Heart cookie cake made with a soft chocolate chip cookie base, baked as one giant cookie in a heart shape.
Tested in my kitchen to get a soft center and lightly crisp edges, just like a classic cookie but in cake form.
This heart shaped cookie cake is easy to make with or without a heart pan and works perfectly for Valentine’s Day or birthdays.
Why you'll love this recipe
- One giant soft cookie baked like a cake, with crisp edges and a gooey center.
- Easy heart shape made with a pan or free-form on parchment paper.
- Perfect for sharing at Valentine’s Day, birthdays, or casual celebrations.
Ingredients for heart cookie cake
You only need a few simple ingredients to make this heart cookie cake from scratch.
- Unsalted butter – Softened.
- Granulated sugar + brown sugar – For sweetness and a soft, chewy texture.
- Large egg – At room temperature.
- Vanilla extract – For flavor.
- All-purpose flour – The base of the cookie cake.
- Baking soda – Helps the cookie cake rise slightly and stay soft.
- Chocolate chips – Semi-sweet or dark.
- Dark chocolate – For the ganache decoration.
- White chocolate – For contrast and decoration.
- Heavy cream – To make the ganache.
- Food coloring – Optional, for colored ganache details.
Tips before you start
- Use good-quality chocolate for a smooth, glossy ganache.
- Use room temperature ingredients for a smooth, evenly mixed cookie dough.
- Do not overbake — a slightly underbaked center keeps the cookie cake soft.
- Shape the heart carefully using a pan or freehand on parchment paper.
- Let the cookie cake cool completely before adding the ganache decoration.
How to make a heart cookie cake
This recipe is based on my classic chocolate chip cookies, shaped and baked as one giant heart cookie cake.
Cream the butter and sugars in a large bowl at medium-high speed until light and smooth.
Add the egg and vanilla, then mix until fully combined.
Add the dry ingredients and chocolate chips and mix just until a smooth cookie dough forms.
Press the dough into a heart shape, flatten evenly, and sprinkle extra chocolate chips on top.
Bake the heart cookie cake at 350°F (180°C) for about 20 minutes, until lightly golden.
Let the cookie cake cool completely before removing it from the pan.
I use my chocolate ganache recipe for the decoration, made with dark and white chocolate for a smooth, glossy finish.
Make the ganache by pouring hot cream (with food coloring if using) over the chopped white and dark chocolate, then mix until smooth.
Let the ganache cool, transfer to piping bags, then decorate the heart cookie cake with piped borders and sprinkles.
How to shape a heart cookie cake
Without a pan: Shape a heart freehand on parchment paper, smoothing the edges with your hands or a spatula.
With a heart pan: Press the dough evenly into a heart-shaped pan or pastry ring placed on a baking sheet.
Storage
Store the heart cookie cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
Recipe variations
- With cream cheese frosting: Skip the ganache and frost the cookie cake with a light cream cheese frosting.
- Double chocolate heart cookie cake: Add cocoa powder to the dough and use dark chocolate chips.
- With store-bought dough: Shape refrigerated cookie dough into a heart and bake as directed.
- Without a heart pan: Shape the dough freehand on parchment paper.
Recipe Questions
Can I make a heart cookie cake ahead of time?
Yes, you can bake it one day ahead and decorate it just before serving.
Can I freeze a heart cookie cake?
Yes. Freeze the baked cookie cake (without ganache) for up to 2 months. Thaw at room temperature.
How do I keep my cookie cake soft?
Do not overbake it. Remove it from the oven while the center is still slightly soft.
More Cookie Recipes
I hope you’ll love these cookies. If you try the recipe, feel free to leave a comment. Happy baking!
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Heart Cookie Cake
- Total Time: 40 minutes
- Yield: 8 slices
Description
Heart-shaped cookie cake, delicious and easy to make! Perfect for Valentine’s Day, birthdays, or any special occasion, with a soft texture and ganache topping. (For a 8 inch/20 cm cake)
Ingredients
Heart Cookie Cake
- 115 g (½ cup) unsalted butter – softened
- 50 g (¼ cup) granulated sugar – white
- 70 g (⅓ cup) brown sugar – dark brown sugar
- 1 large egg – room temperature
- 1 tsp vanilla extract
- 220 g (1 ¾ cups) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 150 g (¾ cup) chocolate chips
Ganache Decoration
- 100 g (3.5 oz) dark chocolate
- 50 ml (3 tbsp) heavy cream
- 100 g (3.5 oz) white chocolate
- 35 ml (2 ½ tbsp) heavy cream
- Pink gel food coloring
Instructions
Cookie Cake:
- Preheat the oven to 350°F (180°C) and prepare a heart-shaped pan with a removable bottom or a 6-inch (20 cm) pastry ring.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar with an electric mixer for about 2 minutes until smooth and creamy.
- Add the egg and vanilla extract, then mix again for another minute until fully incorporated.
- Add the dry ingredients—flour, baking soda, salt, and chocolate chips—then gently fold them in using a flexible spatula or wooden spoon until you get a slightly sticky cookie dough.
- Transfer the cookie dough into the prepared pan, pressing it down evenly with a spoon to spread it across the surface.
- Sprinkle some extra chocolate chips on top and bake for about 20–25 minutes until golden brown and slightly puffed, but still soft in the center.
- Let it cool completely before carefully removing it from the pan.
Ganache Decoration:
- Chop the dark chocolate and white chocolate into small pieces and place them in two separate bowls.
- Heat the heavy cream until warm, then pour the correct amount over each type of chocolate. (Add a touch of pink food coloring to the white chocolate bowl.)
- Let the mixtures sit for a minute, then stir with a spoon until smooth and fully melted. If needed, microwave for a few seconds to finish melting.
- Let both ganaches cool at room temperature or in the fridge until they are firm but still pipeable.
- Transfer them into piping bags fitted with decorative nozzles and pipe swirls around the edges of the cookie cake. Sprinkle with sugar pearls for the final touch.
Notes
Storage:
Store leftover cookie cake in an airtight container in the fridge. For a softer texture, warm it slightly before serving. It can also be frozen without the ganache, well wrapped, for up to 1 month.
Tips:
- Always use a kitchen scale for the best results.
- Use high-quality chocolate for a smooth and flavorful ganache.
- Let the ganache cool before using it for decoration.
- For a prettier look, use two piping bags with different tips.
- Don't overbake the cookie; it should stay slightly soft in the center.
- Add extra chocolate chips or chopped hazelnuts for even more indulgence.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: cookies, cakes
- Cuisine: American
Sarah
Made this over the weekend and it turned out so soft and chewy. The ganache on top was a great touch.