February 3, 2021
Giant Valentines Cookie!
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Giant chocolate chip Valentines cookie decorated with all things lovely and delicious… a giant Valentines cookie!
A heart shaped chocolate chip stuffed giant valentines cookie that is perfect for valentines day! White, milk and pink and red chocolates… topped with buttercream, and cute sprinkles!
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!
I have always been a bit anti-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!
Shape and chocolate
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!
I decided to use milk and white chocolate chunks again, but decided to press some pink and red chocolates into the top! I used pink mini eggs, and red M&Ms… yes I did pick them out of some packets.
I know that also may seem a bit OTT, but I like to fit to a theme, and the other colours of the chocolates will always be used in my bakes! I just love the colours mixed with the pink buttercream.
I know my ‘I heart U’ in the middle of the cookie isn’t the best, but I just went with it and I’m not so mad about it anymore! You can of course write something, just put another heart, or leave the middle plain!
There are notes below on how to flavour the cookie chocolate, and you can of course use whatever chocolate you want inside the cookie! I hope you love the recipe x
Giant Valentines Cookie!
- 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)
- 75 g unsalted butter (room temp)
- 150 g icing sugar
- 1/2 tsp vanilla extract
- Pink food colouring
- 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!
- 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!
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If I want to make a chocolate based cookie can I just add cocoa powder? Or do I need to substitute something? How much would you add? Thanks! X
Hiya! Take out 50g flour and add 30g cocoa powder! Hope this helps! x
Hi Jane, I love your recipes and would like to make a white chocolate and lemon version of your giant cookie for Valentines. What changes should I make to the recipe to make it lemon flavoured? Many thanks
Hiya! The easiest way would be to swap the vanilla extract for lemon! Hope this helps x
Hi Jane I’ve made a few of these and they are delicious! Would it be okay to freeze whole once baked and cooled then decorate at a later date when defrosted please? Thank you x
Yes absolutely, you can freeze it for up to 3 months! Hope this helps x
Hey I’ve just baked this. I just wondered how best it should be stored, in fridge or air tight container?
Hiya! This will be fine in an airtight container for 4-5 days! Hope this helps! x
Hey Jane, I’m planning on making this at the weekend, can you tell me how many bags of sweets you bought to get the amount needed for the cookie please? Thanks.
My cookies always turn out cakey 🤷🏻♀️ How can I stop this please?
Hiya! Double check the ingredients you are using and your oven temperature! Hope this helps! x
Hi can you use a heart cutter if done in a long baking tin
Hiya! I have not tried this personally – but it’s definitely worth a go! Let me know! x
Hi Jane, please could you tell me where you got all the sweets from please?
Hiya! They are just regular M&Ms and Mini Eggs picked out of a bag! Hope this helps! x
Hi Jane, love all your recipes I’ve tried so far! I have some smaller heart tins – 11cm, would this just work halving the recipe? The tins just look so much smaller than the 22cm so just checking. Thank you☺️ X
can this be split between 2 x 4 inch tins and if so show much would you alter the cooking time by or would you keep it the same ??
Hi. I’m doing this for my sons birthday however I’ve got a 28cm round tin, could you tell me how much more ingredients I’d need please? Thanks a lot
Hello! I would use roughly 1.75 x the ingredients but the baking time will increase x
Made this for Mother’s Day , absolutely loved making it and it tasted amazing! Mum was very happy!! Do you have any recommendations for a good piping bag for the butter cream? Mine always split!
Thank you for always creating amazing recipes . I have used a few of yours and they always taste amazing! X
Hiii! Thankyou so much! If you go to my amazon shop, linked on my blog, you will find all of my recommended products!x
What is the purpose of the cornflower in the recipe? How does it affect the texture of the cookie?
Cornflour in cookies creates a softer, lovely generally much nicer texture compared to flour – would recommend! x
Made this last night and it’s so tasty, mine sunk a lot in middle. Have you got any idea why that would happen? It was perfectly risen when I took it out of the oven, left it to sit in the tin to cook for around 10 minutes and it had dropped down in that time.
I used all the correct ingredients, I just didn’t have any m&ms so missed them out.
Hi is there a max weight of chocolate you can use as i was going to try nutella and kinder would that work
Well if you add more – it can risk not baking properly if that makes sense! I always add quite a bit, but a bit more shouldn’t hurt x
Hi Jane, Can I cut the dough in to individual small hearts before baking, would that be okay? Would that also work for your other traybakes too? Thanks x
Probably not before baking no as they may spread – they’d need a container!
I made this for my boys, it was a huge hit!!! Thank you for another fab recipe as always 👍🏻 I wondered if you had any tips on making it gf? I have a couple of friends that are coeliac that I bake for – cakes and brownies I’m fine with but cookies I have never managed to get the right texture! TIA
I believe you can just use a gluten free substitute – I haven’t tried it myself and whilst the texture will always change slightly, it should still work totally fine!
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 ☺️
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.
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?
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
This looks delicious! Where did you get the red + pink m+ms from?
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
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!
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?
That usually means its under baked slightly!
Hi Jane, absolutely delicious but mine sunk in the middle and cracked in a few places. Any ideas why please?
This can be if its under baked slightly! x
Do you have any filling suggestions which are non chocolate? 🙂
For me I always use chocolate as its a cookie!! You could try an oatmeal raisin version?
Hi 🙂 My housemate doesn’t eat chocolate which is why I was trying to replace the chocolate (she can eat white chocolate)
This looks amazing, can I leave the egg out as my husband is severely allergic to egg or can you suggest something to replace it???
Any usual egg replacement works such as flaxseed, mashed banana, or you can have a look at my vegan cookie recipe as I use milk in that!
I love your cookie cake recipe! I have a silicone heart shaped mould, would this work to make a cookie cake?
Yes it would!! Xx
This look amazing! Going to make this for my boyfriend!
Quick question, if I make the chocolate version do I still need cornflour??
Thanks so much
You can still use the cornflour if you wish, but I don’t find it as effective in the chocolate versions! X
I was going to make this using 300g mini eggs and 100g choc chips (like the cookie bar recipe). Would the baking time still be 25-30 mins or would this be lowered?
The baking time is the same as its based on the tin x
What is the texture of this cookie? I’m hoping for something soft, chewy and moist as opposed to a hard cookie.
It’s more of a softer under baked cookie if that makes sense? You can see from the photos of the slice that its not hard!!
Hi Jane! If you don’t have a heart shaped is. could you just shape the cookie into a heart and bake it on a tray? x
The risk is that it will spread so it wont be the perfect shape, so you could try making a container with foil for example, or just risk it! x
Omg these stuff are amazing I love you so much.
Love the look of this recipe! If I wanted to make it red velvet, what quantities of cocoa powder and flour would be needed? Thank you!☺️
265g flour, and 15g cocoa powder (see my red Velvet NYC Cookies!) X
Hello – can this be done in a circle tin? It’s is a standard 8inch one
Yes, have a look at my giant birthday cookie which is round!
Love the look of this recipe! If I wanted to make it red velvet what quantities of cocoa powder and flour would I need? Thank you☺️
265g flour, and 15g cocoa powder (see my red Velvet NYC Cookies!) X
Amazing recipe! Could you tell me the quantities I should use for a 10” heart tin, I’m not sure how much of each I should use xx
So the one I use is just under 9″, so the recipe would work as it is but be thinner, or you can increase the recipe by about 1/4 and use a large egg x
I love the look of this recipe and want to make it for my husband for valentines. Quick question, I don’t have a heart shaped tin. Would the dough be stiff enough to roll out and hand shape and hold its shape?
Thank you! X
It would need a container of sorts otherwise it would spread! You could try and make a foil barrier if that makes sense and try that?
I really want to give this a try! I only have a 23cm tin, I’ve asked a similar question before and I think I increased the ingredients by a quarter to get the same depth is that correct?!
This tin is just under a 9″ heart tin so it would work as it is!