Heart Shaped Cookie Cake

5 from 1 vote

A giant heart cookie cake with delicious chocolate chip cookie base and chocolate, strawberry, & vanilla frosting. Dye free, shaped by hand, flavored naturally!

Prep Time15

Cook Time15

Cooling time30

Total Time55

Course: Dessert

Cuisine: American

Servings: slices

Calories: 424kcal

Author: Sara Syphus Smith

Equipment

Ingredients

For the cookie dough:

½ cup salted butter
½ cup brown sugar 105g
½ cup white sugar 104g
1 large egg
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 Tablespoon cornstarch
2 cups all purpose flour 275g
1 cup chocolate chips of preferred flavor

For the frosting:

4 Tablespoons salted butter softened
4 oz cream cheese softened
1 teaspoon vanilla extract
3 cups powdered sugar 365g
2-3 Tablespoons milk
3 Tablespoons cocoa powder 21g
3 Tablespoons powdered sugar + splash of vanilla
½ cup freeze dried strawberries 10g

Instructions

For the cookie dough:

Preheat oven to 350℉ and line large baking sheet with parchment paper.
In a bowl, cream together the butter and sugars for 3 minutes using an electric mixer until pale and fluffy. Scrape the edges of the bowl as needed.
½ cup salted butter, ½ cup brown sugar, ½ cup white sugar
Add in the egg and vanilla, mixing well until the egg is all the way mixed in and it turns the mixture fluffy.
1 large egg, 1 teaspoon vanilla extract
Add in salt, baking soda, cornstarch, and flour and mix on low speed until dough forms. Mix for at least 1 minute, it will look crumbly at first but will be more play-dough like in texture the longer it's mixed, which is what we want.
1 teaspoon salt , 1 teaspoon baking soda, 1 Tablespoon cornstarch , 2 cups all purpose flour
Add chocolate chips last, make sure to save a few to put on top of the cookie before baking.
1 cup chocolate chips of preferred flavor
Place the dough on a parchment paper lined baking sheet. Shape into a heart, long and narrow, about 9-10 inches (22-25cm) across and in length. Add a few chocolate chips to the top and use a spatula or knife to press the edges flat and even them up to make them neat.
Bake for 15-17 minutes, until edges are beginning to crack and middle no longer looks wet. Let cool completely before frosting.

For the frosting:

In a bowl, mix together butter and cream cheese with an electric mixer until smooth.
4 Tablespoons salted butter, 4 oz cream cheese
Add in vanilla and half of the powdered sugar. Mix until smooth. Add other half of powdered sugar and milk and mix until frosting is creamy and has no lumps left.
1 teaspoon vanilla extract , 3 cups powdered sugar, 2-3 Tablespoons milk
Separate the frosting into 3 bowls. Add cocoa powder to the first bowl of frosting and mix well. Add powdered sugar and a splash of extra vanilla the second bowl and mix well.
3 Tablespoons cocoa powder, 3 Tablespoons powdered sugar
Blend the freeze dried strawberries into a fine powder with a blender, then mix into the third bowl of frosting.
½ cup freeze dried strawberries
Place each flavor of frosting into piping bags with open or closed star piping tips (1E, 6B or similar) and frost the cookie around the border in a zag zag type pattern. Different sizes of frosting dots look great! You may need to switch out frosting tips on the colors to get the look you want.
Slice and enjoy! I do 13-14 slices, starting by slicing the heart in half lengthwise. That way every slice has some delicious frosting on it!

Notes

Store at room temperature for up to 3 days, it starts to go stale after that.

You can make dough and frosting ahead and refrigerate for up to 3 days.

Bake from frozen (preshaped) for 20 minutes at 350 ℉.

Nutrition