Heart Shaped Cookie Cake
User Reviews
5
Heart Shaped Cookie Cake
Description
The cookie cake batter is made by creaming softened unsalted butter with light brown and granulated sugars, then incorporating egg and vanilla. Dry ingredients including flour, cornstarch, baking soda, and salt are mixed in, followed by folding in chocolate chips, chunks, and M&Ms for texture and bursts of chocolate flavor. The dough is pressed into a heart-shaped pan and decorated with red and white heart sprinkles before baking until the edges are lightly browned and the center set.
The resulting texture is soft and chewy with pockets of melted chocolate and candy. After cooling, the cake is frosted with a buttercream consisting of butter, powdered sugar, heavy cream, and vanilla, tinted pink with gel food coloring and piped around the edges for a festive appearance. This cookie cake combines the enjoyment of a cookie’s chewiness with a celebratory cake presentation.
The cookie cake is suitable for sharing at celebrations such as Valentine's Day or anniversaries. Swapping regular flour for gluten-free flour allows for gluten-free adaptation. The frosting recipe makes more than needed for decorating this cake, so leftovers can be used elsewhere.
Ingredients
Cookie Cake Ingredients
- ¾ Cup butter softened, unsalted
- ¾ Cup light brown sugar packed
- ¼ Cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 Cup flour
- 2 teaspoons cornstarch
- 1 teaspoons baking soda
- ½ teaspoons kosher salt
- 1 Cup chocolate chips semi-sweet
- 1/2 Cup semi-sweet chocolate chunks
- 1/2 Cup Red and White M&M’s
- ½ Cup heart sprinkles pink and white
Frosting Ingredients
- 1 1/2 Cup butter softened, unsalted
- 3 Cup powdered sugar
- 4 Tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- pink gel food coloring a few drops
Instructions
To Make the Cake:
- Preheat oven to 350°F and prep pan with non-stick baking spray.
- Using a standing mixer, cream butter and sugar until smooth and fluffy.
- Mix in the egg and vanilla.
- In a separate mixing bowl, whisk together dry ingredients.
- Slowly mix dry ingredients into bowl of wet ingredients.
- Fold in the chocolate chips, chocolate chunks and M&Ms by hand with a wooden spoon.
- Press batter into the heart shaped pan.
- Add pink and white heart sprinkles to top of cookie.
- Bake at 350 for 20-25 minutes or until lightly browned on the sides.
- Remove from oven and allow to cool completely before frosting.
For the Frosting:
- Using a standing mixer to beat together all frosting ingredients (minus food coloring) until smooth and stiff peaks form.
- Mix in a few drops of the pink coloring until you have a nice rich pink color.
- Scoop frosting into piping bag fitted with a star tip.
To Decorate:
- Pipe frosting along the edge of the cookie cake and finish with more sprinkles.
- Feel free to use a fine tip in your decorating bag and write a Valentine message on the middle of the cookie in frosting!
Notes
- The recipe yields a large amount of frosting; only half is typically needed for the cake decoration.
- Estimate of nutrition values is approximate and depends on exact ingredient brands and amounts.
- Substitute gluten-free all-purpose flour for a gluten-free version and verify ingredient cross-contamination if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 67g | 22% |
| Protein | 5g | 10% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 81mg | 27% |
| Sodium | 410mg | 17% |
| Potassium | 178mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 46g | 92% |
| Vitamin A | 793IU | 16% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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