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Texas Sheet Cake Cookies Recipe

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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/texas-sheet-cake-cookies-recipe/