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.
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Chocolate chip cookies with condensed milk
Love sweetened condensed milk? Then 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!
Why you’ll love condensed milk chocolate chip cookies
- Soft and chewy deliciousness: Condensed milk means added flavor and a chew factor in these cookies. They are super tender and studded with chocolate chips in every bite.
- Simple ingredients: No fancy ingredients needed, just 6 pantry staples that you probably already have at home.
- Quick and easy to make: The process for making these condensed milk cookies is super simple. No specialty equipment or tricky techniques required here!
- Zero chill time: That’s right, no waiting for the dough to chill before you can bake a batch of warm, gooey cookies.
- No eggs: Adding condensed milk allows us to skip the eggs and make these eggless chocolate chip cookies.
The list of ingredients for these condensed milk chocolate chip cookies are pantry staples you most likely have on hand. 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.
Here’s a secret for you: Sweetened condensed milk chocolate chip cookies are by far one of the easiest and tastiest cookies you have yet to make. With my simple steps, you’ll be whipping up dozens of these cookies in no time. Once you start making them, I assure you, you’ll be hooked. Condensed milk cookies are just that good!
Step 1: 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.
Step 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.
Step 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.
Step 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.
Step 5: Fold in chocolate chips
- Add the chocolate chips and mix until evenly distributed throughout.
Step 6: 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.
Step 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.
Step 8: 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.
Tips for success
Before you break out your baking sheet, read through this list of helpful tips and hints for perfectly baked condensed milk chocolate chip cookies every time.
- 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).
- 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
You can easily change up the cookie recipe to make it fit your preferred taste. The mix-ins and variations are endless, so let your sweet tooth decide!
- 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.
How to store sweetened condensed milk chocolate chip cookies
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.
Can you freeze condensed milk chocolate chip cookies?
Condensed milk chocolate chip 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 condensed milk 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
Here are a few of my other favorite chocolate chip cookie recipes! There’s nothing better than homemade cookies. Not only does baking fill your kitchen with the most amazing smell, but the flavor of homemade can’t be beat!
- 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
Why did my cookies brown too much?
If your cookies come out too brown, it means you overbaked them. Condensed milk cookies continue to harden as they cool, so they should still be soft and pale in the center when you pull them out of the oven.
Dark cookie sheets (tray) are another reason why cookies may have dark bottoms. The dark color attracts more heat, and the cookies bake hotter. Ideally, you want to bake your cookies on light aluminum baking pans (trays).
Can I use brown sugar?
Sure! Feel free to make the cookies with 3/4 cup brown sugar or a blend of brown and white sugar. Brown sugar contains molasses, which adds more moisture and contributes to a subtle toffee note. Brown sugar won’t spread the cookies, so be sure to flatten them out a bit before baking.
Can I make these with evaporated milk?
No, unfortunately, evaporated milk will not work in this condensed milk cookie recipe. Evaporated and condensed milk differ in several respects and cannot be used interchangeably in this instance.
Can I make condensed milk chocolate chip cookies gluten-free?
Yes! I’m happy to report that these condensed milk chocolate chip are just as tasty when made without gluten. Simply swap out an equal amount of your favorite 1-to-1 gluten-free flour blend instead of the all-purpose.