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 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.
❤️ 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 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.
Comments
Caribou says
Everyone loved these!! 90 cookies were eaten instantly. I’ll be making these over and over.
Melissa says
What kind of chocolate chips are those? They look long and thin and I’d love to try them.
Erin Clarkson says
Hi! The brand is Pam's 🙂
A.S. says
Hello Erin!
I have a quick question for you, are the cookies in this recipe super sweet? Sweeter than common chocolate chip cookies? I would like to try your recipe but I don't want to make them if I find them to be way too sweet for my taste. It sounds like a great recipe that I am excited to try, especially since I have never had a condensed chocolate chip cookies or ever heard about them before either, I just want to make sure I will like them and eat since I will be making them. Thank you for your time!
Erin Clarkson says
Hi, yep they are quite sweet but I wouldn't say way sweeter than regular chocolate chip cookies.
A.S. says
Thank you for the reply! I am glad to know they are not overly sweet, at least in comparison to regular chocolate chip cookies. I am looking forward to making them! Although, I do have another question that I didn't think of asking before, do the condensed chocolate chip cookies have a more noticeable difference in taste than regular chocolate chip cookies? Sorry for so many questions! I definitely plan on making these and seeing how I like them, who knows maybe I'll even like them more than regular chocolate chip cookies? Again, thank you for your time!
Jo Stephensen says
Approximately how many calories per cookie?
Erin Clarkson says
Hi! I'm not sure sorry, I don't calculate nutritional info on my recipes but you are welcome to!
Sandy says
I wish you would provide standard American measurements. I understand using grams for flour, but for butter, sugar and other items, it's a pain. It keeps me from trying your recipes.
Erin Clarkson says
Hi Sandy, thankfully there is a very easy solution to this - use a scale. If you are already measuring flour in grams, do the rest on the scale.
Sinéad says
Glorious cookies!!!!
I pretty much explicitly use your recipes and as a person living in England - I appreciate the grams! Cup recipes never come out quite right for me so thank you! We’ve always been told by my Irish nanny that baking is a science and cooking is an art. Keep being amazing!
Caitlyn says
Why would you use a scale for your flour but then not your sugar? If you haven't managed to figure out how to tare your scale to add your ingredients yet. Just admit it, and do a little google. No need to make your incompetence Erin's problem when she's sharing her FREE recipe with you (from New Zealand) might I add. Honestly 🙄.
Mistee says
It's called google. The measurements are perfect for where I'm from. You're not the only country on the planet.
Amy says
lol what’s the difference between weight your flour vs your butter, sugar & other items? Weight is a much more accurate measurement.
Kellie Williams says
You can always convert them yourself, use google. Not hard at all.
Dona Schaitkin says
Hi Erin,
I am happy to chop my own chocolate for these. You said you used chips, but photo looks like chopped. Can you buy the kind in the photo. Here in US We only seem to have the typical toll house chips or chunks. Thank you. I love your recipes . Also do you use the scooting technique on these or is the rolling the dough into balls enough in this one.
xo
Erin Clarkson says
Hi Dona, no these are chocolate chips from the supermarket in New Zealand. The brand is Pam's but any store bought chocolate chips will work! Yes I gave these ones a little scoot!
A Mitchell says
I'm all for weighing flour in grams, but weighing everything on the list is a pain and unnecessary. It would be great if you'd use the US and Metric toggle, as many other bakers do. That way, people who'd like to try your recipes have options! Thanks!
Erin Clarkson says
People who want to try my recipes do have options! They can either use a scale, or google the conversion, or use a different recipe. I am not doing extra work to provide a less accurate version.
KatieD says
Yes! Thank you Erin. Pop off sis, as Toni Lodge (Toni & Ryan podcast host) would say haha!
I haven't even tried this recipe but your responses make me know it would be a good one 😉
Ashleigh says
Hi Erin! I’m so looking forward to making these cookies, they sound delicious! Quick question-are the chocolate chips milk or semi-sweet chocolate or does it matter?
Thanks!😊
Erin Clarkson says
Hi! Mine are probably semi-sweet? They def aren't milk chocolate - they are a bit darker!
Teresa says
I agree. I would try these if the recipe was made easier
Erin Clarkson says
The recipe is easy, you just need to either google the conversions or purchase a scale to make these condensed milk cookies 🙂
Lisa says
Love these....reminds me of when my mum would bake a similar biscuit and I got to eat the dough! So good 🙂
Amy says
lol what’s the difference between weighing your flour vs your butter, sugar & other items? Weight is a much more accurate measurement. Erin is an exceptional baker & we are beyond lucky she gives us amazing recipes!
Jeanie Marino says
They look like what we call "chocolate jimmies" that we put on ice cream sundaes or frosted cupcakes. Can this be the same?
Erin Clarkson says
Hi, no they are chocolate chips - ours are just a different shape in NZ!
Brian says
Thank you for writing the spoon, scoop number and weight of the amount of dough that is used for each cookie. Very, very appreciative of that type of accuracy. Now shopping for a number 60 scoop!
KB says
Thanks for this recipe!
I loved making these as a kid, and now my kids are using your mega recipe to make a huge batch.
It’s tradition for us to split the batch and make a few with sultanas, but the rest are full choc chip.
So great to finally use the whole can of condensed milk, and it’s handy having the frozen balls on standby for when people pop over or kids lunchboxes are looking scarce.
As always, really appreciate your use of a scale - it helps immensely!
Beckie says
But if we scale up to use the whole can, how can we sneak little tastes of the condensed milk when our mum turns her back? 😉 🙂 Ohhh man I'm going to have to make these - such a nostalgic reminder of growing up in New Zealand.
Iris Alicea says
Hi! I’m going to make these today and wondering if adding walnuts or toasted pecans would be a good addition? Love your recipes by the way!
Erin Clarkson says
Hi! Yep that would be delicious - they are a super versatile recipe, so adapt as you like! 🙂
Lizzie says
I've recently substituted half of the chocolate chips with chopped jersey caramels. I highly recommend it!
Erin Clarkson says
Oh yummmm!
Gail says
Can these be made using gluten free flour
Erin Clarkson says
Hi Gail, I haven't tried making these gluten free sorry!
Lisa says
I plan to make a GF version tonight. I'll reply back with the outcome.
Chasity says
This post made me realize the things I've been calling chocolate chips my whole life look more like chocolate drops. Your hash tag says New Zealand- is that how chocolate chips come there?? I like those better.
Erin Clarkson says
Hi! Yep this is just how they come! I didn't realise they were different until I got a bunch of questions about them! haha 🙂
Tonit says
Please please include measurements in cups. Most people ,myself included fo not have a scale to weigh ingredients and do miss out on recipes listed as this one. If not at least state in the article the method of measurements so those of us without means to convert don't waste out time being disappointed in not being able to make such a tempting recipe.
Erin Clarkson says
Hi, there are plenty of other free recipes online that you can use, or you are very welcome to google the conversions. A scale is a great kitchen investment.
Lynne D says
Looks like a great recipe. If baking from frozen, @330, how many minutes?
Erin Clarkson says
Hi! About the same time, maybe 1-2 more minutes I found!
Irma H says
I would use less condensed milk (it's very sweet, ck the label) or use less sugar for the butter cream. This amount of sugar makes this recipe very rich,no matter what. I like sweet but not this much. When i make flan I use 1 condensed milk, 10 eggs and milk etc & I still reduce the sugar on the caramel in order to cut down the sweetness, it makes it a tiny bit healthier.
Erin Clarkson says
You're welcome to adapt the recipe however you like 🙂 I like it this way.
Erin King says
These are so good! My 13yo ate 3 of them fresh from the oven and declared they are delicious. I've banned him from eating any more today!
Erin Clarkson says
Yayyyy they look amazing!
Christine says
Making these as we speak, and just finished baking the first tray. I can’t even find the words to describe how delicious these cookies are! I mean, I love the good old brown sugar both with or without browned butter, but these are kind of like a good soft-ish sugar-cookie mixed with the more traditional chocolate chip cookie. So in love with these, will definitely make again!
Note: I made half with all-purpose flour and halv with spelt flour, the latter makes for a creamier batter and does not roll well unless chilled a bit first 🙂 still tastes great, and consistency is the same in both batches 😉
Amelia N Black says
What are the conversions for cups and spoons from grams? This sounds great!
Erin Clarkson says
I don't have them sorry but you're welcome to google them 🙂
Jen says
These cookies are so delicious and addictive. I had a half a bag of toffee pieces so I threw those in as well.
Nancy says
Why doesn't this recipe use cups not grams for the flour and milk, but use teaspoon for vanilla?
Erin Clarkson says
Because this is my recipe Nancy, and I have written it in a format that suits my readers best.
Liz says
Tell me you’re from the US without telling me you’re from the US.
Google exists Nancy……
Carrie G Divine says
Anyone know what 200g of sugar is??
Erin Clarkson says
Yep it's 200g 🙂
Ray says
Hey I’m sorry to bug you but can you help me, I’m trying to make half of the recipe but I’m having trouble knowing how much of each ingredient to use. If it’s not too much trouble can you please list out how much ingredients I’ll need for half the batch please?
Erin Clarkson says
Hi! Just divide all the amounts in half 🙂
Avo says
Hi there,
I just want to say, as someone from the US, I appreciate the weighted measures! Since using a scale my baking has become so much more consistent and foolproof! This recipe sounds great and I will be trying it this weekend for a party! Thanks for sharing!
Mary Alice Tesseneer Goley says
Can you give me the recipe in cups and measures that I can understand please? I really want to make this recipe but don't know the measurements.
Erin Clarkson says
Hi, you're welcome to convert it yourself, or a scale is a great kitchen investment and super cheap.
Diane says
These cookies are absolutely delicious. I am vegan so I used a vegan condensed milk. The recipe is simple and easily veganized. They are all the things; light, crispy, chewy and addictive. I followed the recipe as written I just substituted vegan butter and vegan condense milk. thank you Erin, you have the best recipes. Xoxo
Erin Clarkson says
I am so happy you loved them! xx
Shirley says
I did not make this recipe because of the measurements used. Why can't you also use normal cup, tbsp, tsp, etc or at least post it both ways. I have baked all my life with standard American measurements and I am in my 70s and bake, decorate, get requests from all my friends and family to bake and share recipes. I'm tired of people like you making baking seem scary because you claim it's a better way, and baking is a science. Baking is easy and easier when you can use a measuring cup and measuring spoons, and sorry, but tastes as good or better. Grandma often used her eye for some measurements but didn't do all that weighing stuff. No grandma style in your recipes, I will not use any of your recipes and I know many who agree with I'm. Just an opinion of someone who bakes all the time and for over 60 years
Erin Clarkson says
Shirley, this sounds like a you problem. If you don't want to make my recipes, that's fine by me. My grandma used a scale and unlike you, wasn't ignorant and intolerant and unable to accept people do things differently, so these are definitely Grandma style to me. If this is something that is of such a big issue to you, I suggest you use other recipes instead of complaining about mine.
Liz says
Come on Shirley. After 80+ years you have to know the U.S. isn’t the only country in the world.
You figured enough out about the smart phone you hold in your hand to type this nonsense, you could have easily googled metric conversions.
(Spoiler…..the U.S. is literally the only first world country that DOESN'T use the metric system. Meaning we’re the minority here……..)
Claire says
Absolutely love this recipe!
John A says
Hello! I just tried these and they came out very pale. How do you attain the golden color you have?
Erin Clarkson says
Hi! They look good to me! It could just be a difference in ingredients based on the countries we are in 🙂 a little longer in the oven will make them a bit more golden (but more crispy so up to you)
Katherine Broughton says
Thank you so so so much for this recipe. They taste just like my nana’s. I had a kiwi nana who married an American solider who was stationed in the pacific during WWII. She moved to Chicago after the war with him and she was an avid baker. Everything she made while I was growing up in Auckland I assumed was American (America style brownies and cookies, jello moulds etc) so I assumed these cookies were too. I am so happy to get to make them and reminisce
Erin Clarkson says
Hi! Yayyy I love this so much! They truly are a grandma classic 🙂
Vaea says
Oh Sweet Baby Jesus... I have not made of yet. Live in the U.S.A. & really folks??? I bake & cook and the recipe is perfectly written! Get off your arse. Every good cook & baker should have a scale in kitchen. Not hard to do... for the Love of God stop whining!
Kate says
The best cookies I’ve ever made!
Sheila says
I made these and they turned out absolutely delicious. This might be my new favourite cookie and so easy to make!
Kate says
The best chocolate chip cookie recipe I’ve ever made and eaten! I just got some Pam’s choc chips to make them again!
Holly B says
Are these a chewy type cookie or cake like?
Erin Clarkson says
They are probably a cross of both? A little crispy on the edges, chewy in the middle, super buttery like a shortbread!
April says
I was a little apprehensive about the proportions in this recipe, I baked professionally for years and I've never seen a cookie recipe that called for almost equal parts butter and flour, especially with additional liquid in the form of the condensed milk! Also other recipes I found call for substantially more flour. But I just baked a trial batch and they came out perfectly! Like the kind of soft sugar cookie my grandpa loves. Thanks for the great recipe and for others posting your results so that I didn't ruin it by adding more flour. I'm bringing a batch to a school bake sale today and will be making more for church this weekend.
Bridget says
Amazing recipe, thank you! I made these to give away and still had enough to keep for my kids lunch boxes! I'll be making them for morning tea shout next time.
Also love that I don't have 1/4 of a can of condensed milk left. 🙂
Thank you
Meg says
These are so much better than the similar recipe I grew up with! I baked them for the nostalgia and was blown away with how much better the texture was.
Kristie Warmington says
I love this recipe! Makes a nice big batch. I baked a third of them and froze the rest for later. I also used the same choc chips and it is the perfect bite of nostalgia. Thank you Erin 🥰
Erin Clarkson says
So happy you loved! The chocolate chips really make it right?!
S B says
Excellent and I Made these gluten free with Becky Excell’s gluten free flour mix (available on her website) - I used all of the same measurements but added 1/4tsp of xanthum gum - they were amazing, thank you.
Phoebe says
Just made these and yum! I’m a bit of a cookie snob, but these were absolutely delicious! More of a cakey texture but these taste stunning. And the measurements, perfect! Thank you, chefs kiss.
Drew says
Simple and quick way to satisfy that chocolate chip cookie craving! Made plenty to share too, as advertised. Very satisfying to use up allll the butter and condensed milk. Thank you for the weights. The little 20g balls baked up so adorable and perfectly tender. 🙂
Jenny Thompson says
Followed the recipe to the letter and they came out perfectly. The whole family loves them. Great for lunch boxes!
Amyb says
Hi! Thank you for the recipe! How do you go about freezing these for later? Do you freeze the cookie dough balls? How to bake later?
Erin Clarkson says
Hi! This info is in the post - the title is called 'massive batch of cookies = an epic freezer stash'
Richard Bowden says
Can't believe all the lazy, petulant folks demanding that you accommodate their absolute helplessness. It's probably not safe for them to be around an oven. Wouldn't dream of demanding that you rework you recipe. That said, when would be a convenient time for you to come around my home and bake a batch of these for me?
Yasmin Elghandour says
Hi Erin,
Thanks for this amazing recipe, honestly I have never been a fan of chocolate chip cookies but this one changed my mind. It's not overly sweet it's not greasy it's just right, I love it. I know some people complain about the need to use a scale but actually I find it a blessing to me just dump everything in the bowl and weigh it, I just hate washing the measuring cups😄
Lauren Griffin says
Yum! So good, so easy to make. Easy to eat 90 cookies in a sitting! In Australia, so I just used Cadbury choc chips! Some size discrepancies between mine and my husbands rolling…
Mel says
Such an easy and delicious recipe! Just one question, my cookies spread out and don’t look as nice as uniform as yours. I measured everything properly too. Any tips?
Debbie Gomez says
Can I have all the measurements for this recipe in U.S. terms please? Thank you very much.
Erin Clarkson says
No sorry! You're welcome to google them but I do not provide my recipes in cups as they are not accurate.