Description
A warm, tender, heart-shaped cookie cake, perfect for sharing on Valentine’s Day, with a delectable frosting and fun decorations.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 1/2 cups (312 g) all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 cup (170 g) chocolate chips or chopped chocolate (semi-sweet)
- 1/2 cup (115 g) unsalted butter, softened (for frosting)
- 2 1/2–3 cups (300–360 g) powdered sugar, sifted
- 2–3 tbsp milk or heavy cream, as needed for texture
- 1 tsp vanilla extract (for frosting)
- Red or pink gel food coloring (for frosting)
- Sprinkles, heart candies, or chocolate shavings (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment.
- Cream the butter and both sugars in a large bowl until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla.
- Whisk the flour, baking soda, and salt together in a separate bowl.
- Gradually add the dry mix to the wet mix and stir until just combined.
- Fold in the chocolate chips.
- Press the dough evenly into the prepared pan.
- Bake for 18–22 minutes, until the edges are golden and the center looks set but still soft.
- Let the cookie cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the frosting: beat the softened butter until smooth, then add powdered sugar in batches. Add vanilla and milk until spreadable, and mix in gel color.
- Spread or pipe the frosting onto the cooled cookie cake, then add sprinkles and heart candies.
Notes
Use unsalted butter to control salt. Chill the dough for a thicker cookie cake. Avoid overbaking for a chewy center.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg