Did you grow up with those super nostalgic sweetened condensed milk cookies? Here's that recipe! Scaled up to use a whole can of condensed milk so there's no annoying leftovers, these condensed milk cookies are easy, can be made in bulk and easily frozen, and are just so good! This is a great egg-free cookie recipe too! The recipe makes 90 cookies!
Hi hi! I am just popping in to share the recipe for these easy sweetened condensed milk cookies! I grew up baking these with a friend - I think the original recipe came off the back of the condensed milk tin. There is also a version of them in my Grandma's recipe book that I have, and I know that a lot of you have grown up with something similar so I think it is a classic nostalgic recipe for a lot of us. I think it also goes by a few names - sante biscuits, highlander biscuits, kiwi crisps, etc. These cookies are crisp around the edges and soft and chewy on the inside - if you like yours crunchy you can bake them more.
My issue with those recipes? You have half a can of leftover condensed milk left. This is a very specific pet peeve of mine - I know that you can use it for other things, but to me, it's annoying. So, I scaled up and tweaked it and recipe tested this recipe to use a whole can. They are perfect for sharing, or the dough freezes super well for baking off as you need.
The result? A recipe which is the ultimate grandma-style recipe: super easy to make, and makes a ton of tiny cookies (the recipe makes 90).
Sweetened Condensed Milk = the perfect egg replacer in these cookies!
These condensed milk cookies are sort of somewhere between a classic shortbread recipe and a chocolate chip cookie recipe.
When I was recipe testing, I wanted to scale up the batch of cookies to use up the whole can of condensed milk. Because of how condensed milk behaves in some cookie dough it makes a great egg alternative, making these a perfect egg-free cookie.
Add the sweetened condensed milk in just after the butter and sugar have been creamed together.
The only time I ever use chocolate chips...
If you have been around for any amount of time, you will know that I am a die hard chocolate chunk girlie when it comes to cookies. They just are superior in almost every way.
However, for this recipe, I went out and bought chocolate chips. The cheap ones that you use for baking, that make things taste super nostalgic. The condensed milk cookies just didn't taste right without them.
If you do want to use chopped chocolate that will work fine too - just finely chop chocolate and add in to the cookie batter.
Massive batch of cookies = an epic freezer stash
This recipe makes a lot. As in, 90 cookies. A lot a lot. You'll be thinking to yourself 'what do I do with so many cookies?' just trust me on this one.
The cookie dough freezes super well - just scoop it, roll it into balls, then freeze in an airtight container. To bake, place frozen balls of dough directly onto a lined baking sheet and bake at the temperature given in the recipe - there is no need to drop the oven temperature for this specific recipe when you are baking from frozen as there is with other recipes which bake at a higher temperature.
To roll or not to roll?
Look, I had mad decision paralysis when I was making these - initially I was just scooping the dough onto the pans and baking in mounds, then switched halfway through to rolling them into balls.
They both come out great, but I prefer the look of the rolled ones. I use a 1 tablespoon (#60) scoop to scoop them out, but if you don't have one, you can either use a regular tablespoon to measure, or weigh out 20g balls.
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Grandma-Style Condensed Milk Cookies (Massive Batch)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 90 servings 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Did you grow up with those super nostalgic sweetened condensed milk cookies? Here's that recipe! Scaled up to use a whole can of condensed milk so there's no annoying leftovers, these condensed milk cookies are easy, can be made in bulk and easily frozen, and are just so good! This is a great egg-free cookie recipe too!
Ingredients
- 450g butter, at room temperature (I used salted)
- 200g granulated sugar
- 1 tsp vanilla bean paste or extract
- One 395g can sweetened condensed milk
- 520g all-purpose flour
- 1 ½ tsp baking powder
- 400g chocolate chips or chopped chocolate (I used chocolate chips)
Instructions
- Preheat the oven to 330°f / 165°c. Line 3-4 baking sheets with parchment paper - if you don’t have enough baking sheets you bake these in batches and transfer the cookies as they are baked.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric mixer, cream together the butter, sugar, and vanilla until light and fluffy, 2-3 minutes.
- Add the condensed milk and mix to incorporate. Sift in the flour and baking powder, and mix briefly to just combine - a few flour streaks are fine.
- Add the chocolate chips and mix to incorporate by hand with a spatula.
- Using a 1 tablespoon (#60) scoop, scoop 20g balls of dough onto the prepared baking sheets - I can fit 20 per baking sheet. Roll each into a ball between your hands and arrange evenly on the baking sheet.
- Bake the cookies for 14-15 minutes, until set and starting to lightly brown around the edges. I prefer to bake one pan at a time but do what you are comfortable with with your oven. Remove from the oven, and if desired, use a cookie cutter slightly larger than the cookies to 'scoot' them into a perfectly round shape.
- Leave to cool on the pan for 10-15 minutes to set up before transferring to a wire rack. Repeat the baking process with the rest of the cookies.
- Store cookies in an airtight container at room temperature for up to a week.
Notes
I used salted butter. If you want to use unsalted butter, you can add about ½ teaspoon table salt or 1 teaspoon kosher salt.
I used chocolate chips in the cookies - the ones in NZ look like this. The brand is Pam's.
I made these with a one teaspoon cookie scoop and it made about 250. I followed the recipe as written, but scooped them out smaller - they baked for 11 minutes.
Comments
Alex says
The cookies are alright, consistency is good, not sweet at all, lacks flavor.
Alice says
Hi Erin, when you bake from frozen how long do you bake for please (for both 1tbsp and 1tsp sizes)? Many thanks!
Erin Clarkson says
Hi, you may need to add a minute or two onto the bake time 🙂
Rose says
I picked up some Pam's choc chips specifically to make these on a recent trip back to NZ, I've always loved how firm the chips remain after baking. These cookies are delicious! I baked a third of the mix, and froze the rest in balls. They're incredible while still warm, and stay fresh for days. I just baked some from frozen adding a couple of mins to the bake time, and they're perfect. Thank you Erin for this lovely nostalgic recipe!
JOSEPHINE DONOVAN says
CAN I FREEZE THE RAW DOUGH
Erin Clarkson says
Yes, there are notes in the post on how to do this
Etta Gregory says
From the UK, I came across your recipe, and tried it, absolutely delighted with it, already made a second batch. Cooked great from freshly made and also from frozen. Added the recipe to my favourite list. Thank you for sharing it
Tash says
I substitute the flour with gluten free flour to make them GF for my coeliac husband. He loves them. I started using this recipe as my go to for events (e.g. morning teas, 'bring a plate' etc) and I always get SO many compliments. I'll be forever making these!!
Kait says
Great way to fill my cookie jar! I used unsalted butter though (that's what I had and tend to buy) - I think it could've used a bit. Would you say just use salted next time or can I add salt? How much? Thank you!!
Erin Clarkson says
Hi! There are notes in the bottom of the recipe card! 🙂
Rachael L says
These have been on my to-bake list since the recipe first posted. I even went out and immediately bought extra cans of condensed milk to make sure I had it on hand. After months of planning to bake 'tomorrow' I finally made them last night. And they are just as delicious as I expected. I followed the recipe to a T, although after the first tray I quit weighing my dough rolling them into balls. This recipe makes So.Many.Cookies and I got lazy. If I was making these for special gift or bake sale and aesthetics mattered I might take the time to roll them but honestly they still looked okay and they taste incredible. I think my oven might run a little hot as the first couple of trays were on the darker side so I pulled the last two trays out a minute or two earlier and the bottoms were less brown, but even the darker bottoms taste great.
Emma says
I finally tried them and they are soooo good! New favourite cookie recipt, thank you for sharing!
Monica fisher says
Fantastic .
made some small and others scoop size maybe next time I’ll make them into balls.Big hit in our house won’t last long.NZ🫶
Kristina says
Hi Erin. Thanks for sharing all of your wonderful recipes. I checked your commonly asked questions, etc. but didn’t find anything (sorry if I missed it) related to high altitude baking. How would I adjust this recipe for 5,280 ft above sea level? Thanks for your reply!
Erin Clarkson says
Hi, I don't have any experience with high altitude baking sorry!
Daisy says
mine were terrible. followed the recipe.
Erin Clarkson says
Something must have gone wrong for you? Did you make the recipe by weight?
Madeline says
These are excellent, and just like the ones that I remember making as a wee girl with my mumma. Love the volume of the recipe, its so helpful for chucking some in the freezer so we never run out
Jane says
Absolute perfection. So easy to make (and eat) and a great recipe to cook some now, bake some later. Amazing to make with kiddos too. Definitely on high rotation in this scale using household!
Liv says
Best cookie recipe I’ve ever made, an I’ve made a heap! It was easy and most importantly delish. Being in AU we only have the standard shape chips easily accessible at the shops (rude!!). So I also added up chopped chocolate shards to get good coverage! Thanks Erin for the stellar recipe!
Emily says
I really love this recipe and is a family favorite. Thank you 😊
Paige says
Super easy to make and delicious!
I’ve made this a few times now and everyone loves them
Kate says
This is my new favourite cookie recipe!
melissa mccormack says
I think it needs more flour and baking powder tbh. I used caramel condensed milk as well they tasted good the first batch.
Erin Clarkson says
Did you make the recipe by weight? They definitely don't need more flour. Caramel condensed milk is a completely different consistency to regular condensed milk
Belinda says
Photos of both baking times
Caterina says
Such a gorgeous recipe! The cookies taste (and look) beautiful and I love a recipe that makes such a big batch!!!!
Just so delicious 🙂 thank you so much Erin!!
Michele says
These are delicious! Made these with my 6-year-old and the recipe was so easy to follow, even when we all have raging ADHD. We made the cookies slightly larger and it still made heaps. This will definitely become the go-to cookie in our house. Thank you!
Maddie Coutts says
Hi Erin, I have definitely done something wrong! My cookies have spilt during baking (I did spilt the recipe to make some gluten free which they turned out perfectly) so maybe not enough flour? It looks like the butter is leaking out during baking? Any ideas?
Erin Clarkson says
Oh no! Yes that is likely it!
Jessica Henry says
I had a weird amount of leftover condensed milk that I didn't know what to do with. Lucky for me, Erin writes her recipes in grams, so I used the weight of my leftover condensed milk to get the proportion right of the other ingredients and made a small batch of these cookies. So yum. Thank you as always for your great recipes 🙂