Condensed Milk Chocolate Chip Cookies
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!
PrintCondensed Milk Chocolate Chip Cookies
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.
- Yield: 36 cookies 1x
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!
I 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….
Hi 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?
I made these and it was a disasters! The dough was not rollable. And when baked it deflated! The butter was leaking out and the whole mess was swimming in butter! Tasted good though. I think I will cut down on the butter next time.
I’m sorry to hear that! I have no idea why that would happen, I’ve always had success with this recipe.
Mine 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.
Flour 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
These are super yummy. I noticed some people said they weren’t rollable. I had no issue with that. I did spray my hands with cooking spray. That alleviates dough sticking to your hands.
★★★★★
I’m so happy you enjoyed them! And great tip with the cooking spray!
Very good recipe to use up sweetened condensed milk. I had no issue with the cookies being rollable – maybe because I used softened butter instead of melted? I added a tsp of vanilla and didn’t add sugar. .they were perfectly sweet!
★★★★★
Hi! These sound amazing. Is the butter unsalted?
Hi 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!
These 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!!!!!
Hi! Do you think I can make the batter/dough a day early and leave it in the fridge (covered) until I can bake them?
Hi Jill! Absolutely!
Awesome! Thank you ?
My new favorite cookie. I’m going to add nuts.
★★★★★
I’m so glad you enjoyed them! Great idea to add nuts!
Can anyone tell me what type of flour is used. Plain or self raising?
Hi Charmaigne! Just regular, all-purpose flour!
Can they be frozen?
Hi Laura! Yes they can!
These are delicious-something different from a run of the mill chocolate chip cookie. Thank you for sharing!
★★★★★
Thank you! I’m so happy you enjoyed them Kris!
These look delicious! Thanks for sharing.
Thank you Debbie!
I’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.
★★★★★
They 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?
These look so good! Do you use this dough for any other recipes?
Hi Suzanne! I’ve only used it for this chocolate chip recipe, but I would try other additions.
Thanks for sharing! Does it keep long?
Hi Vanessa! They’re best enjoyed within 1 or 2 days. They freeze well though.
These 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!
★★★★★
I’m so happy you enjoyed them Patrice!
Mine turned out a bit dense and ‘hard’… the taste was good but a bit disappointed with the ‘texture’ 😞
So good!! Love these cookies 😍
★★★★★
I’m so happy you enjoyed them Sara!
Hi, I’m thinking about making these but don’t like a crunchy cookie, are these crunchy or chewy? Thank you!
Hi Anna! These are definitely a crunchy cookie…they’re more like a shortbread cookie.
Had 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.
★★★
Yes, as I mentioned in my recipe, these are not a chewy cookie, they’re more like a shortbread.
Just made these (using almond flour) and they were perfect at 11mins. Easy, fast & delicious!
★★★★★
I’m so happy you enjoyed them Sara!
Wonderful recipe. I have made these several times. Always a hit. I also like to just spread the dough in a pan and bake like a bar cookie.
★★★★★
I’m so happy you enjoyed it!
I followed the directions precisely and had no problems. The dough was rollable and the completed cookie was delicious. Baked a second batch and added toasted coconut to the batter and lightly dusted with powdered sugar while still hot from over. (Omitted the sugar in the recipe) They were like Wedding cookies! Yummy!! I think next batch I will try adding butterscotch morsels in place of the chocolate chips.
★★★★★
I’m so happy you liked them! And I love your additions!
The perfect chocolate chip cookie! Thank you for this perfection! No problem with rolling. Baked up perfect in 10 mins.
★★★★★
I’m so happy you enjoyed them!
I made these and the are melt in your mouth good. So much easier than the toll house kind. I’m making some more tomorrow to use up my sweetened condensed milk and freeze for Christmas!
★★★★★
I’m so happy you enjoyed them!
I am a very picky butter cookie Baker. I loved this recipe. I use cake flour and added vanilla. I rolled out this glorious dough to about an 8th of an inch and made heart shaped cookies baking them until they were lightly Brown on the edges. So easy and so delicious. This will be my go to recipe thank you.
★★★★★
I’m so happy you enjoyed this recipe Denise! And what a great idea to roll out the dough…I’m definitely going to try that!
Great recipe!
Yes, definitely a nice shortbread like cookie! I did add a tsp of vanilla to the wet mix and 1/2 tsp of cinnamon to the dry. I put the batter in the fridge for a minute then rolled them into balls with buttered hands.
They are perfect. I baked them for 12 minutes. Can’t wait for my stepmom to try them, she adores shortbread!
★★★★★
I’m so happy you enjoyed them Yvette!
Could you replace all purpose flour with gluten free flour? Thanks!
Hi! I’ve never tried this recipe with gluten free flour, but I’m sure it would work. Let me know if you try it!