Description
This Shaped Cookie Cake recipe combines the best of both worlds: the soft, chewy texture of a cookie with the festive look of a cake. Featuring a heart-shaped design perfect for celebrations, this recipe is loaded with semi-sweet chocolate chips, chunks, and colorful M&M’s, topped with pink and white heart sprinkles. Completed with a rich, creamy pink frosting, it’s an ideal treat to delight friends and family for Valentine’s Day or any special occasion.
Ingredients
Cookie Cake
- ¾ Cup unsalted butter (softened)
- ¾ Cup light brown sugar (packed)
- ¼ Cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 Cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 Cup semi-sweet chocolate chips
- ½ Cup semi-sweet chocolate chunks
- ½ Cup red and white M&M’s
- ½ Cup pink and white heart sprinkles
Frosting
- 1½ Cup unsalted butter (softened)
- 3 Cups powdered sugar
- 4 Tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- Pink gel food coloring (a few drops)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and grease or spray your heart-shaped pan with non-stick baking spray to ensure easy removal of the cookie cake.
- Cream Butter and Sugars: Using a standing mixer, cream the softened unsalted butter with both the light brown sugar and granulated sugar until the mixture is smooth, fluffy, and well combined.
- Add Wet Ingredients: Mix in the egg followed by the vanilla extract until fully incorporated, creating a smooth batter base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt to ensure even distribution throughout the batter.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients in the mixer bowl, combining slowly until just mixed to avoid overworking the dough.
- Fold in Mix-Ins: Gently fold in the semi-sweet chocolate chips, chocolate chunks, and red and white M&M’s by hand using a wooden spoon, ensuring even spread without breaking the mix-ins.
- Shape and Decorate: Press the cookie dough evenly into the prepared heart-shaped pan. Sprinkle the pink and white heart sprinkles over the top to add a festive touch before baking.
- Bake: Bake the cookie cake in the preheated oven at 350°F for 20-25 minutes, or until the edges are lightly browned and a toothpick inserted in the center comes out clean.
- Cool: Remove the cookie cake from the oven and let it cool completely in the pan on a wire rack before adding frosting.
- Make the Frosting: Using a standing mixer, beat the softened butter, powdered sugar, heavy whipping cream, and vanilla extract together until smooth and stiff peaks form, indicating a fluffy and stable frosting.
- Add Color: Mix in a few drops of pink gel food coloring to the frosting, adjusting to achieve a rich, appealing pink hue.
- Pipe Frosting: Transfer frosting to a piping bag fitted with a star tip. Pipe along the edges of the cooled cookie cake to create a decorative border.
- Finish Decoration: Garnish the frosted edges with additional heart sprinkles. Optionally, use a fine tip to write a Valentine’s message or personalized note in the center of the cookie cake with frosting.
Notes
- Allow the cookie cake to cool completely before frosting to prevent melting or sliding.
- You can substitute M&M’s with other favorite candies or nuts for variation.
- For a more intense chocolate flavor, consider adding a teaspoon of espresso powder to the batter.
- If you don’t have a heart-shaped pan, use a round or square pan and customize the decoration accordingly.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American