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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.

Condensed Milk Chocolate Chip Cookies

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.

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.

Condensed Milk Chocolate Chip Cookies

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!

Condensed Milk Chocolate Chip 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. 😉

Condensed Milk Chocolate Chip Cookies

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.

Condensed Milk Chocolate Chip Cookies

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

A tray of freshly baked 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.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350 degrees.
  2. Using a mixer cream together the butter and sugar.
  3. Mix in the sweetened condensed milk.
  4. In a separate bowl whisk together the flour, baking powder and salt.
  5. Add the dry ingredients to the butter mixture and combine.
  6. Stir in the chocolate chips.
  7. Roll the batter into 1 inch balls.
  8. Place on a parchment paper lined cookie sheet about 1 1/2 inches apart, and flatten the dough balls slightly.
  9. Bake for ~ 10 minutes (the edges should be only slightly golden).

Notes

Recipe adapted from Nestle

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Mention @prettysuburbs so I can see what you made!

 

More Delicious Recipes with Sweetened Condensed Milk:

Chewy Date Oat Bars

Chewy Date Oat Bars

S’more Magic Cookie Bars

S'more Magic Cookie Bars

Fudge Ice Pops

Fudge Ice Pops

Date Granola Bars Coming Soon

Have a delicious day!

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84 Comments

  1. 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….

      1. 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.

    1. 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.

      1. I’ve tried so many recipes and this one is the winner!!!
        Best chocolate chip cookie.
        Soft, sweet and the chocolate chips stayed soft.
        Making a double batch today. Thank you for a fabulous recipe.

        1. I also had good results with this recipe! I made these because I had some extra sweetened condensed milk to use up (had some trouble with getting caramel sauce to set up and can’t throw away good food). I made a triple batch. I didn’t roll them out, just used a scooper. Will probably make again as they disappear quickly!

    2. 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

      1. 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.

        1. 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!

  2. 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!!!!!

  3. 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?

  4. 5 stars
    These are delicious-something different from a run of the mill chocolate chip cookie. Thank you for sharing!

  5. 5 stars
    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.

  6. 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?

  7. 5 stars
    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!

  8. Mine turned out a bit dense and ‘hard’… the taste was good but a bit disappointed with the ‘texture’ 😞

  9. 3 stars
    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.

  10. Just made these (using almond flour) and they were perfect at 11mins. Easy, fast & delicious!

  11. 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.

  12. 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.

  13. The perfect chocolate chip cookie! Thank you for this perfection! No problem with rolling. Baked up perfect in 10 mins.

  14. 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!

  15. 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.

  16. 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!

  17. Hi! Are the chips semi sweet or milk? I have both but don’t want to sabotage myself by using the wrong ones!

  18. Amazing! This is a keeper. Taste and texture is just as you described. Want sir they were going to be fine, but followed your instructions and took then it as soon as they were getting just a little brown on the bottom edge. Perfection! (I did find the dough to be a bit sticky too, but nothing I couldn’t manage. I kinda picked up dough by fingertips and worked into a rounded shape.) Wish I could post my pic of them. I think they’re pretty. Taste is amazing!

  19. I had to add a lot more flour to get it workable like the others, but I tend to go with the metric default 125g for 1 cup of flour. I think I almost doubled it – I just kept adding flour until it gave me a play-doh consistency. You need to to counteract the butter & condensed milk it seems. Didn’t stick to my hands or the bowl after that. I would describe these as cake-like if you don’t flatten them much – they stay as a dome. Quite pleasant. I added vanilla. Used up my condensed milk 🙂 Thanks for the recipe.

  20. These cookies are so delicious and turned out perfectly! My three year old son and I had a lot of fun making them, and eating them. We’re going to bake them again today using mint chocolate chips. Thanks for sharing your wonderful recipe! This is now a family favourite.

  21. Just finished making these. They are so good. I did add 1tesp of vanilla. My grandson has already eaten several. I will have to make a second batch this afternoon. I don’t care much for milk chocolate chips but we live dark chocolate. So I used dark chocolate. The center is like a cake. And I was thinking that they would also be good with vanilla chips. Will make again.

  22. It says Roll into a ball with hands (Not a rolling pin)then push down slightly… came out perfect..Thanks!

  23. This my second time making these. I doubled the recipe this time. Used a scoop this time so no sticky hands. For those of you that have trouble with your butter. It is way to soft you just want it to be room temperature. Then set your dough in the fridge to set up. I keep it in there between pans because my oven is out and I can only cook 1pan at a time. But they are soooo good.

  24. Is this cookie dough freezeable? Like could I freeze some premade rolled and flattened balls and cook them later?

  25. Wow! Great cookies with ingredients I already had. Thank you for the recipe. For those who had trouble rolling the dough, be sure to chill it. Your kitchen may be too warm or butter was too melted to start with. Can’t suggest an exact leght of time, I’d just say chill it until you can roll it. (I did mine for about 30 mins). My own spin: I added more chocolate chips and sprinkled dough balls with light brown sugar for extra crunch. 🙂

  26. Mine came out perfect..just like you said. I buttered my hands and they rolled out no problem. Thanks for the recipe. I was trying to use up a can of condensed milk and happy to have stumbled upon this recipe…I’ll definitely add to my cookie 🍪 list. I like the texture very much.

  27. Super fast and easy and great way to use up extra condensed milk. I used a one inch scooper and rolled after. I needed closer to 12 min cooking time but other than that I followed the recipe as written. One thing I always do with cookies though is put them in the fridge for 10 min before baking to keep them from spreading too much. Perfect pillows. Thank you!

  28. These were so delicious! Such short bread vibes.
    I had no issues with the recipe, but I did need to add about 3 mins to the cooking time but no big deal!
    I added in some butterscotch chips and then skor. Wow!!
    I will make over and over again!

  29. I tried this recipe and was very impressed. I followed the recipe exactly and had no issues. I used a 1 inch dough scoop instead if rolling them and ended up with 48 cookies! Will definitely be making them again. Thanks for the recipe

  30. I make these using the Dulce de Leche condensed milk. It takes this recipe that we have loved for years to a whole new level!

  31. I used 3/4 cups of butter (1.5 sticks) and omitted the additional 2 tablespoons. I found that to be plenty. Dough was more rollable. For those who are having issues with your batter: 1) be sure your butter is room temperature and not melted. 2) Consider reducing butter by 2 tablespoons. 3) if your batter is still runny/sticky, simply put in the fridge until it’s more workable.

  32. Just made these cookies despite some of the comments here. I think people mistook “roll into balls” with rolling out the dough. The dough has the same consistency as any other chocolate chip dough, perhaps slightly stickier due to the condensed milk. Followed the instructions exactly and have lovely cookies!

  33. My mother in law made these with a browned butter icing and they are my husband’s favorite cookie. I couldn’t find her recipe and was so happy to find yours! They’re perfect. The icing recipe is 1/2 c butter, melted and browned. Let that completely cool then add 2-1/2 c powdered sugar and 1 t vanilla. Mix till it’s combined and add a few T heavy whipping cream and mix to spreading consistency. The icing sets up nicely. You saved me, thank you!