This heart-shaped cookie cake is the perfect treat for birthdays, Valentine’s Day, or just because! Soft, chewy, and packed with chocolate chips, it’s decorated with a rich ganache border for an extra touch of indulgence.
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This heart-shaped cookie cake is everything you love about classic chocolate chip cookies but in a giant cookie cake version. With its fun and girly heart shape, it's the perfect way to make any occasion a little more special.
Super easy to make, it only requires two simple preparations: a classic chocolate chip cookie dough and a smooth ganache. The edges are perfectly crisp, the center stays soft and chewy, and every bite is packed with melty chocolate chips.
It’s the ultimate treat for any special occasions! Whether it’s for Valentine’s Day, a birthday, or a fun gathering with friends, this giant heart cookie cake always impresses. Customize it with colorful decorations, and enjoy a dessert that’s just as delicious as it is adorable!
Ingredient You Need
You’ll need these ingredients to make the heart-shaped Valentine cookie cake:
How To Make This Heart Cookie Cake
Here are some quick visual instructions. Don't forget that the full recipe with exact ingredient measurements is in the recipe card below!
In a large mixing bowl, beat the brown sugar, granulated sugar, and softened butter with an electric mixer at medium-high speed. Add the room temperature egg and vanilla extract, then mix again until fully combined.
Add the dry ingredients—flour, baking soda, salt, and chocolate chips—then mix until you get a smooth cookie dough.
Press the dough into a heart-shaped pastry ring or a heart pan with a removable bottom over a cookie sheet. Flatten the dough evenly and sprinkle extra semi-sweet chocolate chips on top.
Bake the heart-shaped cookie cake in a preheated oven at 350°F (180°C) for about 20 minutes until golden brown. Let it cool completely before carefully removing it from the cake pan.
Chop the white and dark chocolate and place them in a small or medium bowl. Pour the heavy cream and pink food coloring over the chocolate, then mix until smooth and fully melted.
Let the ganache cool before transferring them into piping bags fitted with decorative tips. Pipe a ganache border on top of the heart-shaped cookie cake and decorate with Valentine sprinkles.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I make this without a heart-shaped pan?
Yes! Use a round or square pan, or shape the dough into a heart by hand on parchment paper or with a heart template.
How do I keep the cookie soft and chewy?
Don’t overbake! The center should be slightly undercooked as it will firm up while cooling.
You will also love
I hope you love this heart shaped chocolate chip cookie cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. 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
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