Condensed Milk Chocolate Chip Cookies
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!
Condensed Milk Chocolate Chip Cookies
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
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’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!