Decadent Heart Shaped Cookie Cake
A soft, chewy, chocolate-studded Heart Shaped Cookie Cake decorated with dreamy pink buttercream. Perfect for Valentine’s Day, birthdays, anniversaries, or any sweet celebration.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 heart cookie cake
- Category: Dessert
- Cuisine: American
Ingredients
**Cookie Cake**
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tbsp cornstarch
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 cup semi-sweet chocolate chips
1/4 cup chocolate chunks
1/3 cup red & white M&M’s
Pink + white heart sprinkles (for topping)
**Pink Buttercream Frosting**
1/2 cup unsalted butter, softened
1 1/2–2 cups powdered sugar
2–3 tbsp heavy whipping cream
1 tsp vanilla extract
Pink gel food coloring
Instructions
**Prepare the Cookie Cake**
Preheat oven to 350°F (175°C). Grease a 9-inch heart-shaped cake pan with non-stick spray.
In a mixing bowl, cream softened butter, brown sugar, and granulated sugar for 2–3 minutes until fluffy.
Mix in the egg and vanilla until combined.
In a separate bowl, whisk flour, cornstarch, baking soda, and salt.
Add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
Fold in chocolate chips, chocolate chunks, and M&M’s with a spatula.
Press dough evenly into the prepared heart pan.
Top with heart sprinkles.
Bake 20–25 minutes, until edges are lightly golden and the center looks set but soft.
Cool completely in the pan on a wire rack, 1–2 hours.
**Make the Pink Buttercream**
Beat softened butter 2–3 minutes until smooth.
Add powdered sugar gradually, mixing on low, then beating on medium until fluffy.
Add heavy cream and vanilla; beat 3–5 minutes until light and airy.
Tint with pink gel food coloring to your desired shade.
**Decorate**
Pipe frosting around the cooled cookie cake using a star tip.
Add additional heart sprinkles.
Slice and enjoy!
Notes
• For gluten-free: substitute a 1:1 GF baking blend such as Bob’s Red Mill or King Arthur.
• Do not frost while warm — allow full cooling to avoid melting.
• Store covered at room temperature for 3 days or refrigerate up to 5 days.
• You can bake the cookie cake 2–3 days ahead and make the frosting 2–3 days in advance.