Need to make a big batch of cookies? This Condensed Milk Cookies recipe will make approximately 100 biscuits! All you need is a few simple ingredients and your favourite biscuit toppings and you will be enjoying these delicious treats in no time.
Why you will love this recipe
- Budget friendly – you may already have most of the ingredients you need to make this recipe sitting in your pantry.
- Dairy Free option – you can use coconut condensed milk in place of the sweetened condensed milk if you wish.
- Large Batch – this recipe will make approximately 100 biscuits – hooray!
- Freezer Friendly – these biscuits are perfect to make in advance and pop into the freezer for easy treats when you need them. I put them straight into lunch boxes frozen as they thaw quickly.
Ingredients
- Self-raising flour – you can use gluten free if you wish
- Butter – either salted or unsalted is fine
- 400grams of sweetened condensed milk – you can use coconut condensed milk if you prefer
- Caster sugar – if you are outside of Australia/New Zealand this is also called ‘superfine’ sugar.
- You favourite ingredients to mix in, we like to use chocolate chips, sprinkles (100s and 1000s), coconut, Milo and sultanas.
How to Make this Recipe:
Making these biscuits really is quite simple, I promise!
Step 1. Combine the softened butter, caster sugar and sweetened condensed milk.
Step 2. Add the self raising flour and mix until combined.
Step 4. Add the chocolate chips (or sprinkles, sultanas, nuts – any add ins!) and mix.
Step 4. Use a teaspoon to scoop up the mixture and roll into balls. Place onto prepared baking tray.
Step 5. Lightly flatten the surface and pop into the oven to bake.
Tips for Making these Condensed Milk Cookies
- You will need to use a large mixing bowl for this recipe.
- Leftover dough can be frozen for up to three months
- To create different varieties of cooking from one batch of dough, simply split the dough between several bowls.
- If making just one variety of cookie (eg chocolate chips) you can add these while the electric mixer is on a low speed. Otherwise, mix through any additions by hand.
- You can also freeze the cooked biscuits for up to three months.
- Once cooked, the cookies are best stored in an airtight container at room temperature.
Frequently Asked Questions:
What is the purpose of condensed milk in baking?
It helps to give your baking flavour and softness and it will also help make a lovely crust.
What can you do with half a can of condensed milk?
Anything you like! It can be added to hot drinks, stored in the fridge and you can also use it to make many of my recipes like these Milo Biscuits. If you make a half batch of this recipe, you will have ½ a tin of sweetened condensed milk leftover.
How long does condensed milk last?
If it’s unopened, it will last for around a year (make sure you check the expiry!) however once opened it’s best stored in the fridge and used within two weeks.
Can this recipe be halved?
Yes, you can certainly half this recipe.
You might also like these recipes:
Condensed Milk Cookies – Makes 100 Biscuits
Need to make a big batch of cookies? This Condensed Milk Cookies recipe will make approximately 100 biscuits! All you need is a few simple ingredients and your favourite biscuit toppings and you will be enjoying these delicious treats in no time.
Equipment
- Baking Trays
- Electric Mixer
Ingredients
- 500 grams butter softened
- ½ cup caster sugar 110 grams
- 400 grams sweetened condensed milk
- 5 cups self raising flour 750 grams
- 250 grams chocolate chips or any other ingredient you would like to add
Instructions
- Pre-heat your oven to 180 degrees celsius (fan-forced) and line 2 trays with baking paper.
- In a large bowl (you will need it to be big enough to fit all of the ingredients) add the softened butter, sweetened condensed milk and caster sugar and mix with an electric mixer until pale and creamy.
- Add the self raising flour and mix until the mixture has almost come together.
- Add the chocolate chips (or other ingredients) and mix until combined.
- Use a teaspoon to scoop up the mixture and roll into balls. Place onto the prepared baking trays and lightly press with the back of a fork to slightly flatten.
- Place the baking trays into the oven to cook for 12 – 15 minutes or until the biscuits begin to turn golden on the edges.
- Carefully remove from the oven and let the biscuits cool for 5 minutes on the baking trays before transferring to a wire rack to cool completely. Repeat from step 5 until all of the mixture has been used.
Thermomix Instructions
- Pre-heat your oven to 180 degrees celsius (fan-forced) and line 2 trays with baking paper.
- Place the softened butter, caster sugar and sweetened condensed milk into your Thermomix bowl and mix for 1 minute, speed 5. Scrape down the sides of the bowl and mix for a further 40 seconds, speed 5 or until pale and creamy.
- Add the self raising flour and mix for 30 seconds, speed 6. You will need to use your spatula to push the flour down towards the blades.
- Scrape the sides of the Thermomix bowl and mix for a further 30 seconds, speed 5 or until combined.
- Add the chocolate chips (if using) and mix for 30 seconds, speed 4, on reverse). You will again need to use the spatula to push the ingredients down towards the blades.
- Use a teaspoon to scoop up the mixture and roll into balls. Place onto the prepared baking trays and lightly press with the back of a fork to slightly flatten.
- Place the baking trays into the oven to cook for 12 – 15 minutes or until the biscuits begin to turn golden on the edges.
- Carefully remove from the oven and let the biscuits cool for 5 minutes on the baking trays before transferring to a wire rack to cool completely. Repeat from step 6 until all of the mixture has been used.
Notes
- You will need to use a large mixing bowl for this recipe.
- Leftover dough can be frozen for up to three months
- To create different varieties of cooking from one batch of dough, simply split the dough between several bowls.
- If making just one variety of cookie (eg chocolate chips) you can add these while the electric mixer is on a low speed. Otherwise, mix through any additions by hand.
- You can also freeze the cooked biscuits for up to three months.
- Once cooked, the cookies are best stored in an airtight container at room temperature.
Nutrition
Calories: 42kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 10mgPotassium: 28mgFiber: 1gSugar: 3gVitamin A: 19IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Yvonne
Hi can I double the amount of dough mixture and bake larger cookies
Tracy
Do you sift flour?
Lauren Matheson
Hi Tracy, I never sift it 🙂
Rebecca Sluggett
As half of our family is lactose intolerant I took a gamble and made these with plant based condensed milk, vegan choc chips and nuttlex spread. Worked well and lucky the recipe makes so many, otherwise there wouldn’t be any left for lunch boxes.
Corinne
Very easy to do and huge hit with the family.
Em
How long do they last at room temperature for ?
Lauren Matheson
Hi, I would recommend using within 7 days
Maryanne stewart
I make the full recipie But before adding choc chips l divide mixture into 2 or 3 then one lot l put tsp mix on try -flatten then make dent in middle add tsp jam. Our fams favourite. 2nd- l have added almond essence and chopped glace cherries topped with chopped almonds on top. Others l have done have been add ginger powder topped with glace ginger. Actually choices are endless for thus basic recipie instead of all choc chillies.
Sarah
Hi
Can you easily half this mixture if you don’t want to make so many?
Thanks
Lauren Matheson
Hi, you sure can half the mixture 🙂
Lisa
Looks like a great recipe – is it possible to freeze the dough before cooking? (I wasnt sure from the instructions).
Lauren Matheson
Hi Lisa, yes you sure can freeze the uncooked dough 🙂
Amanda Bryant
Can I add cocoa to make double chocolate cookies? Do I need to remove some flour?
Lauren Matheson
Hi Amanda, yes you can add cocoa, I’d suggest 1 1/2 – 2 tbsp.
Jocelyn
Just wondering if this recipe works with almond flour for a low carb option?
Lauren Matheson
Hi Jocelyn, I haven’t tried this variation I’m sorry x
Judith Edge
I always use this recipe but I use only 4 cups flour and 1 cup of cornflour. Makes a lighter biscuit similar to shortbread. Yummy
Jane
Thanks for the recipe love how it makes so many great for school lunches and hubbies lunch box.