These Condensed Milk Chocolate Chip Cookies taste like a shortbread cookie crossed with a chocolate chip cookie. This recipe is a great way to use up leftover sweetened condensed milk.
Have you ever found yourself with leftover sweetened condensed milk after making a recipe? It’s one of those ingredients where sometimes you only end up using some of the can, then you’re left wondering what to do with the rest. And it’s such a delicious ingredient that you can’t waste it! But don’t worry, I’m sharing a recipe that’s perfect for that leftover sweetened condensed milk…Condensed Milk Chocolate Chip Cookies.
These cookies are not your typical chocolate chip cookie. In fact, they’re actually more like a shortbread cookie with chocolate chip cookies. They’re soft, sweet, rich and buttery. And you need to make them.
Another thing that’s good to note about this recipe is that they’re egg free. So if you have an egg allergy in your family, or you just recently ran out of eggs, you can make these cookies!
Just look at how delicious they are! Trust me when I say these will get eaten up fast…they’re especially tasty warm right out of the oven. 😉
And they travel well too, so they’re great for taking a batch over to a friend. Everyone loves cookie gifts! I hope you enjoy this recipe as much as we do.
Baking Tip!
With the leftover sweetened condensed milk from making these cookies, you can make these Chewy Date Oat Bars!
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Condensed Milk Chocolate Chip Cookies
- Yield: 36 cookies 1x
Description
These Condensed Milk Chocolate Chip Cookies taste like a shortbread cookie crossed with a chocolate chip cookie. This recipe is a great way to use up leftover sweetened condensed milk.
Ingredients
- 3/4 cup plus 2 tbsp butter
- 2 tbsp sugar
- 1/2 cup sweetened condensed milk
- 1 1/2 cups flour
- 1 tsp baking powder
- dash of salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees.
- Using a mixer cream together the butter and sugar.
- Mix in the sweetened condensed milk.
- In a separate bowl whisk together the flour, baking powder and salt.
- Add the dry ingredients to the butter mixture and combine.
- Stir in the chocolate chips.
- Roll the batter into 1 inch balls.
- Place on a parchment paper lined cookie sheet about 1 1/2 inches apart, and flatten the dough balls slightly.
- Bake for ~ 10 minutes (the edges should be only slightly golden).
Notes
Recipe adapted from Nestle
More Delicious Recipes with Sweetened Condensed Milk:
Chewy Date Oat Bars
S’more Magic Cookie Bars
Fudge Ice Pops
Date Granola Bars Coming Soon
Have a delicious day!
35 Comments
Tricia
February 1, 2019 at 6:23 PMI am making the chocolate chip cookies and batter is not rollable…. so just placed on cookie sheet w parchment and hoping for best….10 min not close to being done….
Jo-Anna Rooney
February 2, 2019 at 1:01 PMHi Tricia! The batter should definitely be rollable…it’s a pretty thick dough with not much liquid. I’m not sure what could have happened?
Kris
March 13, 2019 at 6:37 PMMine were quite loose too. Not at all rollable. Followed recipe exactly. Unfortunately I didn’t see this comment until my first tester batch was cooking, but another heaping dollop of flour made the rest of the batter rollable. Could be the original writer scooped the flour instead of spooning into the cup, or maybe a humidity issue. First batch still turned out okay, just extra buttery. Needs a smidge more salt for my taste.
di
May 7, 2019 at 7:05 AMFlour sometimes absorbs liquids differently
depending on the brand or even how old the flour is maybe just a bit more flour. I have not made the cookies yet plan too~ maybe someone can provide a photograph of what the batter should look like~
Di
Rachel
February 7, 2019 at 4:38 PMHi! These sound amazing. Is the butter unsalted?
Jo-Anna Rooney
February 7, 2019 at 9:59 PMHi Rachel! I use salted butter for my cookies, but if you only have unsalted butter feel free to use it but maybe add an extra pinch of salt! Enjoy!
Holly
April 6, 2019 at 3:49 PMThese cookies were incredible! I used miniature chocolate chips for these cute little cookies. I made a batch for work and when I came home an employee phoned my house to tell me how good they were.
D-LICIOUS!!!!!
Jill
April 15, 2019 at 5:07 PMHi! Do you think I can make the batter/dough a day early and leave it in the fridge (covered) until I can bake them?
Jo-Anna Rooney
April 16, 2019 at 8:34 AMHi Jill! Absolutely!
Jill
April 16, 2019 at 3:49 PMAwesome! Thank you ?
Charmayne
May 6, 2019 at 3:28 PMMy new favorite cookie. I’m going to add nuts.
★★★★★
Jo-Anna Rooney
May 7, 2019 at 9:51 AMI’m so glad you enjoyed them! Great idea to add nuts!
Charmaigne
September 22, 2019 at 11:48 PMCan anyone tell me what type of flour is used. Plain or self raising?
Jo-Anna Rooney
September 23, 2019 at 8:12 AMHi Charmaigne! Just regular, all-purpose flour!
Laura
December 4, 2019 at 9:01 PMCan they be frozen?
Jo-Anna Rooney
December 5, 2019 at 8:55 AMHi Laura! Yes they can!
Kris
January 13, 2020 at 7:22 AMThese are delicious-something different from a run of the mill chocolate chip cookie. Thank you for sharing!
★★★★★
Jo-Anna Rooney
January 13, 2020 at 1:07 PMThank you! I’m so happy you enjoyed them Kris!
Debbie
January 21, 2020 at 3:17 PMThese look delicious! Thanks for sharing.
Jo-Anna Rooney
January 22, 2020 at 9:45 AMThank you Debbie!
April
February 3, 2020 at 1:55 PMI’ve made these a few times now and made a few changes. I like to add vanilla and double the amount of chocolate (sometimes I use small chocolate chunks or M&Ms) and I cut out the sugar–I don’t think it’s needed with the sweetened condensed milk and extra chocolate I add in. I also double the entire recipe because I like to use my ice cream scoop to make larger cookies (which cook for 12-14 minutes). I find the dough to be pretty loose as well, so I chill it for at least an hour and that takes care of the problem for making balls (and they do not spread when they bake, which is always a problem of mine!).
Great recipe! It’s so easy! I just made some successfully with gluten free flour and they’re great too.
★★★★★
Stephanie
April 28, 2020 at 11:12 AMThey taste great but we’re not rollable. Mind spread out like you would expect chocolate chip cookies to do. It seemed maybe they needed more four or less butter? Any ideas?
Suzanne
June 19, 2020 at 1:18 PMThese look so good! Do you use this dough for any other recipes?
Jo-Anna Rooney
June 22, 2020 at 8:35 AMHi Suzanne! I’ve only used it for this chocolate chip recipe, but I would try other additions.
Vanessa
June 19, 2020 at 1:19 PMThanks for sharing! Does it keep long?
Jo-Anna Rooney
June 22, 2020 at 8:35 AMHi Vanessa! They’re best enjoyed within 1 or 2 days. They freeze well though.
Patrice
September 5, 2020 at 3:42 PMThese are scrumptious! I’ve been craving chocolate chip cookies and then I remembered I had this recipe saved.
They’re a lot lighter than in your picture. I’m pretty sure it’s because I didn’t flatten them as much as I should have like yours, which also made them take longer to bake too, I think. Anyway, still so so good! Thank you for the recipe!
★★★★★
Jo-Anna Rooney
September 7, 2020 at 3:00 PMI’m so happy you enjoyed them Patrice!
Anna
December 8, 2020 at 9:53 PMMine turned out a bit dense and ‘hard’… the taste was good but a bit disappointed with the ‘texture’ 😞
Sara
December 16, 2020 at 10:01 AMSo good!! Love these cookies 😍
★★★★★
Jo-Anna Rooney
December 16, 2020 at 1:46 PMI’m so happy you enjoyed them Sara!
Anna
January 1, 2021 at 10:57 AMHi, I’m thinking about making these but don’t like a crunchy cookie, are these crunchy or chewy? Thank you!
Jo-Anna Rooney
January 4, 2021 at 1:41 PMHi Anna! These are definitely a crunchy cookie…they’re more like a shortbread cookie.
Elyn
January 9, 2021 at 8:43 PMHad to cook for almost 20 minutes instead of 10. Not bad but not my favorite. Definitely more of a crumbly sugar cookie texture as opposed to chewy.
★★★
Jo-Anna Rooney
January 11, 2021 at 11:18 AMYes, as I mentioned in my recipe, these are not a chewy cookie, they’re more like a shortbread.