Valentine’s Day is a time for love, sweet gestures, and delightful treats. When it comes to expressing affection, few things hit the spot quite like a homemade dessert made with care. That’s where this Valentine Easy Cookie Cake shines—a luscious, gooey cookie cake decorated to impress yet simple enough to whip up without stress. Overflowing with chocolate chips, it’s a dessert that fills the heart and stomach alike. I still remember the joy on my loved one’s face the first time I served this cake; it truly stole the show at our little gathering.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Valentine Easy Cookie Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Valentine Easy Cookie Cake

This cookie cake is not just another dessert; it’s a canvas for creativity and love. The soft center, crispy edges, and rich taste create the perfect indulgence to share. Whether you’re celebrating with a significant other, hosting a Galentine’s party, or simply treating yourself, this Valentine Easy Cookie Cake is the ultimate option that transcends the generic store-bought sweets. Get ready to bake something special and witness the smiles it brings!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 20 minutes of prep and 25 minutes of baking!
Irresistible Flavor: Bursting with gooey semi-sweet chocolate chips in a soft, comforting cookie.
Eye-Catching Appeal: Frosted beautifully, it makes a stunning centerpiece for any occasion.
Flexible Serving: Perfect for anniversaries, parties, or as a delightful snack throughout the week.
Diet-Friendly Options: Easily adaptable for vegan and gluten-free needs without sacrificing flavor.

Ingredients You’ll Need

1/2 cup (113 grams) unsalted butter: The base for creaminess. If vegan, opt for 7.5 tablespoons (105 grams) of solid refined coconut oil.
1/2 cup (100 grams) brown sugar: Adds deep flavor and moisture. Coconut sugar is a superb substitute.
1/4 cup (50 grams) granulated sugar: For sweetness and texture.
1 large egg (or 1 chia egg for vegan): Binds the ingredients and adds structure.
1 1/2 teaspoons vanilla extract: Enhances flavors and adds warmth.
1/2 teaspoon baking soda: Helps the cake rise and achieve a soft texture.
1/2 teaspoon salt: Balances sweetness and brings out flavors.
1 1/2 cups (188 grams) flour: Main structure; all-purpose or a gluten-free blend works well.
1 3/4 cups (298 grams) semi-sweet chocolate chips: The heart of this cake! For dairy-free, find compliant chocolate chips.
1/4 cup (56 grams) unsalted butter (or vegan butter): Used for the frosting, bringing creaminess.
1 tablespoon milk (or plant-based milk): Adjusts consistency of the buttercream.
1/2 teaspoon vanilla extract: For the frosting, creating a lovely undertone.
1 cup (120 grams) powdered sugar: Sweetness and texture for a smooth frosting.
Pinch of salt: Enhances the flavors in the frosting.
Green food coloring: Customize your frosting’s color for a festive look.
Mini cinnamon candies or mini red M&Ms: Fun decorations that add a festive touch. Choose vegan varieties if needed.

Preheat the oven: Start by preheating your oven to 350°F (175°C). This ensures a consistent bake throughout your cookie cake.

Prepare the pan: Line the bottom of an 8-inch (23 cm) springform pan with parchment paper and grease the sides. This step prevents sticking and makes for an easy release once baked.

Cream butter and sugars: In a large mixing bowl, use a stand mixer to beat together the 1/2 cup unsalted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy. This process incorporates air, giving your cake a wonderful texture.

Add egg and vanilla: Next, beat in the 1 large egg (or chia egg for vegan) and 1 1/2 teaspoons vanilla extract until fully combined.

Mix in dry ingredients: Sprinkle the 1/2 teaspoon baking soda and pinch of salt on top of your mixture and beat until combined. Then, gradually add in the 1 1/2 cups flour at low speed until just incorporated.

Stir in chocolate chips: Gently fold in the 1 3/4 cups semi-sweet chocolate chips until evenly distributed. You want those sweet bursts throughout your cake!

Press the batter into the pan: Transfer the dough to your prepared springform pan, pressing it down evenly.

Bake: Place the pan in your preheated oven and bake for 20-25 minutes, or until nicely browned. The edge should be firm, but the center will appear slightly underbaked, hinting at the gooeyness you’ll savor later.

Cool completely: Allow the cookie cake to cool for about 2 hours in the pan, which helps it set up perfectly.

Prepare the frosting: In a large mixing bowl, combine 1/4 cup unsalted butter (or vegan butter), 1 tablespoon milk, and 1 cup powdered sugar, along with 1/2 teaspoon vanilla extract. Using a hand mixer or stand mixer, start on low speed until everything is combined and then increase to high. You’ll want the frosting to be smooth and creamy.

Color the frosting: Gradually add in your green food coloring until you achieve the desired shade, mixing well. Depending on your food coloring brand, results may vary significantly.

Decorate the cake: Using a Wilton tip 22, pipe green swirls around the border of the cake to create a beautiful wreath effect. Feel free to add mini cinnamon candies or mini red M&Ms for that festive touch.

Store leftovers: The cookie dough can be made up to 2 days in advance and refrigerated until you’re ready to bake. Once baked, store the cookie cake in an airtight container at room temperature for up to 3 days for the best flavor. If you prefer to freeze, wrap it tightly in plastic wrap and foil; it will keep for up to 3 months.

Storing & Reheating

To keep your cookie cake fresh, store it at room temperature for up to 3 days in an airtight container to maintain softness. If you need to refrigerate it, that’s possible too, just note that it may harden a bit—simply let it come to room temperature before serving. If you want to freeze the cake, wrap it tightly in plastic wrap then in foil, and it’ll stay good for about 3 months. When ready to enjoy, reheat individual slices in the microwave for about 10-15 seconds until warm but be cautious not to overdo it, as you want to prevent it from losing its lovely texture.

Chef’s Helpful Tips

Room temperature ingredients: For the best blending, ensure your butter and eggs are at room temperature before starting.
Avoid overmixing: When combining flour, mix just until incorporated—overmixing can lead to a dense cake.
Gooey goodness: If you prefer a gooey center, check for doneness a minute or two before the suggested baking time.
Customization is key: Don’t hesitate to swap in your favorite spices or extracts to make this cookie cake truly yours!
Make ahead: The frosting can be made 3 days in advance; just let it warm to room temperature before piping.

There’s something truly special about sharing a homemade dessert. With its rich chocolate flavor, inviting frosting, and eye-catching decorations, this Valentine Easy Cookie Cake is bound to impress everyone around your table. Whether it’s the centerpiece for your love-filled dinner or a treat for your mid-week snack cravings, it’s the kind of dessert that invites you to take a moment to enjoy. Share it, savor it, and let it spread joy wherever it goes.

Recipe FAQs

How long will the cookie cake last?

If kept in an airtight container at room temperature, your cookie cake will stay fresh for up to 3 days. For longer storage, refrigerate it, but keep in mind it may become a bit firmer. To restore its softness, let it warm back up to room temperature before serving.

Can I make this recipe gluten-free?

Absolutely! Simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Ensure that any additional ingredients like chocolate chips are also labeled gluten-free for a safe and delicious dessert.

Can I use a different type of milk in the frosting?

Yes, feel free to swap regular milk with any plant-based milk like almond, soy, or oat milk if you’re aiming for a dairy-free option. Each will offer a slightly different flavor, but all should work just fine.

What if I want to freeze the cookie cake?

To freeze, wrap the cooled cookie cake tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. When ready to enjoy, let it thaw in the fridge overnight or at room temperature for a few hours before serving. For a warm treat, microwave individual slices for 10-15 seconds.

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Author: Peter
Prep Time: 20 minutes
Cook Time: 160 minutes
Total Time: 3 hours
Yield: 16 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

This Valentine Easy Cookie Cake offers an irresistible blend of chocolate chips and buttery goodness. Easy to prepare, it’s the ideal sweet treat for any occasion, sure to satisfy your cravings for homemade desserts.

Ingredients

Scale

1/2 cup (113 grams) unsalted butter, room temp
1/2 cup (100 grams) brown sugar or coconut sugar
1/4 cup (50 grams) granulated sugar or coconut sugar
1 large egg, room temp or 1 chia egg if vegan
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (188 grams) flour
1 3/4 cups (298 grams) semi-sweet chocolate chips
1/4 cup (56 grams) unsalted butter, room temp or vegan butter
1 tablespoon milk or plant-based milk if vegan
1/2 teaspoon vanilla extract
1 cup (120 grams) powdered sugar
pinch of salt
green food coloring

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Instructions

Preheat the oven to 350 °F (175 °C). Line the bottom of an 8” springform pan with parchment paper and grease the sides.
In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla, mixing until well combined.
Sprinkle baking soda and salt on top, mix to combine, and then add flour gradually on low speed.
Stir in the chocolate chips until evenly mixed.
Press the dough into the prepared springform pan. Bake for 20-25 minutes until browned. The center should be set and not wet in appearance.
Allow it to cool completely for about 2 hours before frosting.

Notes

For a vegan option, substitute butter with coconut oil or vegan butter and use a chia egg.
Ensure to let the cake cool completely before frosting to prevent the icing from melting.