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If you’re craving a dessert that’s as charming as it is delicious, look no further than this Heart Shaped Chocolate Chip Cookie Cake with Pink M&Ms and Sprinkles Recipe. It combines the warm, comforting flavors of a classic chocolate chip cookie with festive pink and white accents that make it perfect for celebrations or just brightening up an ordinary day. This cookie cake offers a delightful texture that’s soft, chewy, and studded generously with chocolate chunks and colorful candy, all presented in a fun heart shape that’s bound to steal the show.
Ingredients You’ll Need
This recipe keeps things wonderfully simple while delivering layers of flavor and texture that you’ll love. Each ingredient plays an important role, whether it’s the buttery richness, the sweet crunch of M&Ms, or the whimsical sprinkles that add color and texture.
- ¾ cups unsalted butter (softened): Provides the creamy base that makes the cookie tender and flavorful.
- ¾ cups light brown sugar (packed): Adds a subtle caramel note and helps keep the cookie moist.
- ¼ cups sugar: Balances the sweetness and helps with the cookie’s structure.
- 1 large egg: Binds the dough ingredients together and contributes to a soft crumb.
- 2 tsp pure vanilla extract: Boosts all the flavors with its warm, aromatic sweetness.
- 2 cups flour: Forms the base for the cookie, giving it structure and chewiness.
- 2 tsp cornstarch: Keeps the cookie soft and tender by preventing toughness.
- 1 tsp baking soda: Provides gentle rise and helps with browning.
- ½ tsp kosher salt: Enhances all the sweet elements and balances the flavor.
- 1 ½ cups semi-sweet chocolate chips: Brings classic rich chocolate bites throughout.
- 1 ½ cups semi-sweet chocolate chunks: Larger chocolate pieces for melty pockets of indulgence.
- 1 ½ cups Red and White M&M’s: Adds colorful crunch and festive flair.
- ½ cup pink and white heart sprinkles: A pretty finishing touch for extra whimsy and texture.
- 3 cups powdered sugar: Essential for making the luscious frosting smooth and sweet.
- 4 tbsp heavy whipping cream: Gives the frosting a creamy, spreadable consistency.
- 2 tsp vanilla extract: Adds that classic vanilla flavor to the frosting to complement the cookie base.
- Pink gel food coloring: Perfect for coloring the frosting a beautiful pink shade.
- Additional pink and white heart sprinkles: To decorate the frosted cookie cake for an extra-special look.
How to Make Heart Shaped Chocolate Chip Cookie Cake with Pink M&Ms and Sprinkles Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F, and generously spray a 9-inch heart-shaped baking pan with baking spray. This step ensures the cookie cake will release easily after baking, keeping that heart shape intact and perfect for presentation.
Step 2: Cream the Butter and Sugars
Using a stand mixer, beat the softened butter with both the light brown sugar and regular sugar until you have a creamy, smooth mixture. This is where the magic starts – the sugars dissolve nicely in the butter, creating that tender crumb we love in cookie cakes.
Step 3: Add Egg and Vanilla
Mix in the egg and vanilla extract until everything is beautifully combined. These ingredients add moisture and depth of flavor, bringing the dough together perfectly for the next steps.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, and kosher salt. Whisking ensures even distribution of these ingredients, especially the cornstarch which keeps the cake soft.
Step 5: Incorporate the Dry Ingredients
Gradually add the dry mix to the butter mixture, beating on low speed until just combined. Overmixing here can make the cookie dense, so it’s best to stop as soon as everything is incorporated.
Step 6: Fold in the Chocolate and M&Ms
Gently fold in the semi-sweet chocolate chips, chunks, and Red and White M&M’s. This step makes sure you get bursts of chocolatey goodness and colorful crunch spread evenly throughout the cookie dough.
Step 7: Press Batter Into Pan and Add Sprinkles
Press the cookie dough evenly into your prepared heart-shaped pan, taking care to spread it to the edges. Sprinkle the pink and white heart sprinkles generously on top—these will toast slightly in the oven, giving a lovely crunch and festive look.
Step 8: Bake
Bake in the preheated oven for about 20-22 minutes or until the edges turn a light golden brown. The center might appear soft but it will set as it cools. Keep an eye on it to avoid over-baking, as you want that perfect soft, chewy texture.
Step 9: Cool and Frost
Once baked, allow your cookie cake to cool completely in the pan. While cooling, prepare the frosting by beating the softened butter until creamy, then gradually adding powdered sugar, heavy cream, vanilla extract, and pink gel food coloring until smooth and spreadable. When the cookie is cool, generously frost the top and finish with more pink and white heart sprinkles for extra sparkle.
How to Serve Heart Shaped Chocolate Chip Cookie Cake with Pink M&Ms and Sprinkles Recipe
Garnishes
To elevate this cookie cake further, consider adding fresh strawberries or raspberries around the edges to complement the pink colors. A light dusting of edible glitter or extra heart-shaped sprinkles can add a magical finishing touch that’s sure to impress anyone lucky enough to dig in.
Side Dishes
This cookie cake pairs wonderfully with a scoop of classic vanilla ice cream or a dollop of lightly whipped cream. For a drink, a simple glass of cold milk or a warm cup of coffee balances the sweetness perfectly, turning any moment into a comforting treat.
Creative Ways to Present
Imagine gifting this Heart Shaped Chocolate Chip Cookie Cake with Pink M&Ms and Sprinkles Recipe for special occasions: wrap it in cellophane and tie with a satin ribbon, or place it on a pretty cake stand surrounded by fresh flowers. You could also cut it into smaller heart shapes for individualized treats at parties or showers.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookie cake in an airtight container at room temperature for up to 3 days. This keeps the edges soft and the frosting fresh; if it’s warm, refrigerate and bring back to room temperature before serving.
Freezing
You can freeze the unfrosted cookie cake wrapped tightly in plastic wrap and then in foil for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before frosting and serving to preserve that fresh-baked taste and texture.
Reheating
To enjoy leftover cookie cake warm, gently reheat individual slices in the microwave for 10-15 seconds, or place the whole cake in a 300°F oven for 5-7 minutes. This revives that just-baked soft and melty feel that’s irresistible.
FAQs
Can I use regular chocolate chips instead of semi-sweet?
Absolutely! Milk chocolate chips or even dark chocolate chips can be swapped in depending on your personal preference. Each will give the cookie cake a slightly different but delicious flavor profile.
Is it possible to make this cookie cake dairy-free?
Yes! Use a dairy-free butter substitute and non-dairy chocolate chips to make this recipe dairy-free. Also, opt for a dairy-free cream in the frosting, such as coconut cream, for a tasty alternative.
Why is cornstarch used in the recipe?
Cornstarch helps keep the cookie cake tender and soft by preventing gluten from developing too much. It’s a small secret ingredient that makes a big difference for the perfect texture.
Can I make this recipe in a round pan instead of a heart shape?
Definitely! Any 9-inch round or square pan works fine if you don’t have a heart-shaped one. The bake time and taste remain the same; the heart shape just adds a special presentation touch.
How do I prevent the cookie cake from overbaking?
Keep a close eye on the bake time and check for light golden edges. Remember, the center will still be a little soft when you pull it out but will firm up as it cools, giving that lovely chewy texture without dryness.
Final Thoughts
I can’t recommend enough giving this Heart Shaped Chocolate Chip Cookie Cake with Pink M&Ms and Sprinkles Recipe a try. It’s playful, indulgent, and made for sharing smiles and sweet moments. Whether for a special occasion or simply a fun baking day, this cookie cake brings warmth and joy one delicious slice at a time. Happy baking!
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Heart Shaped Chocolate Chip Cookie Cake with Pink M&Ms and Sprinkles Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Celebrate any special occasion with this delightful Heart Shaped Cookie Cake! Featuring a buttery, soft cookie base loaded with semi-sweet chocolate chips, chunks, and colorful M&M’s, this treat is topped with a creamy pink buttercream frosting and decorated with festive heart sprinkles. Perfect for Valentine’s Day, anniversaries, or just to share a sweet moment with loved ones.
Ingredients
Cookie Cake
- ¾ cups unsalted butter, softened
- ¾ cups light brown sugar, packed
- ¼ cups 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
- 1½ cups semi-sweet chocolate chips
- 1½ cups semi-sweet chocolate chunks
- 1½ cups red and white M&M’s
- ½ cup pink and white heart sprinkles
Buttercream Frosting
- 1½ cups unsalted butter, softened
- 3 cups powdered sugar
- 4 tbsp heavy whipping cream
- 2 tsp vanilla extract
- Pink gel food coloring, amount as needed
- Pink and white heart sprinkles, for decoration
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9-inch heart-shaped baking pan with non-stick baking spray to ensure the cookie cake doesn’t stick.
- Cream butter and sugars: In a standing mixer bowl, beat the softened butter with light brown sugar and granulated sugar until the mixture is creamy and smooth. Add the egg and vanilla extract, then beat until fully combined.
- Mix dry ingredients: In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and kosher salt to ensure uniform distribution.
- Combine wet and dry: Gradually add the dry ingredients into the butter-sugar mixture while beating on low speed until just combined. Avoid overmixing to prevent a tough cookie.
- Add mix-ins: Gently fold the semi-sweet chocolate chips, chocolate chunks, and red and white M&M’s into the batter until evenly distributed.
- Press into pan and decorate: Evenly press the cookie batter into the prepared heart-shaped pan. Sprinkle the surface with pink and white heart sprinkles for a festive look.
- Bake: Place the pan in the preheated oven and bake for 20 to 22 minutes, or until the edges are lightly browned and a toothpick inserted near the center comes out with only a few moist crumbs.
- Cool completely: Remove the cookie cake from the oven and allow it to cool completely in the pan on a wire rack. This is crucial before frosting to prevent melting.
- Prepare frosting: Using a clean mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract while beating until the frosting is smooth and fluffy. Add pink gel food coloring a little at a time until the desired shade of pink is achieved.
- Frost and decorate: Once the cookie cake is completely cooled, evenly spread the pink buttercream frosting over the top using a spatula. Finish by sprinkling additional pink and white heart sprinkles on top for a charming decoration.
Notes
- For best texture, do not overbake; the cookie cake should be slightly soft in the center when done.
- Make sure the cookie cake is fully cooled before frosting to avoid melting the buttercream.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute semi-sweet chocolate with milk or dark chocolate chips based on preference.
- Heart-shaped pans can be substituted with round or square pans, just adjust baking time accordingly.
