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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!
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!
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J x
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74 Comments
Jodie Mckenna
March 21, 2021 at 10:06 amHi. 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
March 27, 2021 at 11:35 amHello! I would use roughly 1.75 x the ingredients but the baking time will increase x
Sarah
March 15, 2021 at 8:43 amMade 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
March 15, 2021 at 11:23 amHiii! 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 pmHi Jane,
What is the purpose of the cornflower in the recipe? How does it affect the texture of the cookie?
Jane's Patisserie
March 14, 2021 at 9:04 pmCornflour in cookies creates a softer, lovely generally much nicer texture compared to flour – would recommend! x
Soph
March 1, 2021 at 2:24 pmMade 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.
Lisa
February 27, 2021 at 10:16 pmHi 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
February 28, 2021 at 11:30 amWell 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 amHi 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
February 18, 2021 at 8:30 pmProbably not before baking no as they may spread – they’d need a container!
Laura
February 15, 2021 at 7:21 amI 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
February 15, 2021 at 9:10 pmI 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 pmHi 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
February 14, 2021 at 11:11 amBaking 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 pmHiya! How can I make chocolate buttercream for the top xx
Jane's Patisserie
February 14, 2021 at 11:12 amSub 25g icing sugar for cocoa powder!
Beth
February 12, 2021 at 5:28 pmWould it be okay to use mini eggs and chopped chocolate in the filling?
Thank you! Can’t wait to make these ☺️
Jane's Patisserie
February 12, 2021 at 7:48 pmYes!
Laura Kavanagh
February 12, 2021 at 4:12 pmHi 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
Jane's Patisserie
February 12, 2021 at 7:42 pmIt 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 pmhi 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
February 12, 2021 at 8:17 amI’m not 100% sure but I would imagine half – just use an egg yolk!
JESS
February 24, 2021 at 11:08 pmthank you this worked perfectly 🙂
Abi
February 11, 2021 at 9:41 pmHi 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
February 12, 2021 at 8:18 amYes! Just stick to the timings of this recipe x
Laura O'C
February 11, 2021 at 7:42 pmHi Jane, my tin is 24cm. Would I have to adjust the recipe of or timings in this case?
Many thanks
Jane's Patisserie
February 12, 2021 at 8:22 amIf 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 pmHi Jane. Could I just use chocolate chips instead of mini eggs/m&ms? And if so how much more chocolate chips? Thankyou x
Jane's Patisserie
February 11, 2021 at 8:34 pmYeah! And same total weight x
gina
February 10, 2021 at 12:04 amhi 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
February 11, 2021 at 8:35 amYou 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 pmHello. 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
Jane's Patisserie
February 10, 2021 at 7:37 pmYes you can!
Lucy
February 9, 2021 at 5:47 pmCan 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
Jane's Patisserie
February 9, 2021 at 7:27 pmYes you can!! x
Elissa
February 9, 2021 at 11:59 amHi Jane,
This looks delicious! Where did you get the red + pink m+ms from?
Thanks!
Jane's Patisserie
February 9, 2021 at 12:19 pmThe red M&Ms were picked out of a packet, and the pink things are pink mini eggs!
Mona
February 9, 2021 at 11:23 amMade 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
February 9, 2021 at 12:21 pmI 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 pmHi 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
February 8, 2021 at 8:56 amThe 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 pmHi 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
Jane's Patisserie
February 7, 2021 at 12:30 pmThat usually means its under baked slightly!
Gina
February 6, 2021 at 11:26 amHi Jane, absolutely delicious but mine sunk in the middle and cracked in a few places. Any ideas why please?
Jane's Patisserie
February 6, 2021 at 3:51 pmThis can be if its under baked slightly! x
Emma
February 5, 2021 at 9:59 pmHello 🙂
Do you have any filling suggestions which are non chocolate? 🙂
Thankyou!
Jane's Patisserie
February 6, 2021 at 4:18 pmFor me I always use chocolate as its a cookie!! You could try an oatmeal raisin version?
Emma
February 6, 2021 at 7:05 pmHi 🙂 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 pmThis 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
February 4, 2021 at 6:31 pmAny 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 amI love your cookie cake recipe! I have a silicone heart shaped mould, would this work to make a cookie cake?
Jane's Patisserie
February 4, 2021 at 6:34 pmYes it would!! Xx
Lucy
February 3, 2021 at 11:37 pmThis 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
February 4, 2021 at 11:43 amYou 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 pmHi 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
February 3, 2021 at 9:54 pmThe baking time is the same as its based on the tin x
Sania
February 3, 2021 at 4:06 pmHi Jane,
What is the texture of this cookie? I’m hoping for something soft, chewy and moist as opposed to a hard cookie.
Thanks!
Jane's Patisserie
February 3, 2021 at 7:57 pmIt’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 pmHi 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
February 3, 2021 at 3:58 pmThe 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 pmOmg these stuff are amazing I love you so much.
Olivia Lewis
February 3, 2021 at 10:34 amLove 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
February 4, 2021 at 6:37 pm265g flour, and 15g cocoa powder (see my red Velvet NYC Cookies!) X
Kirsty Palmer
February 3, 2021 at 10:33 amHello – can this be done in a circle tin? It’s is a standard 8inch one
Thank you!
Jane's Patisserie
February 3, 2021 at 11:45 amYes, have a look at my giant birthday cookie which is round!
Olivia
February 3, 2021 at 10:32 amLove 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
February 4, 2021 at 6:38 pm265g flour, and 15g cocoa powder (see my red Velvet NYC Cookies!) X
Ilaria
February 3, 2021 at 9:38 amAmazing 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
February 3, 2021 at 10:21 amSo 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 amHi 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
February 3, 2021 at 10:22 amIt 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 amHi 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
February 3, 2021 at 10:23 amThis tin is just under a 9″ heart tin so it would work as it is!