The Famous 100 Cookie Recipe

Introducing the famous 100 Cookie Recipe, made with just four ingredients: butter, caster sugar, sweetened condensed milk, and self-raising flour.

This freezer-friendly cookie dough can be flavoured with any add-ins you like. One batch literally makes 100 cookies in just 20 minutes. The kids will love to help mix these, too!

Recipes don’t get much more popular or famous than these cookies!

Not many recipes can say that they’ve gone absolutely viral around the world, but this recipe (along with the famous TikTok Pasta) certainly can!

And the popularity of the famous 100 cookie recipe just keeps growing and growing in popularity.

Mums who are filling their hungry kid’s lunch boxes day after day (I hear ya!) swear by this recipe.

With just 4 basic ingredients, you can have 100 cookies ready in just 20 minutes! How crazy is that!?

100 cookies in just 1 batch?

I could give you 100 reasons why this recipe is going to become your go-to cookie recipe:

It makes 100 cookies—there are recipes that make a big batch of cookies, and then there’s this famous 100-cookie recipe. This makes a MASSIVE batch! Make them and count for yourself—100 cookies! And not teeny, tiny cookies either—100 big, soft, fluffy cookies. Perfect for bake sales, too!
4 ingredients – all you need is butter, caster sugar, sweetened condensed milk and self-raising flour. That. Is. It!
Versatile—Once you have your cookie mixture, go right ahead and add absolutely any add-ins you like, from Smarties to Milo, mini marshmallows to chocolate chips, peanut butter to M&Ms, dried fruit to chopped nuts, and more!
These biscuits are great for lunch boxes and are absolutely loved by kids. With a batch of 100 cookies, you’ll have cookies for days.
Homemade versus store-bought – besides being so much cheaper than buying biscuits, with homemade, you know there’s just simple basic ingredients – absolutely no additives!!!!
Foolproof recipe – this is sure to become your favourite cookies recipe. It’s just SO easy!
Freezer-friendly—if you have a big family, go right ahead and bake all 100 cookies at once. But if you’re like me and only have a little family, freeze some of the dough for baking at a later date (see my tips below for freezing the cookie dough).

What You Need

4 INGREDIENTS!! Can you even believe it!?

Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

butter – you can use either salted or unsalted butter in this recipe. Make sure your butter is softened to room temperature before beating, as it will help the mixture to combine evenly.
caster sugar – this is also referred to as superfine sugar. You can read all about caster sugar here. This type of sugar is perfect for baking with as it dissolves when beaten together with the butter.
sweetened condensed milk – this is milk that has been thickened, sweetened and canned and can usually be found near the long-life milk or in the baking section. Use ‘full-fat’ rather than ‘skim’ for improved flavour.
self-raising flour – use store-bought self-raising flour or make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain all-purpose flour.

Step By Step Instructions

Making these sweet little cookies requires just a couple of simple steps and 10 minutes of prep time.

Note: For ingredient quantities and the full detailed method, please scroll to the recipe card at the bottom of the post.

Step 1 – Cream The Butter & Sugar

Preheat the oven to 180 degrees Celsius (fan-forced), and grease and line the baking trays.

Place the butter and sugar into a very large bowl (there’s a lot of mixture!)

Using hand-held beaters, a stand mixer, or a Thermomix, cream butter and sugar together until pale, creamy, and fluffy (this will take approximately 3-5 minutes).

Step 2 – Add The Sweetened Condensed Milk

Add the tin of sweetened condensed milk and continue beating until completely combined.

Step 3 – Add The Flour

Add the flour, one cup at a time, beating between each addition.

By this stage, you will have a LOT of dough (enough for 100 cookies!!!)

Step 4 – Add The Flavours

Divide the mixture between separate bowls (as many bowls as different flavours you would like).

Add your flavours and mix through gently with a spoon.

You don’t need to be too precise about the amount of flavourings you add—just ensure you have a good balance between the cookie dough and the add-ins.

Step 5 – Bake

Roll into heaped teaspoon-sized balls and press down lightly with a fork.

Place the cookies onto the prepared baking trays, leaving a 5cm gap between them to allow for spreading. Bake each tray of cookies for 10 minutes.

Flavour Suggestions

The best thing about these cookies is all the fun you’ll have by adding in your favourite flavours!

You can use absolutely any add-ins you like, but here are a few of the most popular add-ins (as voted by the readers of Bake Play Smile!):

Chocolate chips – the easiest chocolate chip cookies!

Plus, more delicious ideas…

raisins or sultanas
mini marshmallows
rice krispies
sprinkles (stir some through, but then also roll the dough balls in extra sprinkles)
white chocolate chunks
crushed Cornflakes
peanuts
dried cranberries and dark chocolate chips
dried apricots and white chocolate chips
jam in the centre – to make jam drops!

… the options are truly endless!

The 100 Cookie Recipe dough freezes beautifully (which is super handy, given we don’t always need 100 cookies at once!)

To Freeze:

roll either the plain cookie dough or the different flavours of dough you have mixed into a ball,
place the balls of dough into sealable plastic bags (or wrap very tightly with cling wrap)
freeze for up to 3 months

To Defrost:

place the bag of cookie dough into the fridge and allow to defrost
once the mixture has softened enough to be able to be rolled into balls, it’s ready to use
Tip: if you’re short on time, defrost the cookie dough on the kitchen bench

To Bake

once the dough has defrosted, it can be rolled into balls and baked as per the recipe

Expert Tips & FAQ

Use a very large mixing bowl

There is a LOT of cookie dough in this recipe!
Choose your largest mixing bowl to make it easier to beat the ingredients together.

Add the flour one cup at a time

It’s important to add the self-raising flour one cup at a time. This helps the flour combine and also prevents your beaters from overloading or sending flour flying everywhere!

How do I know much of the add-ins to mix through?

It really depends on how many portions you divide your cookie dough into. But this recipe is very versatile, so it’s not going to matter if you add a bit extra or a little less. Aim for a balance between cookie dough and the amount of add-ins you stir through.

Can I freeze the dough?

Absolutely! Refer to my tips above for freezing the unbaked cookie dough.

Can I freeze the cookies once they’re baked?

If you’re planning to freeze, it’s best to freeze the unbaked dough rather than the baked cookies. However, if you find that you’ve just got too many baked cookies, you can freeze them in an airtight container for up to 1 month. Note that the baked cookies will soften once defrosted.

How long can I store the cookies?

Store your baked cookies in an airtight container at room temperature for up to 1 week.

If a batch of 100 cookies just isn’t for you, then try one of these delicious cookie recipes (they’re some of my all-time favourites):

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.

Introducing the famous 100 Cookie Recipe made with just 4 ingredients… butter, caster sugar, condensed milk and self-raising flour! This freezer-friendly cookie dough can be flavoured with any add-ins you like!

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Course: Biscuits

Cuisine: western

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 100 biscuits

Calories: 98kcal

Author: Lucy – Bake Play Smile

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Instructions

Conventional Method

Preheat oven to 180 degrees celsius (fan-forced).
Grease and line baking trays and set aside (use as many as will fit in your oven).
Cream the room temperature butter and caster sugar together with handheld beaters or a stand mixer until light, creamy and fluffy.
Add the condensed milk and beat through.
Add 1 cup of self-raising flour and beat through. Add another cup of self-raising flour and beat through. Continue until all 5 cups have been mixed through.
Divide the cookie dough between bowls and flavour each 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.

Thermomix Method

Preheat oven to 180 degrees celsius (fan-forced). Grease and line baking trays and set aside (use as many as will fit in your oven).
Place room temperature butter and caster sugar into the Thermomix bowl. Cream for 1 minute, Speed 5 (scrape down the sides after 30 seconds).
Add the condensed milk and mix for a further 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 each 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.

Notes

RECIPE NOTES & TIPS
Ingredients Info:

butter – you can use either salted or unsalted butter in this recipe. Make sure your butter is softened to room temperature before beating as it will help the mixture to combine evenly.
caster sugar – this is also referred to as superfine sugar. This type of sugar is perfect for baking with as it dissolves when beaten together with the butter.
sweetened condensed milk – this is milk that has been thickened, sweetened and canned, and can usually be found near the long life milk or in the baking section. Use ‘full-fat’ rather than ‘skim’ for improved flavour.
self-raising flour – use store-bought self-raising flour or make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain all-purpose flour.

More Recipe Tips:
Flavour/Add In Suggestions – Milo (malted milk), Smarties or M&Ms, peanut butter, chocolate chips, raisins or sultanas, mini marshmallows, sprinkles (stir some through but also roll the dough balls in extra sprinkles), white chocolate chunks, crushed Cornflakes, peanuts, dried cranberries and dark chocolate chips, dried apricots and white chocolate chips.

Freezing – Roll the whole dough or different flavours of cookie dough into a ball. Place into sealable plastic bags (or wrap very tightly with cling wrap). Freeze for up to 3 months.
Size of mixing bowl – Choose your largest mixing bowl to make it easier to beat the ingredients together.
Storing – Store your baked cookies in an airtight container at room temperature for up to 1 week.

Nutrition

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The Famous 100 Cookie Recipe | Easy Condensed Milk Cookies

Why You’re Going To Love The 100 Cookie Recipe