RECIPE

Milkybar® Heart Cookies Recipe

Roses are red, violets are blue, homemade cookies say 'I love you!'

05 December, 2025

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Love is in the air (and in the oven) this Valentine’s Day with our adorable heart cookies! Think golden sugar cookies dipped in Milkybar® and sprinkled with zingy freeze-dried raspberries. They’re simple to bake, endlessly customisable and ideal for spoiling your family or that special someone. So grab your favourite heart-shaped cookie cutter and let’s make some Milkybar® magic.

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Decorating tips

A Milkybar®-dipped heart cookie is the perfect blank canvas for your Valentine’s Day ideas. We’ve gone with a sprinkle of bright and tangy freeze-dried raspberries, but feel free to let your creative juices flow. You could add a small amount of pink or red gel food colouring to your white chocolate. You could write words like: Love, Mum or XOXO with writing icing, or decorate them with fresh strawberry halves and go wild with silver, gold or coloured sprinkles. For artistic fun, pop your melted white chocolate into a piping bag then pipe mini hearts onto the cookies.

Serving suggestions

From Valentine’s Day party platters for sharing to a thoughtful gift wrapped in red bow, your heart cookies add charm to this special occasion. Serve them for tea or at breaktime – they’re delicious with a cup of tea, or a cold glass of milk in the summer. Looking for more cookie ideas for every occasion? Discover our Easy Cookie Recipe Collection!

Storage instructions

Your finished Milkybar® heart cookies are best stored in an airtight container at room temperature for up to five days. You can also freeze them in the container for up to three months. To defrost, simply leave it in the fridge overnight.

You will need

A baking tray
Baking paper
A whisk or electric whisk
A mixing spoon
A heart-shaped cookie cutter
A rolling pin

Ingredients

150g buttery baking spread, softened
150g caster sugar
1 large egg
2 tsp vanilla extract
300g self-raising flour, plus extra for dusting
180g Milkybar®, chopped
2 tbsp crushed freeze-dried raspberries

Each cupcake typically contains:

Energy 1050kJ 251Kcal 13%
Fat 11.4g 16%
Saturates 4.7g 24%
Sugars 17.1g 19%
Salt 0.35g 6%

of an adult’s Reference Intake (RI)*
Energy per 100g: 2064kJ/493kcal

Method

For the cookies

In a large bowl, combine the baking spread and castor sugar and whisk until pale and fluffy.
Add the egg and vanilla. Whisk again to combine.
Sift in the flour and mix with a spoon until it forms a dough.
Flatten the dough into a disc, wrap in plastic wrap and chill in the fridge for 1 hour.
Preheat your oven to 180°C/160°C fan/gas mark 4. Line a baking tray with baking paper.
On a floured surface, roll the dough to 5mm thickness with a rolling pin.
Cut out heart shapes using your cookie cutter.
Place the cookies on the lined baking sheets and bake for 10–12 minutes, until edges are lightly golden.
Let the cookies cool on the tray for 5 minutes then transfer them to a wire rack to cool completely.

To decorate

Put the Milkybar® white chocolate into a microwave-safe bowl and pop it into the microwave for 20-30 second bursts on high until melted enough to mix until smooth.
Dip the cooled cookies face-side down into the melted white chocolate. Let the excess drip off then place them on a wire rack. While the chocolate is still a little soft, sprinkle the tops of the cookies with the crushed freeze-dried raspberries.

Top Tips

Sugar cookies are easy to make, but don’t skip the chilling step. It makes the dough easier to roll and cut out. Always remember to dust your work surface before rolling to prevent the dough from sticking. You can also dust your cookie cutter before each cut. If you don’t have a rolling pin, a glass bottle will get the job done! If you like your cookies with more chunk and chew and less rolling and cutting, try our easy Milkybar® White Chocolate and Raspberry Cookies.