Decadent Heart Shaped Cookie Cake
An indulgent cookie cake shaped like a heart, studded with chocolate chips and M&Ms, topped with creamy pink buttercream frosting. Perfect for celebrations and sweet cravings.
Ingrédients
For the 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&Ms
- to taste Pink and white heart sprinkles (for topping) For decoration
For the Pink Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2–2 cups powdered sugar Adjust for desired sweetness
- 2–3 tbsp heavy whipping cream
- 1 tsp vanilla extract
- to taste Pink gel food coloring Adjust for color preference
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch heart-shaped cake pan with non-stick spray.
- Gather all your ingredients.
Making the Cookie Cake
- In a mixing bowl, cream the softened butter, light brown sugar, and granulated sugar together for 2-3 minutes until fluffy.
- Add the egg and vanilla extract, mixing until just combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients, stirring gently.
- Fold in the chocolate chips, chocolate chunks, and M&Ms.
- Transfer cookie dough into the greased pan, spreading it evenly.
- Top with pink and white heart sprinkles.
- Bake for 20-25 minutes until edges are golden and center is set.
- Allow to cool in the pan on a wire rack for 1-2 hours.
Frosting
- For the frosting, beat together softened butter and powdered sugar.
- Add cream, vanilla, and food coloring, mixing until smooth.
- Once the cake is cooled, frost the top with the pink buttercream.
Notes
Use a toothpick to test for doneness. Consider adding a pinch of sea salt on the frosting for an extra flavor burst.