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!
Love this recipe so much! How long do you think these will last, baked, in an airtight container?
Thank you Emma! These will keep pretty well in an airtight container for about 3 days.
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.
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.
I’m so happy you enjoyed them Nancy! Great idea to use vanilla chips next time, that sounds delicious!
It says Roll into a ball with hands (Not a rolling pin)then push down slightly… came out perfect..Thanks!
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.
Is this cookie dough freezeable? Like could I freeze some premade rolled and flattened balls and cook them later?
Absolutely! You can even bake them from frozen, they just may need 2 – 5 minutes longer baking time.
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. 🙂
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.
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!
Excellent soft cookies, but they need some vanilla extract.