It’s cookie week around these parts.


In our weekly food section on Wednesday, I profiled the local baker behind Hayleycakes and Cookies, whose funny, sassy cookies have gone viral more than once, and we shared eight cookie recipes — and a frosting and a glaze — to decorate them.


I had one more cookie recipe to share, though. This Texas sheet cake cookie from a new cookie cookbook from Betty Crocker combines two beloved desserts: The traditional Texas sheet cake and a chocolate cookie. The frosting won’t solidify enough to ship these cookies, but you could serve them at a cookie swap or at a holiday party.


Texas Sheet Cake Chocolate-Pecan Cookies


Texas Sheet Cake is typically baked in a sheet pan and iced with a glossy icing. We’ve captured the texture and flavor of this cake in a cookie form, so no fork is needed! Store these moist cookies tightly covered at room temperature. If you don’t have buttermilk on hand, stir together ¼ cup milk and 1 teaspoon vinegar and let stand 5 minutes.


— Editors of Betty Crocker


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


For the chocolate icing:


1/4 cup butter


2 cups powdered sugar


1/4 cup chopped pecans


3 tablespoons unsweetened baking cocoa


3 tablespoons milk


Heat oven to 400 degrees. 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 pecans.


Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.


Bake 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.


In 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. Makes 2 1/2 dozen cookies.


— From "Betty Crocker Cookies: Irresistibly Easy Recipes for Any Occasion" by the editors of Betty Crocker (Houghton Mifflin Harcourt, $25)