Condensed milk thumbprint cookies

thumprint cookies final

Nestlé make sweetened condensed milk and have a website loaded with recipes for their products. You’d think they’d be careful, right? Like, in a cookie recipe that is built around one of their most popular products, they’d actually get the instructions right? The instructions relating to when to add their product in the recipe? Nope! I must have read it ten times, thinking I’m going blind because how could they just leave it out? I even did a search on the page. But my eyesight wasn’t the issue this time! They left it out! And there’s no comment section to let them know, so I’ll just publicly shame them instead :p

Anyway, this recipe is adapted from theirs, and unless I’m mistaken, the directions contain all the steps required to produce a lovely cookie with a crisp exterior, chewy interior and a sticky jam filling.


Makes about 45

60g (1/2 stick or 1/4 cup) unsalted butter, room temperature
100g (1/2 cup) granulated (white) sugar
200g (2/3 cup) sweetened condensed milk
1 large egg
350g (2 4/5 cups) all-purpose (plain) flour
1 1/2 tsp baking (bicarb) soda
1/2 tsp salt

1/3 cup strawberry (or other) jam


Place butter and sugar in a mixing bowl and beat with an electric mixer on high until light and fluffy.

Add egg and beat until thick, then add condensed milk and beat until smooth.

Whisk together flour, baking soda and salt, add to wet mixture and mix with a spatula or wooden spoon just until combined.

Form dough into a slightly flattened ball, wrap tightly in plastic or place in a large ziploc bag and refrigerate for about an hour.

Meanwhile, preheat oven to 180°C (350°F) and line two cookie sheets with baking paper.

Take walnut sized bits of dough and roll into balls, press slightly onto baking sheets and use your thumb or fingertip to create a deep indentation in the top. Put a small half teaspoon of jam into each indentation.

Bake one sheet at a time in centre of oven for about 15 minutes, until pale golden.

Remove from oven and cool on tray for 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container.

This entry was posted in biscuit, cookie, snack, sweet. Bookmark the permalink.

10 Responses to Condensed milk thumbprint cookies

  1. Rae Wear says:

    I remember these! We called them jam drops- There was no no condensed milk but there was citric acid as I recall.
    I’m enjoying the recipes Rachael. Thanks

  2. Emma says:

    Typical I am sure that happened to me when I was on Cadbury’s website I spotted a recipe and it didn’t tell me when or how much cocoa powder to add………. seriously!!!! Never mind these look fab and sound it too 😀

  3. I have had a few problems with Nestle’s recipes before! and I never get why they don’t pay more attention!
    Any ways, your cookies look heavenly and I wish I could just reach for one

  4. MamaD1xx4xy says:

    How funny! At least you managed to make them despite the recipe flaw, they look wonderful.

  5. Too funny – someone must be napping on the job! These cookies look great.

  6. Pingback: Breakfast cookies | Chef in disguise

  7. Jess walden says:

    Can self raising flour be used instead of plain?

  8. Betty says:

    I made these and the cookies rose and pushed the jam out of the thumbprint, could you cook them THEN do the thumbprint and add jam?

    • pizzarossa says:

      Hi Betty,

      Is it possible that you didn’t make the hollows very deep or overfilled them? Or used too much baking powder, or even self-rising flour instead of all-purpose? I can’t imagine why they would rise enough to push all the jam out! I suppose you could try baking them halfway, then do the hollows and jam… I’d love to hear how you go with them xxx

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