Valentine Cookie Cake
User Reviews
5
Valentine Cookie Cake
Description
The Valentine Cookie Cake starts by creaming softened butter with brown and granulated sugar to create a creamy base. An egg and vanilla extract are incorporated to provide moisture and flavor. Dry ingredients including all-purpose flour, cornstarch, baking soda, and salt are mixed in to form the dough, which is then folded with bittersweet or semi-sweet chocolate chips. The dough is pressed evenly into a parchment-lined, heart-shaped pan and topped with additional chocolate chips and optionally M&M candies and sprinkles for decoration.
The cookie bakes at 350°F, resulting in a tender but sturdy cake with chewy chocolate morsels throughout and a slightly crisp exterior. The included chocolate fudge frosting, made from unsweetened chocolate, butter, powdered sugar, vanilla, and cream, is spread over the cooled cookie cake, enhancing its chocolate flavor and providing a smooth texture contrast.
This cake is portioned for about 12 servings and offers a festive treat suitable for Valentine’s Day celebrations or similar occasions. It can be sliced like cake yet has the familiar taste and texture of a chocolate chip cookie.
Ingredients
- ¾ cup butter 1 + 1/2 sticks aka 12 TBSP, unsalted
- ¾ cup light brown sugar (150 grams)
- ¼ cup granulated sugar (50 grams)
- 1 egg large
- 2 tsp vanilla extract pure
- 2 cups all-purpose flour 240 grams, unbleached
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup bittersweet chocolate chips or semi-sweet chocolate chips
- 2-3 TBSP M&M candies
- Sprinkles optional; for decorating
TOOLS NEEDED:
- 11.5 x 10.5 giant heart shaped cookie cake pan
- parchment paper
- Electric Hand Mixer
CHOCOLATE FUDGE FROSTING
- 3 oz unsweetened baking chocolate squares or chips will work here, or bittersweet
- 5 TBSP butter unsalted
- 1 tsp vanilla extract pure
- 3-4 TBSP heavy cream as needed, or milk
- 2 cups powdered sugar
- ⅛ tsp salt
Instructions
- First set out butter, milk, and one large egg. We want the butter to soften and the cold ingredients to reach room temp. before baking. Measure out all ingredients in advance for fuss-free baking.
- Pre-heat oven to 350°F.
- First make the cookie cake. In a large bowl whip softened butter, then cream together with brown and granulated sugar with an electric hand mixer until well-mixed and creamy in consistency.
- Add in the egg and vanilla and continue to beat with the mixer to incorporate.
- In a separate bowl, mix together flour, cornstarch, baking soda, and salt.
- Add flour mixture to the larger bowl slowly while you continue to beat on low.
- Once your dough is mixed, fold in chocolate chips, saving a spoonful or two for topping the cake at the end.
- Trace your heart-shaped cookie cake pan onto parchment paper to make your liner. Place parchment paper in the pan then press in your dough.
- Top dough with remaining chocolate chips. Save adding the M+M's for after the cake has baked to prevent cracking.
- Bake on the center rack for 14-16 minutes. Mine was done in 15 minute but oven temperments tend to vary so be sure to check on it at around 13-14 minutes.
- Once cookie is ready, use an oven mitt to remove pan from oven and set on top of a wire baking rack. Add M+M's immediatley while the cookie is still hot by pressing into the cake in any pattern you choose.
- Allow cookie cake to completley cool before icing and slicing. Cake will be very soft in the center and set once it has cooled.
TO MAKE THE FROSTING
- First, in a small saucepan over medium heat, melt the chocolate and the butter, stirring often and mixing well to emulsify. Allow it to cool for 15 minutes.
- Next in a medium-large bowl with your electric hand mixer, whip together chocolate/butter mixture with vanilla extract and the teenist bit of salt to enhance the chocolate flavor. Blendin half the milk/cream then sprinkle in powdered sugar slowly in 3-4 batches, while mixing until fluffy and fully incorporated.
- Add additonal milk/cream to thin the frosting as needed to reach desired consistency. To make it creamy enough to pipe, I needed an additonal 2 TBSP of cream for 4 TBPS total. Add to a piping bag with a large star tip (or your favoite piping tip) and decorarte cookie once cooled. Feel free to add festive sprinkles on top!
Notes
- Nutritional information is estimated for 12 servings and can be adjusted based on portion size or ingredient swaps.
- Bring butter and cold ingredients to room temperature before mixing to ensure proper creaming and dough consistency.
- Use parchment paper to easily lift the cookie cake out of the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 58mg | 19% |
| Sodium | 240mg | 10% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 532IU | 11% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
