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.
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 Tbsp (#60) scoop to scoop them out, but if you don't have one, you can either use a regular tbsp 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)
- Author: Erin Clarkson
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Prep Time: 10 minutes -
Cook Time: 15 minutes
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Total Time: 30 minutes
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Yield: 90 servings -
Category: cookies -
Method: baking -
Cuisine: american
Pin RecipeDescription
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 Tbsp (#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 tsp table salt or 1 tsp 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.
The post Grandma-Style Condensed Milk Cookies (Massive Batch) appeared first on Cloudy Kitchen.
