Texas Sheet Cake Cookies Recipe
Introduction
Texas Sheet Cake Cookies capture the rich, chocolaty flavors of the classic Texas sheet cake in a fun, bite-sized form. These soft, fudgy cookies topped with glossy ganache and toasted pecans make a perfect treat for any occasion.
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
- 1/2 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- 1/4 cup chopped pecans (toasted, or walnuts)
Instructions
- Step 1: Preheat your oven to 350°F and line two cookie sheets with parchment paper.
- Step 2: In a small saucepan, heat 1/2 cup butter over medium-low until half melted. Whisk in the cocoa powder and stir continuously until fully melted and smooth. Remove from heat and set aside.
- Step 3: In a mixing bowl, combine sugar, egg, vanilla extract, and sour cream until smooth. Slowly whisk in the cocoa butter mixture until well blended.
- Step 4: In a separate larger bowl, whisk together flour, baking soda, and salt. Pour the wet ingredients into the dry and whisk until just combined. The batter will be thick, resembling a mix between cake and brownie batter. Do not overmix.
- Step 5: Using a 2-tablespoon cookie scoop, portion the dough into 6 even mounds per baking sheet (12 total), spacing them about 2 inches apart to allow for spreading. Bake in batches for 8–9 minutes, until the tops are evenly colored and edges hold shape. Let cookies cool on the sheet for 5–7 minutes, then transfer to a wire rack.
- Step 6: While cookies cool, prepare the ganache. Place chocolate chips and 2 tablespoons butter in a heat-safe bowl. Heat heavy cream in the microwave until hot and frothing (about 1 minute 30 seconds). Pour cream over chocolate and wait 2 minutes, then stir until smooth and glossy. Stir in vanilla extract and a pinch of salt.
- Step 7: Sprinkle toasted chopped pecans evenly over each cookie. Spoon about a tablespoon of ganache over the pecans and cookies. Allow ganache to set and cool for a few minutes before serving.
Tips & Variations
- Use a 2-tablespoon cookie scoop to ensure even cookie sizes and consistent baking.
- For a nut-free option, replace pecans with toasted coconut flakes or omit toppings altogether.
- Make the ganache ahead of time and refrigerate; gently reheat before drizzling.
- Swap semi-sweet chocolate chips for dark or milk chocolate to adjust sweetness to your preference.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. The ganache may soften over time, so if preferred, chill the cookies to firm up the topping, then allow them to come to room temperature before serving. For longer storage, freeze the cookies in a sealed container for up to 2 months; thaw before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cream instead of heavy cream for the ganache?
Heavy cream works best for a smooth, glossy ganache due to its higher fat content. Regular cream may result in a thinner, less stable ganache.
Why are my cookies spreading too much?
Make sure to chill the dough if your kitchen is warm, and use the recommended cookie scoop size to prevent excessive spreading. Also, avoid overmixing the batter, which can affect texture and spread.
PrintTexas Sheet Cake Cookies Recipe
Texas Sheet Cake Cookies are a deliciously fudgy and moist chocolate cookie inspired by the classic Texas sheet cake. These cookies feature a rich cocoa-butter base mixed with sour cream for extra tenderness, topped with a glossy chocolate ganache and toasted pecans for added crunch. Perfectly soft in the center with just enough edge, these cookies offer all the decadent flavors of a sheet cake in a convenient handheld form.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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)
Instructions
- Preheat and Prepare Baking Sheets: Set your oven to 350°F and line two cookie sheets with parchment paper to ensure easy cookie removal and even baking.
- Make Cocoa Butter Mixture: Place butter in a small saucepan over medium-low heat. Heat until half melted, then whisk in cocoa powder. Continue stirring until the butter is fully melted and the cocoa is completely incorporated. Remove from heat and set aside.
- Combine Wet Ingredients: In a mixing bowl, whisk together sugar, egg, vanilla extract, and sour cream until smooth. Gradually add the cocoa butter mixture and stir gently to combine.
- Mix Dry Ingredients and Form Dough: In a separate larger bowl, whisk together flour, baking soda, and salt. Pour the wet mixture into the dry ingredients and whisk until just combined, careful not to overmix. The dough should be thick and resemble a cross between cake and brownie batter.
- Scoop and Bake Cookies: Using a 2-tablespoon cookie scoop, portion six even scoops of dough onto each prepared baking sheet, spacing cookies at least 2 inches apart. Bake in the preheated oven for 8-9 minutes, until tops are uniformly colored and edges hold shape. Remove from oven and allow cookies to rest on the sheets for 5-7 minutes before transferring to wire racks to cool completely.
- Prepare Ganache: While the cookies cool, place chocolate chips and butter into a heat-safe mixing bowl. Heat heavy cream in the microwave for about 1 minute and 30 seconds until hot and frothing. Pour cream over chocolate and let sit for 2 minutes, then stir continuously until smooth and glossy. Stir in vanilla extract and pinch of salt until fully combined.
- Assemble and Serve: Sprinkle chopped toasted pecans evenly over cooled cookies. Spoon a tablespoon or so of the ganache over the pecans and cookies. Allow ganache to set for a few minutes before serving to enjoy the perfect balance of soft cookie, crunchy nuts, and rich chocolate topping.
Notes
- Use a cookie scoop to ensure even sized cookies that bake uniformly.
- Do not overmix the batter; overmixing can make cookies tough.
- Allow cookies to cool before adding ganache to prevent melting.
- To toast pecans: spread on a baking sheet and bake at 350°F for 5-7 minutes, stirring once halfway, until fragrant.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Ganache can be gently reheated if it firms up too much before serving.
Keywords: Texas Sheet Cake Cookies, chocolate cookies, ganache cookies, chocolate pecan cookies, fudgy cookies
