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Heart-shaped cookie cake decorated for Valentine's Day celebration

Heart Cookie Cake

A delightful and whimsical treat perfect for Valentine's Day, this Heart Cookie Cake embodies love and connection, making it a memorable centerpiece for your celebrations.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
  • 1/2 cup unsalted butter Adds richness; use vegan butter as a substitute if needed.
  • 1 cup granulated sugar You might also consider coconut sugar for a healthier option.
  • 1 large egg Helps bind the ingredients; for a vegan alternative, use unsweetened applesauce.
  • 1 teaspoon vanilla extract Infuses flavor; vanilla essence works in a pinch.
  • 1 teaspoon baking soda Leavening agent for texture; ensure it’s fresh for the best results.
  • 1/2 teaspoon salt Enhances flavor; kosher salt works great if you’re out of table salt.
  • 1 cup chocolate chips Provides bursts of sweetness; swap for chunks of your favorite chocolate or nuts if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, cream together the butter and sugar until light and fluffy.
  3. Add the egg and vanilla, mixing well until combined.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
Baking
  1. Fold in chocolate chips, ensuring they are evenly distributed.
  2. Spread the dough into a greased heart-shaped baking pan.
  3. Bake for 20-25 minutes or until golden brown.
  4. Let it cool before serving.

Notes

Cut into heart-shaped slices and serve warm with a scoop of ice cream or a dollop of whipped cream. Allow cake to cool in the pan before transferring to prevent breaking. Store in an airtight container for up to 3 days at room temperature or refrigerate for a week. Can be frozen for up to three months.