Valentine’s Cookie Cake
The sweetest treat to bake and share with someone you love!
Ingredients
- 3/4 cup unsalted butter 1 and 1/2 sticks, at room temperature
- 3/4 cup brown sugar light or dark
- 1/4 cup granulated white sugar
- 1 large egg at room temperature
- 1 and 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 3/4 cup dark or semi-sweet chocolate chips
- 1/4 cup M&Ms optional
- frosting and/or sprinkles optional for decorating
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 10” heart-shaped baking pan with cooking spray, and set aside.
- Using an electric mixer, beat the butter, brown sugar, and white sugar together on medium-high speed until they are light and fluffy. Add the egg and vanilla and beat again, scraping down the sides if needed to make sure everything is evenly mixed.3/4 cup unsalted butter, 3/4 cup brown sugar, 1/4 cup granulated white sugar, 1 large egg, 1 and 1/2 teaspoons vanilla extract
- Sprinkle the flour, cornstarch, baking soda, and salt over the butter-egg mixture. Beat on low just until the dry ingredients are incorporated.2 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon table salt
- Stir in the chocolate chips and M&Ms by hand, reserving 1-2 Tablespoons of each to press into the top of the cookie after baking.3/4 cup dark or semi-sweet chocolate chips, 1/4 cup M&Ms
- Scrape the dough out into the prepared pan, then gently press it into an even layer that covers the full surface area. Bake for about 15 minutes, or until the cookie is lightly golden, set on top, and slightly puffy on the edges. Right after removing the cookie cake, press a few extra M&Ms and chocolate chips into the top.
- Let cool to room temperature then decorate with frosting and sprinkles, as desired. Slice and enjoy!frosting and/or sprinkles
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Notes
- Heart-Shaped Pan: I use and love this 10-inch Wilton heart shape aluminum pan. This silicone version is the same size and slightly cheaper.
- Storage: Cover this cookie cake very tightly with plastic wrap and it will stay fresh at room temperature for up to 3 days. It can be stored in the baking pan or lifted out to store or serve in a large, flat plastic container.
Nutrition Estimate
Calories: 336 kcal, Carbohydrates: 43 g, Protein: 4 g, Fat: 17 g, Saturated Fat: 11 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.5 g, Cholesterol: 45 mg, Sodium: 214 mg, Potassium: 121 mg, Fiber: 1 g, Sugar: 24 g, Vitamin A: 385 IU, Vitamin C: 0.1 mg, Calcium: 59 mg, Iron: 1 mg