Ree Drummond’s Chocolate Sheet Cake recipe has gained immense popularity for a reason – the irresistible combination of rich chocolate cake topped with gooey chocolate glaze. Now, we’ve transformed this beloved recipe into equally delightful Texas Sheet Cake Cookies, ensuring a chocolaty treat that’s perfect for the festive season, especially when baking for Santa.

Servings	Total	CALORIES	Yields
24	1hr 45mins	180 per serving	2 dz

Table of Contents

Concerned About Pecans?

No worries! If you’re not a fan or have allergies, feel free to skip them. The cookies will still maintain their delicious taste. For a festive touch, consider adding pecans to the glaze or any sprinkle of your choice.

Planning?

Absolutely! Bake the cookies without the glaze up to 30 days before, storing them in the freezer in an airtight container. When ready to indulge, thaw them at room temperature and add the glaze for the perfect finish.

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, at room temperature
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg, at 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

Directions:

Preheat the oven to 350˚F and line 2 baking sheets with parchment paper. For the cookies: Melt the chocolate chips in a microwave-safe bowl, stirring at 50 percent power in 15-second intervals until smooth. Let it cool slightly.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat together butter, granulated sugar, and brown sugar until smooth and light using a mixer on medium-high speed (about 2 minutes). Add the egg, vanilla, and melted chocolate, beating until well combined.
With the mixer on low speed, beat in half of the flour mixture, then add the buttermilk, and finally, the remaining flour mixture until smooth. Mix in the pecans.
Drop heaping tablespoonfuls of dough on the baking sheets about 2 inches apart. Bake for 8 to 10 minutes, rotating the pans halfway through. Ensure the centers remain fudgy; avoid overbaking. Let them cool for 5 minutes on the baking sheets before transferring to a rack set over a parchment-lined baking sheet.
For the glaze: Melt the butter in a small saucepan. Remove from heat and whisk in milk, cocoa powder, and vanilla until smooth. Add powdered sugar and whisk vigorously until smooth. Spoon the glaze over the cookies, allowing it to drip down the sides. Let the glaze set for about 1 hour.

Enjoy these delectable Texas Sheet Cake Cookies, a delightful twist on a classic recipe!

Best Texas Sheet Cake Cookies

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Ree Drummond's Chocolate Sheet Cake recipe has gained immense popularity for a reason – the irresistible combination of rich chocolate cake topped with gooey chocolate glaze. Now, we've transformed this beloved recipe into equally delightful Texas Sheet Cake Cookies, ensuring a chocolaty treat that's perfect for the festive season, especially when baking for Santa.

Print Recipe Pin Recipe

Prep Time 35

Cook Time 10

Total Time 45

Course cake, Cookies

Servings 24

Calories 180 kcal

Ingredients

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, at room temperature
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/3 cup buttermilk
3/4 cup chopped toasted pecans
6 tablespoons salted butter
1/4 cup milk
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

Instructions

Preheat the oven to 350˚F and line 2 baking sheets with parchment paper. For the cookies: Melt the chocolate chips in a microwave-safe bowl, stirring at 50 percent power in 15-second intervals until smooth. Let it cool slightly.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat together butter, granulated sugar, and brown sugar until smooth and light using a mixer on medium-high speed (about 2 minutes). Add the egg, vanilla, and melted chocolate, beating until well combined.
With the mixer on low speed, beat in half of the flour mixture, then add the buttermilk, and finally, the remaining flour mixture until smooth. Mix in the pecans.
Drop heaping tablespoonfuls of dough on the baking sheets about 2 inches apart. Bake for 8 to 10 minutes, rotating the pans halfway through. Ensure the centers remain fudgy; avoid overbaking. Let them cool for 5 minutes on the baking sheets before transferring to a rack set over a parchment-lined baking sheet.
For the glaze: Melt the butter in a small saucepan. Remove from heat and whisk in milk, cocoa powder, and vanilla until smooth. Add powdered sugar and whisk vigorously until smooth. Spoon the glaze over the cookies, allowing it to drip down the sides. Let the glaze set for about 1 hour.

Notes