Heart Shaped Cookie Cake

heart shaped chocolate chip cookie cake, topped with heart sprinkles and pink frosting.

This heart-shaped cookie cake is the perfect Valentine's Day sweet treat, packed with candy and topped with a luscious pink buttercream.

Course Dessert

Cuisine American

Keyword cake, chocolate chip, cookies, Valentine's Day

Prep Time 15

Cook Time 22

Total Time 37

Servings

Calories 596kcal

Author Stacey aka the Soccer Mom

Cost $10

Equipment

Stand mixer
Piping bag
9-inch Heart-shaped cake pan
Mixing bowls

Ingredients

Cookie Cake Ingredients

¾ Cup unsalted butter softened
¾ Cup light brown sugar packed
¼ Cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 Cup flour
2 teaspoons cornstarch
1 teaspoons baking soda
½ teaspoons kosher salt
1 Cup semi-sweet chocolate chips
1/2 Cup semi-sweet chocolate chunks
1/2 Cup Red and White M&M’s
½ Cup pink and white heart sprinkles

Frosting Ingredients

1 1/2 Cup unsalted butter softened
3 Cup powdered sugar
4 Tablespoons heavy whipping cream
2 teaspoons vanilla extract
Pink gel food coloring a few drops

Instructions

To Make the Cake:

Preheat oven to 350°F and prep pan with non-stick baking spray.
Using a standing mixer, cream butter and sugar until smooth and fluffy.
Mix in the egg and vanilla.
In a separate mixing bowl, whisk together dry ingredients.
Slowly mix dry ingredients into bowl of wet ingredients.
Fold in the chocolate chips, chocolate chunks and M&Ms by hand with a wooden spoon.
Press batter into the heart shaped pan.
Add pink and white heart sprinkles to top of cookie.
Bake at 350 for 20-25 minutes or until lightly browned on the sides.
Remove from oven and allow to cool completely before frosting.

For the Frosting:

Using a standing mixer to beat together all frosting ingredients (minus food coloring) until smooth and stiff peaks form.
Mix in a few drops of the pink coloring until you have a nice rich pink color.
Scoop frosting into piping bag fitted with a star tip.

To Decorate:

Pipe frosting along the edge of the cookie cake and finish with more sprinkles.
Feel free to use a fine tip in your decorating bag and write a Valentine message on the middle of the cookie in frosting!

Video

Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Frosting: This makes a big batch of frosting, and you'll likely only use half to decorate the cookie. We based our nutrition calculations on half a batch of frosting.

Gluten Free Instructions:

To start, simply swap out the regular all-purpose flour for gluten free flour. I recommend choosing an all-purpose gluten free flour for the task. You may also want to check the packaging on the rest ingredients you're using to make sure they are processed in a gluten-free facility, if cross-contamination is of concern.

Nutrition