Condensed Milk Cookies
These condensed milk cookies are lightly crisp on the outside and slightly soft inside, with a buttery flavor that reminds me of shortbread and butter cookies. They’re not overly sweet and feel lighter than typical American-style cookies. Sweetened condensed milk replaces the eggs and gives these cookies their delicate texture.
I’ve been making these cookies for years, and they’re still a favorite in my house. They smell wonderfully buttery and sweet while baking and taste delicious on their own, but I especially enjoy them with a glass of chilled milk or a cup of plain coffee.
This condensed milk cookie recipe isn’t my original creation. I first came across a version of it years ago, I believe on the back of a condensed milk can. I made a few changes to reduce the sugar, and it became a recipe I baked frequently at home.
📺 Watch me Make Condensed Milk Cookies
Ingredients You’ll Need
You only need a few simple ingredients to make these condensed milk cookies. Here are the main ones:
- All-purpose flour: Regular all-purpose flour works perfectly for this recipe and gives the cookies their light, tender texture.
- Sweetened condensed milk: This is the key ingredient. It adds sweetness and helps give the cookies their delicate texture without using eggs. Use plain sweetened condensed milk, not a flavored variety.
- Unsalted butter: Use good-quality unsalted butter for the best buttery flavor. We’ll cream it with the sugar before adding the condensed milk.
- Chocolate chips: I use semi-sweet chocolate chips because they balance the sweetness of the cookies nicely. Dark chocolate chips also work well.
How to Make Condensed Milk Cookies
These sweetened condensed milk cookies are easy to make. Follow these simple steps for the best results.
Step 1 – Combine the dry ingredients
Sift the flour, salt, and baking powder together, then set aside.
Step 2 – Cream the butter and sugar
Add the softened butter and sugar to a large mixing bowl. Beat until creamy and lighter in color. Add the sweetened condensed milk and beat until well combined.
Step 3 – Make the cookie dough
Add the flour mixture and mix for just a few seconds, until combined. Add the chocolate chips and gently fold them into the dough, scraping the sides of the bowl as needed. Avoid overmixing.
Step 4 – Chill the dough
Cover the cookie dough and refrigerate it for 20 minutes.
Step 5 – Shape the cookies
Scoop about one tablespoon of dough and roll it into a ball. Place it on a baking sheet lined with parchment paper. Repeat with the remaining dough, then gently flatten each ball with the bottom of a glass.
Step 6 – Bake
Bake the cookies for 8 to 10 minutes, or until the edges are lightly golden. Leave them on the baking sheet for 4 minutes before transferring them to a wire rack to cool.
Tips for the Best Condensed Milk Cookies
- Vanilla is optional: I don’t use vanilla extract in this recipe because the butter and condensed milk already give the cookies a lovely aroma. If you prefer vanilla in your cookies, add one teaspoon.
- Preheat the oven: Make sure your oven is fully preheated before baking so the cookies bake evenly.
- Don’t skip chilling the dough: Refrigerate the cookie dough for 20 minutes before shaping. This helps control how much the cookies spread while baking.
- Choose your chocolate: Semi-sweet chocolate chips are my favorite because the slight bitterness works well with the sweetened condensed milk. You can also use dark or white chocolate chips.
Condensed Milk Cookie Variations
- Butterscotch: Replace the chocolate chips with butterscotch chips for a sweeter, caramel-like flavor.
- Nuts: Add toasted chopped walnuts, pecans, or almonds for extra texture and a nutty flavor.
- Different chocolate: Try dark or white chocolate chips instead of semi-sweet.
Frequently Asked Questions
What do condensed milk cookies taste like?
These cookies have a buttery flavor similar to shortbread or butter cookies. They’re lightly crisp on the outside, slightly soft inside, and not overly sweet. They also feel lighter than typical American-style cookies.
Can I make condensed milk cookies without chocolate chips?
Yes. The chocolate chips are optional, and you can leave them out for a simple buttery condensed milk cookie. You can also replace them with another add-in you enjoy.
Can I use sprinkles instead of chocolate chips?
Yes, you can leave out the chocolate chips and add sprinkles instead. Fold them gently into the dough before chilling.
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How to Store Condensed Milk Cookies
- Room temperature: Store the cookies in an airtight container at room temperature for up to 2 days.
- Refrigerate: Keep the cookies in an airtight container in the refrigerator for up to 1 week.
- Freeze: For longer storage, place the cooled cookies in a freezer-safe bag or container and freeze for up to 1 month.
- Thaw: Let frozen cookies thaw at room temperature. If you prefer them slightly warm, heat them in the microwave for a few seconds before serving.
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 the flour with the baking powder and salt. Set aside.
- In a mixing bowl, beat the butter and sugar until creamy and lighter in color.
- Add the sweetened condensed milk and beat until well combined.
- Add the flour mixture and mix gently just until combined. Add the chocolate chips and stir gently.
- Cover the cookie dough and refrigerate for 20 minutes.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Take a heaping teaspoon of dough, roll it into a ball, and place it on the prepared baking sheet. Gently flatten it with your fingers or the back of a spoon.
- Bake for 8–10 minutes.
- Transfer the cookies to a wire rack to cool.
Notes
- If using salted butter, omit the salt from the recipe.
- Dark or white chocolate chips can be used instead of semi-sweet chocolate chips.
- The cookie dough can be refrigerated overnight and baked the following day.
- Chill the cookie dough for 20 minutes before baking.
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.