Ingredients
Equipment
Method
Step 1: Prepare the Pan
- Preheat your oven to 350°F (175°C). Line the heart-shaped pan with parchment paper and lightly grease the sides.
Step 2: Cream the Butter and Sugars
- In a large bowl, beat the softened butter with brown sugar and granulated sugar until light, fluffy, and creamy.
Step 3: Add Wet Ingredients
- Mix in the egg, vanilla extract, and pink gel food coloring. Beat until fully combined and evenly colored.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, cornstarch, and salt.
Step 5: Make the Dough
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Step 6: Fold in the Add-Ins
- Gently fold in chocolate chips, chocolate chunks, candy-coated chocolates, and heart sprinkles.
Step 7: Bake
- Press the dough evenly into the prepared pan. Bake for 22–28 minutes, or until the edges are set and the center is slightly soft.
Step 8: Cool Completely
- Allow the cookie cake to cool completely in the pan before frosting.
Step 9: Make the Frosting
- Beat butter until smooth. Gradually add powdered sugar, then mix in heavy whipping cream, vanilla, and salt until fluffy.
Step 10: Decorate
- Spread or pipe frosting around the edges of the cookie cake. Add extra sprinkles or candy if desired.
Notes
🧊 Storage & Reheating
Store in an airtight container at room temperature for up to 2 days
Refrigerate for up to 5 days
Let come to room temperature before serving
Reheating is not recommended
🥄 Variations
This heart shaped cookie cake is easy to customize:
Extra Chocolate Version: Increase chocolate chips
Softer Center Version: Slightly underbake
Crunchy Edge Version: Bake 2–3 minutes longer
Mini Cookie Cakes: Use smaller heart molds
❓ 10 FAQs
Is this more like a cake or a cookie?
It’s chewy like a cookie with cake-style thickness. Can I use a regular round pan?
Yes, but the heart shape adds charm. Why use cornstarch?
It keeps the cookie cake soft and tender. Can I skip the frosting?
Yes, it’s delicious on its own. Do I need food coloring?
No, it’s optional for visual effect. Can kids help decorate?
Absolutely—decorating is fun and easy. How do I avoid overbaking?
Remove when the center is just set. Can I double the recipe?
Yes, use a larger pan. Does this travel well?
Yes, it’s sturdy and sliceable. Should it be served warm or cool?
Slightly cooled gives the best texture. 🏁 Conclusion This Heart Shaped Cookie Cake is soft, chewy, and full of celebration-worthy charm. With rich chocolate, colorful candies, and a smooth frosting finish, it’s a dessert that feels joyful, nostalgic, and made to be shared. Simple to bake and beautiful to serve, it’s the perfect sweet centerpiece for any special occasion.
It’s chewy like a cookie with cake-style thickness. Can I use a regular round pan?
Yes, but the heart shape adds charm. Why use cornstarch?
It keeps the cookie cake soft and tender. Can I skip the frosting?
Yes, it’s delicious on its own. Do I need food coloring?
No, it’s optional for visual effect. Can kids help decorate?
Absolutely—decorating is fun and easy. How do I avoid overbaking?
Remove when the center is just set. Can I double the recipe?
Yes, use a larger pan. Does this travel well?
Yes, it’s sturdy and sliceable. Should it be served warm or cool?
Slightly cooled gives the best texture. 🏁 Conclusion This Heart Shaped Cookie Cake is soft, chewy, and full of celebration-worthy charm. With rich chocolate, colorful candies, and a smooth frosting finish, it’s a dessert that feels joyful, nostalgic, and made to be shared. Simple to bake and beautiful to serve, it’s the perfect sweet centerpiece for any special occasion.