Love is in the air! I love the excuse this month to just show someone in your life that you care about them. Be it your husband, wife, girlfriend, best friend, teacher or child.

This is a fun dessert that is actually super easy because you just press into one pan and bake. Topped with red, pink and white chocolate candies and shaped like a heart… it makes the perfect Valentine’s Day treat.

This soft sugar cookie base comes from a recipe from Baking Illustrated. A giant, informative baking book I’ve had for over a decade. The brown sugar gives the sugar cookie an unexpected nuttiness. You can also make these into regular cookies, but I was baking with my 2 year old and she looooooved the giant heart!

Sugar Cookie Cake

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter (1 cup)
1 cup sugar
1 Tablespoon brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/4 cup M&M’s/chocolate candies

Directions:

Preheat oven to 375 degrees.
Whisk together the dry ingredients and set aside (flour, baking soda and salt)
In a mixer, mix the butter and sugars until light and fluffy. About 3 minutes, scrapping down the sides. Add in the egg and vanilla and beat to combine.
Add in the dry ingredients slowly.
Press the dough into a pan. I used a heart-shaped pan for Valentine’s Day. Make sure to grease the pan before pressing the dough down.
Top with chocolate candies.
Bake for about 15 minutes, or until edges are turning golden and middle is baked.
Let cool. When ready to enjoy, cut into squares. You can store in air-tight container for 4 days or freeze for 3 months.