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Stack of caramel condensed milk cookies with flaky sea salt, including one broken cookie showing the crumb and a white enamel mug in the background.

Caramel Condensed Milk Cookies

Tender caramel condensed milk cookies made with Carnation Caramel, Caramel Treat or thick dulce de leche. A South African-inspired fork-pressed biscuit with lightly crisp edges and a light sea-salt finish.
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Course: Dessert, Snack
Servings: 30 cookies
Calories: 106
Author: Maretha Corbett
Prep Time: 15 minutes
Cook Time: 30 minutes
chilling time: 30 minutes
Total Time: 1 hour

Ingredients

For the cookies

  • 200 grams unsalted butter, softened but not greasy (or salted butter; reduce the fine salt to ¼ teaspoon)
  • 50 grams caster sugar
  • 300 grams Carnation Caramel, Caramel Treat or thick dulce de leche
  • 1 teaspoon vanilla extract or standard caramel essence
  • 380 grams plain flour/all-purpose flour
  • 40 grams cornflour/cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon fine salt

To finish

  • Coarse or flaky sea salt, for a very light sprinkle (optional)

Instructions

Make and chill the dough

  • Add the softened butter and caster sugar to a large bowl. Beat for 2–3 minutes until smooth, creamy and slightly paler. It does not need to become very light or fluffy.
    200 grams unsalted butter, softened but not greasy (or salted butter; reduce the fine salt to ¼ teaspoon), 50 grams caster sugar
  • Add the caramelised condensed milk and vanilla extract or caramel essence. Mix on low speed at first, then beat until smooth and evenly combined. Scrape down the sides and bottom of the bowl.
    300 grams Carnation Caramel, Caramel Treat or thick dulce de leche, 1 teaspoon vanilla extract or standard caramel essence
  • Sift the plain flour, cornflour, baking powder and fine salt into a separate bowl.
    380 grams plain flour/all-purpose flour, 40 grams cornflour/cornstarch, 1 teaspoon baking powder, ½ teaspoon fine salt
  • Add half the dry ingredients to the caramel mixture. Mix on low speed until mostly incorporated.
  • Add the remaining dry ingredients. Use a spatula or your hands to bring the dough together just until no dry flour remains. Do not overmix.
  • The dough will be quite soft at this stage. Turn it out onto a sheet of cling film, then use the film to help shape it into a flat disc. Wrap it well and refrigerate for at least 30 minutes. Flattening the dough helps it chill more quickly and evenly. Do not add extra flour before chilling.

Shape and bake

  • About 15 minutes before the chilling time is complete, preheat the oven to 180°C/160°C fan/350°F. Line two large baking trays with non-stick baking paper.
  • Divide the chilled dough into 30g portions and roll each one into a smooth ball. Arrange them on the trays, leaving about 4cm between each cookie.
  • Press each ball with a fork until it is approximately 7–8mm thick. Press in one direction or make a criss-cross pattern. Dip the fork lightly in flour if it sticks.
  • Sprinkle each cookie with only a few grains of coarse or flaky sea salt, if using.
    Coarse or flaky sea salt, for a very light sprinkle (optional)
  • If baking in batches, keep any shaped cookies in the fridge while the first tray bakes.
  • Bake for 14–15 minutes per tray, until the tops look dry and set and the edges and bottoms are lightly golden. The cookies will still feel soft when first removed from the oven.
  • Leave the cookies on the tray for 10 minutes to firm up, then transfer them carefully to a wire rack and cool completely.

Notes

  • For the most reliable result, use the gram measurements.
  • The dough will be very soft at first. Chill it for the full 30 minutes before shaping; do not skip this step.
  • If using salted butter, reduce the added fine salt to ¼ teaspoon.
  • Use thick caramelised condensed milk, such as Carnation Caramel, Caramel Treat or dulce de leche. Do not use thin caramel sauce.
  • The cookies will feel soft when hot but firm up as they cool.
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**Nutritional data disclaimer**

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition

Calories: 106kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 55mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 167IU | Calcium: 13mg | Iron: 1mg
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