Heart Shaped Cookie Cake
A festive heart shaped cookie cake loaded with chocolate candies and topped with pink buttercream.
Ingredients
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla bean paste
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup semi-sweet chocolate chunks
- 1/2 cup red and white M&M’s
- 1/2 cup pink and white heart sprinkles plus more for decorating
- 1 1/2 cups unsalted butter softened
- 3 cups powdered sugar
- 4 tablespoons heavy whipping cream
- 2 teaspoons vanilla bean paste
- Pink gel food coloring a few drops
Instructions
- Preheat oven to 350°F and generously spray a heart shaped baking pan with non-stick baking spray.
- In a stand mixer fitted with the paddle attachment, cream 3/4 cup softened butter, light brown sugar, and granulated sugar on medium speed until smooth, pale, and fluffy, about 2 to 3 minutes.
- Add the egg and 2 teaspoons vanilla bean paste to the creamed mixture and beat until fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and kosher salt until well combined.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain and a soft, thick dough forms.
- Remove the bowl from the mixer and fold in the chocolate chips, chocolate chunks, and M&M’s with a wooden spoon or spatula until evenly distributed.
- Transfer the dough to the prepared heart shaped pan and press it into an even layer, making sure to fill the point and curves of the heart.
- Sprinkle 1/2 cup pink and white heart sprinkles evenly over the top of the pressed dough and gently press them in so they adhere.
- Bake at 350°F for 20 to 25 minutes, or until the edges are lightly browned and the center is set but still slightly soft.
- Remove the cookie cake from the oven and allow it to cool completely in the pan on a wire rack before decorating.
- To make the frosting, add 1 1/2 cups softened butter to a clean stand mixer bowl and beat on medium speed until smooth and creamy.
- Gradually add the powdered sugar, 1/2 cup at a time, mixing on low after each addition until incorporated, then increasing to medium until the frosting is thick and smooth.
- Add the heavy whipping cream and 2 teaspoons vanilla bean paste, then beat on medium-high speed until the frosting is light, fluffy, and holds stiff peaks.
- Add a few drops of pink gel food coloring and beat until the color is evenly mixed and you reach your desired shade of pink.
- Spoon the pink buttercream into a piping bag fitted with a large star tip and squeeze out any air pockets.
- Carefully remove the cooled cookie cake from the pan, if desired, and place it on a serving platter or leave it in the pan for easier transport.
- Pipe rosettes or swirls of pink buttercream along the edge of the heart shaped cookie cake, creating a decorative border.
- Add extra heart sprinkles over the frosting border and on top of the cookie cake as desired.
- If you like, fill a second piping bag fitted with a small round tip with some of the remaining frosting and pipe a Valentine message or simple designs in the center of the cookie cake.
- Slice the Heart Shaped Cookie Cake into wedges and serve at room temperature.
Notes
- Use room temperature butter for both the cookie dough and frosting so they mix smoothly and cream properly.
- If the cookie cake puffs up in the center while baking, gently press it down with a spatula while still warm to create an even surface for decorating.
- Let the cookie cake cool completely before frosting to prevent the buttercream from melting or sliding off.
- You can make the cookie base up to 2 days ahead; wrap it tightly once cool and decorate on the day you plan to serve.
- Store the decorated cookie cake covered at room temperature for up to 2 days if your kitchen is cool.
- If the cookie cake puffs up in the center while baking, gently press it down with a spatula while still warm to create an even surface for decorating.
- Let the cookie cake cool completely before frosting to prevent the buttercream from melting or sliding off.
- You can make the cookie base up to 2 days ahead; wrap it tightly once cool and decorate on the day you plan to serve.
- Store the decorated cookie cake covered at room temperature for up to 2 days if your kitchen is cool.