This easy Pioneer Woman Texas Sheet Cake Cookies are the perfect sweet treat for any occasion. These soft, fudgy cookies are topped with a rich chocolate glaze and toasted pecans, offering a simple yet delicious dessert. You can easily adjust ingredients to your liking for a fun, customizable twist!
Ingredients Needed
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, softened (1/2 cup)
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/3 cup buttermilk
- 3/4 cup chopped toasted pecans
For the Glaze:
- 6 tbsp salted butter (3/4 stick)
- 1/4 cup milk
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 cups powdered sugar, sifted
How To Make Texas Sheet Cake Cookies
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Melt the Chocolate: Place the chocolate chips in a microwave-safe bowl. Microwave at 50% power in 15-second intervals, stirring in between, until the chocolate is fully melted and smooth. Set aside to cool slightly.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar using a mixer on medium-high speed until the mixture is light and fluffy, about 2 minutes. Add the egg, vanilla extract, and melted chocolate. Beat until well combined, about 30 seconds.
- Combine Wet & Dry Ingredients: With the mixer on low, gradually add half of the flour mixture, followed by the buttermilk, then the remaining flour mixture. Mix until smooth. Stir in the chopped toasted pecans.
- Shape Dough & Bake: Drop heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes, rotating the pans halfway through. The cookies should be puffed and the edges set, but the centers should remain fudgy. Avoid overbaking. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
- Make the Glaze: In a small saucepan, melt the butter over medium heat. Remove from heat and whisk in the milk, cocoa powder, and vanilla extract until smooth. Gradually add the sifted powdered sugar, whisking until smooth.
- Glaze the Cookies: Spoon the glaze over the cooled cookies, letting it drip down the sides. Allow the glaze to set for about 1 hour before serving.
Recipe Tips
- Don’t Overbake the Cookies: Keep an eye on the cookies while baking. They should be soft and fudgy in the center. If you overbake them, they’ll be dry and less gooey.
- Chill the Dough for Chewier Cookies: If you have time, chill the dough for 30 minutes before baking. This will give you thicker, chewier cookies with a better texture.
- Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature before mixing. This helps the dough come together smoothly and evenly.
- Toast the Pecans: Toasting the pecans enhances their flavor and gives them a nice crunch. Just toast them lightly in a dry pan for a few minutes.
- Don’t Skip the Glaze: The glaze adds the perfect finishing touch to these cookies, making them extra sweet and rich. Be sure to let it set for at least an hour for the best results.
How To Store Leftovers
- Refrigerate: Store leftover Texas Sheet Cake Cookies in an airtight container in the fridge for up to 5 days.
- Freeze: Place leftover Texas Sheet Cake Cookies in a single layer on a baking sheet. Freeze for 1 hour, then transfer to an airtight container or freezer bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature for about 1 hour.
Nutrition Facts
- Calories: 283 kcal
- Total Fat: 16 g
- Saturated Fat: 5 g
- Cholesterol: 24 mg
- Sodium: 268 mg
- Potassium: 134 mg
- Total Carbohydrate: 35 g
- Dietary Fiber: 1 g
- Sugars: 25 g
- Protein: 3 g
More Pioneer Woman Recipes:
Pioneer Woman Texas Sheet Cake Cookies
Description
This easy Pioneer Woman Texas Sheet Cake Cookies are the perfect sweet treat for any occasion. These soft, fudgy cookies are topped with a rich chocolate glaze and toasted pecans, offering a simple yet delicious dessert. You can easily adjust ingredients to your liking for a fun, customizable twist!
Ingredients
For the Cookies:
For the Glaze:
Instructions
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Melt the Chocolate: Place the chocolate chips in a microwave-safe bowl. Microwave at 50% power in 15-second intervals, stirring in between, until the chocolate is fully melted and smooth. Set aside to cool slightly.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar using a mixer on medium-high speed until the mixture is light and fluffy, about 2 minutes. Add the egg, vanilla extract, and melted chocolate. Beat until well combined, about 30 seconds.
- Combine Wet & Dry Ingredients: With the mixer on low, gradually add half of the flour mixture, followed by the buttermilk, then the remaining flour mixture. Mix until smooth. Stir in the chopped toasted pecans.
- Shape Dough & Bake: Drop heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes, rotating the pans halfway through. The cookies should be puffed and the edges set, but the centers should remain fudgy. Avoid overbaking. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
- Make the Glaze: In a small saucepan, melt the butter over medium heat. Remove from heat and whisk in the milk, cocoa powder, and vanilla extract until smooth. Gradually add the sifted powdered sugar, whisking until smooth.
- Glaze the Cookies: Spoon the glaze over the cooled cookies, letting it drip down the sides. Allow the glaze to set for about 1 hour before serving.
Notes
- Don’t Overbake the Cookies: Keep an eye on the cookies while baking. They should be soft and fudgy in the center. If you overbake them, they’ll be dry and less gooey.
- Chill the Dough for Chewier Cookies: If you have time, chill the dough for 30 minutes before baking. This will give you thicker, chewier cookies with a better texture.
- Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature before mixing. This helps the dough come together smoothly and evenly.
- Toast the Pecans: Toasting the pecans enhances their flavor and gives them a nice crunch. Just toast them lightly in a dry pan for a few minutes.
- Don’t Skip the Glaze: The glaze adds the perfect finishing touch to these cookies, making them extra sweet and rich. Be sure to let it set for at least an hour for the best results.
Pioneer Woman Texas Sheet Cake Cookies