Dessert

Heart Shaped Cookie Cake Recipe

Bylina Carter February 5, 2026February 5, 2026

Introduction

This heart-shaped cookie cake is a delightful twist on classic cookies, perfect for sharing on special occasions. Loaded with chocolate chips, M&M’s, and festive sprinkles, it’s both visually charming and delicious. Topped with creamy pink frosting, this treat will surely impress family and friends.

A large heart-shaped cookie sits on a wire cooling rack over a white marbled surface, decorated with pink frosting dollops evenly spaced around the edge. The cookie surface is golden brown and dotted with square milk chocolate pieces, white, red, and pink candy-coated chocolates, and white and pink sprinkles scattered across. To the right of the cookie is a clear bowl holding more candies and chocolate squares, and next to it is a piping bag filled with light pink frosting, resting on the white marbled surface. A pink and white cloth with red hearts is partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup unsalted butter (softened)
¾ cup light brown sugar (packed)

¼ cup granulated sugar
1 egg

2 teaspoons vanilla extract
2 cups 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
1½ cups unsalted butter (softened) for frosting
3 cups powdered sugar

4 tablespoons heavy whipping cream
2 teaspoons vanilla extract
Pink gel food coloring (a few drops)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and prepare a heart-shaped pan with non-stick baking spray.
Step 2: Using a standing mixer, cream together ¾ cup softened butter, light brown sugar, and granulated sugar until smooth and fluffy.
Step 3: Mix in the egg and 2 teaspoons vanilla extract until well combined.

Step 4: In a separate bowl, whisk together the flour, cornstarch, baking soda, and kosher salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing slowly until just combined.
Step 6: Fold in the chocolate chips, chocolate chunks, and red and white M&M’s gently by hand using a wooden spoon.

Step 7: Press the cookie batter evenly into the prepared heart-shaped pan.
Step 8: Sprinkle the pink and white heart sprinkles evenly over the top of the batter.
Step 9: Bake for 20–25 minutes, or until the edges are lightly browned. Remove from oven and allow to cool completely in the pan.

Step 10: To make the frosting, beat 1½ cups softened butter, powdered sugar, heavy whipping cream, and vanilla extract together until smooth and stiff peaks form.
Step 11: Add a few drops of pink gel food coloring and mix until you achieve a rich pink color.
Step 12: Transfer the frosting into a piping bag fitted with a star tip.

Step 13: Pipe frosting along the edge of the cooled cookie cake and decorate with additional sprinkles.
Step 14: Optionally, use a fine tip to write a Valentine’s message in frosting on the middle of the cookie cake.

Tips & Variations

Use different colors of M&M’s or sprinkles to suit other holidays or parties.

Substitute semi-sweet chocolate chips with white or dark chocolate for a flavor twist.
Chill the cookie dough before baking if you want a thicker, chewier cookie cake.
If you don’t have a heart-shaped pan, use a round or square pan and decorate with Valentine’s themed toppings.

Storage

Store the cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Let the cake come to room temperature before serving, and if desired, gently warm it in the microwave for 10–15 seconds. The frosting may be added fresh after reheating for best texture.

How to Serve

A woman's hand is holding a cookie bar with two main layers; the bottom layer is a thick chocolate chip cookie with visible chocolate chunks and red sprinkles inside, and the top layer consists of pink piped frosting dollops with some colorful sprinkles on top. The cookie bar is being dipped into a clear glass filled about three-quarters with white milk, with a drop of milk dripping from the cookie bar. The background has a soft focus of more cookie bars lying on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cookie cake without a standing mixer?

Yes, you can use a hand mixer or even mix by hand with a sturdy spoon. Just be sure to cream the butter and sugar thoroughly to achieve a light and fluffy texture.

Can I freeze the cookie cake?

Yes, the baked and cooled cookie cake can be wrapped tightly and frozen for up to 2 months. Thaw in the refrigerator overnight before decorating with frosting and sprinkles.