Introduction

This Heart Shaped Cookie Cake combines the best of both worlds: a thick, chewy cookie baked in a festive shape, topped with creamy, pink frosting and colorful sprinkles. Perfect for celebrations or as a sweet treat to share with loved ones.

A heart-shaped cookie cake sits on a metal cooling rack over a white marbled surface. The cookie cake has a golden-brown color with a textured surface showing small chips. Around the edge of the cookie is a thick border of pink frosting, piped in small star shapes. The top of the cookie is decorated with a mix of red, white, and pink heart-shaped and rod-shaped sprinkles scattered across the surface. In the background, two white ramekins hold pink and white sprinkles, with a pink piping bag and extra decorating tips nearby. A few heart-shaped sprinkles are scattered on the marbled surface around the rack. 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 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
1½ cups unsalted butter (softened, for frosting)
3 cups powdered sugar
4 tablespoons heavy whipping cream
2 teaspoons vanilla extract (for frosting)
Pink gel food coloring (a few drops)

Instructions

Step 1: Preheat the oven to 350°F. Prepare a heart-shaped pan by spraying it with non-stick baking spray.
Step 2: In a standing mixer, cream together ¾ cup softened butter, light brown sugar, and granulated sugar until smooth and fluffy.
Step 3: Add the egg and 2 teaspoons vanilla extract to the creamed mixture and mix 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 into the wet ingredients and mix until just combined.
Step 6: Fold in the semi-sweet chocolate chips, chocolate chunks, and Red and White M&M’s by hand using a wooden spoon.
Step 7: Press the cookie batter evenly into the prepared heart-shaped pan. Sprinkle the pink and white heart sprinkles on top.
Step 8: Bake for 20-25 minutes, or until the edges are lightly browned.
Step 9: Remove the cookie cake from the oven and allow it to cool completely in the pan before frosting.
Step 10: To make the frosting, beat 1½ cups softened butter, powdered sugar, heavy whipping cream, and 2 teaspoons vanilla extract in a standing mixer until smooth with stiff peaks.
Step 11: Add a few drops of pink gel food coloring and mix until the frosting has a rich pink color.
Step 12: Transfer the frosting to a piping bag fitted with a star tip.
Step 13: Decorate the cookie cake by piping frosting along the edges and finishing with extra sprinkles.
Step 14: Optionally, use a fine tip to write a Valentine message on the center of the cookie with frosting.

Tips & Variations

For a dairy-free version, substitute butter with a plant-based alternative and use a non-dairy cream for the frosting.
Try adding white chocolate chips or different colored M&M’s to match the occasion.
Chilling the cookie dough for 30 minutes before baking can help prevent spreading.
If you don’t have a heart-shaped pan, a round or square pan works just as well—decorate accordingly.

Storage

Store the cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. Allow refrigerated cake to come to room temperature before serving. Leftover frosting can be stored separately in the fridge for up to 1 week; let it soften before reusing or lightly re-whip.

How to Serve

The image shows a large heart-shaped cookie on a metal cooling rack placed on a white marbled surface. The cookie is light brown with a slightly rough texture and has small colorful heart and sprinkle decorations in red, white, and pink scattered on top. Around the edge is a border of pink piped frosting with a soft, fluffy texture, accented by white sprinkles. The cookie appears thick and slightly raised, and there are extra heart-shaped sprinkles scattered around the base on the marble surface. In the background, a pink piping bag and several decorating tips, along with white ramekins holding pink and white sprinkles, can be seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cookie cake without a standing mixer?

Yes, you can use a hand mixer or mix by hand using a sturdy spoon, although it may take a bit more effort to cream the butter and sugar thoroughly.

How do I prevent the cookie cake from overbaking?

Watch the baking time closely at 20 minutes and check for light browning around the edges. The center should be set but still soft for a chewy texture. Oven temperatures can vary, so adjust as needed.