Hamdi Saidani This Pioneer Woman Texas Sheet Cake Cookies recipe is a fudgy and chewy recipe, which is made with tangy buttermilk and a double dose of chocolate. It’s the perfect party dessert, a classic cake transformed into an easy cookie, ready in about an hour.
Pioneer Woman Texas Sheet Cake Cookies Ingredients
All the classic flavor of the famous cake in a delicious, chewy cookie.
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 (1/2 cup) salted butter, at room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 tsp. vanilla extract
- 1/3 cup buttermilk
- 3/4 cup chopped toasted pecans
For the Glaze:
- 6 Tbsp. salted butter
- 1/4 cup milk
- 2 Tbsp. unsweetened cocoa powder
- 1 tsp. vanilla extract
- 2 cups powdered sugar, sifted
How To Make Pioneer Woman Texas Sheet Cake Cookies
A step-by-step guide to these wonderfully rich and fudgy cookies.
- Prep Oven and Melt Chocolate: Preheat the oven to 350°F. Line two baking sheets with parchment paper. Melt the chocolate chips in the microwave in 15-second intervals, stirring in between, until smooth. Let it cool slightly.
- Make the Cookie Dough: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl with an electric mixer, beat the butter and both sugars until smooth and light, about 2 minutes. Beat in the egg, vanilla, and the cooled melted chocolate.
- Combine and Bake: On low speed, beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until just combined. Fold in the toasted pecans with a spatula.
- Scoop and Bake: Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake for 8 to 10 minutes, until the tops of the cookies are puffed and the edges are set. Do not overbake.
- Make the Glaze: While the cookies are on the cooling rack, make the glaze. Melt the butter in a small saucepan. Remove from the heat and whisk in the milk, cocoa powder, and vanilla until smooth. Whisk in the sifted powdered sugar until a smooth, pourable glaze forms.
- Glaze and Serve: Let the cookies cool for about 5 minutes on the baking sheets, then move them to a wire rack. Spoon the warm glaze over the cookies, letting it drip down the sides. Let the glaze set for about 1 hour before serving.
Recipe Tips
For the perfect, fudgy Texas Sheet Cake Cookie every time.
- How to get the perfect fudgy texture? The key is to not overbake the cookies. They are ready when the edges are set but the centers still look puffy and slightly soft. They will firm up as they cool, creating that classic dense, fudgy, brownie-like texture.
- Why use both melted chocolate and cocoa? This double-chocolate method is a secret to deep flavor. The cocoa powder provides the classic chocolate taste, while the melted chocolate contributes to the rich, fudgy texture.
- Can I make these ahead of time? Yes! You can bake the cookies (un-glazed) and store them in an airtight container for up to two days before glazing. You can also freeze the unbaked dough balls and bake them from frozen.
- How do I get a smooth glaze? Sifting your powdered sugar is a crucial step to avoid lumps. Whisk vigorously when you add it to the hot butter mixture to ensure it becomes perfectly smooth and glossy.
What To Serve With Texas Sheet Cake Cookies
The perfect accompaniment for this rich, chocolatey treat.
These fudgy cookies are a perfect treat on their own, especially when still slightly warm. They are a classic pairing with:
- A tall, cold glass of milk
- A hot cup of black coffee
- A scoop of vanilla bean ice cream for a decadent dessert
How To Store Texas Sheet Cake Cookies
Keeping your cookies fresh and fudgy.
- Room Temperature: Once the glaze has completely set, store the cookies in an airtight container with wax paper between the layers. They will stay soft and fudgy for up to 4 days.
Pioneer Woman Texas Sheet Cake Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 180 kcal
- Carbohydrates: 22 g
- Protein: 2 g
- Fat: 10 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What makes these different from regular chocolate cookies?
The texture and the icing! The use of buttermilk and oil creates a very soft, cake-like crumb, and the cooked fudge icing that’s poured over the top is the signature of a classic Texas Sheet Cake.
Do I have to toast the pecans first?
It’s highly recommended. Toasting nuts for a few minutes in a dry skillet or in the oven before chopping them brings out their natural oils and deepens their nutty flavor, which makes a big difference in the finished cookie.
My glaze is too thick/thin. How can I fix it?
This cooked glaze is easy to adjust. If it’s too thick to spoon over the cookies, whisk in a tiny bit more milk. If it’s too thin, whisk in a little more sifted powdered sugar.
Try More Pioneer Woman Recipes:
- Pioneer Woman S’mores Cookies Recipe
- Pioneer Woman Pumpkin Cookies Recipe
- Pioneer Woman Angel Sugar Cookies Recipe
Pioneer Woman Texas Sheet Cake Cookies Recipe
Description
All the fudgy, chocolatey flavor of a classic Texas Sheet Cake packed into a soft, chewy cookie, complete with a rich, cooked chocolate-pecan glaze.
Ingredients
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper. Melt the chocolate chips; let cool.
- Whisk together the flour, cocoa, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugars until fluffy. Beat in the egg, vanilla, and cooled melted chocolate.
- On low speed, alternate adding the flour mixture and the buttermilk until just combined. Stir in the pecans.
- Drop heaping tablespoonfuls of dough onto the prepared sheets, about 2 inches apart.
- Bake for 8-10 minutes until the edges are set but the centers are still soft. Cool on a wire rack.
- Glaze: Melt the butter in a saucepan. Remove from heat and whisk in the milk, cocoa, and vanilla. Whisk in the sifted powdered sugar until smooth.
- Spoon the warm glaze over the cooled cookies and let it set completely.
Notes
- u003cliu003eDo not over-bake these cookies! They should look slightly soft and underdone in the center when you pull them from the oven for the perfect fudgy texture.u003c/liu003eu003cliu003ePouring the warm glaze over the cookies is the key to the signature Texas Sheet Cake finish.u003c/liu003eu003cliu003eFor a different flavor, you can substitute the pecans with toasted walnuts.u003c/liu003eu003cliu003eThe unbaked cookie dough can be scooped and frozen for up to three months.u003c/liu003e
