Introducing the famous 100 Cookie Recipe made with just 4 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... and 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.
Mum's who are filling their hungry kids 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!?
Why You're Going To Love The 100 Cookie Recipe
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's 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.
- 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!
- Great for lunch boxes - kids absolutely LOVE these biscuits. And 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!!!!
- Freezer-friendly - if you have a big family then go right ahead and bake all 100 cookies at once. But if you're like me and only have a little family, then 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
Just a couple of simple steps and 10 minutes prep time is all it takes to make these sweet little cookies.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Cream The Butter & Sugar
Preheat the oven to 180 degrees celcius (fan forced) and grease and line 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 cookie dough and the add-ins.
Step 5 - Bake
Roll into heaped teaspoon-sized balls and press down lightly with a fork.
Place onto baking trays, leaving a 5cm gap between the cookies to allow for spreading, and 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's a few of the most popular add-ins (as voted by the readers of Bake Play Smile!):
What To Add To The 100 Cookie Recipe
- Milo (malted milk)
- Peanut butter
- Chocolate chips
- Smarties, M&Ms etc
Plus more delicious ideas...
- raisins or sultanas
- mini marshmallows
- 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
... the options are truly endless!
Freezing The 100 Cookie Recipe Dough
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
There is a LOT of cookie dough in this recipe!
Choose your largest mixing bowl to make it easier to beat the ingredients together.
It's important to add the self-raising flour one cup at a time. This helps the flour to combine and also doesn't overload your beaters or send flour flying everywhere!
It really depends on how many portions you're dividing 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.
Absolutely! Refer to my tips above for freezing the unbaked cookie dough.
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, then you can freeze them in an airtight container for up to 1 month. Note: the baked cookies will soften once defrosted.
Store your baked cookies in an airtight container at room temperature for up to 1 week.
More Cookie Recipes
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):
- The BEST Chocolate Chip Cookies - these old fashioned cookies are just like your grandma used to make!
- ANZAC Biscuits - these iconic Australian and New Zealand biscuits combine all the goodness of oats mixed with golden syrup.
- 3 Ingredient Shortbread Recipe - perfect for Christmas or any time of the year, these buttery shortbread cookies will melt in your mouth.
- Peanut Butter Cookies with M&Ms - chocolate chips and M&Ms make these simple oat and peanut butter cookies extra delicious.
- Jam Drops - also known as fingerprint cookies, these sweet little bites have a burst of jam in the middle. A favourite for afternoon tea or in lunch boxes.
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The Famous 100 Cookie Recipe
Ingredients
- 500 g butter
- ¾ cup (170g) caster sugar superfine sugar
- 395 g sweetened condensed milk
- 5 cups (750g) self raising flour
- your choice of flavours/add ins
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
- 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.
Rachel
Is that 98 calories per cookie?
Lucy
Yes per cookie 🙂
Suzanne
Does this recipe work well with gluten free SR flour?
Lucy
I haven't personally used GF SR flour but I know lots of readers have done so successfully!
Laura
My cookies came out flat as a pancake, not sure why?
Lucy
This could be due to a few different things - your butter being too warm, oven temp running too hot etc. Feel free to send me an email detailing how you made them and I can help you work out the issue!