Our super easy Thermomix Condensed Milk Cookies are the perfect biscuit jar filler! Made from just 4 basic ingredients - these yummy cookies are always a winner!
If you've got a can of sweetened condensed milk sitting in your cupboard, then we've got the perfect recipe for you! Our Thermomix Condensed Milk Cookies are simply delicious and so easy to make. But best of all, you can add any flavourings or add-ins you like!
To make our cookies, you'll need:
- butter
- caster sugar
- self-raising flour
- sweetened condensed milk
That's it!!!
You can then flavour our Thermomix Condensed Milk Cookies with anything you like (sprinkles, Smarties, mini marshmallows, peanut butter, coconut, sultanas... anything!!).
This makes a big batch (around 100 cookies) so you can freeze any uncooked dough if you don't need that many at once. You can also freeze the cooked cookies if you like!
For more great snack recipe ideas, make sure you grab your copy of our Thermomix Lunchbox Snacks cookbook (with free shipping in Australia and New Zealand).
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Thermomix Condensed Milk Cookies
Ingredients
- 500 g butter, room temperature
- 170 g caster sugar
- 395 g tin sweetened condensed milk
- 750 g self-raising flour
- any flavourings or add-ins you like (see notes)
Instructions
- Preheat oven to 180 degrees celsius (fan-forced). Grease and line 3 baking trays and set aside (or as many trays as will fit in your oven).
- Place the butter and caster sugar into the Thermomix bowl. Mix for 1 minute, Speed 5 (scrape down the sides after 30 seconds).
- Add the condensed milk and mix for 30 seconds, Speed 5.
- Add 250g of the self-raising flour and mix for 20 seconds, Speed 6. Scrape down the sides of the bowl. Add another 250g of the self-raising flour and mix for a further 20 seconds. Add the final 250g and mix for 20 seconds, Speed 6 (please note that you'll need to use the spatula to assist with the mixing).
- Divide the cookie dough between bowls and flavour however you'd like (see notes).
- Roll into teaspoon-sized balls and place onto the prepared baking trays. Press down lightly with a fork.
- Bake for 10 minutes. Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.
Angela says
Love this recipe - just wondering if I wanted to make them chocolate, how much cocoa would I add with the flour? Thank you
Lucy says
Hi Angela, were you wanting to flavour the entire batch of 100 with cocoa or just a small portion?
diana says
Can you make these without a thermomix?
Tash says
You definitely can make them without a Thermomix! Just use your stand mixer or electric hand beaters; as long as you're not using the balloon whisk attachments that some stand mixers have 🙂
Kerri Bosward says
My go to cookie recipe. Perfect for white chocolate and macadamia cookies. The best ??
Lucy says
Yay! That's so great to hear!
Marlize says
Hi is it correct to use 500 grams if butter which is a block? Mine was extremely oily and fell flat like a pancake. Would love your advice
Lucy says
Hi Marlize, yes that's right! Once you've made the dough, pop it in the fridge for 30 minutes to firm up before baking - then your cookies will hold their shape pefectly!
Angela says
I make these with GF flour and a bit of buckwheat flour for a nutty taste my son prefers. Works well and the sugar is replaced with a stevia/monkfruit substitute.
Lucy says
Fantastic!
Christine Mason-Walshaw says
We made a big batch of condensed milk and used one jar for your cookies. My 8 year old and I made 4 cookies which were peanut butter, raisin, chic chip and sprinkles. WOW amazing we will use your recipe every time. I am about to share on the TM5 Facebook page hope you don't mind.
Lucy says
Fantastic! Thank you so much!
Mags says
I made these with GF SR Flour (Woolworths own brand if you live in Australia!) IT worked well and although they are not the same, they are still delicious and SUPER addictive! Thanks for the recipe!
Lucy says
Fantastic!!
Jenny says
Hi is there a gluten free version?
Lucy says
Hi Jenny, I haven't made these with gluten-free flour sorry!
Teetle says
Added cranberries and white choc, delish, they taste like my grandma's cookies 🙂
Super cheap when you make your own butter and condensed milk in the thermie too. Thanks x
Nicole says
Silly question perhaps but for the sprinkle version do I put them on top of dough before I cook them?
Lucy says
You can also stir some through!
Elizabeth Trezise says
I rolled balls if dough into the sprinkles then once into the tray, flattened them a bit with the fork
Suzanne Swift says
This is the first time I’ve made these cookies and they are delicious. Divided the dough into milo, peanut butter and plain and can’t decide which is my favourite. Yum.
Melanie says
Hi,
I was wondering whether I need to decrease the butter if I add peanut butter?
This recipe looks fabulous!
Lucy says
Hi Melanie, no you can just mix some through!
Marie says
Can you half the ingredients to make less or does it not turn out the same?
Lauren Matheson says
Hi Marie, I haven't tried halving the recipe before but don't see why you couldn't x
EL Mehdi says
very nice recipe. I have actually recommended this to my nephew since he just started getting into baking. a very good fit for beginners. Not to forget, they are delicious, I have tried it although, I included some Caramel to design it xD
Nikki says
Great recipe! Thankyou