This heart shaped cookie cake has crispy edges with a soft, chewy center. Seasonal candies, a festive cake pan, and a piped frosting border make this a perfect Valentine's Day treat. Serve this with Strawberry Tea Sandwiches for a heart-inspired lunch!
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This post was originally published in February 2019 and has been updated with an ingredient photo and step-by-step instructions and photos.
I enjoy celebrating Valentine's Day with festive treats like these Valentine pretzels, maraschino cherry milkshakes, and this heart-shaped cookie cake. It's fun to decorate and is always a crowd favorite.
This cookie cake comes together easily; you don't need to stand by the oven baking batch after batch of cookies. Just mix, bake, and cool. Then, decorate however you wish. I love adding frosting to give this cookie cake celebratory status.
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Why This Recipe Works
- Everyone loves blondie-style cookie bars... especially when they're packed with M&Ms.
- Chilling the dough is not required!
- Customize for any holiday with seasonal M&Ms and any shape pan.
- This recipe makes two cakes - ideal for celebrations. You can halve the recipe by adjusting the serving size in the recipe card below.
- No heart-shaped pan? No problem! Use traditional cake pans or follow the DIY instructions in this Valentine's Heart Cookie Cake recipe.
Ingredient Notes
- Cake flour provides a softer, more tender crumb. If you don't have cake flour, you can use all-purpose flour mixed with cornstarch. (See tips below).
- Brown sugar: Both light and dark brown sugar can be used.
- Unsalted butter: I always use unsalted to control the amount of salt in the recipe.
- Cupid Mix M&M's add a festive Valentine's vibe. You can substitute any variety of M&M's for any occasion.
See the recipe card for complete instructions and ingredient amounts.
How to Make a Heart-Shaped Cookie Cake
Step 1: Add the cake flour, baking soda, baking powder, and salt to a bowl. Whisk to combine and set aside. Spray the pans with baking spray and set aside.
Step 2: Add the butter and sugars to the bowl of a stand mixer. Blend until well combined and creamy, about two minutes. Add the eggs and vanilla extract. Blend until fully combined, another two minutes.
Step 3: Add the flour mixture and blend until just combined.
Step 4: Fold in the chocolate chips and M&M's (reserving some M&M's for the top).
Step 5: Divide the dough evenly between the two prepared pans. Press the dough into an even layer and top with the reserved M&M candies. Bake at 350℉ for 18-23 minutes or until a toothpick comes out clean when inserted in the center of the cookie cake.
Step 6: Cool completely in the pan. Run a knife or spatula around the edge of the pan to loosen, if necessary. Remove the cookie cakes from the pans. Pipe frosting on the cookies and decorate with extra M&M's. Slice and serve.
Expert Tips
- Spray pans with cooking spray so the cookie cakes can be removed easily. I like using baking spray with flour. Alternatively, coat the pans with softened butter, add flour, and shake to coat the buttered surface.
- If you don't have cake flour, you can make your own. For each cup of cake flour called for in the recipe, start with 1 cup of all-purpose flour. Then, remove two tablespoons of the flour and replace it with 2 tablespoons of cornstarch. Whisk together.
- Reserve some M&M's to press into the top of the dough before baking. This makes for a pretty presentation.
- Cool completely before removing the cookie cakes from the pan and decorating them with frosting.
- The frosting is optional but is absolutely recommended! It adds another layer of deliciousness! I used store-bought frosting for ease and convenience and tinted half of it pink.
- For extra fluffy frosting, whip the store-bought frosting with a stand mixer fitted with a whisk attachment. This lightens the frosting and gives it a wonderful piping and spreading consistency.
Recipe FAQs
Heart-shaped pans are festive, but any shape pan will work. Use a 9x13 cake pan or two 8-inch square or round pans. Allow a few extra minutes of baking time for a 9x13 pan.
Yes! To make a heart-shaped cake without a cake pan, follow the DIY instructions in this Valentine's Heart Cookie Cake recipe.
Heart-shaped treats aren't just for Valentine's Day. They are ideal for Mother's Day, bridal or baby showers, anniversaries, and birthdays. Use different M&M colors for any occasion. Any day is a good day to show someone you love them.
Store this cookie cake in an airtight container at room temperature for up to five days.
Have you tried this recipe? I'd love to hear it! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
Heart Shaped Cookie Cake
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Ingredients
- 2 ½ cups cake flour (see notes)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 1 cup unsalted butter (softened to room temperature)
- 1 cup light or dark brown sugar (lightly packed)
- ½ cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- ¾ cup dark chocolate morsels
- 10 ounces Cupid mix M&M's (1 bag plus extra for decorating)
- 24 ounces store-bought frosting (1 ½ tubs)
Instructions
- Preheat the oven to 350℉. Spray two heart-shaped cake pans with baking spray containing flour. Set aside. (See notes)
- In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.2 ½ cups cake flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon Kosher salt
- In the bowl of a stand mixer, combine the butter and sugars. Blend until well combined, about two minutes. Add the eggs and vanilla and blend until well combined, about two minutes.1 cup unsalted butter, 1 cup light or dark brown sugar, ½ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the flour mixture and blend until just combined. Fold in the chocolate chips and M&Ms, reserving some for the top. Divide the dough between the two cake pans. Press the dough into an even layer and top with the extra candies. Bake for 18-23 minutes until a cake tester comes out clean.¾ cup dark chocolate morsels, 10 ounces Cupid mix M&M's
- Cool the cakes completely in the pans. Flip them out of the pans, running a knife around the edge to loosen them, if necessary. Place the cakes on a wire rack to decorate. Pipe the frosting around the border and decorate with extra M&Ms. (See notes).24 ounces store-bought frosting
- You can leave the cookie cakes whole for presentation or cut them into squares or wedges. Store them in an airtight container for up to 5 days.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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