in these rich and fudgy Texas Sheet Cake Cookies featuring a luscious cocoa-infused batter topped with a glossy chocolate ganache and crunchy toasted pecans. These cookies capture the classic flavors of the beloved Texas sheet cake in an easy-to-bake, perfectly portioned treat.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 9 minutes per batch, 18 minutes total
• Total Time: 33 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Ganache & Topping

• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/2 teaspoon pure vanilla extract
• Pinch of salt
• 1/4 cup chopped pecans (toasted, or walnuts)

Instructions

1. Preheat and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
2. Make Cocoa Butter Mixture: In a small saucepan over medium-low heat, melt half of the butter until about half melted. Whisk in the cocoa powder slowly and continue stirring until fully melted and well incorporated. Remove from heat and set aside.
3. Combine Wet Ingredients: In a mixing bowl, whisk together granulated sugar, egg, vanilla extract, and sour cream until completely smooth. Gradually pour in the warm cocoa butter mixture, stirring gently to combine evenly.
4. Mix Dry Ingredients: In a separate larger bowl, whisk together all-purpose flour, baking soda, and salt. Pour the wet mixture into the dry ingredients and whisk just until combined, careful not to overmix. The batter will be thick and somewhere between cake and brownie consistency.
5. Shape and Bake Cookies: Using a 2-tablespoon cookie scoop, portion the dough evenly into 12 portions, six on each lined baking sheet, spacing cookies at least 2 inches apart to allow spreading. Bake in the preheated oven for 8-9 minutes, until the tops are evenly colored and edges hold shape. Let cookies rest on the sheet for 5-7 minutes before transferring to a wire rack to cool.
6. Prepare Ganache: While cookies cool, combine chocolate chips and remaining butter in a heat-safe bowl. Heat heavy cream in the microwave for about 1 minute and 30 seconds until hot and frothy. Pour hot cream over chocolate and wait 2 minutes, then stir continuously until smooth and glossy. Stir in vanilla extract and pinch of salt until fully incorporated.
7. Assemble Cookies: Sprinkle an even layer of toasted chopped pecans on each cookie. Spoon approximately one tablespoon of ganache over the pecans and cookies. Let ganache set and cool for a few minutes before serving to allow it to firm up slightly.

Notes

• To toast pecans, spread them on a baking sheet and roast at 350°F for about 5-7 minutes until fragrant.
• Using a cookie scoop ensures uniform cookie size and even baking.
• Watch baking time carefully to avoid crisp cookies; these are intended to be soft and cake-like.
• Ganache can be warmed gently if it starts to firm up before spooning onto cookies.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Texas sheet cake cookies, chocolate cookies, chocolate ganache, pecan cookies, easy dessert, fudgy cookies