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If you’re searching for a show-stopping dessert that’s bursting with love and sweetness, this Heart Shaped Chocolate Chip Cookie Cake with Pink M&Ms and Sprinkles Recipe is your new best friend. Imagine the soft, chewy cookie packed with melty chocolate chips and chunks, topped with vibrant pink and white heart sprinkles and those adorable pink M&Ms that bring both a pop of color and a candy-coated crunch. This cookie cake is perfect for celebrations, cozy nights in, or any time you want to spread a little extra joy with a treat that feels as special as it tastes.
Ingredients You’ll Need
Gathering your ingredients is a breeze, and each one plays a vital role in creating the delicious, tender, and colorful Heart Shaped Chocolate Chip Cookie Cake with Pink M&Ms and Sprinkles Recipe. From rich butter that ensures a moist crumb to the delicate balance of sugars that add depth and sweetness, every item is essential to make this cookie cake truly magical.
- ¾ cups unsalted butter (softened): Provides richness and a tender texture in the cookie base.
- ¾ cups light brown sugar (packed): Adds moisture and a subtle caramel flavor that deepens sweetness.
- ¼ cups sugar: Balances the sugars for just the right sweetness and crisp edges.
- 1 large egg: Binds ingredients together and contributes to the chewy texture.
- 2 tsp pure vanilla extract: Enhances the flavor profoundly with warm, sweet notes.
- 2 cups flour: The structure of your cookie cake, making it sturdy yet soft.
- 2 tsp cornstarch: Keeps the cookie tender by softening the flour’s effect.
- 1 tsp baking soda: Helps the cookie cake rise slightly with just the right chew.
- ½ tsp kosher salt: Balances sweetness and elevates flavors all around.
- 1 ½ cups semi sweet chocolate chips: Little pockets of melty chocolate for pure joy in every bite.
- 1 ½ cups semi sweet chocolate chunks: Larger chocolate pieces create irresistible, gooey spots.
- 1 ½ cups red and white M&M’s: Adds crunch, color, and festive charm to your cookie cake.
- ½ cup pink and white heart sprinkles: Gives a delightful, sweet crunch and a gorgeous appearance.
- 3 cups powdered sugar: Essential for creating that smooth, sweet frosting layer.
- 4 tbsp heavy whipping cream: Makes the frosting creamy and easy to spread.
- 2 tsp vanilla extract (for frosting): Adds a sweet aromatic depth to the frosting.
- Pink gel food coloring: Brings the frosting to life with a playful, bright pink hue.
- Pink and white heart sprinkles (for decorating): Perfect final touch, turning your cookie cake into a visual masterpiece.
How to Make Heart Shaped Chocolate Chip Cookie Cake with Pink M&Ms and Sprinkles Recipe
Step 1: Prepare Your Heart Shaped Pan
Start by preheating your oven to 350 degrees Fahrenheit and generously spray a 9-inch heart shaped baking pan with non-stick spray. This step is key to ensure your cookie cake comes out easily and with perfect edges.
Step 2: Cream the Butter and Sugars
In a stand mixer, beat together the softened butter, light brown sugar, and regular sugar until the mixture looks creamy and smooth. This not only blends the sugars into the butter but also brings the base for that soft and chewy texture we all love. Then, beat in the egg and vanilla extract until everything is perfectly combined and velvety.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, and kosher salt. Mixing these thoroughly ensures that your cookie cake gets the right rise and tenderness throughout without any clumps or uneven texture.
Step 4: Mix Wet and Dry Ingredients Together
Gradually add the dry ingredients to your butter mixture, beating on low speed just until combined. Be careful not to overmix, as this keeps your cookie cake tender and soft.
Step 5: Fold in Chocolates and M&Ms
Gently fold in the semi-sweet chocolate chips, chocolate chunks, and those festive red and white M&Ms with a spatula. This is where the magic happens, creating a batter that’s bursting with chocolate pockets and pops of colorful crunch.
Step 6: Press and Decorate the Batter
Press the cookie dough evenly into your prepared heart-shaped pan. Then sprinkle the pink and white heart sprinkles over the top. These little sprinkles not only brighten up the cake but add a special surprise crunch in every bite.
Step 7: Bake to Perfection
Bake your cookie cake in the preheated oven for 20 to 22 minutes or until the edges are lightly browned but the center is still soft and inviting. This balance ensures your cookie cake is chewy, not dry, with a perfect melt-in-your-mouth texture.
Step 8: Cool Completely Before Frosting
Allow the cookie cake to cool entirely in the pan, which lets it set perfectly, so your frosting won’t melt or slide off later. The patience here is worth it to get that flawless finish!
Step 9: Perfect Your Frosting and Decorate
While the cookie cake cools, prepare the frosting by beating the softened butter until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and pink gel food coloring, mixing until smooth and fluffy. Spread your luscious pink frosting evenly over the cooled cookie cake, and finish with extra pink and white heart sprinkles for a charming look that’s as delightful as the taste.
How to Serve Heart Shaped Chocolate Chip Cookie Cake with Pink M&Ms and Sprinkles Recipe
Garnishes
Enhance your cookie cake’s appearance and flavor with some edible glitter or a light dusting of powdered sugar. Fresh strawberries or raspberries around the edges can also add freshness and a natural tart contrast to the sweet cookie and frosting.
Side Dishes
This cookie cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream. Alternatively, a hot cup of coffee or a glass of cold milk makes the perfect companion to complement the rich chocolate and sweet candy flavors.
Creative Ways to Present
Serve individual slices on pastel-colored plates or wrap them in decorative parchment and tie with a satin ribbon for gifting. For celebrations, consider layering mini heart cookie cakes stacked with frosting in between slices for a fun surprise dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover your Heart Shaped Chocolate Chip Cookie Cake with Pink M&Ms and Sprinkles Recipe tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days. This keeps both the frosting and cookie soft and fresh.
Freezing
You can freeze the un-frosted cookie cake wrapped securely in plastic wrap and foil for up to 2 months. When ready to enjoy, thaw completely before frosting. Frosted cookie cakes don’t freeze as well because the frosting texture may change.
Reheating
If you want a warm slice, microwave a portion for about 10 seconds. Warming enhances the gooey chocolate and makes each bite feel extra comforting, just make sure not to overheat and melt your frosting completely.
FAQs
Can I use regular round pans instead of a heart shaped one?
Absolutely! While the heart pan adds that special touch, a 9-inch round pan works perfectly to bake a delicious cookie cake, just keep an eye on cooking time as it might vary slightly.
What if I don’t have pink gel food coloring?
You can substitute with liquid food coloring—use less to avoid thinning the frosting—or skip the coloring altogether and rely on the sprinkles and M&Ms for festive color.
Can I use other types of candy instead of M&Ms?
Definitely! Feel free to swap M&Ms for your favorite candy-coated chocolates or even chopped candy bars for a personalized twist on this recipe.
How long should I beat butter and sugars for the best texture?
Beat until the mixture is light in color and completely smooth, usually about 2-3 minutes with a stand mixer. This step is crucial to build that soft and chewy texture we all crave.
Is this cookie cake suitable for freezing after frosting?
It’s best to freeze cookie cake before frosting to preserve texture and flavor. The frosted cake can be refrigerated instead, as freezing the frosting may cause texture changes.
Final Thoughts
This Heart Shaped Chocolate Chip Cookie Cake with Pink M&Ms and Sprinkles Recipe is not just a dessert; it’s a heartfelt experience. Whether you’re making it for someone special or treating yourself, it delivers joy in every bite and looks absolutely stunning. If you haven’t tried this recipe yet, trust me, it’s time to bake up a batch of sweetness filled with love and fun!
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Print
Heart Shaped Chocolate Chip Cookie Cake with Pink M&Ms and Sprinkles Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Celebrate any special occasion with this delightful Heart Shaped Cookie Cake, combining a soft, chewy chocolate chip cookie base loaded with M&Ms and heart sprinkles, topped with creamy pink frosting and festive decorations. Perfect for birthdays, Valentine’s Day, or simply treating yourself to a fun, delicious dessert.
Ingredients
Cookie Cake
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups semi-sweet chocolate chunks
- 1 ½ cups Red and White M&M’s
- ½ cup pink and white heart sprinkles
Frosting
- 1 ½ cups unsalted butter, softened
- 3 cups powdered sugar
- 4 tbsp heavy whipping cream
- 2 tsp vanilla extract
- Pink gel food coloring, as desired
- Pink and White heart sprinkles for decoration
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and generously spray a 9-inch heart-shaped baking pan with a non-stick baking spray to ensure easy release of the cookie cake.
- Cream Butter and Sugars: Using a stand mixer, beat the softened butter, light brown sugar, and sugar together until the mixture is creamy and smooth. Then, beat in the egg and vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and kosher salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the creamed butter mixture, beating until just combined without overmixing, so the cookie remains tender.
- Fold in Mix-Ins: Gently fold the semi-sweet chocolate chips, chocolate chunks, and Red and White M&M’s into the cookie dough, ensuring an even distribution throughout.
- Press Batter into Pan and Add Sprinkles: Press the cookie dough evenly into the prepared heart-shaped pan. Sprinkle the pink and white heart sprinkles on top to add festive color and texture.
- Bake the Cookie Cake: Bake in the preheated oven for 20-22 minutes or until the edges are lightly browned and a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
- Cool Completely: Remove the pan from the oven and allow the cookie cake to cool completely in the pan on a wire rack before frosting. This prevents the frosting from melting.
- Prepare the Frosting: In a clean bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, heavy whipping cream, and vanilla extract. Continue beating until fluffy. Add pink gel food coloring a little at a time until your desired shade of pink is reached.
- Frost and Decorate: Spread the pink frosting evenly over the cooled cookie cake. Decorate the top with additional pink and white heart sprinkles for a festive finish. Chill if desired to set the frosting before serving.
Notes
- For best results, use room temperature butter to ensure smooth, creamy batter and frosting.
- Do not overbake the cookie cake to keep it soft and chewy.
- The frosting is rich and sweet; adjust powdered sugar or cream quantities to reach preferred consistency and flavor.
- Store leftover cookie cake covered at room temperature for up to 3 days or refrigerate up to a week.
- To make cutting easier, chill the cookie cake after frosting before slicing.
