Condensed Milk Cookies Recipe
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.
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.
Notes
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.”
Smaller Cookies: Use a tablespoon cookie scoop and bake for about 8 - 10 minutes.
Tip: The easiest way to use up a few leftover tablespoons of sweetened condensed milk from the recipe is to sweetened drinks. Stir a tablespoon or two into coffee, tea or other iced drinks.
See the Variations section of the blog post for vegan or dairy free ingredient swaps.
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