Condensed milk cookies (Egg Free Recipe)
These condensed chocolate chip cookies are chewy, have the right amount of chocolate chip, and have no eggs. I promise you will not miss the eggs and will enjoy every bite.
These Condensed milk cookies recipe is not my creation. I made a few modifications to the original recipe since it had a lot of sugar. I got this recipe from the back of a condensed milk can, so I’m not taking all the credit.
These cookies are frequently baked in my house. You don’t need a stand mixer to make these cookies. It’s a blend of shortbread and cookie dough. In my opinion, these are the best eggless chocolate chip cookies ever.
🥘 INGREDIENTS YOU’LL NEED
The main ingredients are so simple, and these cookies come together in no time, so let’s look.
All-purpose flour: I always use all-purpose flour in my baking, and it goes well with making these cookies, but you can go for cake flour too.
Condensed milk: Use the plain one, not the one with flavor.
Butter: Go for unsalted butter of good quality, and we will cream it with sugar.
Chocolate chips: I love using semi-sweet chocolate chips, but you can choose dark chocolate chips.
🔪 HOW TO MAKE
Straightforward steps to follow. Let’s make these delicious sweetened condensed milk cookies.
Step 1
Sift the flour with salt and baking powder, and keep aside.
Step 2
Melt the butter and then refrigerate it for an hour. Place it in a large mixing bowl, add the sugar and beat for three minutes, then add the condensed milk and beat the mixture for a minute.
Step 3
Add the flour and mix for a few seconds until combined. Add the chocolate chips and fold the dough gently, don’t forget to scrape the sides of the bowl.
Step 4
Cover the dough and refrigerate for 20 minutes.
Step 5
Take a tablespoon from the dough or roll a cookie scoop into a ball. Place it on a baking sheet lined with parchment paper. Gently press down the balls with the bottom of a glass.
Step 6
Bake the cookies in an oven for 18 minutes until the edges are light brown. Leave the cookies on the baking sheet for 4 minutes before placing them on a cooling wire rack.
💭 COOKING TIPS
– If you want the cookies to be less chewy, do not melt the butter, but use soft, at room temperature butter.
– Always preheat the oven for the cookies to bake evenly. Baking these cookies is not a hot oven that makes them spread.
– Instead of sugar, you can add honey. Keep the measurement the same as the sugar.
– Use dark chocolate chips or white chocolate chips.
– It is important to place the cookie dough in the fridge for 20 minutes.
– There is no vanilla extract in this recipe; you don’t need it but if you are used to the smell of vanilla in your cookie recipe, add one teaspoon.
📖 DELICIOUS VARIATIONS
– Use butterscotch chips instead of chocolate chips.
– Add toasted chopped nuts.
– Add almond extract or mint extract to the dough.
– Serve these cookies with ice cream.
💬 FREQUENTLY ASKED QUESTIONS
Condensed milk can stay in the fridge for up to two weeks.
They taste just like regular chocolate chip cookies.
Yes. This recipe is so flexible and forgiving you can make many variations.
🍲 MORE RECIPES YOU’LL LOVE
Related Recipe
- Snickerdoodle Soft Cookies.
- Mixed Nuts Cookies.
- Lebanese Date Cookies.
- Melting Moments Cookies.
- Barazek Syrian Sesame Cookies.
- Best Sugar Cookies Recipe.
- Chocolate Crinkle Cookies.
🌡️ STORING CONDENSED MILK CHOCOLATE CHIP COOKIES
These cookies can be placed in an airtight container and left on the kitchen counter for two days.
Refrigerate: Place the cookies in an airtight container and place them in the fridge for a week.
Freeze: It is best to freeze these cookies if you have made batches. It’s best to place them in a Ziplock bag and freeze them for up to a month.
Thawing: Place the cookies on the kitchen counter for a few minutes or pop them in the microwave for a few seconds.
Condensed Milk Cookies
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 7 tablespoons unsalted butter
- 1 tablespoon sugar
- ¼ cup sweetened condensed milk
- ½ cup semi sweet chocolate chips
Instructions
- Whisk or sift flour with baking powder and salt. Keep it aside.
- Melt the butter and then refrigerate for an hour before using it in the recipe.
- In a different bowl, beat the butter and sugar until lighter in color.
- Add the condensed milk and beat until well combined.
- Add the flour mixture and mix slowly until it's combined. Add the chocolate chips and mix gently.
- Cover the cookie dough and refrigerate for 20 minutes.
- Preheat oven to 180C/350F and line your baking tray with parchment paper.
- Take a tablespoon from the dough, roll into a ball, place on the parchment paper and flatten with your fingers or with the bottom of a glass.
- Bake for 8 – 10 minutes. 12 minutes of baking will result in a more crunchy cookie if that what you want to go for.
- Take out the cookies from the oven but leave them on the baking sheet for 4 minutes and then place them on a cooling rack.
Video
Notes
- If you are using salted butter, omit the salt from the recipe.
- Use dark chocolate chips or even white chocolate chips if you wish.
- You can refrigerate the cookie dough overnight and bake it the next day.
- If you want less chewy cookies, use butter at room temperature and not melted.
Yum! They look wonderful. I trust you that they’re good and will give them a try. You can’t ever have enough CCC recipes 🙂
Chocolate Chip Cookies always Rock 🙂
Oh I hope I have some condensed milk in my pantry 🙂
You’ll enjoy every bite when you bake these 🙂
I love how everyone has their own favourite chocolate chip cookie recipe. I haven’t seen one using condensed milk, and I’ll have to give this a try!
It’s true, I’m fond of three different recipes of chocolate chip cookies 🙂 … But these condensed milk ones are great since they combine both shortbread taste and chocolate chip cookies!
they look delicious!
Thanks Dina, hope you give them a try 🙂
I too love to bake cookies..these look wonderfully delicious, Muna.
Thanks Angie 🙂
Hi Munaty,
Mine were completely spread flat on the entire cookie sheet , while baking.
Can you help me by suggesting where I might have gone wrong.
Hi Poonam, the cookies usually go flat while baking for two reasons. One, your oven was not hot enough and two, when using melted butter. Hope this helped 🙂
Tried again today considering your suggestion. Turned out better as per taste and size however more chewy and less crispy than required. Taken out when light brown on sides.
Do u suggest to keep for 5 mins more at same temperature to get more crispy on sides and chewy at middle..?
Regards
Poonam
Hi Poonam, Maybe leaving the cookies a little longer will get you a better result. Can you tell me what type of oven you are using?
Make sure to cool prepared cookies on the sheet pan in the fridge for 10 mins before baking. That works for me.
Hi Muna, I like eating cookies but not so into baking them because it’s time consuming lol! These look so crunchy and delicious! I was scrolling down and saw your chapati which I would love to try…
You’re not alone Jeannie, although I love baking sometimes I just want cookies to fall in my plate 🙂 .. Hope you like my Chapati!
I have to try these. Seem super delicious . Making them tomorrow
I am sure you’ll love them, these cookies are heavenly!
I have leftover Condensed Milk in the fridge so I will give these a try 🙂 However I’m curious as to why there is no egg in this recipe?
Hi Candy, The condensed milk is the substitute for eggs in this recipe, I hope you enjoy it as much as I did 🙂
Hi! The recipe looks great! I am thinking to make this soon, but wondered how the butter is measured by a tablespoon. Does it mean that the recipe needs melted or softened butter? Thanks!
Hi Melinda, the butter should be at room temp and not melted, to get the exact measurement take out one tablespoon from 1/2 cup butter.
These seem delicious! I will definitely try making these! One can never have too much cookies, right? 😀
You are right Nagi, these cookies are delicious 🙂
These just taste like flour to me?
Hi Lauren, I’m not sure why these cookies tasted like flour to you! The butter, condensed milk, and the chocolate chips should have taken over the flavor. Unless the flour you have used have expired or been exposed to air for long time.
As I cannot eat wheat/wheat products, Can Rice flour be used?
The texture will be different, the cookies will turn out dry. You can use Gluten free flour and it usually a mixture of different flours like rice flour, tapioca, and sometimes potato flour is also mixed in it. If using gluten flour, you might want to increase the amount of liquid used to get a cookie dough like texture. I hope this help!
these were great, thanks! Doubled it, added a bit of vanilla and subbed some of butter for coconut oil. so yummy
Thanks for your feedback I highly appreciate it. I never made these cookies with coconut oil but sounds delicious 🙂
I call this recipe “leftover cookies” 🙂
It’s great to use leftover condensed milk, and then I add whatever stuff I want to get rid of: nuts, pumpkin puree…
I also roll them in sugar and cinnamon mix for a snickerdoodle effect
Serving size says 12. Does that mean this recipe only makes 12 cookies? TIA
Hi Sandra, Some make small size cookies and others make them big, but as an estimate, this dough should make at least 12 medium size cookies.
M using convection oven
I would say try leaving the cookies longer in the oven and see how it comes out.