Giant Chocolate Raspberry Heart Cookie

Disclosure: This post is sponsored by PAM Cooking Spray. As always, all opinions are my own.

Soft, buttery cookie crust, smothered in rich, smooth chocolate ganache, and topped with fresh, juicy raspberries, all baked up into a giant heart, perfect for Valentine's Day or any romantic occasion.

This dessert turns out super impressive, but doesn't take any decorating experience to assemble. The gorgeous fresh raspberries on top create a beautiful, vibrant red heart shape, resting on a fudgy chocolate bed of ganache, spread over a heart-shaped sugar cookie. Slice it just like a pie and enjoy with loved ones. 

First, start with the crust. Just press it out into a heart shape on a baking sheet sprayed with PAM Cooking Spray to make cleanup easier, leaving more time for you to spend with your valentine. Don't forget this step; that way you are not trapped in the kitchen trying to scrub off a stuck-on cookie or sticky brown residue from your pan, and you'll get a perfect cookie that slides right off. 

Bake it up and let it cool, resisting the urge to take a big ol' bite out of the side.

Once the cookie is cool, pile on the chocolate ganache. 

Spread it evenly over the top.

Look at that silky smooth fudgy finish. 

And last, add the berries on top for the finishing touch!

Giant Chocolate Raspberry Heart Cookie


  • 1 1/2 cups all-purpose flour (180g), weighed or spooned and leveled
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/2 cup (1 stick/4oz) unsalted butter, softened 
  • 1/2 cup (100g) granulated white sugar 
  • 1/3 cup (64g) packed brown sugar 
  • 1 large egg, room temperature 
  • 1 teaspoon pure vanilla extract 
  • PAM Cooking Spray
chocolate ganache frosting: 
  • 12oz semisweet/bittersweet chocolate (2 cups chocolate chips)
  • 8oz (1 cup) heavy whipping cream
  • 1 tablespoon butter

In a small bowl, whisk together flour, baking soda and salt. In a separate bowl, with an electric mixer, beat the butter and sugars together on medium speed for about 3 minutes until pale and fluffy. Scrape down sides and bottom of bowl. Beat in the egg and vanilla until incorporated. Add flour mixture on low speed just until combine. 

Spray a 12-inch pizza pan with PAM Cooking Spray. Scoop dough into a heart shape onto prepared pan. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight to firm the dough for more flavorful cookies with less spreading.

When ready to bake, preheat the oven to 350° F.  Bake for about 18-22 minutes, until edges just start to set. Do not over bake. Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

chocolate ganache frosting: 
In a small saucepan, heat cream just until it starts to simmer and little bubbles start forming at the edge of the pan. Place chocolate (chopped or chocolate chips) in a small bowl and immediately pour hot cream on top. Add butter. Let sit for 3-5 minutes and then gently stir until smooth. Let it cool in the refrigerator to firm up into a spreadable consistency.

Spread onto cooled cookie, and top with raspberries. Slice and enjoy.


With all the planning that goes into putting together the perfect dish, using PAM Cooking Spray is a sensible way to save time in the kitchen. When you use PAM, you spend less time cleaning up in the kitchen, allowing for more time to be spent with the ones you love. Bonus? PAM Cooking Spray leaves 99% less residue than leading brands of margarine or bargain-brand sprays*, so your dishes will turn out great and you’ll spend less time cleaning up.

*vs. leading cooking sprays (except olive oil), after spraying on glass bakeware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times