Texas sheet cake is thin, one-layer, rich chocolate cake made in a shallow jelly roll pan. It typically is covered in glossy chocolate or hot fudge topping with pecans and cut into squares to feed a crowd.
We’ve taken the best attributes of this cake to create decadent, portable cookies. Direct from our Cookies cookbook, these Texas sheet cake cookies are soft and moist, with a delicious old-fashioned chocolate pecan flavor. Made with cocoa, buttermilk, butter, vanilla, and pecans stirred into the batter, for nutty taste in every bite. A silky chocolate frosting is slathered over the tops, with additional pecans for even more crunch.
These incredibly delicious cookies can be toted to potlucks, picnics, or showers. But being able to eat them without a fork means you can tuck a few into a lunch box, pull them out on a road trip, or bring them to the game for half-time treat.
Want the ultimate eating experience? Nothing goes better with these Texas sheet cake cookies than a glass of cold milk or a cup of hot coffee. They let the chocolatey goodness of these cookies shine even brighter.
Texas Sheet Cake Cookies
- Prep Time 30 min
- Total 1 hr 30 min
- Servings 30
- Ingredients 15
Ingredients
Cookies
- 3/4 cup packed brown sugar
- 1/2 cup butter, softened
- 1/4 cup buttermilk
- 1 teaspoon vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened baking cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
Chocolate Icing
- 1/4 cup butter
- 2 cups powdered sugar
- 1/4 cup chopped pecans
- 3 tablespoons unsweetened baking cocoa
- 3 tablespoons milk
Instructions
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Step1Heat oven to 400°F. In large bowl, beat brown sugar, 1/2 cup butter, the buttermilk, vanilla and egg with an electric mixer on medium speed until well blended. Beat in flour, 1/4 cup cocoa, baking soda and salt until well mixed. Stir in 1/2 cup of the pecans.
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Step2Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
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Step3Bake 7 to 9 minutes or until edges are set and almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
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Step4In 2-quart saucepan, melt 1/4 cup butter over low heat; remove from heat. Stir in remaining ingredients until icing is of spreading consistency. If icing is too thick, add milk 1 teaspoon at a time until spreading consistency. Spread each cookie with about 2 teaspoons of the icing. Let stand until glaze hardens, about 15 minutes.
Nutrition
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 150
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 3 1/2g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 105mg
- 4%
- Potassium
- 55mg
- 2%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 14g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
