Heart Shaped Cookie Cake with Marshmallow
Thick and chewy Heart Shaped Cookie Cake with chocolate chips and gooey marshmallow ribbons baked right in.*Quick Note Before You Dive In: This recipe card covers the basics, but if you want tips on getting gooey ribbons of marshmallow in your Heart Shaped Cookie Cake or how to handle the sticky marshmallow cream, scroll back up! Everything you need for foolproof results is in the post.
Ingredients
- 2 ¼ cups (270g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ¾ cup (170g) unsalted butter, room temperature
- ¾ cup (160g) packed brown sugar
- ½ cup (99g) granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 cup (6 ounces) semi-sweet chocolate chips
- 5 tablespoons (32g) marshmallow cream
- 6 (42g) dark or milk chocolate hearts I used Dove milk chocolate hearts
- Sprinkles for garnish
Equipment
Instructions
- Preheat the oven to 350°F.
- Grease a 9 x 2¼-inch heart-shaped baking pan and place two strips of parchment paper perpendicular to each other, allowing them to hang over the edges to act as pull handles.
- In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda. Set aside.
- In a large mixing bowl, beat the butter and sugars on medium-high speed for 3-4 minutes until fluffy and light in color, scraping down the as needed.
- Reduce the speed to low and add the eggs and vanilla extract. Mix until fully combined.
- Add the flour mixture and mix until just combined. Do not overmix.
- Fold in the chocolate chips.
- Transfer ¾ of the cookie dough to the prepared pan. Smooth the layer with an offset spatula, making sure to work the dough into the corners of the pan.
- Dollop the marshmallow cream onto the cookie dough layer and smooth it out with a lightly greased offset spatula.
- Top with the remaining cookie dough, making sure that most of the marshmallow layer is covered.
- Place the chocolate hearts on top and add sprinkles if desired.
- Bake for approximately 25 minutes or until the edges turn golden brown, the center is just set, and a toothpick comes out mostly clean. The cookie cake will continue to cook as it cools.
- Cool in the pan on a wire rack for 15 minutes. If needed, run a small offset spatula around the edges to release the cookie cake from the sides.
- Use the parchment paper handles to lift the cookie from the pan and cool for another 10 minutes before slicing.
Notes:
Line the pan with parchment strips to make removal easy and clean. As you can see in the step-by-step images, in my first attempt at making this cookie, I only greased the baking pan (it made removal a bit more difficult). So try and line the baking pan with parchment instead.
If you happen to see the step-by-step video I created, I added the heart-shaped chocolate pieces right after baking when the cookie was still soft. You can try this instead of adding them before baking to give you a more defined heart shape.
Grease the tablespoon and offset spatula when working with the marshmallow cream. This makes handling the sticky marshmallow much easier.
For more defined chocolate heart shapes, press them into the cookie immediately after baking instead of before.
Cover with aluminum foil halfway through baking if the top gets too dark.
For clean slices, let the cookie cool completely. Rinse and wipe your knife between cuts.
Nutrition
Serving: 98gCalories: 391kcalCarbohydrates: 52gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 59mgSodium: 259mgPotassium: 143mgFiber: 2gSugar: 30gVitamin A: 402IUCalcium: 37mgIron: 2mg
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