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Heart-Shaped Cookie Cake

A soft and chewy heart-shaped cookie cake made with chocolate chips and topped with pink buttercream frosting, perfect for Valentine’s Day and special occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cookie Cake Dough
  • 170 g Unsalted butter softened
  • 150 g Light brown sugar packed
  • 50 g Granulated sugar
  • 1 Large egg room temperature
  • 2 tsp Vanilla extract
  • 250 g All-purpose flour
  • 2 tsp Cornstarch
  • 1 tsp Baking soda
  • 0.5 tsp Salt
  • 200 g Semi-sweet chocolate chips
Buttercream Frosting
  • 170 g Unsalted butter softened
  • 360 g Powdered sugar sifted
  • 4 tbsp Heavy cream or milk
  • 1 tsp Vanilla extract

Equipment

  • Heart-shaped cake pan
  • Electric mixer

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and grease a heart-shaped cake pan.
  2. Cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix well.
  3. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually mix into the wet ingredients.
  4. Fold in the chocolate chips. Press the dough evenly into the prepared pan.
  5. Bake for 20–25 minutes until the edges are lightly golden. Cool completely before removing from the pan.
  6. Prepare the frosting by beating butter until smooth, then add powdered sugar, vanilla, and cream. Pipe frosting onto the cooled cookie cake.

Notes

Do not overbake for a soft and chewy center. Let the cookie cake cool completely before frosting.