Condensed Milk Cookies
These condensed milk cookies have been on my blog and in my life for more than 9 years. They are buttery, a little crispy around the edges but soft in the center. These cookies are egg-free and not overly sweet; in fact, they are a cross between shortbread and butter cookies.
They’re still a favorite in my house. I love having them with a glass of chilled milk or a cup of plain coffee.
I can’t take credit for creating this recipe. I came across it many years ago, most likely on the back of a condensed milk can, although I can’t remember for certain. I made a few changes to reduce the sweetness, and it became one of the cookies I baked at home most often.
What I Love About These Cookies
- These cookies have an amazing aroma; it makes you crave them even more, and I also enjoy the texture. I bake them until the edges are crispy and the centers are soft, not chewy. It feels like having two types of cookies in one, and I happen to like both!
- You can change the texture slightly by adjusting the baking time. Bake them a little longer, and they’ll become crispy throughout, similar to butter cookies. Bake them a little less, and you’ll have lightly browned, crisp edges with a chewy center. Just make sure the cookies are set before taking them out of the oven.
- Another thing I like is that the condensed milk takes the place of eggs. It adds sweetness and gives the cookies a delicate texture without making them overly sweet.
Ingredients You’ll Need
- All-purpose flour: Regular all-purpose flour is all you need for these cookies.
- Sweetened condensed milk: Gives the cookies sweetness and helps bind the dough without eggs. Make sure you’re using sweetened condensed milk, not evaporated milk.
- Unsalted butter: Gives the cookies their buttery flavor. Use softened butter so it creams easily with the sugar.
- Sugar: One tablespoon was enough; the condensed milk already adds sweetness.
- Chocolate chips: You can use the type you like, but I didn’t want to add to the cookies’ sweetness, so I prefer semi-sweet chocolate chips; you can use dark chocolate if you like.
- Baking powder and salt: The baking powder helps the cookies rise slightly, while the salt balances the sweetness.
The exact measurements are in the recipe card below.
How to Make Condensed Milk Cookies
Prepare the dough: Mix the dry ingredients in one bowl. In another, cream the butter and sugar, then beat in the condensed milk. Add the dry ingredients and fold in the chocolate chips.
Chill: Cover the dough and refrigerate for 20 minutes; this helps the dough set and the flavors meld.
Shape: Take 1 tablespoon of dough per cookie, roll into balls, and gently flatten them on a lined baking sheet.
Bake: Bake the condensed milk cookies in a preheated oven at 350°F (180°C) for 8–10 minutes, until the edges are lightly golden. Let the cookies rest briefly on the baking sheet before moving them to a wire rack, or the cookies might break.
My Tips for Better Cookies
- Don’t skip chilling the dough. Those 20 minutes in the fridge control how much the cookies spread while baking.
- Baking for a minute or two extra can make a difference in texture, especially with small cookies. I prefer crispy edges and soft centers.
- Vanilla is optional. I don’t add vanilla because I enjoy the aroma of butter and condensed milk together. If you prefer vanilla, add 1 teaspoon.
- Use softened butter, not melted butter. It should be soft enough to cream with the sugar. Melted butter will make the cookies super crispy and greasy.
- Don’t overmix the dough. Once the flour is incorporated, stop mixing to keep the cookies tender.
Can I Make These Cookies Without Chocolate Chips?
Yes! You can leave out the chocolate chips if you prefer plain condensed milk cookies. They’ll still have that lovely buttery flavor.
You can also replace the chocolate chips with chopped nuts or butterscotch chips. I prefer semi-sweet chocolate because it balances the sweetness of the dough.
How to Store Condensed Milk Cookies
Keep the cooled cookies in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week.
For longer storage, freeze the baked cookies in a freezer-safe container for up to one month. Let them thaw at room temperature before serving.
If you enjoy buttery cookies and want an egg-free recipe that doesn’t make a huge batch, give these condensed milk cookies a try. You might find yourself baking them more often than you planned!
🍪 More Cookie Recipes You’ll Love
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 tablespoon 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. Let the cookies rest briefly on the baking sheet before moving them to a wire rack, or the cookies might break.
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.