Candy-Packed Deep-Dish Heart Cookie Cake with Pink Buttercream

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A deep-dish heart-shaped cookie cake loaded with chocolate chips, candy pieces, and sprinkles, crowned with smooth pink buttercream frosting for a festive Valentine’s Day dessert. This American-inspired Valentine’s Day recipe, ready in about 55 minutes, layers unsalted butter, softened, granulated sugar, packed brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 430 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 10 American cuisine 430 cal/serving

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Ingredients

1 cup (227g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed brown sugar
1 large egg
1 tsp vanilla extract
2 1/4 cups (280g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (180g) semisweet chocolate chips
1/2 cup mini candy pieces (e.g., mini M&Ms or candy hearts)
1/4 cup rainbow sprinkles
2 cups (240g) powdered sugar
1/2 cup (113g) unsalted butter, softened (for frosting)
2 tbsp whole milk
1/2 tsp vanilla extract (for frosting)
3-4 drops red food coloring

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Instructions

Step 1: Preheat oven to 350°F (175°C). In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until creamy and fluffy, about 3 minutes.
Step 2: Add 1 large egg and 1 tsp vanilla extract, beating until smooth.
Step 3: In another bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Step 5: Fold in 1 cup semisweet chocolate chips, 1/2 cup mini candy pieces, and 1/4 cup rainbow sprinkles evenly throughout the dough.
Step 6: Grease and flour a deep-dish heart-shaped pan (about 9 inches) and press the dough evenly into the pan.
Step 7: Bake for 30-35 minutes until the cookie edges are golden and a toothpick inserted near the center comes out clean or with a few moist crumbs. Cool completely in the pan on a wire rack.
Step 8: To make the frosting, beat 1/2 cup softened unsalted butter until light and fluffy, then add 2 cups powdered sugar, 2 tbsp whole milk, 1/2 tsp vanilla extract, and 3-4 drops red food coloring. Beat until creamy and smooth.
Step 9: Spread the pink buttercream frosting evenly over the cooled cookie cake.
Step 10: Garnish the top with additional mini candy pieces and sprinkles for extra festivity. Slice and serve.