Condensed milk cookies are impossibly soft and light cookies made with sweetened condensed milk. These grandma style cookies have chewy centers and lots of melty chocolate chips. These chocolate chip cookies with condensed milk are quick, easy to make and also happen to be eggless.
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Why Should You Make This Recipe
I absolutely LOVE chocolate chip cookies. Take a look around my blog and you’ll find lots of delicious, homemade chocolate chip cookie recipes. My Brown Butter Chocolate Chip Cookies, Chocolate Chip Cookie Cake, Mini Chocolate Chip Cookies, Cream Cheese Chocolate Chip Cookies and Eggless Chocolate Chip Cookie recipes are just some of my favorites. This recipe for condensed milk is another chocolate chip cookies recipe I know you’ll love.
- You love a great nostalgic cookie recipe. This recipe for condensed milk cookies is simple, straight forward and bakes a cookie that tastes just like one grandma would make.
- You’ve just run out of eggs. You’re craving a warm, soft and fluffy cookie, but realize you have no eggs. Don’t worry, grab a can of condensed milk.
Ingredients
This recipe for condensed milk cookies requires only a handful of pantry basics to make. Here’s what you will need to make these soft grandma cookies.
- Dry ingredients: Gather all purpose flour, baking powder, baking soda and salt
- Wet Ingredients: Gather unsalted butter, granulated sugar, sweetened condensed milk and chocolate chips.
Substitutions
This cookie recipe with sweetened condensed milk is quick and easy to make. Here are my recommended substitutions to make these light, soft and chewy milk cookies.
- All purpose flour: This recipe hasn’t been tested with an alternative flour. However, if you want to make this recipe gluten free, use a good 1-1 flour and measure by weight (300 g) rather than cups.
- Baking Powder and Baking Soda: Make sure both are fresh and in date.
- Unsalted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt. Vegan butter or plant based can also be used in place of regular unsalted butter.
- Granulated Sugar: I love using maple sugar as a refined sugar free option in my other cookie recipes. Maple sugar bakes very similarly to light brown sugar.
- Sweetened Condensed Milk: Sweetened condensed milk can be substituted with cream of coconut for a dairy free option. Note, the coconut flavor does come through after baking.
- Semi Sweet Chocolate Chips: Feel free to use any chocolate chip or chunks of chocolate you like.
Variations
- Vegan or Dairy Free Condensed Milk Cookies: These cookies with condensed milk are naturally eggless. To make them vegan or dairy free, make sure use a plant based butter in place of the unsalted butter. Use coconut condensed milk or oat condensed milk in place of the sweetened condensed milk.
- Condensed Milk Cookies with Sprinkles: Omit the chocolate chips and add 2 - 3 tablespoons of rainbow sprinkles as the last step before chilling.
How To Make
Learn how to make condensed cookies in a few easy steps.
- In a mixing bowl, whisk the flour, baking powder, baking soda and salt together until well combined. Set aside for now.
- In another mixing bowl, cream the butter, sugar and condensed milk together on medium speed until well combined or for about 2 - 3 minutes on medium speed. Reduce the mixer speed to low. Mix the dry ingredients into the wet until just combined. Fold in the chocolate chips. Cover the chocolate chip condensed milk cookie dough. Transfer the cookie dough to chill in the fridge for one hour.
3. Preheat the oven to 375 F (190 C). Line a large baking sheet with parchment paper. Scoop about 2 tablespoons of cookie dough onto the lined baking sheet. I like to use a medium 2 tablespoon (30 ml) sized cookie scoop. Top with more chocolate chips if you like. Bake the cookies for 10 - 12 minutes or until the edges are set and are lightly golden brown. Cool the cookies on the hot baking sheet for 5 minutes before transferring them to a cooling rack to fully cool to room temperature and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the cookies through to the chilling step. Wrap the dough tightly with plastic wrap and store in the fridge for up to 2 days.
- Store baked cookies: These cookies can be stored in an airtight container at room temperature for up to 4 -5 days. For the best cookie eating experience, enjoy the cookies within the first 2 - 3 days and heat the cookies in the microwave for 20 seconds for that “fresh from the oven taste.”
- Store leftover cookie dough: Wrap the dough tightly with plastic wrap and store in the fridge for up to 2 days. For longer storage, transfer to the freezer for up to 2 months.
- Freeze the cookie dough: Place the cookie dough balls onto a parchment lined baking sheet, place the baking sheet into the freezer and freeze until the cookie dough is frozen. Remove the baking sheet from the freezer and place the frozen milk cookie dough balls into a ziplock bag to be stored in the freezer for up to 2 months.
- Thaw the cookie dough: Transfer your desired amount of frozen cookie dough balls onto a lined plate or baking sheet. Allow them to thaw overnight in the fridge. Set the cookie dough balls at room temperature for 20 minutes before baking.
M’s Expert Tips
- Bring ingredients to room temperature: This allows the cookies to mix together more evenly which requires less mixing, resulting in a soft, chewy and delicious cookie.
- Measure the flour properly: I highly recommend using a food scale.
- Reserve ½ cup of chocolate chips for topping the cookie dough right before baking.
- Slightly under-bake the cookies: For cookies that are soft and chewy for days, the secret is to bake them until the edges are set and lightly golden brown. The centers will look slightly underbaked, but the cookies will continue to “bake” while on the hot cookie sheet.
- ??Give your cookies a “cookie scoot.” Within the first 1 minute of removing the cookies from the oven, use a biscuit or cookie cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- For the best tasting cookies the next day: The easiest way to give your cookies that “fresh from the oven” taste the next day is to microwave them for about 15-20 seconds and enjoy immediately.
- Use the leftover condensed milk. Use up a few leftover tablespoons of sweetened condensed milk is to sweetened drinks. Stir a tablespoon or two into coffee, tea or other iced drinks.
FAQs
Sweetened condensed milk adds sweetness and moisture, resulting in a soft and tender cookie texture. It can also act as a substitute for eggs in this cookie recipe.
Grandma’s cookies are a specific brand of cookies known for their nostalgic, soft baked style of cookies. The taste just like cookies grandma used to make.
The easiest way to use up a few leftover tablespoons of sweetened condensed milk is to sweetened drinks. Stir a tablespoon or two into coffee, tea or other iced drinks.
Use a tablespoon cookie scoop and bake for about 8 - 10 minutes. Using a smaller cookie scoop will yield about 40 - 48 cookies from this recipe.
Other Condensed Milk Recipes To Try
If you try this Condensed Milk Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Condensed Milk Cookies Recipe
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 mixing bowl
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 2 baking sheets
- 2 sheets parchment paper
Ingredients
- 2½ cups (300 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspooon baking soda
- ½ teaspoon salt
- 1 cup (226 g) cold butter, cubed
- ¼ cup (50 g) granulated sugar
- 1 cup (312 g) sweetened condensed milk from 14 oz. can
- 1 - 1½ cups chocolate chips or chunks, optional
Instructions
- In a mixing bowl, whisk the flour, baking powder, baking soda and salt togetheruntil well combined. Set aside for now.2½ cups (300 g) all purpose flour, 2 teaspoons baking powder, ½ teaspooon baking soda, ½ teaspoon salt
- In another mixing bowl, cream the butter, sugar and condensed milk together on medium speed until well combined or for about 2 - 3 minutes on medium speed. Reduce the mixer speed to low. Mix the dry ingredients into the wet until just combined. Fold in the chocolate chips. Cover the chocolate chip condensed milk cookie dough. Transfer the cookie dough to chill in the fridge for one hour.1 cup (226 g) cold butter, cubed, ¼ cup (50 g) granulated sugar, 1 cup (312 g) sweetened condensed milk, 1 - 1½ cups chocolate chips or chunks, optional
- Preheat the oven to 375 F (190 C). for 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Scoop about 2 tablespoons of cookie dough onto the lined baking sheet. I like to use a medium 2 tablespoon (30 ml) sized cookie scoop. Top with more chocolate chips if you like.
- Bake the cookies for 10 - 12 minutes or until the edges are set and are lightly golden brown. Within the first 1 minute of removing the cookies from the oven, use a biscuit or cookie cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.Cool the cookies on the hot baking sheet for 5 minutes before transferring them to a cooling rack to fully cool to room temperature and enjoy.
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