Giving that special one a delicious and giant valentines cookie on that one day etched out for your loved one is the perfect gift. Who doesn't like chocolate chip cookies - and a giant one at that.
Much like a cookie cake, this giant Valentines cookie is so impressive and delicious. In the center the cookie is nice and soft and chewy and the edges have a little crunch.
A nice sweet buttercream frosting decorates how you like.
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What makes this recipe so yummy
- It's not difficult to make and you don't need any fancy tools.
- Big enough for one person to be a pig for a few days or enough to share amongst many.
Groceries you'll need: Ingredients
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- All Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Powdered Sugar
- Vanilla Extract
- Egg
- Cream
- Semi-Sweet Chocolate Chips
- Food Color
- Sprinkles
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add butter, brown sugar and granulated sugar to the bowl of a stand mixer. Mix for a few minutes until creamy.
- Step 2: Add the vanilla and egg and beat again until well combined.
- Step 3: In another bowl add the flour, baking soda, baking powder and salt and mix with a wire whisk.
- Step 4: Add the dry ingredients to the butter mixture (wet ingredients) little at a time until well combined.
- Step 5: Fold in the chocolate chips.
- Step 6: Empty the cookie dough onto a cookie sheet lined with parchment paper and using a spatula shape into a flat heart shape, about 1" thick.
- Step 7: Add to a preheated oven and bake 20 minutes until golden brown.
- Step 8: Remove and allow to cool completely before decorating. See the recipe card below for more detailed instructions.
Hint: Baking for 20 minutes will give a nice soft middle of the cookie and a crispy outer edge. Cook for less time for a more chewy chocolate chip cookie.
Recipe variations and substitute ideas
- Meringue Powder - can be used in the buttercream to help stabilize it and also adds a nice melt in your mouth texture.
- White Chocolate Chips - this would add a nice look.
- Gluten-free Flours - Try these instead of the all purpose flour.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I like to use my stand mixer for most things these days, it sure makes things easier. If you don't have one though using a regular hand mixer is fine too. Or even mixing by hand the old fashioned way!
If you have a heart-shaped pan, even better. I don't, so I went for a free-form heart.
I do have some affiliate links to the equipment used below in the recipe card.
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How to store leftovers
Once the valentine cookie has cooled and been decorated you can store in an airtight container at room temperature for a few days. After that it should be refrigerated.
Mel's kitchen notes
The sugar content in the frosting will help preserve the butter and cream in the frosting from spoiling at room temperature, but only for a few days.
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Banana Bread
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Giant Valentines Cookie
Ingredients
- ½ Cup Unsalted Butter softened
- ½ Cup Light Brown Sugar
- ½ Cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 Each Large Egg
- 1-½ Cups All Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Cup Semi Sweet Chocolate Chips
Buttercream Frosting
- ½ Cup Unsalted Butter softened
- 2 Cups Powdered Sugar sifted
- 1-½ teaspoons Vanilla Extract
- 2 Tablespoons Heavy Whipping Cream
- Food Coloring and sprinkles
Instructions
- Preheat your oven to 350°F.
- In the bowl of a stand mixer add the butter, brown sugar and granulated sugar. Mix until nice and creamy - about 3 minutes.½ Cup Unsalted Butter, ½ Cup Light Brown Sugar, ½ Cup Granulated Sugar
- Add the vanilla and the egg and mix again until well combined.1 teaspoon Vanilla Extract, 1 Each Large Egg
- In another medium mixing bowl add the flour, baking soda, baking powder and salt and mix with a whisk. Slowly add to the butter mixture until totally combined.1-½ Cups All Purpose Flour, ½ teaspoon Baking Soda, ¼ teaspoon Baking Powder, ½ teaspoon Salt
- Fold in the chocolate chips.1 Cup Semi Sweet Chocolate Chips
- Empty out the cookie dough on a large cookie sheet lined with parchment paper.
- Using a spatula press out the cookie dough into the shape of a heart, roughly about 1" thick.
- Bake in the oven for 20 minutes, a little less if you want a softer cookie.
- Remove from the oven and using a spatula quickly reshape the heart as it will have distorted somewhat during cooking. It'll melt.
- Allow to cool for 15 minutes on the baking sheet then transfer to a wire rack to cool completely.
- When you're ready to decorate the cookie and it has cooled completely add the butter to the bowl of your stand mixer and using the wire whip attachment beat the butter until fluffy.½ Cup Unsalted Butter
- Add the powdered sugar, ½ cup at a time so it doesn't get too messy.2 Cups Powdered Sugar
- Once all the powdered sugar has been added add the vanilla and the cream. Add the cream slowly making sure you get the consistency you want.1-½ teaspoons Vanilla Extract, 2 Tablespoons Heavy Whipping Cream
- Remove half of the mixture to a piping bag with a Wilton #1M tip. This will be your white (if you want to use white).
- Add some red food color to the remaining frosting and mix. It is really hard to get a good red color, I usually settle for a shade of pink. If you want to go darker in shade add a little black (not too much though). That is how you would achieve a red too.
- Pipe around the edge of the cookie, in alternate colors. Sprinkle with sprinkles.Food Coloring and sprinkles
- To write in the center take another piping bag with a small size 1-3 tip. Pipe one of the other colors into that bag, then pipe out the writing, as you choose.
Notes
Nutrition
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