Makes: 44 large cookies (or 60+ small) | Prep: 15 min | Bake: 15–25 min
These buttery, caramel-kissed cookies stole my heart from the first bite. Crispy edges, soft center, and just the right sweetness — they’re made for dunking in coffee.
This batch survived a week-long video battle (technical chaos, tears, and finally victory 😂). Worth every struggle.
Ingredients
- 450 g butter, room temperature (or half butter, half coconut oil)
- 300 g white sugar
- 1 x 385 g tin sweetened condensed milk
- 1 tbsp vanilla extract
- 680 g all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
Method
- Prep: Line 2 large baking trays with baking paper. Preheat oven to 180°C.
- Cream base: Beat butter and sugar until light and fluffy. Scrape sides as needed.
- Add wet: Mix in condensed milk and vanilla until smooth.
- Dry mix: In a separate bowl, whisk flour, baking powder, and salt.
- Combine: Add flour in 3 batches. Mix first two with whisk/beater.
- Switch to dough hook (or knead by hand) for final third. Knead until soft dough forms.
- Shape:
- Large cookies: Use 1 tbsp dough → roll into 3 cm balls → flatten slightly.
- Kid-sized: Use 1 tsp dough.
- Space 4 cm apart on trays.
- Bake: 15–25 min (depending on size) until light golden brown.
- Cool: Rest on tray 5 minutes, then transfer to wire rack.
Pro Tips
- Coconut twist: Replace 200 g butter with coconut oil.
- Make ahead: Dough freezes beautifully — roll into balls, freeze, bake from frozen (+2 min).
- Softer cookies? Bake 12–15 min. Crisper? 20–25 min.
- Gift ready: Stack in cellophane with ribbon.
