Heart Shaped Cookie Cake
What better way to show your love than with a heart-shaped cookie cake, made with brown butter. Decorate with a fresh buttercream frosting to leave a message for your sweetheart.
12
Servings 12
Ingredients:
Heart-Shaped Cookie Cake
- 1¼ cup Prairie Farms Unsalted Butter
- ¾ cup Light Brown Sugar
- ¼ cup Granulated Sugar
- 2 Eggs room temperature
- ½ tbsp Prairie Farms Heavy Cream
- 1 tbsp Pure Vanilla Extract
- 3 cups All-Purpose Flour
- 1 tbsp Cornstarch
- 1½ tsp Baking Soda
- 1 tsp Kosher Salt
- 1 cup Semi-sweet Chocolate Chips
Buttercream Frosting
- ½ cup Prairie Farms Unsalted Butter softened
- 2½ cups Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 1 pinch Kosher Salt
- 1 tbsp Prairie Farms Heavy Whipping Cream
- Pink Food Coloring
Directions:
Heart Cookie Cake
- Preheat oven to 350℉. Prepare a large rimmed sheet pan(11x18") by lining with parchment paper. Cut a large heart out of a piece of paper. Trace it onto the parchment paper, then flip parchment over so the marks are on the bottom. Take a large piece of foil, about 3 feet long, then fold long ways to create a strong border. Set aside.
- Add 2 sticks of butter to a small pot. Cook over medium heat until the foamy and brown bits appear on bottom. It should start to smell slightly nutty. Be careful not to let it burn. Remove from heat.
- In a large bowl, add brown sugar, and sugar. Add browned butter. Beat on low speed using an electric mixer until combined.
- Add the eggs, heavy cream, and vanilla extract. Beat to combine. Scrape down sides of bowl as needed.
- In a separate large bowl, stir together flour, cornstarch, baking soda, and salt. Add to wet mixture. Beat on low speed, then increase to medium-high speed to combine. Mix in chocolate chips.
- Add your dough to the prepared sheet pan and press into a heart-shaped, even layer. Take the long piece of foil and press against the dough to keep the heart shape in place. Use binder clips or paper clips to keep foil in place.
- Place on the center rack of oven and bake for about 15 minutes, rotating pan halfway through baking. The cookie cake should be set on the edges but with a soft center. Remove from oven and cool on a wire rack while you make the buttercream.
Buttercream Frosting
- In a large bowl, beat softened butter with an electric mixer until fluffy and lightened in color. Scrape down sides of bowl.
- Add powdered sugar, vanilla extract, salt, and heavy cream. Beat on low, then increase speed to high to incorporate fully. Scrape down sides of bowl as needed. Add food coloring and mix until desired shade is reached.
- Add small amount of frosting to a piping bag, cut a small whole in the tip. Once the cookie cake is completely cooled, pipe on your desired message, we chose "Love Moo More". Add the remaining frosting to a piping bag fitted with a large star tip. Pipe a flower border around the edge. Serve and enjoy!
Notes
We recommend using our Homemade Buttercream Frosting recipe if you decide to decorate the cookie cake.
This recipe makes a lot of cookie cake so feel free to halve the recipe for a smaller group and bake in a smaller sheet pan.
Browning the butter is not completely necessary, but it is highly recommended to get the best flavor.