Sweetened condensed milk chocolate chip cookies are a fun twist on classic chocolate chip cookies. Soft and chewy with crispy golden edges and packed full of chocolate chips, these cookies are ready in 30 minutes and simply irresistible.

Chocolate chip cookies with condensed milk
These condensed milk chocolate chip cookies will be your new favorite thing! They are tender, buttery, chewy and crispy, really everything a cookie should be, and loaded with puddles of melted chocolate.
Condensed milk gives these cookies the perfect texture and subtle milky flavor. I also topped them with extra chocolate chips because you can never have enough, right? And with no chill time necessary, the cookie recipe can be whipped up in minutes.
My love for chocolate chip cookies runs deep. I’ve made it my hobby to tinker with ingredients and to create the perfect recipe for every craving. This version is my take on classic everyday chocolate chip cookies, except we’re using condensed milk.
If you like chewy cookies, you’ll love these! And you’ll be making family and friends VERY happy if you bring them to your next get-together or bake sale!
Looking for more treats with condensed milk? Check out our condensed milk banana bread, creamy lemon bars, no-bake cheesecake, and fruit dip.

Ingredients
Scroll to the recipe card at the end of the page for exact ingredient quantities. Here’s what you’ll need:
- Sweetened condensed milk is the secret ingredient that makes these cookies so unbelievably chewy and tender. My favorite brands are Carnation, Eagle Brand, and Milkmaid.
- Flour: All-purpose flour is all you need for this sweetened condensed milk cookie recipe. I recommend using digital scales for weighing the flour. When using cups, use the spoon and level method and be careful not to overpack the cup. Adding too much flour will result in dry, dense cookies.
- Sugar: A 3/4 cup of white sugar adds sweetness and structure.
- Butter: I like to use salted butter because it complements the sweetness of the condensed milk so well. If you use unsalted butter, be sure to add 1/4 teaspoon salt. You also want to ensure your butter is at room temperature and softened before starting.
- Baking powder: 1 teaspoon baking powder helps the cookies spread and creates the perfect texture.
- Chocolate chips: Use your favorite chocolate chips or chop up a chocolate bar into small chunks. Any type of chocolate flavor will work here, white, milk, semisweet or bittersweet. I added a mix of milk and semisweet chocolate chips.


Instructions
1. Prep
- Adjust a baking rack in the center of your oven and preheat to 350°F.
- Line 3 cookie sheets with parchment paper. Set aside.
2. Cream butter
- Add the softened butter and granulated sugar into a large mixing bowl. Using a whisk or hand mixer, beat the butter and sugar until the mixture is light and fluffy, for 2 to 3 minutes. Creaming breaks down the sugar crystals and adds volume.
3. Add condensed milk
- Next, add the condensed milk. Mix well until the liquid is well incorporated.
- Tip: Periodically, scrape down the bottom and sides of the bowl to ensure the dough is fully mixed.
4. Add dry ingredients
- Sift the flour and baking powder directly into the mixing bowl.
- Then stir with a wooden spoon or spatula until everything is combined and you no longer see streaks of flour.
5. Fold in chocolate chips
- Add the chocolate chips and mix until evenly distributed throughout.
6. Scoop dough balls
- Use a small ice cream scoop or teaspoon to create dough balls roughly 1-in wide.
- Place them on the lined baking sheets, setting them a couple of inches apart.
- Flatten them slightly with the palm of your hand.
- Tip: These condensed milk cookies don’t spread much during baking. I like to flatten them a bit, but you can leave the dough balls as is if you prefer extra thick cookies.
7. Bake cookies
- Bake the cookies in the preheated oven for 12 to 14 minutes, until the cookies have a pale golden color around the edges.
- Tip: Everyone’s oven bakes at different temperatures, so keep an eye on your cookies and start checking them at the 10-minute mark.
8. Cool
- Let the cookies cool on the baking sheet for 10 minutes. Then transfer the cookies onto wire racks to cool completely.
- Tip: If desired, press extra chocolate chips into the top of the warm cookies. I also like to add thin chunks of a chopped chocolate bar, which melt into gooey puddles of chocolate. Optionally, sprinkle with flaky salt.

Tips for success
- Room temperature butter: Make sure your butter is softened to room temperature. Cold butter will make the batter lumpy and affect the texture and look of the cookies.
- Line baking sheets: Use parchment paper (baking paper) or silicone baking mats, so the cookies don’t stick to baking sheets (trays).
- Don’t overwork the dough: When combining the wet and dry ingredients, only stir until barely mixed and then fold in the chocolate chips with a few gentle strokes. Overmixing actives the gluten, which can cause cookies to be tough and dense.
- Use a cookie scoop: Portion the dough with a cookie scoop or tablespoon to create evenly-sized cookies.
- Add more chocolate: The recipe calls for 1 1/2 cups chocolate chips, but more is better when it comes to chocolate, I always say. Feel free to decorate the tops of each cookie with extra chocolate chips after baking.
- Sea salt flakes: I love to serve chewy condensed milk cookies with a sprinkle of sea flakes. It balances out the sweetness and brings out the flavor of the chocolate.
- Make ahead: There’s no need to chill the cookie dough before baking. But if you’re prepping the cookies in advance, you can store the dough balls in the refrigerator until you’re ready to bake.
Substitutions & variations
- Vanilla: For extra warmth and flavor, add 1 teaspoon vanilla extract or vanilla bean paste when creaming the butter and sugar.
- Chocolate: Add 2 tablespoons of unsweetened cocoa powder with the other dry ingredients when mixing the batter.
- Caramel: For incredibly caramel flavor, substitute condensed milk with the equal amount of caramel filling or dulce de leche.
- Butterscotch: Butterscotch and condensed milk are a match made in cookie heaven. Replace half of the chocolate chips with butterscotch chips.
- M&M’s: Turn the recipe into tasty monster cookies by swapping out 2/3 cup of chocolate chips with the same amount of M&M’s.
- Nuts: Go all out and pile the cookie dough with chopped pecans, walnuts, toasted almonds, or shredded coconut for a nutty flavor and extra crunch.
- Cinnamon: Season the cookie dough with 1 teaspoon ground cinnamon for extra cozy sweetened condensed milk cookies.

Storage instructions
Store
On the off chance you have a few of these ridiculously delicious condensed milk chocolate cookies left over, store them in an airtight box at room temperature.
Thanks to condensed milk, the cookies will stay soft and tender for days and keep well for about a week. For added freshness, store them with a slice of sandwich bread.
Freeze
The cookies are super freezer friendly. You can either freeze the baked cookies or the raw cookie dough. Here’s what to do:
- Freeze unbaked cookie dough: Scoop the dough into portions and place on a lined cookie pan. Flash freeze for 2 hours, and then move the frozen dough balls into a freezer-friendly zip-lock bag to continue to store. They will be good for 3 months. When it’s time to bake, either thaw them in the fridge first or bake them straight from frozen.
- Freeze baked cookies: Once the cookies have cooled, place them in an airtight freezer-safe container or bag. Freeze for up to 3 months. When ready to enjoy, defrost on the counter until they’ve reached room temperature.
More chocolate chip cookie recipes
- Chocolate Chip Cookies without Brown Sugar
- Lemon White Chocolate Cookies
- Ruby Chocolate Chip Cookies
- Frosted Chocolate Chip Cookies
- Matcha Chocolate Chip Cookies
- Pumpkin White Chocolate Cookies
- Chocolate Sprinkle Cookies
- Raspberry Chocolate Chip Cookies by Lemon Tree Dwelling

Condensed Milk Chocolate Chip Cookie Recipe
Sweetened condensed milk chocolate cookies are a fun twist on classic chocolate chip cookies. Soft and chewy with crispy golden edges and packed full of chocolate chips, these cookies are ready in 30 minutes and simply irresistible.
Ingredients
- 1 cup / 2 sticks / 225 g / 8 oz salted butter, at room temperature (or unsalted butter + 1/4 tsp salt)
- 3/4 cup / 150 g / 5.3 oz granulated (white) sugar
- 7 oz / 200 g (1/2 can) sweetened condensed milk
- 2 3/4 cups / 350 g / 12.3 oz all-purpose flour
- 1/2 tsp baking powder
- 1 1/2 cups / 250 g / 8.8 oz chocolate chips
Instructions
- Prep. Adjust a baking rack in the center of your oven and preheat to 350°F / 180°C / gas mark 4. Line 3 cookie sheets (trays) with parchment (baking) paper. Set aside.
- Cream butter. Add the softened butter and granulated sugar into a large mixing bowl. Using a whisk or hand mixer, beat the butter and sugar until the mixture is light and fluffy, for 2 to 3 minutes. Creaming breaks down the sugar crystals and adds volume.
- Add condensed milk. Next, add the condensed milk. Mix well until the liquid is well incorporated.
Tip: Periodically, scrape down the bottom and sides of the bowl to ensure the dough is fully mixed. - Add dry ingredients. Sift the flour and baking powder directly into the mixing bowl. Then stir with a wooden spoon or spatula until everything is combined and you no longer see streaks of flour.
- Fold in chocolate chips. Add the chocolate chips and mix until evenly distributed throughout.
- Scoop dough balls. Use a small ice cream scoop or teaspoon to create dough balls roughly 1-in /2 cm wide. Place them on the lined baking sheets (trays), setting them a couple of inches apart. Flatten them slightly with the palm of your hand.
Tip: These condensed milk cookies don’t spread much during baking. I like to flatten them a bit, but you can leave the dough balls as is if you prefer extra thick cookies. - Bake cookies. Bake the cookies in the preheated oven for 12 to 14 minutes, until the cookies have a pale golden color around the edges.
Tip: Everyone’s oven bakes at different temperatures, so keep an eye on your cookies and start checking them at the 10-minute mark. - Cool. Let the cookies cool on the baking sheet (tray) for 10 minutes. Then transfer the cookies onto wire racks to cool completely.
Tip: If desired, press extra chocolate chips into the top of the warm cookies. I also like to add thin chunks of a chopped chocolate bar, which melt into gooey puddles of chocolate. Optionally, sprinkle with flaky salt. - Store. Keep the cookies in an airtight container at room temperature and enjoy within 1 week.
Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 250Total Fat: 23gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 77mgSodium: 286mgCarbohydrates: 115gFiber: 1gSugar: 107gProtein: 16g