Heart Shaped Cookie Cake

A chewy, chocolate-studded cookie cake with a nutty, gourmet twist from brown butter, finished with a silky buttercream frosting. Perfect for Valentine's Day or any celebration!

Prep Time 15

Cook Time 22

Cooling time 1 15

Total Time 1 52

Equipment

Light-colored saucepan
Stand mixer
9-inch Heart shaped pan
Piping bag with star tip

Ingredients

Frosting Ingredients:

▢ 1 1/2 Cup unsalted butter, softened
▢ 3 Cup powdered sugar
▢ 4 Tablespoons heavy whipping cream
▢ 2 teaspoons vanilla extract
▢ a few drops Pink gel food coloring

Instructions

Prep the Base

In a light-colored saucepan over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until it foams and you see brown bits at the bottom. Once it smells nutty, immediately pour it into a heatproof bowl to cool for 10-15 minutes.
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch heart-shaped pan with non-stick baking spray.

Mix the Dough and Shape

In a stand mixer, cream the cooled brown butter with the light brown sugar and granulated sugar until well combined. Mix in the egg and vanilla extract until just incorporated.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and kosher salt. On low speed, gradually add the dry ingredients to the wet ingredients, mixing only until the flour streaks disappear.
Gently fold in the semi-sweet chocolate chips, chocolate chunks, and M&M's with a spatula.
Press the dough evenly into the prepared heart-shaped pan. Sprinkle the top with pink and white heart sprinkles.

Bake, Cool, and Frost

Bake for 20-25 minutes, or until the edges are golden brown and the center is set but still slightly soft. Let the cookie cake cool completely in the pan on a wire rack.
To make the frosting, beat the softened butter in a stand mixer until creamy. Gradually add the powdered sugar, followed by the heavy cream and vanilla. Beat until smooth and stiff peaks form. Mix in a few drops of pink gel food coloring until you reach your desired color.
Transfer the frosting to a piping bag fitted with a star tip. Pipe a border around the edge of the cooled cookie cake and finish with more sprinkles before slicing and serving.

Notes

Brown Butter is Key: For the best nutty, caramel-like flavor, do not skip browning the butter. It's the secret to this recipe's gourmet taste.

Texture Tip: Cornstarch is essential for a chewy, tender texture. Also, spoon and level your flour to avoid a dry, dense cake.

Make-Ahead & Storage: The cookie dough can be refrigerated for up to 3 days or frozen for 3 months. Store the frosted cookie cake in an airtight container at room temperature for up to 3 days.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword cookie cake, heart shaped cookie, valentine's day dessert

Tried this recipe?Let us know how it was!