Key Ingredients
Butter – The foundation that makes for the best chocolate chip cookies and now this cake!
Sugars– Brown sugar adds moisture and richness to the cookie base. While granulated sugar helps with spread and a crispy edges.
Cornstarch – Provides the ultimate chew and stability for the cookie base. Cornstarch also helps preserve this cookie cake, keeping it soft and tender hours after it has been baked.
High Quality Chocolate Chips – Makes for the best addition to chocolate chip cookies. High quality chocolate provides rich and deep intensity- worth the splurge!
Sprinkles– My favorite way to add a touch of crunch and a pop of color! Sprinkles just make this cookie sparkle especially for valentines day!
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Don’t overbake: The cookie cake should look just set in the center when you pull it from the oven. It will continue to firm up as it cools, keeping the texture soft and chewy.
- Use room-temperature ingredients: This helps the dough mix evenly and creates a smoother, more tender crumb.
- Line your pan: Parchment paper makes lifting and slicing the cookie cake much easier (and cleaner).
- Let it cool before frosting: A fully cooled cookie cake keeps the buttercream from melting or sliding.
- Slightly under-mix the dough: Mixing just until combined prevents a dense or tough cookie texture.
More Recipes!
Here are some more bar recipes you might enjoy!
White Chocolate Raspberry Cheesecake Bars
Salted Caramel Brown Butter Rice Krispie Treats
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Valentine's Day Cookie Cake
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Equipment
Ingredients
Chocolate Chip Cookie Cake
- ½ cup (113g) unsalted butter, softened
- 1/3 cup (75g) granulated sugar (75g)
- ½ cup (110g) light brown sugar, packed
- ¾ tsp (3.75ml) pure vanilla extract
- 1 large egg, room temperature
- 1½ cups (188g) all-purpose flour
- ½ tsp (2.5g) baking soda
- ⅛ tsp (about 0.5g) baking powder
- ½ tsp (3g) sea salt
- 1/2 tsp (1.5g) cornstarch
- 1 cup (170g) chocolate chips
- 1/4 - 1/3 cup (45- 60g) Sprinkles
Vanilla Buttercream
- ½ cup (113g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1-2 tsp (5–10g) vanilla extract
- 1-2 tbsp (15–30g) heavy whipping cream, room temperature
- pinch of salt
- pink food gel
Instructions
Enable Step-by-Step Mode- Preheat oven to 350°F (175°C). Grease and line the bottom of an 8 inch heart shaped pan with parchment paper. Note: Make sure the sides of the pan are greased well for easy removal!
- For the cookie dough, using a rubber spatula, mix together ½ cup softened butter, ⅓ cup granulated sugar, and ½ cup packed brown sugar until fully combined. Mix in 1 egg and ¾ tsp vanilla extract until well combined.
- In a separate bowl, whisk together, ½ tsp cornstarch, 1½ cups all-purpose flour, ½ tsp baking soda, ⅛ tsp baking powder and ½ tsp salt. Gradually add dry ingredients to the wet, mixing until fully incorporated. Add the chocolate chips, sprinkles and fold until everything is homogenous. Press the cookie dough evenly into the bottom of the prepared pan. Bake for 22-26 minutes.
- While the cookie cake bakes you can work on the buttercream frosting. In a large bowl (or stand mixer with paddle attachment) using a hand mixer, begin beating the butter on low and then medium speed (about 1 minute). Then add the powdered sugar and continue mixing, then slowly add in the heavy whipping cream, vanilla and salt. If you are using food gel, remove half of the buttercream and place in a separate bowl. Add the food gel and mix well with a spatula.
- Remove the cookie cake from the oven and allow it too cool for about 1 hour. Once the cookie cake has cooled, run a knife along the edge of the pan next to the cookie. Gently remove the cookie from the pan and place onto a plate or cake stand. Spoon or pipe the buttercream along the edges of the cookie. Top with more sprinkles, slice and enjoy!
I don’t have a heart-shaped pan so I used an 8×8 square. It took about 30 minutes to bake. I used heart-shaped cookie cutters and covered the hearts with buttercream and heart-shaped sprinkles! This is a fantastic recipe.
Hi Emily!
That’s a great pivot to use an 8×8 pan and the cookie cutters! Thanks so much for trying this recipe and sharing your feedback! Im so glad you liked it! <3