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Giant Conversation Heart Cookie Cake
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5 from 3 votes

Giant Conversation Heart Cookie Cake

A delicious, chocolate chip version of the conversation hearts we all know and love!
Prep Time10 mins
Cook Time20 mins
Decorating Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Baking, Chocolate, Cookies, Valentine's Day
Servings: 16 servings
Calories: 729kcal


For the cookie:

  • 2 ½ cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 cup unsalted butter at room temperature
  • ¾ cup granulated sugar
  • ¾ cup lightly packed brown sugar
  • 2 large eggs at room temperature
  • 1 tsp. vanilla extract
  • ½ cup semi-sweet chocolate chips
  • 1 cup m&ms or other chocolate-coated candies

For the frosting:

  • 1 cup unsalted butter at room temperature
  • 8 oz. cream cheese at room temperature
  • 2 pounds powdered sugar
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 4 tablespoon milk

To decorate the cake:

  • Pink and purple food coloring
  • Festive sprinkles and candies


For the cookie:

  • Preheat oven to 350 degrees. Line an 8-inch round cake pan and 8-inch square cake pan with parchment paper, spray with baking spray, and set aside.
  • Whisk together the flour, baking soda, powder, and salt in a bowl and set aside.
  • Cream together the butter and sugars until fully incorporated, about three minutes. Add in eggs and vanilla extract, stirring well to combine. Scrape down bowl if necessary before adding flour mixture.
  • Stir in chocolate chips and m&ms and divide batter evenly among prepared pans.
  • Bake in preheated oven for 15 – 20 minutes, or until edges of cookies are a deep golden brown and the center no longer appears wet.
  • Remove from oven and allow to cool to room temperature.

For the frosting:

  • Cream together butter and cream cheese until smooth and fluffy, about 1 minute.
  • Scrape down bowl and add almost all of the powdered sugar (reserve about 1 cup), vanilla, and salt, and slowly begin to combine. Add milk, one tablespoon at a time, until desired consistency is reached. (I like my frosting to be thick enough that if I swipe a spoon or spatula through it, it stays put.) If necessary, add reserved powdered sugar or more milk until you’re happy!

To assemble the cookie:

  • Tint ⅔ of the frosting pink and the remaining ⅓ purple, set aside.
  • Cut the round cookie in half. If necessary, trim the edges of the square cookie cake to ensure the cut edges of the round cookie will lay flush next to them. Spread a little bit of pink frosting along the edges of the cut round cookie and adhere to the square cookie – voila! Now you have a heart shape!
  • Cover the cookie cake with the remaining pink frosting. Using a 1M piping tip, pipe a border around the heart with the purple frosting. Switch to a #3 tip and write a personalized message into the center of the heart.
  • Decorate with sprinkles and candies before servings!


Recipe for the cookie adapted from Nestlé Toll House


Serving: 1g | Calories: 729kcal | Carbohydrates: 104g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 100mg | Sodium: 249mg | Potassium: 105mg | Fiber: 1g | Sugar: 86g | Vitamin A: 964IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg