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
Scale
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.
