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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 


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. 


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


Giant Valentines Cookie!

Giant chocolate chip valentines cookie decorated with all things lovely and delicious! 
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


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)


  • 75 g unsalted butter (room temp)
  • 150 g icing sugar
  • 1/2 tsp vanilla extract
  • Pink food colouring


  • Sprinkles/candles/letters/etc


  • 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! 


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.


  1. Jessica on January 21, 2024 at 6:24 pm

    Is there any way I can make this for a 6inch cake? Can you advise how much I’d need to reduce the ingredients?
    Thanks for your help xx

  2. Emily on February 9, 2023 at 7:48 am

    Hi Jane

    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

    • Jane's Patisserie on February 10, 2023 at 12:13 pm

      Hiya! Take out 50g flour and add 30g cocoa powder! Hope this helps! x

  3. Georgia K on January 16, 2023 at 4:00 pm

    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

    • Jane's Patisserie on January 18, 2023 at 10:15 am

      Hiya! The easiest way would be to swap the vanilla extract for lemon! Hope this helps x

  4. Sarah on January 8, 2023 at 10:25 am

    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

    • Jane's Patisserie on January 10, 2023 at 2:45 pm

      Yes absolutely, you can freeze it for up to 3 months! Hope this helps x

  5. Cam on February 12, 2022 at 4:24 pm

    Hey I’ve just baked this. I just wondered how best it should be stored, in fridge or air tight container?


    • Jane's Patisserie on February 16, 2022 at 9:18 am

      Hiya! This will be fine in an airtight container for 4-5 days! Hope this helps! x

  6. Natalie Barnes on February 9, 2022 at 6:49 pm

    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.

  7. Naomi on January 25, 2022 at 9:49 pm

    My cookies always turn out cakey 🤷🏻‍♀️ How can I stop this please?

    • Jane's Patisserie on January 27, 2022 at 11:29 am

      Hiya! Double check the ingredients you are using and your oven temperature! Hope this helps! x

  8. Helen Dees on January 19, 2022 at 10:32 am

    Hi can you use a heart cutter if done in a long baking tin

    • Jane's Patisserie on January 20, 2022 at 8:36 am

      Hiya! I have not tried this personally – but it’s definitely worth a go! Let me know! x

  9. Natalie Barnes on January 16, 2022 at 10:45 pm

    Hi Jane, please could you tell me where you got all the sweets from please?

    • Jane's Patisserie on January 17, 2022 at 4:27 pm

      Hiya! They are just regular M&Ms and Mini Eggs picked out of a bag! Hope this helps! x

  10. Ellie on January 6, 2022 at 10:23 pm

    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

  11. maggie pither on November 17, 2021 at 12:47 pm

    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 ??

  12. Jodie Mckenna on 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

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

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

  13. Sarah on 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

    • Jane's Patisserie on 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

  14. Kiran on 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?

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

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

  15. Soph on 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.

  16. Lisa on 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

    • Jane's Patisserie on 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

  17. Rabia on 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

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

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

  18. Laura on 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

    • Jane's Patisserie on 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!

  19. Holly on 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

    • Jane's Patisserie on 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!

  20. Rad on February 13, 2021 at 7:02 pm

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

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

      Sub 25g icing sugar for cocoa powder!

  21. Beth on 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 ☺️

  22. Laura Kavanagh on 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.
    L x

    • Jane's Patisserie on 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

  23. Jess on 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

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

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

    • JESS on February 24, 2021 at 11:08 pm

      5 stars
      thank you this worked perfectly 🙂

  24. Abi on 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

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

      Yes! Just stick to the timings of this recipe x

  25. Laura O'C on 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

    • Jane's Patisserie on 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

  26. Emma on 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

  27. gina on 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

    • Jane's Patisserie on 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

  28. Lucy on 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

  29. Lucy on 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

  30. Elissa on February 9, 2021 at 11:59 am

    Hi Jane,

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


    • Jane's Patisserie on 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!

  31. Mona on 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

    • Jane's Patisserie on 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

  32. Emily on 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?

    • Jane's Patisserie on 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!

  33. Abby on 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?


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

      That usually means its under baked slightly!

  34. Gina on 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?

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

      This can be if its under baked slightly! x

  35. Emma on February 5, 2021 at 9:59 pm

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


    • Jane's Patisserie on 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 on 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)

  36. Karen on 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???

    • Jane's Patisserie on 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!

  37. Sophie on 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?

  38. Lucy on 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

    • Jane's Patisserie on 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

  39. Emma on 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 🙂

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

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

  40. Sania on 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.


    • Jane's Patisserie on 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!!

  41. Lili Munday on 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

    • Jane's Patisserie on 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

  42. Saffiyah on February 3, 2021 at 1:37 pm

    Omg these stuff are amazing I love you so much.

  43. Olivia Lewis on 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!☺️

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

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

  44. Kirsty Palmer on 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!

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

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

  45. Olivia on 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☺️

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

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

  46. Ilaria on 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

    • Jane's Patisserie on 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

  47. Chelsey on 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

    • Jane's Patisserie on 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?

  48. Leanne Turvill on 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?!

    • Jane's Patisserie on 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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