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Texas Sheet Cake Cookies Recipe

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4.6 from 61 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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