Giant Valentines Cookie!
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Giant chocolate chip Valentines cookie decorated with all things lovely and delicious… a giant Valentines cookie!
SO, it’s nearly Valentines day, so I thought I’d post a delicious heart shaped chocolate chip stuffed giant valentines cookie that is perfect for the day, and I love it! White, milk and pink and red chocolates… topped with buttercream, and cute sprinkles.. what more could you want?!
So I will say now.. this recipe is just a heart shaped version of my giant birthday cookie with different decoration, however, the reason I have done a blog post for it is because I realised I rarely ever so anything for valentines and I do really love this recipe.
Giant cookie
I have always been a bit blah about valentines as most things are just extortionately over priced, and just not that great… but seeing as everyone is at home this year, and homemade gifts are the best, why not make your loved one a giant cookie?!
I know a giant cookie that serves 10-12 seems a bit much for two people (if you were making this as a gift for your other half) but you can freeze slices and eat in the future, but it’s a fun and different thing to do.
- Butter – you can use a baking spread, or a room temp unsalted butter
- Sugar – any sugar will really work here, caster, granulated or brown sugar
- Egg – I always use medium eggs in my baking
- Flour – plain flour is best so that you have no cakey cookie, and I also add cornflour for texture
- Raising agents – bicarbonate of soda is a classic addition to cookies, and it helps create the perfect texture
- Flavours – I add vanilla, but that is optional. I also add sea salt into the cookie dough
Chocolate
When it came to the chocolate for this cookie dough, I wanted to use a combination of white chocolate and milk chocolate because I do love these flavours when it comes to cookies, but you can use whatever flavour cookie dough you want of course.
I also tried to really theme the giant valentines cookie as much as possible, so picked out some red chocolates from some packets, but this is optional again. Annoyingly, it’s so hard to find theme specific chocolate these days!
The Tin
I just love the heart shaped tin, and I have had so many requests for a heart shaped valentines bake that I thought I would do another cookie! The birthday cookie was such a hit and I know you will all love this one so I really went in on the theme with the tin.
However, if you don’t have a heart shaped tin, you can use a round 8″ tin and bake a normal giant cookie, but still make it valentines themed with the pink and red colouring decoration that I have used.
Decoration
I know a cookie is a cookie, but you have to decorate a giant cookie, right?! I went for a pink coloured buttercream frosting for this bake and I adore it. Unsalted block butter that you beat at room temperature, and then add icing sugar and mix until thick and lovely. I used a pink food colouring to create a delicate pink colour, but you can swap it up and use a different colour if you want.
I used some quite valentines themed sprinkles as I wanted to theme this again, even more if I could, and it worked well. You can see the cute sprinkles all over the cookie in the frosting and I love it!
Tips and Tricks
- I use this heart shaped tin
- I use this pink food colouring
- This will last for 3-4+ days at room temp
- The cookie will freeze for 3+ months
- You can use whatever chocolate you want in it, but I use milk and white chocolate
Giant Valentines Cookie!
Ingredients
Cookie Cake
- 275 g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 115 g unsalted butter
- 55 g white granulated sugar
- 135 g light brown soft sugar
- 1 medium/large egg
- 1 tsp vanilla extract
- 100-200 g chocolate chips/chunks (I used white and milk)
- 100-200 g pink/red chocolates (I used M&Ms and mini eggs)
Buttercream
- 75 g unsalted butter (room temp)
- 150 g icing sugar
- 1/2 tsp vanilla extract
- Pink food colouring
Decoration
- Sprinkles/candles/letters/etc
Instructions
- Preheat your oven to 190ºC/170ºC fan and line a 22cm heart shaped cake tin! Leave to the side for now.
- Whisk/mix the plain flour, bicarbonate, salt and cornflour together so its evenly distributed – leave to the side.
- In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the egg and the vanilla, and whisk again briefly until smooth.
- Add in the dry ingredients, and the chocolate chips and mix with a spatula or a mixer until a thick cookie dough is formed.
- Press the mixture into the bottom of the tin and press in the pink/red chocolates into the top for decoration.
- Bake the cookie in the oven for 25-30 minutes, until the top of the cookie looks ‘dry’ and it's not wobbling!
- Leave the cookie to cool in the tin for about 10 minutes, then leave to cool fully on a wire rack. But be careful removing the cookie from the tin whilst still hot!
- Once the cookie has cooled, beat the unsalted butter for a minute or two to loosen and soften.
- Add the icing sugar, vanilla extract and pink food colouring and beat again until smooth.
- Pipe around the edge of the cookie however you want, and add any to the middle if you want.
- I then used some sprinkles and more M&Ms to decorate!
Notes
- I use this 22cm heart shaped tin - if this one has sold out, you just need one of a similar size!
- This cookie will be best eaten on the day of baking or the day after, but will last 4-5 days.
- You can freeze baked slices for the future and defrost and eat whenever you want!
- You can use any chocolate chip or chopped chocolate you want in the cookie - stick to a minimum of 200g, and a maximum of 400g.
- If you can't access cornflour - use 25g more flour, but the texture will change.
- You can make the cookie chocolate themed by using 200g plain flour, and 50g cocoa powder.
- I used some pink/red/white small chocoball sprinkles
- I used this pink food colouring - I use a really small less than pea size amount, but the amount you need can vary depending on brand!
ENJOY!
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J x
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Hi Jane,
Going to try this recipe tomorrow for galentines! I don’t have this large tin, if i made tin foil barriers and made a few smaller ones out of this mix, do you think that would work? Maybe less bake time?
Thank you, love your stuff! Holly x
Baking time really depends on how many you make out of the mix so thats impossible to help with really – but otherwise yes that would work!
Hiya! How can I make chocolate buttercream for the top xx
Sub 25g icing sugar for cocoa powder!
Would it be okay to use mini eggs and chopped chocolate in the filling?
Thank you! Can’t wait to make these ☺️
Yes!
Hi Jane,
I just baked this and the pink mini eggs and red M and Ms have lost their colour. Any tips to prevent this for future ones? Cookie cooked perfectly other than that.
Thanks!
L x
It may be that the oven is too hot! Try a lower temp/different setting on the oven and it may help! x
hi jane!! i have a 6 inch heart tin, how much of the recipe and oven time would i need to change? thank you 🙂 x
I’m not 100% sure but I would imagine half – just use an egg yolk!
thank you this worked perfectly 🙂
Hi Jane, my other half loves the kinder cookie bar recipe. Would it work to use that recipe but use the heart shaped tin? I have the same sized tin as you, will I need to alter the recipe at all?
Thank you X
Yes! Just stick to the timings of this recipe x
Hi Jane, my tin is 24cm. Would I have to adjust the recipe of or timings in this case?
Many thanks
If it’s still a heart shape it shouldn’t be toooo much bigger than mine (but it’s impossible to be certain) so I would just use the recipe as it is and bake for slightly less time as it would be a bit thinner x
Hi Jane. Could I just use chocolate chips instead of mini eggs/m&ms? And if so how much more chocolate chips? Thankyou x
Yeah! And same total weight x
hi jane!! i have a 8 inch / 19cm heart tin, how much of the recipe and oven time would i need to change? thank you 🙂 x
You would need to use about 1/4 less of the recipe (and just use the smallest egg you can find!) so it bakes okay x
Hello. I’m making the chocolate version of this and was wondering if you could use any chocolate chunks as I was thinking chunks of chocolate orange? Thanks in advance x
Yes you can!
Can you use any chocolate chunks? As I was going to make a chocolate orange version of this and was thinking of using chunks of chocolate orange?
Thanks in advance! X
Yes you can!! x
Hi Jane,
This looks delicious! Where did you get the red + pink m+ms from?
Thanks!
The red M&Ms were picked out of a packet, and the pink things are pink mini eggs!
Made this yesterday came out fantastic .My nephew saw it and loved it.But now wants one for his girlfiend who is gluten free.. help!
Do i have to add anything different than the flour as know gluten free things can tend to come out crumbly
I haven’t tried this gluten free so I am not 100% sure, but many of my readers have made my cookie bars, NYC Cookies or similar gluten free and say they work well with a simple switch! (And to check all other ingredients of course!) x
Hi Jane,
Could I make this with white chocolate, swirled raspberry jam and jammy dodgers? Would it still take the same amount of time to bake?
The jam may cause a problem and burn slightly (but you could try putting some in the middle instead which might make it take a little more time to bake) but otherwise that should work!
Hi Jane
My cookie has sunk quite a lot since cooking and the mini eggs have sunk too making holes.
Could you suggest why might this be?
Thanks
That usually means its under baked slightly!