Condensed Milk Chocolate Chip Cookies - My Morning Mocha (2024)

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How To Make Chewy Chocolate Chip Condensed Milk Cookies

Easy condensed milk cookies made with only 5 ingredients! Filled with chocolate chips, these cookies are incredibly tasty. It’s slightly crisp on the outside and has a soft and chewy centre – yum.

We all know condensed milk taste good in a lot of things, but who knew condensed milk would take chocolate chip cookies to a whole new level! The addition of condensed milk adds a great flavour and create a completely different texture.

Instead of being super crunchy like standard cookies, these cookies are so soft, chewy and slightly crunchy around the sides. Condensed milk cookies reminds me of shortbread a UK favourite, it has a similar taste and is also buttery, melt in the mouth and addictive. The best thing is, there no chilling involved whatsoever! It’s such an easy recipe perfect adults, kids and beginner bakers alike.

What’s So Good About Condensed Milk Cookies

• Feeds Many: This recipe makes around 28 to 30 cookies and amount of ingredients used is minimal, you can easily double the recipe to make around 60 cookies or more. Big batches are perfect for events, school fairs and hungry mouths.

• No Eggs Used: There’s no need for any eggs when making condensed milk cookies, that’s why it’s so popular amongst many. It’s perfect for anyone with an egg allergy.

• Great Recipe For Leftovers: If you have some condensed milk left over, making these cookies are the perfect way to use it up instead of throwing it away.

• Budget Friendly: Most of the ingredients used like butter and flour you’re likely to have at home already. It’s cheaper to make a big batch at home, than buying in the supermarket and only getting a few.

• Freezer Friendly: You don’t have to eat them all at once, any left overs can go in the freezer for a later date.

Watch How To Make Condensed Milk Choc Chip Cookies

Recipe Ingredients

Below is a list of the 5 ingredients needed to make these cookies:

• Condensed Milk: Condensed milk is sweetened and thickened milk canned, it can last literally for years unopened and unrefrigerated. It’s the star ingredient! Make sure to get the original condensed milk like this one here, instead of low fat, caramel or other alternatives as it can affect the texture.

• Butter: You can use salted or unsalted butter; both are fine to use for this recipe. I used Stork butter to make these cookies. It’s best to use butter at room temperature as it aids binding with other ingredients. It’s okay if you forget, I sometimes do.

• Caster Sugar: Caster sugar is used to make condensed milk cookies. If you’re out of the UK, then this is also called superfine sugar. It’s the best type of sugar when making cookies as the texture is easily dissolvable.

• Plain Flour: This helps to give the cookies it’s melt in the mouth type texture. Plain flour is mainly used when making cookies and biscuits.

• Chocolate Chip Cookies: Adds a chocolatey flavour! Adding milk chocolate chips to these condensed milk cookies are optional, you can leave them out. You could twist the recipe by using dark or white chocolate chips.

What Does Condensed Milk Do In Baking?

Condensed milk is a popular ingredient in many baked desserts. It not only adds a rich sweet flavour but it also adds moisture, tenderness and colour to caramelised crusts and edges. Alongside condensed milk cookies and to make fudge, condensed milk is also used in desserts such as banoffee pie.

How To Make Condensed Milk Chocolate Chip Cookies

Making choc chip cookies with condensed milk is super simple, below is a step-by-step guide on how to make them. Full recipe instructions are on the recipe card at the bottom. Don’t forget to check out the video too!

Step One:

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I start by placing butter, condensed milk and sugar into a large mixing bowl and then cream the ingredients together using an electric whisk. You can also use a wooden spoon to do this.

Step Two:

Once creamed, flour and chocolate chips are added to the mixture and mixed together until combined and a dough is formed. You’ll notice it will get harder to mix when the mixture has turned to a doughy texture.

Step Three:

With a spoon, scoop a bite-sized piece of dough into the palms of your hands and roll into a ball shape. Then place on a lined baking tray with parchment paper and press down gently with your fingers to flatten it. See my video on how to do this.

Tip: The pieces of dough may look small but they spread to regular sized cookies when baked in the oven. Make sure to leave enough space around 5cm between each as they spread.

Step Four:

Bake in the oven for 13 to 15 minutes and leave them to cool down for around 5 minutes before moving them onto a cooling rack.

The cookies will be soft and can looked under-baked once out of the oven but they’ll firm up during the cooling down process. Store in an air-tight container for up to 5 days.

My Top Tips

Halve the recipe to make around 14 cookies or you can double the recipe to make a bigger batch.

You can also freeze the dough to use for later or keep in the fridge for around a week. To freeze, roll the dough into balls and place them in a freezer-safe container. By doing this you can take each ball when you are ready to bake! Place parchment paper between each layer to prevent it from sticking together.

Use a non-stick baking tray or line a baking tray with parchment paper to avoid the cookies sticking to the tray.

Be careful to to buy evaporated milk or caramel condensed milk, it’s an easy mistake to make!

See Also

Ultimate Brownie Muffins

Do Cookies Made With Sweetened Condensed Milk Need To Be Refrigerated?

No, cookies made with sweetened condensed milk do not need to be refrigerated. They can be stored in an air-tight container at room temperature.

More Cookie Recipes To Try

• 3 Ingredients Peanut Butter Cookies
• Fork Biscuits
• Custard Cream Biscuits
• All Butter Shortbread Biscuits
• Lemon Biscuits
• Hot Cookie Dough
• NYC Cookies

Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY