Condensed Milk Cookies
This recipe allegedly makes 100 cookies! Yup...I didn't count them because I was busy eating a few for quality control purposes as they came out of the oven. But I am almost certain we hit the century with this super easy recipe.
Refrigerating cookie dough before baking isn’t just a fancy extra step; it’s the secret to leveling up your cookies! Here’s why it works wonders:
Enhanced Flavor: Letting the dough rest gives the ingredients time to meld, deepening the flavor. It’s like marinating meat—but for cookies. The sugar absorbs moisture, creating a more caramelized, toffee-like taste when baked.
Better Texture: Cold dough spreads less in the oven, giving you thicker, chewier cookies instead of sad, flat pancakes.
Controlled Spread: Chilling firms up the fat (like butter), slowing its meltdown during baking. This means more defined edges and an ideal soft center.
Improved Appearance: The dough holds its shape better, so your cookies look bakery-level perfect. No wonky blobs here!
Easier Handling: Cold dough is less sticky, making it easier to roll into uniform balls or scoop with precision. Bonus: less dough stuck to your hands = more dough in your cookies.
So, pop that dough in the fridge for at least 30 minutes—or overnight if you can wait. Your taste buds will thank you!
I made these then couldn't resist photographing them in a Christmas themed cookie/sweet box. Go to town with this, there are so many options to include on this site. Here are a few of my favourites:
The Best Thermomix Gingerbread Cookies
Peppermint Vanilla Thumbprints
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Need
- 500 Grams butter cubed and cold BUY
- 150 Grams raw caster sugar BUY
- 400g Grams Sweetened Condensed Milk or tinned condensed milk
- 2 Pinches pink salt flakes BUY
- 2 Teaspoons vanilla bean paste BUY
- 750 Grams Self Raising flour BUY
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Inclusions
- nuts, chocolate chips or chunks, sprinkles, m & ms or smarties, hard toffee, cocoa, peanut butter, cinnamon, raisins, cranberries, mylo, marshmallows, dipped in chocolate, drizzled in chocolate
Do
- 1
Place room temperature butter and sugar into the Thermomix bowl. Beat 1 min/speed 6 stopping to scrape down sides of bowl if necessary.
- 2
Add the condensed milk, salt and vanilla and mix 30 sec/speed 6.
- 3
Add 250g of the flour and mix 10 sec/speed 6. Scrape down sides of bowl and break the air pocket that will form around the blade.
- 4
Add 250g flour and mix further 10 sec/speed 6. Repeat the scraping down and push the excess flour under the dough using a spatula. Add the remaining 250g flour and mix 20 sec/speed 6 with the aid of the Thermomix spatula. Finish folding in any remaining flour with a spatula.
- 5
Divide the cookie dough between bowls and flavour each however you'd like (see below).
- 6
Roll into teaspoon-sized balls and place onto the prepared baking trays using your inclusions of choice.
- 7
Press down lightly with a fork or the base of a glass. Bake for 10 minutes.
- 8
Roll into teaspoon-sized balls and place onto the prepared baking trays using your inclusions of choice.
- 9
Press down lightly with a fork or the base of a glass. Bake for 10 minutes.
- 10
Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
- 11
I made the following: raspberry jelly lolly pressed into the centre of the dough.
- 12
Werthers toffee pressed into the centre of the dough, (my personal favourite after baking.)
- 13
Handful pecans, handful chopped gold chocolate kneaded into the dough, rolled into a log and cut into rounds.
- 14
Handful craisins, handful chopped dark chocolate kneaded into the dough, rolled into a log and cut into rounds.
- 15
Handful red and green M&Ms kneaded into the dough, rolled into a log and cut into rounds.
- 16
Balls rolled in red and white sprinkles.
- 17
There are loads of other options you can use, get creative and send me pics!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
