I still remember the first time I pulled these Texas Sheet Cake Cookies out of the oven on a drizzly Sunday afternoon. My kitchen smelled like a chocolate-lover’s dream (seriously, I think the neighbors could sniff it), and I was curled up in my favorite chair, mug of coffee in hand, waiting for just one taste. As soon as that glossy ganache on top cooled enough to set—but was still gooey underneath—I dove in. Cue blissful sigh.

Over the years, I’ve tested dozens of chocolate cookie recipes, but these little gems have stayed at the top of my “must-bake” list for everything from holiday parties to random Tuesday pick-me-ups. They marry that familiar, tender crumb of Texas sheet cake with a fudgy ganache finish and a sprinkling of pecans… all in a perfectly portable cookie. (Yes, really—cookies that taste like cake.)

Why You’ll Love This

Zero fancy gadgets—just bowls, a hand mixer, and a baking sheet.
Bakes up in under an hour, from mixing to munching.
Soft, lightly cakey cookies topped with a luxurious chocolate ganache.

Perfect for cookie swaps, lunchboxes, or curling up on the couch.
Freezer-friendly—make ahead and stash for busy mornings (or emergencies!).
Customizable: swap in your favorite nuts, add holiday sprinkles, or sneak in a pinch of spice.

Family favorite—guaranteed to disappear faster than you can say “pass the napkins.”

Ingredients & Notes

1¾ cups (220 g) all-purpose flour
(spooned & leveled; King Arthur or Bob’s Red Mill are my go-tos)
½ cup (50 g) unsweetened Dutch-process cocoa powder
(I love Valrhona or Hershey’s Special Dark—sifting helps dodge those lumps!)

1 tsp baking powder & ½ tsp baking soda
(the duo gives just the right lift and crumb)
¼ tsp fine sea salt
(balances all that chocolatey sweetness)
½ cup (113 g) unsalted butter, softened
(Land O’Lakes or Plugrá if you want to feel fancy—and rich!)

¾ cup (150 g) granulated sugar + ½ cup (100 g) light brown sugar, packed
(brown sugar keeps the cookies delightfully chewy)
1 large egg, room temperature
(skip the fridge chill for better mixing)
1 tsp pure vanilla extract
(Nielsen-Massey if you can splurge—it adds magic!)

½ cup (120 ml) buttermilk
(no buttermilk? Stir 1½ tsp white vinegar into milk, rest 5 mins—voilà!)
1 cup (175 g) semi-sweet chocolate chips
(feel free to use chunks for pockets of extra gooeyness)
4 oz (115 g) semi-sweet chocolate, finely chopped
(for the ganache—good chocolate makes a difference)

¼ cup (60 ml) heavy cream
(36% fat or higher for that gorgeous shine)
2 Tbsp unsalted butter, cut into bits
(melts into the ganache for silkiness)
¼ cup chopped pecans
(classic, or try walnuts or skip ‘em if you’re nut-free)

Pro tip: If you have a digital scale, use it for foolproof results—especially with flour and cocoa. But a good old measuring cup works, too (just don’t pack it!).

Directions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat—trust me, it helps these babies release like a dream.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting the cocoa now saves you from clumps later, so consider it a little investment in smooth dough.

In a large bowl, cream the softened butter with both sugars until light and fluffy—about 3 minutes with a hand mixer on medium speed. If your kitchen’s chilly, let the butter warm up on the counter for 20 minutes before starting.
Crack in the egg and pour in the vanilla. Beat until smooth and glossy, scraping down the sides so nothing sneaks under the paddle. Then stir in the buttermilk just until combined—you want a slightly loose batter that holds together when scooped.
Switch mixer to low and gradually add the dry ingredients. Mix just until you see a uniform, slightly sticky dough. Now fold in those chocolate chips by hand—this keeps them from getting chopped up too much.

Grab a 1½-Tbsp cookie scoop (or two generous tablespoons) and drop dough balls about 2 inches apart on your prepared sheets. They don’t spread a ton, but give them a little room to breathe.
Bake for 9–11 minutes, until the centers look set but are still soft. You’ll notice they might seem underdone at first—resist the urge to bake them till they’re rock-hard. They’ll firm up as they cool on the hot pan.
While the cookies are in the oven, whisk together your ganache: place chopped chocolate in a heatproof bowl. Warm the cream and butter in a small saucepan over medium heat until bubbles just kiss the edges (no rolling boil, please). Pour over the chocolate, let it sit for 1 minute, then whisk until silky-smooth.

The golden rule: Ganache goes on warm cookies. As soon as they come out of the oven, spoon about 1 Tbsp ganache onto each one and gently spread. Sprinkle with pecans right away so they stick—trust me, those little crunchy bits are everything.
Let the cookies rest on the baking sheet for 10 minutes so the ganache sets. Then slide them onto a wire rack to cool completely (if you can wait that long!).

Variations & Flavor Twists

Add ¼ tsp cayenne pepper to the dough for a sweet-heat surprise.

Stir in ½ cup dried cherries or cranberries with the chips for a fruity pop.
Swap pecans for chopped walnuts or even pistachios if you’re feeling colorful.
Drizzle salted caramel over the ganache instead of nuts for a decadent finish.

Mix in a teaspoon of instant espresso powder to deepen the chocolate flavor.
Use white or milk chocolate for the ganache and top with festive sprinkles.
For extra chew, swap half the granulated sugar for molasses or honey (just a little!).

Want them gluten-free? Use a 1:1 GF flour blend plus 1 tsp xanthan gum and bake as usual.
Turn them into a sandwich: once cooled, spread ganache between two cookies—double the fun!

Storage & Reheating Tips

These cookies stay fresh at room temperature in an airtight container for up to 4 days. After that, the ganache will soften a bit, but they’ll still taste great. Want to stash them longer? Layer them between sheets of parchment and freeze for up to 2 months. Thaw at room temp for 20 minutes—easy as pie.

If you’re craving that just-baked warmth, pop a cookie in a 300°F oven for 5 minutes or zap one in the microwave for about 10 seconds. Warning: you’ll want milk or coffee at the ready!

Let’s Chat (and Bake!)

There you have it—my all-time favorite Texas Sheet Cake Cookies, perfect for sharing or hoarding (I won’t judge!). Whether you’re making a double batch for the holidays or whipping up a batch on a random Tuesday, I hope these bring you as much cozy happiness as they do me. Got questions? A tweak you tried? Drop me a comment below—I read every single one! And if you’re hungry for more nostalgic sweets, don’t miss my Chocolate-Pecan Tassies or my Chewy Peanut Butter Oat Bars. Happy baking, friends!

Texas Sheet Cake Cookies

A fun twist on the classic Texas Sheet Cake—rich, fudgy cookies topped with glossy chocolate ganache and pecans, ready in under an hour!

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Prep Time 15

Cook Time 10

Total Time 45

Course Dessert

Cuisine American

Servings cookies

Calories 150 kcal

Ingredients

1¾ cups all-purpose flour spooned & leveled; King Arthur or Bob’s Red Mill
½ cup unsweetened Dutch-process cocoa powder like Valrhona or Hershey’s Special Dark
1 tsp baking powder

½ tsp baking soda
¼ tsp fine sea salt
½ cup unsalted butter softened (Land O Lakes or Plugrá for richness)

¾ cup granulated sugar
½ cup light brown sugar packed
1 large egg at room temperature

1 tsp pure vanilla extract Nielsen-Massey if you can
½ cup buttermilk (or milk + 1½ tsp white vinegar, stir & rest 5 mins)
1 cup semi-sweet chocolate chips

4 oz semi-sweet chocolate finely chopped
¼ cup heavy cream (use at least 36% fat for a glossy finish)
2 Tbsp unsalted butter cut into bits

¼ cup chopped pecans (optional, but classic Texas Sheet Cake flair)

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper—this helps cookies release cleanly.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. (Pro tip: sift the cocoa for clump-free dough.)

In a large bowl, cream butter with both sugars until light and fluffy—about 3 minutes with a hand mixer on medium speed.
Beat in the egg and vanilla until smooth, scraping down the sides. Then stir in the buttermilk until just combined.
Gradually add the dry ingredients to the wet, mixing on low speed until you see a uniform, slightly sticky dough. Fold in chocolate chips by hand.

Using a 1½-Tbsp cookie scoop (or a heaping tablespoon), drop dough 2 inches apart on prepared sheets. Bake 9–11 minutes until centers look set but still soft. They’ll firm as they cool—resist the urge to overbake.
Place chopped chocolate in a heatproof bowl. Warm the cream and butter in a small saucepan over medium heat until bubbles form at the edges, then pour over chocolate. Let sit 1 minute, then whisk until silky.
As soon as the cookies come out, spoon a tablespoon of ganache on each warm cookie and spread gently. Sprinkle chopped pecans right away so they stick.