These chewy condensed milk chocolate chip cookies are deliciously chewy. Super quick to make and full of melted, gooey chocolate chips.
This condensed milk cookies recipe makes chewy cookies, without the need for eggs. The condensed milk works as both an egg replacer in the cookie and brings fat and moisture to the dough which lends itself to a nice chewy cookie.
For a chocolate chip cookie without butter, check out this chocolate chip cookie without butter recipe.
These cookies are stuffed with chocolate chips and will curb all your chocolate chip cookie cravings. It's an easy recipe, with no chill time and is family-friendly to make.
Sweetened condensed milk is milk that has been simmered down with sugar until about 60% of the water has been removed. The end result is a thick milky syrup. Adding this to bread dough allows you to bring in a good amount of fat and protein to the cookie dough. It makes an excellent egg swap.
These sweetened condensed milk cookies have a richer flavor thanks to the concentrated flavor of condensed milk. Leftover condensed milk can be used in other recipes like this condensed milk bread or eggless cinnamon rolls.
You'll need a hand mixer or a stand mixer fitted with a paddle attachment to cream together the butter and sugar. This could be done by hand but it's a lot better and easier with a mixer.
You'll also need a cookie sheet to bake the cookies on.
Find the full list of ingredients and amounts for these condensed milk chocolate chip cookies in the printable recipe card at the bottom of this post. Here is a rundown of the basic ingredients you will need.
- All-purpose flour - just regular all-purpose flour works best in this cookie.
- Baking soda - Creates the rise but still keeps the cookie chewy.
- Salt - enhances the flavor
- Butter - room temperature. This can be salted or unsalted butter, but the added salt in the recipe can be decreased if using salted butter to reduce the total salt content.
- Vanilla paste or vanilla extract - This gives the cookie extra flavor
- Granulated white sugar
- Sweetened Condensed milk - Brings sweet flavor, chew, and texture to the cookie
- Chocolate chunks or chocolate chips - You can use semi-sweet dark chocolate or make milk choc chip cookies. Either use a cup chocolate chips, or chop up a bar of chocolate.
In a small bowl, combine flour, baking soda, and salt until well combined. Set this aside.
In a large mixing bowl, add the softened butter, granulated sugar, condensed milk and vanilla. Use an electric mixer or stand mixer to cream these together until light and fluffy, scraping down the sides of the bowl as needed.
Tip in the dry ingredients and mix on low speed or use a rubber spatula or wooden spoon to fold them together into a soft dough, with a few flour streaks remaining.
Add in the chocolate chips and stir until all combined.
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Scoop around 1 ½ tablespoons worth of dough for each cookie, or use a medium cookie scoop. Roll the dough into a ball and slightly flatten it. Space the cookies at least 2inches apart on the lined baking tray. The cookies will be baked in batches.
Bake the cookies in the preheated oven for around 10-11 minutes until lightly puffed and golden brown around the edges. When the cookies are hot from the oven, you can press in a few extra chocolate chips on top.
Let the cookies cool for a few minutes before transferring them to a wire rack to cool down completely.
These chewy cookies can be stored in an airtight container at room temperature for up to a week, or the baked cookies can be frozen for up to three months. If you make a lot of cookies that's perfect to curb future cravings!
The unbaked cookie dough balls also freeze really well. Roll the dough into balls, slightly flatten them with the palm of your hand and freeze them in an air-tight container or freezer bag for up to 3 months. They can be baked from frozen with no need to thaw. They may need an extra minute or two of baking time.
This condensed milk cookie recipe is measured in grams but the US cup equivalents are also included. However, do note that US cups are smaller than metric cups, and measuring by cups is inconsistent. Using a digital scale to measure grams will give the best and most consistent results.
Looking for another delicious cookie recipe or use for leftover sweetened condensed milk? Try these -
- Brown butter oatmeal raisin cookies
- White chocolate and raspberry cookies
- Brown butter chocolate chunk cookies
- Fluffy condensed milk cinnamon rolls.
Condensed Milk Chocolate Chip Cookies
These condensed milk chocolate chip cookies are deliciously chewy. Super quick to make and full of melted, gooey chocolate chips.
- 188g (1 ½ cups*) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 113g (½ cup) unsalted butter, softened to room temperature
- 100g (½ cup) granulated sugar
- 100g (⅓ cup) sweetened condensed milk
- 1 teaspoon vanilla paste or vanilla extract
- 170g (1 cup) semi-sweet chocolate chips
- In a medium bowl, combine flour, baking soda, and salt until well combined. Set this aside.
- Add the softened butter, granulated sugar, condensed milk, and vanilla in a large mixing bowl. Use an electric or stand mixer to cream these together until light and fluffy, scraping down the sides of the bowl as needed.
- Tip in the dry ingredients and mix on low speed, or use a rubber spatula or wooden spoon to fold them into a soft dough with a few remaining flour streaks.
- Add in the chocolate chips and stir until all combined.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Scoop around 1 ½ tablespoons of dough for each cookie, or use a medium cookie scoop. Roll the dough into a ball and slightly flatten it.
- Space the cookies at least 2 inches apart on the lined baking tray. The cookies will be baked in batches.
- Bake the cookies in the preheated oven for around 10-11 minutes until lightly puffed and golden brown around the edges. When the cookies are hot from the oven, you can press in a few extra chocolate chips.
- Let the cookies cool for a few minutes before transferring them to a wire rack to cool down completely.
- Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
*The cup sizes are US size which is smaller than metric. For best results, use scales.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 135mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
Thank you for this recipe. I have made these cookies three times now with some changes: first I turned a can of condensed milk into dulce de leche, then I used 100g of that in this recipe instead of condensed milk. And, I then swirled more of the dulce du leche through the cookie dough before baking. It makes the most delicious choc chip caramel swirl cookie. And they taste even better the next day!
Oh that does sound delicious with the addition of dulche de leche!
The quantities seem a bit small. I don’t see how 1/3 cup of condensed milk and 1 1/2 cup flour make 16 cookies.
I’m about to try this recipe out and am a bit skeptical.
Im hoping they turn out as good as the picture looks.