Introduction

This heart-shaped cookie cake is a delightful treat perfect for Valentine’s Day or any special occasion. It combines a soft, chewy cookie base with rich chocolate chips, festive sprinkles, and a luscious pink buttercream frosting. Baking this at home is a fun way to impress loved ones with a sweet and personalized dessert.

A heart-shaped cookie cake with a thick golden-brown base. The top layer is decorated with a border of soft pink frosting piped around the edge in fluffy dollops. Scattered inside the heart are small heart-shaped sprinkles in red, white, and pink, along with thin pink and white sprinkles. The cake sits on a metal cooling rack over a white marbled surface, with a white bowl of pink sprinkles nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup unsalted butter, softened
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup semi-sweet chocolate chips
½ cup semi-sweet chocolate chunks
½ cup red and white M&M’s
½ cup pink and white heart sprinkles
For the frosting:
1 ½ cups unsalted butter, softened
3 cups powdered sugar
4 tablespoons heavy whipping cream
2 teaspoons vanilla extract
Pink gel food coloring, a few drops

Instructions

Step 1: Preheat your oven to 350°F and prepare a heart-shaped pan by spraying it with non-stick baking spray.
Step 2: In a standing mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is smooth and fluffy.
Step 3: Add the egg and vanilla extract to the creamed mixture and beat until well combined.
Step 4: In a separate bowl, whisk together the flour, cornstarch, baking soda, and kosher salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing slowly until just combined.
Step 6: Fold in the chocolate chips, chocolate chunks, and M&M’s by hand using a wooden spoon.
Step 7: Press the cookie dough evenly into the prepared heart-shaped pan.
Step 8: Sprinkle the pink and white heart sprinkles evenly over the top of the cookie dough.
Step 9: Bake at 350°F for 20-25 minutes, or until the edges are lightly browned.
Step 10: Remove the cookie cake from the oven and let it cool completely before frosting.
Step 11: For the frosting, beat together the softened butter, powdered sugar, heavy cream, and vanilla extract in a standing mixer until smooth and stiff peaks form.
Step 12: Add a few drops of pink gel food coloring and mix until you reach a rich pink color.
Step 13: Spoon the frosting into a piping bag fitted with a star tip and pipe along the edges of the cooled cookie cake.
Step 14: Finish decorating with more sprinkles and, if desired, use a fine tip to write a Valentine’s message in frosting in the center of the cake.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend and check that all other ingredients are gluten free.
You can customize the sprinkles and chocolate mix-ins to suit different holidays or tastes.
If you don’t have a heart-shaped pan, a round or square pan works equally well.
Make sure the cookie cake is completely cool before frosting to prevent melting.
Use room temperature butter and eggs to ensure proper mixing and texture.

Storage

Store the cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week, allowing it to come to room temperature before serving. If frosted, store in the fridge and bring to room temperature or warm slightly for softer frosting. This cake can also be frozen for up to one month; thaw overnight in the refrigerator before serving.

How to Serve

A heart-shaped cookie cake with a thick golden-brown base is decorated with pink frosting piped around the edges in small, fluffy dollops. The top of the cookie is sprinkled with red, white, and pink heart-shaped candies, as well as white and pink sprinkles scattered evenly across the surface. The cookie cake rests on a silver cooling rack set on a white marbled textured surface. In the background are two small white bowls filled with white and pink sprinkles. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips if I don’t have semi-sweet?

Yes, you can use milk chocolate or dark chocolate chips instead of semi-sweet, depending on your preference. Keep in mind this may alter the sweetness slightly.

How do I prevent the cookie cake from overbaking?

Check the cookie cake at the 20-minute mark. The edges should be light golden brown, and the center should look set but still soft. Remove from oven once edges firm up to avoid a dry texture.