There’s a certain warmth that fills the kitchen when a batch of Grandma-style condensed milk cookies is in the oven. It’s more than just the comforting scent of butter and vanilla; it’s the essence of home, of quiet afternoons wrapped in a soft cardigan, with steam rising from a mug and the sound of rain gently tapping the windows.
My grandmother used to keep a simple tin on the kitchen shelf, always filled with these golden, chewy cookies. They weren’t flashy or overly sweet. They were humble—just sweet enough, soft with a little bite at the edge, and filled with chocolate chips that melted just so. She used to say that this recipe was a lifesaver in times when eggs were scarce or when she needed a big batch of cookies fast. It used just one can of condensed milk, and it made enough for everyone in the family—and the neighbors too.
Condensed milk cookies have quietly stood the test of time in kitchens around the world, especially in New Zealand and Australia, where they’re a beloved part of family gatherings and holiday baking traditions. Whether you’re baking for a school event, a tea party, or simply for the joy of it, these cookies carry a legacy of simplicity and warmth in every bite.
Why You’ll Love This Recipe
- Perfectly nostalgic: A classic cookie that brings back warm memories of childhood kitchens and grandma’s apron.
- Uses a full can of condensed milk: No leftovers or waste.
- Huge batch size: Yields around 90 small cookies—ideal for events, sharing, or storing for later.
- Freezer-friendly dough: Bake a few now, save the rest for cookie emergencies.
- No eggs needed: Great for those with egg allergies or when your fridge is bare.
Grandma-Style Condensed Milk Cookies
Description
There’s a certain warmth that fills the kitchen when a batch of Grandma-style condensed milk cookies is in the oven. It’s more than just the comforting scent of butter and vanilla; it’s the essence of home, of quiet afternoons wrapped in a soft cardigan, with steam rising from a mug and the sound of rain gently tapping the windows.
My grandmother used to keep a simple tin on the kitchen shelf, always filled with these golden, chewy cookies. They weren’t flashy or overly sweet. They were humble—just sweet enough, soft with a little bite at the edge, and filled with chocolate chips that melted just so. She used to say that this recipe was a lifesaver in times when eggs were scarce or when she needed a big batch of cookies fast. It used just one can of condensed milk, and it made enough for everyone in the family—and the neighbors too.
Condensed milk cookies have quietly stood the test of time in kitchens around the world, especially in New Zealand and Australia, where they’re a beloved part of family gatherings and holiday baking traditions. Whether you’re baking for a school event, a tea party, or simply for the joy of it, these cookies carry a legacy of simplicity and warmth in every bite.
Ingredients
- 450 g butter, room temperature (salted is fine)
- 200 g granulated sugar
- 1 tsp vanilla extract or paste
- 395 g sweetened condensed milk (1 full can)
- 520 g all-purpose flour
- 1½ tsp baking powder
- 400 g chocolate chips (or chopped chocolate)
Instructions
-
Preheat and prepare
Preheat your oven to 165°C (330°F). Line several baking sheets with parchment paper. -
Cream butter, sugar, and vanilla
In a stand mixer or large bowl, cream the butter, sugar, and vanilla until pale and fluffy. This usually takes 2–3 minutes. The air you incorporate here gives the cookies their light texture. -
Mix in condensed milk
Pour in the entire can of sweetened condensed milk. Mix until it’s fully blended in, creating a smooth, creamy base. -
Add dry ingredients
Sift in the flour and baking powder. Stir gently until everything is combined. Be careful not to overmix—just enough so you don’t see any more flour. -
Fold in chocolate chips
Gently fold in the chocolate chips or chopped chocolate using a spatula. This keeps the dough tender and ensures the chips are evenly distributed. -
Scoop and roll
Use a small cookie scoop or a tablespoon to form dough balls, about 20 g each. Roll them between your palms to make smooth, even balls. -
Arrange and bake
Place the dough balls a few centimeters apart on your lined baking sheets. Bake one tray at a time for 14–15 minutes, or until the edges are just turning golden. The centers may look pale, but they’ll continue cooking on the tray. -
Optional: cookie scoot
If you want perfectly round cookies, gently scoot a round cutter around them as soon as they come out of the oven. -
Cool and store
Let the cookies sit on the baking tray for about 10–15 minutes before transferring them to a wire rack to cool completely.
Notes
-
You can reduce the sugar slightly if using very sweet chocolate.
-
The dough is soft but not sticky. If needed, chill it for 15 minutes before rolling.
INGREDIENTS YOU’LL NEED
- 450 g butter, room temperature (salted is fine)
- 200 g granulated sugar
- 1 tsp vanilla extract or paste
- 395 g sweetened condensed milk (1 full can)
- 520 g all-purpose flour
- 1½ tsp baking powder
- 400 g chocolate chips (or chopped chocolate)
HOW TO MAKE Grandma-Style Condensed Milk Cookies
Soft, chewy, and filled with love—here’s how to make these cookies just like Grandma used to.
STEP-BY-STEP INSTRUCTIONS
- Preheat and prepare
Preheat your oven to 165°C (330°F). Line several baking sheets with parchment paper. - Cream butter, sugar, and vanilla
In a stand mixer or large bowl, cream the butter, sugar, and vanilla until pale and fluffy. This usually takes 2–3 minutes. The air you incorporate here gives the cookies their light texture. - Mix in condensed milk
Pour in the entire can of sweetened condensed milk. Mix until it’s fully blended in, creating a smooth, creamy base. - Add dry ingredients
Sift in the flour and baking powder. Stir gently until everything is combined. Be careful not to overmix—just enough so you don’t see any more flour. - Fold in chocolate chips
Gently fold in the chocolate chips or chopped chocolate using a spatula. This keeps the dough tender and ensures the chips are evenly distributed.
- Scoop and roll
Use a small cookie scoop or a tablespoon to form dough balls, about 20 g each. Roll them between your palms to make smooth, even balls. - Arrange and bake
Place the dough balls a few centimeters apart on your lined baking sheets. Bake one tray at a time for 14–15 minutes, or until the edges are just turning golden. The centers may look pale, but they’ll continue cooking on the tray. - Optional: cookie scoot
If you want perfectly round cookies, gently scoot a round cutter around them as soon as they come out of the oven. - Cool and store
Let the cookies sit on the baking tray for about 10–15 minutes before transferring them to a wire rack to cool completely.
HELPFUL TIPS
- Butter matters: Use good-quality butter for the best flavor. Salted butter adds a nice balance to the sweetness.
- Avoid overmixing: Stir the flour in just until you see no more dry patches. Overmixing can toughen the cookies.
- Customize the mix-ins: Try adding white chocolate chips, dried cranberries, or a mix of dark and milk chocolate.
- Freeze dough for later: Scoop, roll, and freeze the cookie dough balls on a tray, then store them in a zip bag. Bake directly from frozen when needed.
DETAILS
Prep Time: 10 minutes
Cook Time: 15 minutes per batch
Total Time: 30–45 minutes
Yield: Approx. 90 small cookies
Category: Dessert
Method: Baking
Cuisine: New Zealand / Australian
Diet: Vegetarian, Egg-Free
NOTES
- You can reduce the sugar slightly if using very sweet chocolate.
- The dough is soft but not sticky. If needed, chill it for 15 minutes before rolling.
NUTRITIONAL INFORMATION (per cookie, approx.)
- Calories: 90 kcal
- Carbohydrates: 12 g
- Fat: 5 g
- Sugar: 8 g
- Protein: 1 g
FREQUENTLY ASKED QUESTIONS
Are condensed milk cookies easy?
Yes, condensed milk cookies are incredibly easy to make. With just a few basic ingredients, they mix up quickly, don’t require eggs, and bake in batches. They’re ideal for bulk baking and freeze well, making them a great choice for busy bakers or holiday prep.
What is a sweetened condensed milk cookie?
A sweetened condensed milk cookie is a soft, buttery treat made without eggs, using condensed milk for sweetness and moisture. The texture lands between shortbread and a soft chocolate chip cookie, and the recipe often yields a large batch perfect for sharing or freezing.
How do you make chocolate chip cookies with condensed milk?
To make chocolate chip cookies with condensed milk, cream butter and brown sugar, then mix in sweetened condensed milk and vanilla. Add flour and baking powder, then fold in chocolate chips. The result is a rich, chewy cookie that’s both egg-free and deliciously sweet.
Can you put condensed milk in cookie dough?
Yes, sweetened condensed milk works wonderfully in cookie dough. It adds sweetness and moisture, making it a perfect egg substitute. Add it after creaming the butter and sugar, then mix in dry ingredients and any add-ins like chocolate chips for a soft, rich cookie.
STORAGE INSTRUCTIONS
- Room Temperature: Store in an airtight tin or cookie jar for up to one week.
- Freezer: Freeze raw dough balls and bake as needed, or freeze baked cookies and thaw for a few hours before serving.
Related Recipes
If you liked these cozy cookies, try these other favorites:
- Irresistible Mini Lemon Blueberry Cheesecakes: A Fresh, Fruity Delight in Every Bite
- A Warm Welcome to Peanut Butter Filled Brownie Cookies
- Pink Lemonade Cookies: A Whimsical Summer Bake to Remember
- Brown Sugar Rhubarb Cookies
CONCLUSION
Grandma-style condensed milk cookies are more than just a simple treat—they’re a tradition baked into every chewy bite. With their easy preparation, freezer-friendliness, and rich buttery flavor, they’re a go-to recipe for beginner and seasoned bakers alike. Whether you’re recreating a family memory or building new ones with little hands by your side, this recipe delivers cookies that feel like home.