Indulge in these rich and creamy Condensed Milk and Peanut Butter Cookies – they’re chewy, moist and soft which I am so sure is going to be a household favourite.
The secret ingredient? Condensed milk! I told you condensed milk is amazing.
Perfectly blended with smooth peanut butter and a touch of caster sugar, these cookies are delightfully flavorful. The self-raising flour gives them a light and tender texture, while a hint of salt enhances the sweetness.
And best of all, they’re incredibly easy to make. In just minutes, you’ll have a batch of delicious cookies to enjoy. Just be warned: they’re addictive. One bite and you won’t be able to stop!
Condensed Milk Peanut Butter Cookies
20
servings20
minutes10
minutes220
kcal30
minutesEasy, chewy cookies with the perfect balance of peanut butter and condensed milk.
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Ingredients
180g unsalted butter
1/3 cup caster sugar
1/2 cup sweetened condensed milk
1/2 cup smooth peanut butter
1 1/2 cups self-raising flour
1/4 tsp salt
Directions
- Preheat the oven to 180 degrees C.
- Lightly grease a baking tray or two.
- Cream the butter and sugar.
- Beat in the condensed milk and peanut butter until smooth.
- Fold in the flour and salt until combined to form a peanut butter cookie dough.
- Roll balls of dough onto prepared baking trays then flatten each with your hand.
- Bake for 8-10 minutes until light golden brown. Allow the cookies to cool on their baking trays.
Notes
- For the Condensed Milk Peanut Butter Cookies recipe, the batter can be frozen up up two weeks.
- Make sure not to overcook the cookies. They are meant to be moist in the middle so, if unsure about cooking times, less is the better option.
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