Quick Thermomix Condensed Milk Cookies

I never thought much about condensed milk until I discovered you could bake with it. Growing up, it was just that sticky sweet stuff my mom used in her coffee when we ran out of cream. Then one day I grabbed a can from the pantry and decided to toss it into my cookie dough, and everything changed.

These Thermomix condensed milk cookies are now on repeat in my kitchen. The condensed milk makes them incredibly soft and gives them this melt-in-your-mouth texture that regular cookies just don’t have. Plus, if you’ve got a Thermomix, the whole thing comes together in about ten minutes of actual work. No stand mixer, no hand cramping from stirring—just toss everything in and let the machine do its thing.

What Kind of Butter Should I Use?

For these condensed milk cookies, you’ll want to use regular salted or unsalted butter – either works fine, though unsalted gives you more control over the final taste. Make sure your butter is properly softened to room temperature before you start, which means it should be soft enough to leave an indent when you press it but not melted or greasy. If you’re in a pinch and forgot to take your butter out ahead of time, you can cut it into small cubes to help it soften faster at room temperature. Avoid using the microwave to soften it, as unevenly melted butter can affect how your cookies turn out.

Options for Substitutions

These cookies are pretty forgiving, so here are some swaps you can make if needed:

• Butter: You can use margarine instead of butter, though the flavor won’t be quite as rich. Make sure it’s also softened to room temperature before mixing.
• Caster sugar: Regular granulated sugar works just fine here. If you only have granulated sugar, you can pulse it in your Thermomix for a few seconds to make it finer, but honestly, it’s not necessary.
• Sweetened condensed milk: This is really the star ingredient that makes these cookies special, so I wouldn’t recommend substituting it. The condensed milk gives them their unique texture and sweetness.
• Self-raising flour: Don’t have self-raising flour? Just use plain flour and add 3 ¾ teaspoons of baking powder. Mix the baking powder through the flour before adding it to your dough.
• Add-ins: The beauty of this recipe is you can customize it however you like – chocolate chips, dried fruit, nuts, lemon zest, or even leave them plain. Just fold in about 1 cup of your chosen add-ins after the dough comes together.

Watch Out for These Mistakes While Baking

The biggest mistake with these condensed milk cookies is not softening the butter properly – if it’s too cold, your Thermomix will struggle to cream it with the sugar, and if it’s too melted, your cookies will spread too much and turn out flat.

Overmixing the dough after adding the flour is another common error that leads to tough, dense cookies instead of tender ones, so stick to the 20-second mixing time for each flour addition and resist the urge to keep blending.

Don’t skip flattening the dough balls with a fork before baking, as these cookies won’t spread much on their own and you’ll end up with thick, undercooked centers.

Finally, watch your baking time closely – pull them out when the edges are just starting to turn golden but the centers still look slightly underdone, since they’ll continue cooking on the hot tray and firm up as they cool.

What to Serve With Condensed Milk Cookies?

These cookies are pretty sweet and rich on their own, so they pair perfectly with a cold glass of milk or a hot cup of coffee to balance out the sweetness. I love setting them out with tea for an afternoon snack, especially if you’ve added chocolate chips or nuts to the dough. They’re also great alongside fresh fruit like strawberries or sliced apples, which gives you a nice contrast to the buttery, sweet cookie. If you’re serving them for a party or gathering, try arranging them on a platter with some other simple treats like brownies or fruit bars for a casual dessert spread.

Storage Instructions

Store: These cookies stay soft and delicious in an airtight container at room temperature for up to a week. I like to tuck a piece of bread in the container to help keep them extra soft, but honestly they’re so good they rarely last that long in my house!

Freeze: You can freeze both the baked cookies and the raw cookie dough. For baked cookies, layer them between parchment paper in a freezer-safe container for up to 3 months. For the dough, roll it into balls and freeze them on a baking sheet, then transfer to a freezer bag so you can bake fresh cookies whenever you want.

Bake from Frozen: If you’re baking frozen cookie dough, just add an extra 2-3 minutes to the baking time. No need to thaw them first, which makes it super convenient when you get a sudden cookie craving or unexpected guests drop by.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 7800-8200
• Protein: 60-70 g
• Fat: 420-440 g
• Carbohydrates: 950-1000 g

Ingredients

• 1.1 lb unsalted butter, softened
• 5.5 oz caster sugar
• 14 oz sweetened condensed milk
• 1.6 lb self-raising flour, sifted
• 2 teaspoons vanilla extract
• 1/2 teaspoon fine sea salt

Step 1: Prepare Your Workspace and Oven

Preheat your oven to 180°C (350°F).

Line two baking trays with parchment paper or silicone baking mats.

This ensures even browning and prevents sticking.

Having everything ready before you start mixing means you can go straight from dough to baking without delay.

Step 2: Cream Butter and Sugar Until Light and Fluffy

• 1.1 lb unsalted butter, softened
• 5.5 oz caster sugar

Add the softened butter and caster sugar to your Thermomix bowl and mix on Speed 5 for 1 minute.

This creaming process incorporates air into the butter, which helps create a lighter, more tender cookie texture.

The mixture should look pale and slightly fluffy when done.

Step 3: Incorporate Condensed Milk and Vanilla

• 14 oz sweetened condensed milk
• 2 teaspoons vanilla extract

Pour in the sweetened condensed milk and vanilla extract, then mix on Speed 5 for 30 seconds.

The condensed milk adds richness and sweetness while reducing the need for extra sugar, and it keeps the cookies wonderfully soft.

Mix just until combined—overmixing at this stage isn’t necessary.

Step 4: Gradually Add Flour and Mix Until Dough Forms

• 1.6 lb self-raising flour, sifted
• 1/2 teaspoon fine sea salt

Sift your self-raising flour with the fine sea salt, then add it to the Thermomix in three equal portions, mixing on Speed 6 for 20 seconds after each addition.

I find adding flour in parts prevents overmixing and helps distribute it evenly without developing too much gluten, which keeps cookies tender rather than tough.

After the final addition, the dough should come together in a soft, slightly sticky ball.

Step 5: Shape and Prepare Cookies for Baking

• dough from Step 4

Transfer the dough from Step 4 to a work surface lightly dusted with flour.

Roll the dough into balls about the size of walnuts, then place them on your prepared trays, spacing them about 2 inches apart.

Gently flatten each ball with the back of a fork, pressing down lightly to create a slight indent—this helps them cook evenly and gives them that classic cookie texture.

Step 6: Bake and Cool the Cookies

• shaped cookies from Step 5

Bake on the middle shelf of your preheated oven for 10-12 minutes, until the edges are just lightly golden but the centers still look slightly underdone—I like to remove them when they still have a tiny bit of softness in the middle because they continue to cook as they cool on the tray.

Remove from the oven and let the cookies rest on the baking trays for 10 minutes before transferring them to a wire rack to cool completely.

This resting period is crucial because it allows the centers to set without the cookies becoming hard.

Quick Thermomix Condensed Milk Cookies

Delicious Quick Thermomix Condensed Milk Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 72 cookies

Calories 8000 kcal

Ingredients

  

• 1.1 lb unsalted butter, softened
• 5.5 oz caster sugar
• 14 oz sweetened condensed milk
• 1.6 lb self-raising flour, sifted
• 2 teaspoons vanilla extract
• 1/2 teaspoon fine sea salt

Instructions

 

• Preheat your oven to 180°C (350°F). Line two baking trays with parchment paper or silicone baking mats. This ensures even browning and prevents sticking. Having everything ready before you start mixing means you can go straight from dough to baking without delay.
• Add the softened butter and caster sugar to your Thermomix bowl and mix on Speed 5 for 1 minute. This creaming process incorporates air into the butter, which helps create a lighter, more tender cookie texture. The mixture should look pale and slightly fluffy when done.
• Pour in the sweetened condensed milk and vanilla extract, then mix on Speed 5 for 30 seconds. The condensed milk adds richness and sweetness while reducing the need for extra sugar, and it keeps the cookies wonderfully soft. Mix just until combined—overmixing at this stage isn't necessary.
• Sift your self-raising flour with the fine sea salt, then add it to the Thermomix in three equal portions, mixing on Speed 6 for 20 seconds after each addition. I find adding flour in parts prevents overmixing and helps distribute it evenly without developing too much gluten, which keeps cookies tender rather than tough. After the final addition, the dough should come together in a soft, slightly sticky ball.
• Transfer the dough from Step 4 to a work surface lightly dusted with flour. Roll the dough into balls about the size of walnuts, then place them on your prepared trays, spacing them about 2 inches apart. Gently flatten each ball with the back of a fork, pressing down lightly to create a slight indent—this helps them cook evenly and gives them that classic cookie texture.
• Bake on the middle shelf of your preheated oven for 10-12 minutes, until the edges are just lightly golden but the centers still look slightly underdone—I like to remove them when they still have a tiny bit of softness in the middle because they continue to cook as they cool on the tray. Remove from the oven and let the cookies rest on the baking trays for 10 minutes before transferring them to a wire rack to cool completely. This resting period is crucial because it allows the centers to set without the cookies becoming hard.