Description
This heart-shaped cookie cake is a delightful twist on the classic cookie, baked in a charming heart pan and generously studded with chocolate chips, chunks, and festive M&M’s. Topped with a creamy homemade pink frosting and sprinkled with heart-shaped decorations, it’s perfect for celebrations and sharing with loved ones.
Ingredients
Scale
Cookie Cake
- ¾ cups unsalted butter, softened
- ¾ cups light brown sugar, packed
- ¼ cups granulated 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, to desired shade
- 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 easy removal of the cookie cake.
- Cream Butter and Sugars: In a stand mixer, beat the softened butter, light brown sugar, and granulated sugar together until the mixture is creamy and smooth. Then, add in the egg and vanilla extract, beating until the mixture is fully combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt to combine evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in the mixer, beating just until combined to avoid overmixing the dough.
- Add Mix-ins: Gently fold in the semi-sweet chocolate chips, chocolate chunks, and Red and White M&M’s with a spatula to distribute them evenly throughout the dough.
- Press Batter into Pan: Transfer the cookie dough into the prepared heart-shaped pan, pressing it evenly across the bottom and edges. Sprinkle the pink and white heart sprinkles evenly on top for a festive touch.
- 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 in the center comes out mostly clean with just a few moist crumbs.
- Cool Completely: Remove the cookie cake from the oven and allow it to cool completely in the pan. Cooling fully is essential before frosting to prevent melting.
- Prepare Frosting: In the clean stand mixer bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy whipping cream, and vanilla extract, continuing to beat until smooth and fluffy. Add pink gel food coloring a little at a time until you reach your desired shade of pink.
- Decorate Cookie Cake: Once the cookie cake is fully cooled, spread the pink buttercream frosting evenly over the top. Finish by sprinkling additional pink and white heart sprinkles for added decoration.
Notes
- Make sure the butter is softened at room temperature for easier mixing.
- Do not overbake the cookie cake to keep it soft and chewy.
- You can substitute M&M’s with your favorite candy or chocolate pieces.
- For a gluten-free option, use a gluten-free all-purpose flour blend.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Frosting can be tinted with different colors to customize for any occasion.
