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Heart Shaped Cookie Cake with Pink Frosting Recipe

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  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This delightful Heart Shaped Cookie Cake is a perfect treat for Valentine’s Day or any special occasion. Made with a soft, chewy cookie base loaded with semi-sweet chocolate chips, chocolate chunks, and festive red and white M&M’s, it’s topped with pink and white heart sprinkles and a luscious pink buttercream frosting. Easy to bake and beautifully decorated, this cookie cake is sure to impress both in flavor and presentation.

Ingredients

Scale

Cookie Cake Ingredients:

  • 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 Ingredients:

  • 1½ Cups unsalted butter, softened
  • 3 Cups powdered sugar
  • 4 Tablespoons heavy whipping cream
  • Pink gel food coloring, a few drops

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and prepare your heart-shaped pan by spraying it with non-stick baking spray to ensure easy removal of the cookie cake.
  2. Cream butter and sugars: In a standing mixer, beat the softened unsalted butter, light brown sugar, and granulated sugar together until the mixture becomes smooth and fluffy, which usually takes about 2-3 minutes.
  3. Add egg and vanilla: Mix in the egg and vanilla extract until fully incorporated, creating a smooth batter base.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt to evenly distribute the leavening agent and salt.
  5. Mix dry ingredients into wet: Gradually add the dry ingredients to the wet mixture in the standing mixer, mixing slowly to avoid flour flying and until a uniform dough forms.
  6. Fold in chocolates and M&Ms: Using a wooden spoon, gently fold in the semi-sweet chocolate chips, chocolate chunks, and red and white M&M’s, ensuring they are evenly distributed throughout the dough.
  7. Press batter in pan: Transfer the cookie dough into the heart-shaped pan, pressing it down evenly to cover the entire pan surface.
  8. Add sprinkles: Sprinkle the pink and white heart sprinkles evenly over the top of the cookie dough for a festive touch.
  9. Bake the cookie cake: Bake in the preheated oven for 20-25 minutes until the edges are lightly browned and a toothpick inserted near the center comes out with a few moist crumbs.
  10. Cool the cookie cake: Remove the pan from the oven and allow the cookie cake to cool completely in the pan before removing it for frosting.
  11. Prepare the frosting: In a standing mixer, beat the softened unsalted butter, powdered sugar, and heavy whipping cream together until smooth with stiff peaks forming, which typically takes about 3-5 minutes.
  12. Add food coloring: Mix in a few drops of pink gel food coloring until you achieve a rich, even pink color throughout the frosting.
  13. Prepare piping bag: Scoop the frosting into a piping bag fitted with a star tip, ready for decorating.
  14. Decorate the cookie cake: Pipe the pink frosting along the edge of the cooled cookie cake to create a beautiful border, finishing with additional heart sprinkles placed on top of the frosting.
  15. Add personal message (optional): Use a fine tip in your piping bag to write a Valentine’s message or any special note in the middle of the cookie cake with the pink frosting.

Notes

  • Nutrition information provided is a rough estimate and can vary based on specific ingredient brands and portions used.
  • This recipe makes a large batch of frosting; you will likely only need about half to decorate the cookie cake.
  • For Gluten-Free adaptation, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure other ingredients, like the chocolate chips and M&M’s, are certified gluten-free to avoid cross-contamination.

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 50 mg

Find it online: https://piesbypaula.com/heart-shaped-cookie-cake-with-pink-frosting-recipe/