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!
Yay! I’m so glad you’re here because you are going to LOOOOOOVE this 100 cookie recipe (especially if you have a LOT of hungry mouths to feed!). You might have already heard about this famous cookie dough recipe – but if not, it’s basically a super simple 4 ingredient recipe that makes 100 cookies. Yep 100!!!!! That’s a whole lotta cookies!
The ingredients in the 100 cookie recipe are:
- 500g butter
- 170g caster sugar
- 395g tin sweetened condensed milk
- 750g self-raising flour
Yep… they’re BIG quantities, but that’s because you’re making a bulk cookie dough here. Did I mention that you’re going to have 100 cookies coming out your ears soon??!!
My tip when making this 100 cookie recipe is to use a big bowl when mixing the ingredients together. Trust me on this one! You’ll have flour flying everywhere otherwise (I know this allllll too well!).
Then you simply divide the dough between small bowls and mix through any add-ins you like. Here’s a few that I used this time (and also some others that I’ve used in the past):
- Milo (malted milk)
- peanut butter
- chocolate chips
- raisins
- mini marshmallows
- Smarties, M&Ms etc
- sprinkles (stir some through but then also roll the dough balls in extra sprinkles)
- white chocolate
- crushed Cornflakes
- peanuts
And if you’ve still got some dough leftover, you can pop it into an airtight sealable bag and place it in the freezer for up to 3 months. When you’re ready to use it, simply allow it to defrost to room temperature, roll into balls and then bake as per the recipe. You can also freeze any baked cookies for up to 1 month in an airtight container.
I hope you love this 100 cookie recipe – it really is such a great way to fill up the freezer with lunch box snacks and of course, it’s super budget-friendly too!
VIDEO: HOW TO MAKE THE FAMOUS 100 COOKIE RECIPE
For more great lunch box recipes, check out our Thermomix Lunch Box Cookbook (and FREE eBook) filled with 29 sweet and savoury lunch box recipes that are easy to prepare, freezer-friendly, school-friendly… and of course, kid-approved! FREE SHIPPING available to Australia and New Zealand.
CLICK HERE TO SHOP THE THERMOMIX LUNCH BOX COOKBOOK
The Famous 100 Cookie Recipe - Conventional Method
Ingredients
- 500 g butter
- 3/4 cup (170g) caster sugar
- 395 g tin sweetened condensed milk
- 5 cups (750g) self raising flour
- choc chips, spinkles, peanut butter, Milo etc to flavour (optional)
Instructions
- 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.
Notes
The Famous 100 Cookie Recipe - Thermomix Method
Ingredients
- 500 g butter
- 3/4 cup (170g) caster sugar
- 395 g tin sweetened condensed milk
- 5 cups (750g) self raising flour
- choc chips, spinkles, peanut butter, Milo etc to flavour (optional)
Instructions
- 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 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
This looks so good!
Would the recipe still work with half quantities?
Absolutely!!!!
How much peanut butter do you add?
Do you swirl it through or just mix it completely?
The recipe looks great.
Hi there, it really depends on whether you’re flavouring the entire batch of 100 with peanut butter or only a portion of it. I’d start by adding a small amount, mix it through, taste it and add more depending on your preference. xx
LUv the look of these cookies so I’m going to give the recipe a try
I hope you love them!
This looks great – perfect for a large family or group. Can I ask please how long they stay fresh for either in pantry or fridge? Planning on making them for a morning tea on Friday and preferably will make on Wednesday rather than Thursday… ok to keep in fridge?
Hi Jodi, I just store them in an airtight container and they’re fine for at least a week. 🙂