This heart-shaped cookie cake is the perfect Valentine’s Day sweet treat, packed with candy and topped with a luscious pink buttercream.

¾ Cup unsalted butter, softened

¾ Cup light brown sugar, packed

¼ Cup granulated sugar

1 egg

2 teaspoons vanilla extract

2 Cup flour

2 teaspoons cornstarch

1 teaspoon baking soda

½ teaspoon kosher salt

1 Cup semi-sweet chocolate chips

½ Cup semi-sweet chocolate chunks

½ Cup red and white M&M’s

½ Cup pink and white heart sprinkles

Frosting:

1 ½ Cup unsalted butter, softened

3 Cup powdered sugar

4 Tablespoons heavy whipping cream

2 teaspoons vanilla extract

Pink gel food coloring (few drops)

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1. Preheat oven to 350°F and grease a 9-inch heart pan.

2. Cream butter and sugars until fluffy.

3. Add egg and vanilla; mix well.

4. Whisk dry ingredients separately and combine with wet ingredients.

5. Fold in chocolate chips, chunks, and M&Ms.

6. Press batter evenly into pan and top with sprinkles.

7. Bake 22–25 minutes, until edges are golden.

8. Cool completely before frosting.

9. Beat frosting ingredients until smooth, then add pink coloring.

10. Pipe frosting around edges and add sprinkles.

You can halve the frosting recipe if desired.

Store leftovers in an airtight container for 3 days.

Swap regular flour for gluten-free if needed.