This Giant Valentine’s Cookie is crammed full of chocolate chips and freeze-dried strawberries. It is decorated with vanilla buttercream and chocolate-covered strawberries.
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Valentine’s Day
This Giant Valentine’s Cookie is absolutely perfect for sharing or gifting this Valentine’s Day. Whether you are celebrating pal-entines day, galentines day or good old Valentine’s Day this chocolate and strawberry cookie is utterly delicious.
I have realised that I only have cake or cupcake-based Valentine’s Day recipes. And while there is nothing wrong with a Valentine’s Day Traybake, Valentine’s Day Cupcakes or my Love Heart Loaf Cake, I did think that it might be time to change it up a bit.
Giant Valentine’s Cookie
I have only made one giant cookie before and that was for my Giant Easter Cookie recipe. That was a super simple chocolate chip cookie baked in a round cake tin. For this Giant Valentine’s Day Cookie, I have gone with the same idea, but I have added in freeze-dried Strawberries and baked in a love heart-shaped tin.
As with any cookie recipe, I started by creaming together the butter and sugar. Whenever I make cookies, I always use light brown sugar and white granulated sugar. The light brown sugar gives the cookie a slightly caramelly flavour, and the white granulated sugar helps to make the cookie lovely and soft.
Related Recipes
You can use either unsalted butter or a baking spread like Stork for this recipe. If you use unsalted butter, just remember that it needs to be soft. I would recommend leaving it out of the fridge for a few hours before you start baking.
I decided to make this a chocolate and strawberry-flavoured cookie, although there are so many different flavours you could make it. Check out the alternatives section below for some ideas.
I went with milk chocolate chips, but dark or white chocolate chips would also work perfectly in this recipe. For the strawberry element, I used freeze-dried strawberries. You can buy these in supermarkets such as Hobbycraft or Sainburys. You can also buy bigger packets of them from Amazon; I recommend Honeyberry.
Love Heart Cake Tin
I used a 20cm (8 inch) love heart cake tin for this recipe, if you don’t have a 20cm or 8” love heart-shaped cake tin this recipe will work perfectly in an 8” round tin.
Vanilla Buttercream
I used a traditional vanilla buttercream but there are so many different buttercream flavours that would work well with this beautiful cookie.
The buttercream recipe I use is an American Buttercream recipe and is made using unsalted butter and icing sugar.
It needs to be unsalted butter that is used when you make the buttercream. A baking spread like Stork is far too sweet and also not stiff enough, so when it comes to piping it onto your buttercream it won’t hold the beautiful swirls.
I used a Color Mill’s Rose Food Colouring in the buttercream. Remember, whenever you are adding a food colouring to buttercream always add it little by little. If you add too much at the beginning then you are stuck with that colour.
Chocolate Covered Strawberries
Just with the buttercream, there are so many different decoration ideas. I went with chocolate-covered strawberries to match the flavour of the cookie.
Chocolate-covered strawberries are so easy to make, just as with the cookie I used melted milk chocolate, but dark chocolate would also work perfectly. I drizzled over some leftover white chocolate I had in the cupboard, but this is completely optional. You could use some sprinkles to decorate the strawberries.
Alternatives
To make the cookie chocolate-flavoured remove 50g of self-raising flour and add 50g of cocoa powder.
To make the buttercream chocolate, remove 25g of icing sugar and replace with 25g of cocoa powder.
If you would rather make this a chocolate chip cookie remove the freeze-dried strawberries and add 100g more of chocolate chips.
You can use any flavour of chocolate chips you fancy or a combination of all three.
Equipment
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Giant Valentine’s Cookie
Ingredients
For the Valentine's Day Cookie
- 100 g Unsalted Butter
- 100 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Eggs
- 200 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 1 tsp Vanilla Extract
- 200 g Chocolate Chips
- 6 g Freeze-Dried Strawberries
For the Chocolate Covered Strawberries
- 6 Strawberries
- 200 g Milk Chocolate
- 50 g White Chocolate
For the Buttercream
- 100 g Unsalted Butter
- 200 g Icing Sugar
- 1 tsp Vanilla Extract
- Pink Food Colouring
Instructions
To Make the Giant Valentine's Cookie
- Preheat the oven to 180C (160C Fan) and line a love heart cake tin with baking parchment. Leave to one side.
- In a bowl cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg, flour, baking powder, bicarbonate of soda, cornflour and vanilla and mix until completely combined and a dough begins to form.
- Add in the chocolate chips and freeze-dried strawberries and mix until they are evenly distributed.
- Pour the mixture into your cake tin and press down until completely flat and even.
- Bake in the oven for 35-40 minutes or until it start to go golden brown around the edges.
- Remove from the oven and leave to cool completely in the cake tin.
To Make the Chocolate-Covered Strawberries
- Line a baking tray with baking parchment and leave it to one side.
- Melt the milk chocolate in the microwave in 20-second bursts, stirring in between each burst until the chocolate is completely melted and smooth.
- Dip each strawberry into the chocolate and put onto the baking tray.
- Melt the white chocolate in the microwave in 20-second bursts, stirring in between each burst until the chocolate is completely melted and smooth.
- Drizzle over the strawberries and then put them into the fridge until the chocolate has completely set.
To Make the Buttercream
- Once the cookie has completely cooled remove it from the cake tin and place it on your serving plate.
- Add the butter, icing sugar and vanilla extract to a large bowl and beat until the butter is thick and creamy.
- If the buttercream is too thick add 1 tbsp of milk and beat again. Repeat until the buttercream is the desired consistency.
- Pipe the buttercream onto the top of your cookie and decorate it with your chocolate-covered strawberries.
Notes
- This Giant Valentine’s Cookie will last 3 days in the fridge.
