Pioneer Woman Texas Sheet Cake Cookies

This delicious Pioneer Woman Texas Sheet Cake Cookies recipe is prepared using semisweet chocolate chips, all-purpose flour, unsweetened cocoa powder, buttermilk, and chopped toasted pecans. This Texas Sheet Cake Cookies recipe is a dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 24 people.

Pioneer Woman Texas Sheet Cake Cookies Ingredients

For The Cookies:

• 1/2 cup semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 stick salted butter, room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk
• 3/4 cup chopped toasted pecans

For The Glaze:

• 6 tablespoons salted butter
• 1/4 cup milk
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, sifted

How To Make Pioneer Woman Texas Sheet Cake Cookies

1. Preheat and Prep: Preheat the oven to 350˚F (175˚C). Line two baking sheets with parchment paper.
2. Melt the Chocolate: Place the chocolate chips in a microwave-safe bowl and microwave at 50% power in 15-second intervals, stirring between each interval, until melted and smooth. Let it cool slightly.
3. Mix Dry Ingredients: In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
4. Cream Butter and Sugars: In a large bowl, combine the butter, granulated sugar, and brown sugar. Beat with a mixer on medium-high speed until the mixture is smooth and light, about 2 minutes.
5. Add Wet Ingredients and Chocolate: Add the egg, vanilla extract, and melted chocolate to the butter mixture. Beat until well combined, about 30 seconds.
6. Combine with Dry Ingredients: With the mixer on low speed, gradually beat in half of the flour mixture. Then add the buttermilk, followed by the remaining flour mixture, mixing until smooth. Stir in the chopped toasted pecans.
7. Form Cookies: Drop heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake for 8 to 10 minutes, rotating the pans halfway through. The tops of the cookies should be puffed and the edges set; the centers should remain fudgy. Do not overbake. Let the cookies cool for 5 minutes on the baking sheets, then transfer them to a wire rack set over another parchment-lined baking sheet.
9. Prepare 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. Add the powdered sugar and whisk vigorously until the glaze is smooth.
10. Glaze the Cookies: Spoon the glaze over the cookies, allowing it to drip down the sides. Let the glaze set for about 1 hour before serving.

Recipe Tips

• Measure flour accurately: Use a spoon to fill your measuring cup with flour, then level it off with a knife to avoid dense cookies.
• Room temperature butter and eggs: Ensure the butter and egg are at room temperature before starting to help the dough mix smoothly.
• Microwave chocolate gently: Melt chocolate chips in 15-second intervals to prevent burning; stir between each interval for even melting.
• Cool cookies properly: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling evenly.

What To Serve With Texas Sheet Cake Cookies

Serve your decadent Texas Sheet Cake Cookies with a fresh fruit salad, a scoop of vanilla ice cream, a glass of cold milk, a cup of hot coffee, or a bowl of mixed nuts.

You can also pair them with a warm caramel sauce, a dollop of whipped cream, or a drizzle of raspberry coulis.

How To Store Texas Sheet Cake Cookies

To Refrigerate: Place cooled cookies in an airtight container and store them in the refrigerator for up to one week. This will keep them fresh and maintain their fudgy texture.

To Freeze: Arrange cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They can be frozen for up to three months.

Frequently Asked Questions

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing regular milk with lemon juice or vinegar. Use one tablespoon of lemon juice or vinegar per cup of milk. Let it sit for five minutes before using it in the recipe.

How do I toast pecans for the cookies?

To toast pecans, preheat your oven to 350°F. Spread the pecans on a baking sheet in a single layer and bake for about 8-10 minutes. Stir occasionally to prevent burning. Let them cool before chopping and adding to the cookie dough.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. Before baking, let the dough sit at room temperature for about 15 minutes. This ensures the dough is soft enough to scoop and bake evenly.

Pioneer Woman Texas Sheet Cake Cookies Nutrition Facts

• Calories: 210kcal
• Carbohydrates: 28g
• Protein: 2g
• Fat: 11g
• Saturated fat: 5g
• Cholesterol: 25mg
• Sodium: 85mg
• Potassium: 70mg
• Fiber: 1g
• Sugar: 19g

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Apple Dumplings
• Pioneer Woman Peanut Butter Fudge
• Pioneer Woman Strawberry Jam