Condensed Milk Cookies are soft and thick cookies that are made with sweetened condensed milk and full of chocolate chips! They stay soft on the counter for days!
These cookies are seriously so good. They’ve got a crisp outside with a gooey inside, and they aren’t too sweet. The cookies stays soft for days thanks to the sweetened condensed milk. Best part? No chill time!
This recipe is a great way to use up leftover sweetened condensed milk. Adding it into your recipe makes the cookies allows them to stay soft on the counter for days.
For more cookie recipes, try Brown Butter Chocolate Chip Cookies, Mini M&M Cookies, and Peanut Butter Chocolate Chip Cookies.
Jump to:
Why this recipe works
Condensed milk – Allows them to stay soft and taste fresh on the counter for days.
Delicious – Buttery, sweet, glorious chocolate chip cookies.
Egg-free – no eggs required!
Leftovers – A great way to use up leftover condensed milk.
No mixer – you don’t need a mixer for this recipe!
No chill time – This means cookies are done even quicker!
Key Ingredients
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter – Unsalted. This will be melted.
Chocolate chips – I used semi-sweet. You may also use dark. Milk or white would be too sweet. You can chop up a chocolate bar as well.
Sweetened condensed milk – 2/3s of a cup is used for these cookies, making it perfect to use leftovers for. Do not confuse condensed milk with evaporated milk.
Step by Step Instructions
Here is a more detailed step-by-step than the recipe card. Scroll down for recipe photos, video and measurements.
Step 1 – Preheat the oven to 350°F/175°C and line a cookie baking tray with parchment paper or a silicone baking mat and set aside.
Step 2 – Whisk together brown sugar and butter. Add in the vanilla and sweetened condensed milk and continue whisking.
Step 3 – Add in flour, baking powder, cornstarch, and baking soda. Fold using a spatula until just combined. Do not over-mix!
Step 4 – Toss in chocolate chips. The cookie dough will be soft!
Step 5 – Roll into balls. Bake 6 cookies at a time for 7-9 minutes. The outside will look a light brown, and the inside will look soft.
FAQ
Do I have to add the sweetened condensed milk?
Yes! There are no substitutes.
Help! My cookies aren’t flattening in the oven!
If this is the case, then when you roll them into balls, lightly press them down into an oval disk before baking.
Can I double this recipe and/or cut it in half?
Yes!
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
Do not confuse sweetened condensed milk with evaporated milk. It is not the same thing! Your cookies won’t turn out if you use evaporated milk. Sweetened condensed milk is very thick and sweet.
For even thicker cookies, refrigerate the cookie dough balls for 20 minutes before baking.
Keep on the tray – After baking, remove from the oven but keep the cookies on the hot baking tray for an additional 10 minutes. The cookies will continue to bake as they cool!
Video Recipe
Check out these recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I’d love to stay connected on Instagram @sweettreatsyt! To get more recipes follow me on TikTok @sweettreatsyt!
Condensed Milk Chocolate Chip Cookies
Ingredients
- 1 cup + 3 tbsp all-purpose flour
- 1 tsp baking powder
- 2 tsp cornstarch
- 1/2 cup butter melted
- 1/3 cup brown sugar
- 1/2 tsp baking soda
- 2/3 cups sweetened condensed milk
- 1 tbsp vanilla
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking tray with parchment paper. Set aside.
- Whisk together brown sugar and butter.1/2 cup butter, 1/3 cup brown sugar
- Add in vanilla and sweetened condensed milk. Continue whisking.2/3 cups sweetened condensed milk, 1 tbsp vanilla
- Add in flour, baking powder, cornstarch, and baking soda. Fold using a spatula until just combined. Do not overmix!1 cup + 3 tbsp all-purpose flour, 1 tsp baking powder, 2 tsp cornstarch, 1/2 tsp baking soda
- Toss in chocolate chips and fold.3/4 cup chocolate chips
- Bake 6 cookies at a time for 7-9 minutes. The outside will look a light brown, and the inside will look soft.
- Remove from oven and allow to cool on the pan. As they cool they will continue to bake. Now would be the time to add extra chips on top if you'd like. Enjoy!
My cookie “dough” is the consistency of brownie batter🤷♀️🤷♀️🤷♀️
Hi Kathleen! I’m sorry to hear that. I’d suggest adding a couple tbsp of flour and keep mixing in between each.
Delicious. The cookie dough was too liquid so kept adding more flour. One cup isn’t enough.
Hi Shirley! I remade the recipe and added 3 tbsp more to the recipe. I’m glad you enjoyed the cookies!
These turned out great!! Had most of a can of sweetened condensed milk leftover that I wanted to use up and this recipe was perfect. I used chopped chocolate instead of chips and it made pools of chocolate! I didn’t put the cookies in a container overnight and you were right!! Still soft the next day!! Crisp on the outside, chewy on the inside. Mine spread more than your photos but they were amazingly soft and chewy. Only thing I’d change is adding a pinch of salt!! (also I’ll admit to eating an insane amount of the cookie dough, lol)
I’m so glad to hear this! Great idea on using the chopped chocolate, those gooey pools of chocolate are the best. You are not alone on eating the cookie dough. Guilty here too!! Haha. Thanks for sharing and for the sweet comment Tab! Have a wonderful day 🙂
I just made your recipe. I doubled it to 24 cookies. The batter was thick like brownie batter as one person said. So I added 2/3 cup more flour and still too liquidy. I now have it in the refrig for an hour. Maybe that will firm it up a bit. If not, this was a very expensive recipe to make for it to fail. We will see after I cook them or maybe add more flour before cooking.
Hi Lynda, I’m sorry to hear that your dough isn’t firming up quite right. You mentioned your dough was thick, so you added more flour? That would only make it thicker. Then you mention your dough is too liquidy after doing that, so I’m not sure which one it is. Please clarify! I hope the recipe turns out well for you.
Hi Ania,UPDATE! I meant it was a “pouring thick” sort of like a brownie batter. I added 2/3 of a cup of flour and put in refrig for 1 hour hoping it would thicken up. It did,but evidently not enough. As I baked 6 cookies to give it a try and they spread all over the place. So, I went back and put another 1/3 of a cup of flour into the mixture. I had to use my Kitchen Aid as it was to hard for me to stir since it was cold. That seemed to do the trick. I used a 2 tbsp cookie scoop. Got a total of 31 cookies (double said 24) and they were really really good. BUT, I was wondering, should I have increased the baking soda/powder/cornstarch since I added another whole cup of flour. Thanks so much and I am so glad that they turned out delicious. Oh, I used chocolate chunk pieces and tiny caramel truffle candies in the cookie mix. 1 whole bag of each.
Hi Lynda! Thanks for the update! I’m so glad the cookies turned out well. If you add an extra cup of flour in the future and do a bake test and notice your cookies aren’t spreading, I would definitely increase the agents. But if they’re spreading fine then I wouldn’t worry about it! Love the caramel add-ins, I’m sure it brought a sweet caramel-y pull to the cookies! 🙂