Heart-Shaped Chocolate Chip Cookie Cake with Pink Buttercream

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

A thick, chewy chocolate chip cookie baked in a heart shape, topped with smooth pink buttercream frosting and festive sprinkles, perfect for Valentine's Day celebrations. This American-inspired recipe, ready in about 50 minutes, layers unsalted butter, granulated sugar, light 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 450 calories and feeds 8, 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.

Ingredients

• 1 cup (226g), softened unsalted butter
• 3/4 cup (150g) granulated sugar
• 3/4 cup (165g), packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups (270g) semisweet chocolate chips
• a few drops pink food coloring
• 1/2 cup (113g), softened unsalted butter (for frosting)
• 2 cups (240g) powdered sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract (for frosting)
• 1/4 cup rainbow sprinkles

Stand mixers worth buying for baking like this → Best Stand Mixers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a large bowl, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup light brown sugar together with an electric mixer until creamy and smooth, about 2 minutes.
2. Step 2: Add 2 large eggs one at a time, mixing well after each addition, then stir in 2 tsp vanilla extract until combined.
3. Step 3: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
4. Step 4: Fold in 1 1/2 cups semisweet chocolate chips evenly.
5. Step 5: Lightly grease a heart-shaped cake pan (about 9 inches). Spread the cookie dough evenly into the pan, smoothing the top with a spatula.
6. Step 6: Bake for 25-30 minutes until the edges are golden and a toothpick inserted near the center comes out with moist crumbs.
7. Step 7: While the cookie cake cools completely, prepare the frosting: beat 1/2 cup softened unsalted butter in a bowl until smooth.
8. Step 8: Gradually add 2 cups powdered sugar, mixing on low speed, then add 2 tbsp heavy cream, 1 tsp vanilla extract, and a few drops of pink food coloring. Beat on medium-high until light and fluffy, about 3 minutes.
9. Step 9: Spread the pink buttercream evenly over the cooled cookie cake and sprinkle 1/4 cup rainbow sprinkles on top for decoration.