Introduction

This Heart Shaped Cookie Cake is a delightful treat perfect for special occasions or anytime you want to impress with a homemade dessert. Soft, chewy, and studded with chocolate and colorful candies, it’s finished with a rich pink frosting and festive sprinkles for a charming touch.

A heart-shaped cookie cake sits on a metal cooling rack over a white marbled surface. The cookie has a golden-brown color with a slightly crisp edge and is decorated with pink frosting piped in small star shapes all around the edge. The top is scattered with small red, white, and pink heart-shaped sprinkles and thin, white and pink cylindrical sprinkles. In the background, a pink piping bag and extra piping tips lie on the white marbled surface, along with small white bowls filled with pink and white sprinkles. A few heart sprinkles are scattered around the rack on the surface. 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 (for frosting)
4 tablespoons heavy whipping cream (for frosting)
2 teaspoons vanilla extract (for frosting)
Pink gel food coloring (a few drops, for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare a heart-shaped pan by spraying it with non-stick baking spray.
Step 2: In a standing mixer, cream together ¾ cup butter, light brown sugar, and granulated sugar until the mixture is smooth and fluffy.
Step 3: Add the egg and 2 teaspoons vanilla extract to the creamed mixture and mix until 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, mixing slowly until just combined.
Step 6: Fold in the chocolate chips, chocolate chunks, and M&M’s gently using a wooden spoon.
Step 7: Press the cookie dough evenly into the prepared heart-shaped pan. Sprinkle the pink and white heart sprinkles on top.
Step 8: Bake for 20 to 25 minutes, or until the edges are lightly browned. Remove from the oven and allow the cookie cake to cool completely in the pan.
Step 9: 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 10: Add a few drops of pink gel food coloring and mix until you achieve a rich pink color.
Step 11: Scoop the frosting into a piping bag fitted with a star tip. Pipe frosting along the edge of the cookie cake and decorate with additional heart sprinkles.
Step 12: Optional: Use a fine tip on your piping bag to write a Valentine’s message with the frosting in the center of the cookie.

Tips & Variations

For a softer cookie cake, slightly underbake by a couple of minutes and allow it to set while cooling.
Substitute semi-sweet chocolate chips with white chocolate or peanut butter chips for a different flavor profile.
Use different types of sprinkles to match any holiday or celebration theme.
If you don’t have a heart-shaped pan, a round or square pan works just as well—just adjust the baking time accordingly.

Storage

Store the cookie cake in an airtight container at room temperature for up to 3 days. If refrigerated, it can last up to a week but may firm up; allow it to come to room temperature before serving. Leftovers can also be frozen for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before enjoying. Frosting may lose some texture if frozen.

How to Serve

A large heart-shaped cookie sits on a cooling rack over a white marbled surface, decorated with pink frosting piped in small swirls evenly around the edge. The cookie itself is a golden-brown color and is sprinkled with red, white, and pink candy-coated chocolates, small chocolate squares, and pink and white sprinkles scattered across the top. To the side, there is a clear bowl holding more candy pieces in the same colors and a piping bag filled with pink frosting resting on the surface. In the background, a white cloth printed with red and pink hearts is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different shape pan?

Yes, you can use a round, square, or even rectangular pan if you don’t have a heart-shaped one. Just adjust the baking time as needed and decorate accordingly.

How do I make the frosting less sweet?

You can reduce the powdered sugar slightly or add a teaspoon of cream cheese to the frosting for a tangier flavor. Adjust the consistency with more heavy cream if needed.