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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! 

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!

Giant chocolate chip valentines cookie decorated with all things lovely and delicious! 
5 from 6 votes
Print Pin Rate
Category: Cake
Type: Cookies
Keyword: Cookie Cake, Cookies
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling & Decorating: 2 hours
Total Time: 2 hours 35 minutes
Servings: 10 Slices
Author: Jane's Patisserie

Ingredients

Cookie Cake

  • 275 g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Cornflour
  • 115 g Unsalted Butter/Stork
  • 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 190c/170fan 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!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

74 Comments

  • Jodie Mckenna
    March 21, 2021 at 10:06 am

    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

    Reply
    • Jane's Patisserie
      March 27, 2021 at 11:35 am

      Hello! I would use roughly 1.75 x the ingredients but the baking time will increase x

  • Sarah
    March 15, 2021 at 8:43 am

    5 stars
    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

    Reply
    • Jane's Patisserie
      March 15, 2021 at 11:23 am

      Hiii! Thankyou so much! If you go to my amazon shop, linked on my blog, you will find all of my recommended products!x

  • Kiran
    March 13, 2021 at 3:21 pm

    Hi Jane,

    What is the purpose of the cornflower in the recipe? How does it affect the texture of the cookie?

    Reply
    • Jane's Patisserie
      March 14, 2021 at 9:04 pm

      Cornflour in cookies creates a softer, lovely generally much nicer texture compared to flour – would recommend! x

  • Soph
    March 1, 2021 at 2:24 pm

    5 stars
    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.

    Reply
  • Lisa
    February 27, 2021 at 10:16 pm

    Hi is there a max weight of chocolate you can use as i was going to try nutella and kinder would that work

    Reply
    • Jane's Patisserie
      February 28, 2021 at 11:30 am

      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

  • Rabia
    February 17, 2021 at 8:57 am

    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

    Reply
    • Jane's Patisserie
      February 18, 2021 at 8:30 pm

      Probably not before baking no as they may spread – they’d need a container!

  • Laura
    February 15, 2021 at 7:21 am

    5 stars
    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

    Reply
    • Jane's Patisserie
      February 15, 2021 at 9:10 pm

      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!

  • Holly
    February 13, 2021 at 11:32 pm

    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

    Reply
    • Jane's Patisserie
      February 14, 2021 at 11:11 am

      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!

  • Rad
    February 13, 2021 at 7:02 pm

    Hiya! How can I make chocolate buttercream for the top xx

    Reply
    • Jane's Patisserie
      February 14, 2021 at 11:12 am

      Sub 25g icing sugar for cocoa powder!

  • Beth
    February 12, 2021 at 5:28 pm

    Would it be okay to use mini eggs and chopped chocolate in the filling?

    Thank you! Can’t wait to make these ☺️

    Reply
  • Laura Kavanagh
    February 12, 2021 at 4:12 pm

    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

    Reply
    • Jane's Patisserie
      February 12, 2021 at 7:42 pm

      It may be that the oven is too hot! Try a lower temp/different setting on the oven and it may help! x

  • Jess
    February 11, 2021 at 11:20 pm

    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

    Reply
    • Jane's Patisserie
      February 12, 2021 at 8:17 am

      I’m not 100% sure but I would imagine half – just use an egg yolk!

    • JESS
      February 24, 2021 at 11:08 pm

      5 stars
      thank you this worked perfectly 🙂

  • Abi
    February 11, 2021 at 9:41 pm

    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

    Reply
    • Jane's Patisserie
      February 12, 2021 at 8:18 am

      Yes! Just stick to the timings of this recipe x

  • Laura O'C
    February 11, 2021 at 7:42 pm

    Hi Jane, my tin is 24cm. Would I have to adjust the recipe of or timings in this case?
    Many thanks

    Reply
    • Jane's Patisserie
      February 12, 2021 at 8:22 am

      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

  • Emma
    February 11, 2021 at 5:42 pm

    Hi Jane. Could I just use chocolate chips instead of mini eggs/m&ms? And if so how much more chocolate chips? Thankyou x

    Reply
  • gina
    February 10, 2021 at 12:04 am

    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

    Reply
    • Jane's Patisserie
      February 11, 2021 at 8:35 am

      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

  • Lucy
    February 9, 2021 at 7:25 pm

    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

    Reply
  • Lucy
    February 9, 2021 at 5:47 pm

    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

    Reply
  • Elissa
    February 9, 2021 at 11:59 am

    Hi Jane,

    This looks delicious! Where did you get the red + pink m+ms from?

    Thanks!

    Reply
    • Jane's Patisserie
      February 9, 2021 at 12:19 pm

      The red M&Ms were picked out of a packet, and the pink things are pink mini eggs!

  • Mona
    February 9, 2021 at 11:23 am

    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

    Reply
    • Jane's Patisserie
      February 9, 2021 at 12:21 pm

      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

  • Emily
    February 7, 2021 at 3:18 pm

    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?

    Reply
    • Jane's Patisserie
      February 8, 2021 at 8:56 am

      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!

  • Abby
    February 6, 2021 at 7:07 pm

    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

    Reply
    • Jane's Patisserie
      February 7, 2021 at 12:30 pm

      That usually means its under baked slightly!

  • Gina
    February 6, 2021 at 11:26 am

    Hi Jane, absolutely delicious but mine sunk in the middle and cracked in a few places. Any ideas why please?

    Reply
    • Jane's Patisserie
      February 6, 2021 at 3:51 pm

      This can be if its under baked slightly! x

  • Emma
    February 5, 2021 at 9:59 pm

    Hello 🙂
    Do you have any filling suggestions which are non chocolate? 🙂

    Thankyou!

    Reply
    • Jane's Patisserie
      February 6, 2021 at 4:18 pm

      For me I always use chocolate as its a cookie!! You could try an oatmeal raisin version?

    • Emma
      February 6, 2021 at 7:05 pm

      Hi 🙂 My housemate doesn’t eat chocolate which is why I was trying to replace the chocolate (she can eat white chocolate)

  • Karen
    February 4, 2021 at 1:52 pm

    5 stars
    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???

    Reply
    • Jane's Patisserie
      February 4, 2021 at 6:31 pm

      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!

  • Sophie
    February 4, 2021 at 12:05 am

    I love your cookie cake recipe! I have a silicone heart shaped mould, would this work to make a cookie cake?

    Reply
  • Lucy
    February 3, 2021 at 11:37 pm

    5 stars
    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

    Reply
    • Jane's Patisserie
      February 4, 2021 at 11:43 am

      You can still use the cornflour if you wish, but I don’t find it as effective in the chocolate versions! X

  • Emma
    February 3, 2021 at 9:04 pm

    Hi Jane,

    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?

    Thanks 🙂

    Reply
    • Jane's Patisserie
      February 3, 2021 at 9:54 pm

      The baking time is the same as its based on the tin x

  • Sania
    February 3, 2021 at 4:06 pm

    Hi Jane,

    What is the texture of this cookie? I’m hoping for something soft, chewy and moist as opposed to a hard cookie.

    Thanks!

    Reply
    • Jane's Patisserie
      February 3, 2021 at 7:57 pm

      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!!

  • Lili Munday
    February 3, 2021 at 3:28 pm

    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

    Reply
    • Jane's Patisserie
      February 3, 2021 at 3:58 pm

      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

  • Saffiyah
    February 3, 2021 at 1:37 pm

    Omg these stuff are amazing I love you so much.

    Reply
  • Olivia Lewis
    February 3, 2021 at 10:34 am

    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!☺️

    Reply
    • Jane's Patisserie
      February 4, 2021 at 6:37 pm

      265g flour, and 15g cocoa powder (see my red Velvet NYC Cookies!) X

  • Kirsty Palmer
    February 3, 2021 at 10:33 am

    Hello – can this be done in a circle tin? It’s is a standard 8inch one
    Thank you!

    Reply
    • Jane's Patisserie
      February 3, 2021 at 11:45 am

      Yes, have a look at my giant birthday cookie which is round!

  • Olivia
    February 3, 2021 at 10:32 am

    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☺️

    Reply
    • Jane's Patisserie
      February 4, 2021 at 6:38 pm

      265g flour, and 15g cocoa powder (see my red Velvet NYC Cookies!) X

  • Ilaria
    February 3, 2021 at 9:38 am

    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

    Reply
    • Jane's Patisserie
      February 3, 2021 at 10:21 am

      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

  • Chelsey
    February 3, 2021 at 9:07 am

    Hi Jane,
    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

    Reply
    • Jane's Patisserie
      February 3, 2021 at 10:22 am

      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?

  • Leanne Turvill
    February 3, 2021 at 8:32 am

    Hi Jane,

    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?!

    Reply
    • Jane's Patisserie
      February 3, 2021 at 10:23 am

      This tin is just under a 9″ heart tin so it would work as it is!

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