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.
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
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
Mugdha says
Hi Erin. Can I make these cookies a couple of days ahead of time. I have a big gathering coming up and these would be perfect but only if I could make them in advance.
Erin Clarkson says
Hi! Yep they keep really well in an airtight container 🙂
Amandine says
Dairy allergy ppl, plant based and vegan friends !
I have tried this recipe for condensed milk cookies today, but since we're a vegan household I used coconut condensed milk and they turned out great! I had to do some math since my can was smaller than the recipe calls for but still turned out super yummy and cooked to perfection. I'm personally not a massive fan of coconut taste and I think you can taste the coconut in them (I'm still gonna eat them though hahahah) but my wife loves them. I do think that they'll be even better with oat condensed milk!
Abbigail Ketcham says
Absolutely loooved these made them for our family's father's day cookout wasnt anything left, was wondering if I could swap out white sugar for brown?
Erin Clarkson says
Hi! No you want to use white sugar as brown will change how they spread
Laurie says
Looks delicious. Can you convert the metric measurements to US? Thank you.
Erin Clarkson says
Hi, I can't sorry as I don't test my recipes in cups but you are welcome to do the conversion yourself.
Z.K. says
Here's U S. Measurements and a few adjustments made for high altitude. Can't wait to make these again!!
Ingredients (U.S. measurements):
Butter: 450g = 2 cups (about 4 sticks)
Granulated sugar: 200g = 1 cup
Vanilla bean paste/extract: 1 tsp = 1 tsp
Sweetened condensed milk: 395g can = 1 1/4 cups (a standard 14 oz can)
All-purpose flour: 520g = 4 1/4 cups
Baking powder: 1 ½ tsp = 1 ½ tsp
Chocolate chips or chopped chocolate: 400g = 2 1/3 cups
High Altitude Cookie Recipe
Ingredients:
2 cups (450g) butter, at room temperature (salted is fine)
1 cup (200g) granulated sugar
1 tsp vanilla bean paste or extract
1 1/4 cups (one 14 oz can / 395g) sweetened condensed milk
4 1/4 cups minus 2 tbsp (approx. 510g) all-purpose flour
1 ¼ tsp baking powder (reduced slightly from 1 ½ tsp)
2 1/3 cups (400g) chocolate chips or chopped chocolate
Erin Clarkson says
Thank you for this! Just a quick disclaimer that the cup measurements haven't been tested by me, so if anyone uses them, that's on you! Haha. x
Sariah perez says
It’s literally just baking lolol they won’t sue you over a recipe. These look great and will be using the converted recipe, thanks for posting
Erin Clarkson says
Yes I'm aware, but I don't want anyone making it with these conversions then coming back and complaining to me that it didn't work. It's happened in the past.
Jenn says
I halved the recipe but I should’ve just made the whole thing because these disappeared!!
Julie says
Uh very smart to state this ma’am! People are crazy!! Haha! Can’t wait to make them and I am in the US but LOVE the precision of grams in all my baking/cooking…keep rocking! 🙂
Katherine VanHuysse says
Thank you for this. 😊
K says
Awesome! My mum has always made these in massive freezer batches (after baking). Do you have a favorite color scoop brand? I bought one and it won't scoop my thicker cookie dough, not strong enough 😭
Erin Clarkson says
Hi! The Oxo ones are good, or the ones that are advertised as 'dishers' which have the lever on the side are actually my favourite!
Christina says
If you have a food scale it’s really easy to measure. Mine came out great!
Amandine says
Yay! Thank you for a recipe in grams. LOVE IT! They actually come out perfect if you use the right measurements and ingredients!
Reilly says
This recipe was super easy to follow and my kids had a great time making them. Love that you can bake them up as soon as the dough is ready. Rolling the dough before baking makes them a little cakey (in a good way) and aesthetically more pleasing. Since this makes an insane amount of cookies, we divided all the baked cookies and my daughters brought them to each one of their classes on their last day of school - they were a huge hit!
Personally, I like to dip these in my morning coffee for a little treat. The only critique I would say is they could use some additional salt or maybe a sprinkling of course salt before baking. Otherwise they were fantastic and it’s definitely a go-to recipe for us now. I imagine these would be great for gifting during Christmas time too.
Garlicbreath says
As an American I appreciate the metric measurements. I own a scale to make bread and I know it is a way better way to bake, so thank you for that. If more Americans would learn metric their recipes would turn out way better. I was told as a 1st grader that no one would be using metric measurements by the time I was 30. Well I am almost 50 and I would rather use metric. I can not wait to try your recipe on my next day off. They look delicious. Thank you for being such a sweet person and sharing a little part of your world with all of us.
Raewyn Foster says
Great recipe. Just made it. Froze the last 20 ready rolled as you suggested. I found 175 better for my oven and 16 min. Also I pressed a fork lightly on top to flatten slightly. Seems to make for more even cooking, plus gives attractive little lines on biscuits. Thank you for posting this. My grandies are going to enjoy, and will certainly make again.
Brenda says
I made these with the help of my 6, 3 and 1year old granddaughters. I used gluten free flour and they're superb! True to gf nature, the dough was sticky on my fingers. Fortunately the balls are small enough to not get my hands in a mess. I have the second batch in the oven now and I think I will bake them just a bit longer. These look a little pale imo. Thank you for a great recipe!
Carol says
I have a question about the chocolate chips you used in this recipe. Are they chocolate chips? They look like sprinkles to me. Or chopped chocolate?
Rachel Schipper says
I have the same question!
Erin Clarkson says
Hi, no they are chocolate chips! The brand is Pam's - that's what chocolate chips look like in nz!
Kat J says
I really enjoyed making and eating these! I have a great appreciation for the consideration of leftovers, and also the ability to fill my freezer with ready-to-cook dough balls. I used finely chopped chocolate because I didn't have chips, and they worked really well. Thanks for a solid recipe! It's also good to have an egg-free recipe that isn't a sad substitute too.
Jess says
I absolutely love this cookie recipe! It makes a huge batch, with almost a whole block of butter. I started mixing it in my KitchenAid stand mixer, but needed to switch to a much bigger bowl to handle the volume 😮💨
These cookies are so thick and chewy. They held their shape perfectly and didn’t spread too much. They’re the total opposite of my grandma’s old recipe, which made thin, crispy cookies that always turned out a bit too dry.
I also appreciated how efficient the ingredient list is, using a full can of condensed milk and an entire packet of chocolate chips makes prep super simple with no half-used leftovers. I have lots of dough in my freezer for a lil sweet treat whenever I feel like one 🫶🏼
Rachel Schipper says
What is your favorite brand of chocolate chunks/chips to use?
Erin Clarkson says
These are Pam's 🙂
Tara says
FYI, I am for the US, grew up on cups, etc. If it helps those asking a recipe creator(s)...... For years and years I have gone to the internet to convert cups to grams for a recipes, it's incredibly easy to do the reverse. I now give a gift of a scale to loved ones that bake and don't have one. I once got ask why, I told her I couldn't explain it anymore than I already had, just try it for yourself. It really is the best newest thing you can buy for yourself. Just knowing I don't have to measure buttercream frosting in a measuring cup for perfect amounts between the layers, is worth it. Everything else is gravy (I my grandma would say). Thank you Erin, for the recipe. Happy Baking Everyone.
Aimee Cunningham says
A perfect lunchbox cookie! Huge batch to get us through the week! Easy to make and delicious. A nostalgic vibe for sure.
Nic says
Hi Erin, I had issues with mine separating in the oven, the butter seemed to be separating from the dough and they spread heaps, wondering if you could tell me what I did wrong? Over mix? Not enough mixing? Or oven temp? They were still tasty and didn’t go to waste but would love to get them right next time.
Erin Clarkson says
Hi, hmmm sounds like something went wrong for sure, was your butter super soft? Otherwise possibly an oven temp issue!
Brianna says
Delicious and so easy to make!
Ibthisam Hussain says
These were so good.i just baked it for a bit longer and used a chopped chocolate bar instead of chips..thank you for the recipe!
Kathleen says
Would brown sugar be okay to be incorporated in this recipe? (Either full replacement of the white sugar, or 50:50 brown to white sugar) thanks
Erin Clarkson says
I haven't tried it but brown sugar reacts very differently to white sugar in terms of spread so it would likely affect the recipe
Jamie L Jenson says
These cookies are delicious. A bit different than regular chocolate chips cookies, probably due to condensed milk and no egg. I never had these as a kid so there isn’t any nostalgia. But I did halve the recipe because I used a half can of condensed milk for Rice Krispie treats, so this was a great way to use the can up. Thanks for the recipe. Oh and GFTW (grams for the win!)
Erin Clarkson says
Yusss so happy you loved! GFTW!
Nicola says
When I tell you how quickly I ran to go stock up on chocolate chips just for this recipe… these are perfection. I love the depth of flavour the sweetened condensed milk gives, the nostalgia of the chocolate chips and how easy they were to whip up and give to everyone I know because the yield is insane. Perfect little treat alongside a cuppa 🍪
Candice Danielle Pillay says
Made these cookies, TWICE already in one week! They truly do not last long.
Melissa says
Love these! Soft, chocolate chip filled, and just a hint of the sweetened condensed milk flavor.
Kaitlyn says
So tasty and easy! Definitely going to be a go to when baking for friends who have egg allergies. Thank you!!
Mary says
Can you swap out Regular Flour with Gluten Free Flour?
Erin Clarkson says
I haven't tested it but I think that some people have 🙂
Ashleigh says
Hi Erin! I haven’t made these yet but am planning to soon, as they sound delicious! I’ve been making sourdough for over a year now and have fallen in love with using grams and my food scale for measuring ingredients. I love the ease, not dirtying up more measuring instruments while cooking/baking, and the accuracy of ingredients, when using my food scale. Thanks for using grams in your recipe!
I have a couple of questions.
1. Have you tried making the cookies larger? If so, would you please provide size, time, and temperature?
2. Have you or can these be made in as bar cookies in a 9x13 or larger pan? If so, would you please provide the size pan, time, and temperature?
Thank you!
Erin Clarkson says
Hi, I haven't tried either of those sorry but making them bigger should be fine 🙂
Daena says
These are almost like the cookies you'd to get from the little corner bakeries 😍 yum! And the kids love. I didnt have any choccie chips so i blitzed some buttons (a little too much) and they turned out like little stracciatella bikkies 🤌
Still figuring out my oven, so the bottoms were well caramelized on the first tray. But still delicious nonetheless
Clare Kendrew says
Do you freeze the cookies before baking, or after please?
Erin Clarkson says
Before - there are notes in the blog post 🙂
Whitney H says
These are insanely easy cookies and taste delicious. I was skeptical about no eggs or brown sugar but they are phenomenal. I especially like the size. Also great to have an eggless option for allergies and when eggs are expensive in the US. 🙂 Love having recipes in grams for the ease and accuracy. I dont trust a recipe in cups. Oh, and for anyone searching for the right chocolate chips in the US, I just used mini Tollhouse morsels. Seemed to be a great sub for the NZ style ones Erin uses.
Liz k says
Are they crispy or chewy cookies ?
Erin Clarkson says
They are soft and chewy with a little crunch around the outside!
katie says
Hello, very excited to try these!
how would you recommend freezing them? How long would they last too?
Thank you 🙂
Erin Clarkson says
Hi! I like to freeze the unbaked dough - there are notes in the blog post on how to do this!
Antoinette Sparano says
can you send me the recipe using US measurements i.e. cups, versus grams etc. thank you...they look incredible and I need a big batch for Fathers Day 2025 picnic.
Erin Clarkson says
I don't have them sorry! You are welcome to google the equivalents
Anna says
Hi love the egg free option. Would this recipe bake well for cookie bars? Looking to use for cookies bars that are frosted.
Erin Clarkson says
Hi! It probably would, I generally decrease the amount of baking soda if I am baking in bars, you will likely need to spread it across two pans though as it makes loads!
Nicole B says
SOO GOOD! Next time I’m toasting the flour and just eating the cookie dough
Therese says
Thank you for the recipe! 🤍 I’ve been following you for years but this is the first recipe I’ve tried. Very simple, quick and yummy! My boys loved it. I’ve been looking for a simple chocochip cookie recipe as my boys don’t like oats and nuts so this was indeed a hit.
I’ve reduced the sugar by 50g, used salted butter and still added half a teaspoon salt. It was the perfect sweetness for us. Thanks again!
Diana Klingenberg says
Can you convert it to US measurement please
Erin Clarkson says
No, but you're welcome to.
Robin says
I just made these, and they are delicious. I put walnuts in half, the other plain for the grands. Get a load of this…. I’m from the US, and I used a scale!😂 only one pan came out puffy though which is weird. Doesn’t matter to me and it won’t matter to the girls either!
Thank you for such a great recipe!! 🍪 🥰
Stephanie Murray says
Just made these today. They are sooo delicious! I’m in the US and most cookies don’t bake at such a low temp, but they turned out perfect! I’m freezing a few dozen to keep in my freezer for a rainy day. Thanks for the great recipe!
Gloria A harris says
This is no good for me. I Use cups and teaspoons' can NOT convert your measurements. sorry.
Erin Clarkson says
good thing there's a lot of other free recipes online then 🙂
Elaine says
Can u send me the recipe in cups and tablespoon/teaspoons
Pls
Erin Clarkson says
I can't sorry! I don't have the conversions but you are very welcome to google them.
Heidi says
Can you half the recipe successfully? Only one person in the house and rarely eat cookies but I think this would be great for when I have company.
Tia
Erin Clarkson says
Yep 🙂
Sarah says
Made these over the weekend, actually 90 biscuits! Kids are so into them! Delicious! Very nostalgic! Can never fault Erin’s recipes ever.
Monique campbell says
Can this dough be made ahead and then frozen?
Erin Clarkson says
Yes there are notes in the blog post on this 🙂
Shaistha Fathima says
Thank you so much for the wonderful recipe! My family devoured the whole lot.
The recipe is so simple and comes together quickly. I added some chocolate sprinkles so that it would look more like Erins🫣😂
Once again thank you ❤️
Carys says
I've made these so often! They are also VERY easy to turn vegan, as long as you can find coconut condensed milk, and use margarine instead of butter. You can even turn them vegan-gluten free, by swapping out the flour for a gluten free option! This has been a game changer, as I always have sweet treats available for my allergy-conscious friends. The batter also freezes magnificently. 1000000/10!!
Amber says
Can I freeze these in cookie dough balls to bake as needed?
Erin Clarkson says
Yes there are notes in the post 🙂
Lindsey Knott says
Made these a few times. Converted to Gluten Free. And used chocolate chunks (cut up dairy milk bars) soooo delicious. I make mine bigger, only get 40. Bake for 15 minutes ..they are delicious. Thank you for the recipe 🙂
Elyse says
No wasted condensed milk! The whole can goes in + a whole bag of choc chips. Perfect. Dough freezes well in balls for a quick school lunch bake. Use your big bowl!
Jennifer Esperanza says
Would these work as a larger size cookie? Like 4.5oz? Or are they better as smaller cookies?
Erin Clarkson says
Yep they should be just fine to do larger 🙂
Maribug says
Do these taste good in milk? Been craving cookie crisp cereal but wanted to make my own instead of store bought.
Erin Clarkson says
Yes! We had them in milk and they were delicious!
jan says
Hey Erin!!
I’m more of a crispy cookie girl so do you reckon this recipe will still work if i melt the butter and chill the dough for a bit so that they are less cakey and puffy? Love your recipes!! xx
Erin Clarkson says
Hi! I haven't tried it sorry but it might work? Please let me know how you go if you do try!
Charlotte says
These were just what i was looking for!! Delicious. They were crispy but after they cooled down, I stored them in an airtight container and they became soft 😕 Any idea how to get them a bit more crispy again?
Thanks Erin!
Erin Clarkson says
Hi! Oh no! They are a bit like that - it is the condensed milk. You could try lightly baking them again?