Pioneer Woman Texas Sheet Cake Cookies

This delicious Texas Sheet Cake Cookies from the Pioneer Woman is made with semisweet chocolate chips, all-purpose flour, unsweetened cocoa powder, baking powder, kosher salt, and salted butter. It takes around 1 hour and 27 minutes to make and serves an estimated 24 cookies. Serve your Texas Sheet Cake Cookies with a cold glass of milk, a cup of coffee, peach ice cream, or even a dollop of whipped cream.

To make these Texas Sheet Cake Cookies, Ree Drummond begins by preheating the oven and melting the chocolate chips. She then mixes the dry and wet ingredients separately before combining them. The dough is spooned onto baking sheets and baked until just set. A homemade chocolate glaze is then spooned over the cookies.

Whether you are making Strawberry Poke Cake, Chocolate Pudding, or these Texas Sheet Cake Cookies, Pioneer Woman’s recipes are always a hit, filled with flavors that bring everyone to the table.

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 Prepare: Preheat your oven to 350°F. Line two baking sheets with parchment paper. Melt chocolate chips in the microwave at 50% power, stirring every 15 seconds until smooth. Let it cool a bit.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream Butter and Sugars: In a large bowl, beat together the butter, granulated sugar, and brown sugar until smooth. Add the egg, vanilla, and melted chocolate. Mix well.
4. Combine All: On low speed, add half of the dry mix, then the buttermilk, and then the rest of the dry mix. Stir in the pecans.
5. Bake and Glaze: Drop spoonfuls of dough on the baking sheets, spacing them 2 inches apart. Bake for 8-10 minutes, rotating the pans halfway. Let cookies cool for 5 minutes. For the glaze, melt butter in a saucepan, then whisk in milk, cocoa, and vanilla. Add powdered sugar and whisk until smooth. Spoon glaze over cookies and let it set for about an hour.

Additional Tips

• Pecans: You can leave out the pecans if you’re allergic or don’t like them.
• Freezing: You can bake the cookies without the glaze and freeze them for up to 30 days.

What To Serve With Texas Sheet Cake Cookies

For Texas Sheet Cake Cookies, consider serving them with a cold glass of milk or a cup of coffee. They also pair well with vanilla ice cream for a more indulgent treat. These cookies are rich and chocolatey, making them a standalone dessert that doesn’t require much else.

How To Store Texas Sheet Cake Cookies

In The Fridge:

Store the Texas Sheet Cake Cookies in an airtight container in the refrigerator. They will keep well for up to 3-4 days. The fridge helps maintain the texture and flavor of the cookies.

In The Freezer:

If you want to store them for a longer period, place the unglazed cookies in an airtight container and freeze them. They can be stored for up to 30 days. When you’re ready to eat, thaw them and then add the glaze.

Check out More Recipes From Pioneer Woman:

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