These condensed milk chocolate chip cookies are a fun simple twist on traditional chocolate chip cookies. They are soft, chewy, and filled with puddles of melty gooey chocolate.
Adding condensed milk to these cookies eliminates the need for eggs and makes them softer and chewier than a standard chocolate chip cookie.
Paired with a glass of cold milk these cookies will satisfy all of your chocolate chip cookie cravings.
Love condensed milk desserts? Try these Condensed Milk Brownies this Condensed Milk Bread Pudding, or one of these other Sweetened Condensed Milk Desserts.
Cookie Lover Tip: Make them even better by popping a cookie into the microwave for 15 seconds. You will be rewarded with a warm chocolate chip cookie.
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Why You Will Love This Recipe
- These cookies are a great way to use up leftover sweetened condensed milk.
- Like most chocolate chip cookies these cookies freeze well. Mix up a batch and freeze them so that you can enjoy a freshly baked cookie or two anytime.
- Because there are no eggs, this recipe can easily be halved if you don't need a big batch of cookies.
- The cookies are easy to make to special equipment, ingredients, or techniques necessary.
Looking for more chocolate chip cookie recipes? Try these Fresh Mint Chocolate Chip Cookies, these Bacon Bourbon Chocolate Chip Cookies, these White Chocolate Lemon Cookies, these Sourdough Chocolate Chip Cookies, or these Amaretto Chocolate Chip Cookies.
Recipe Ingredients
All you need are a few simple ingredients to make these soft and chewy Chocolate Chip Cookies with Sweetened Condensed Milk.
All-Purpose Flour: No special flours are needed for these cookies. All-purpose flour is perfect. For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense cookies.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Butter: Room temperature butter is easier to cream together with the sugar. I use unsalted butter. If you only have salted butter you will need to omit the salt in the recipe. There is about ¼ teaspoon of salt per stick of salted butter.
Brown and White Sugar: Because condensed milk is already sweetened, we do not need to add as much sugar. This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.
Sweetened Condensed Milk: Sweetened condensed milk adds additional fat, sweetness, and moisture. It's also one of those ingredients that people tend to have half a can left over. These cookies are a great way to use up leftover sweetened condensed milk.
Condensed milk also happens to be an excellent egg swap when baking cookies.
Tip: If you don't have sweetened condensed milk? You can make your own at home with just sugar and milk. Double this recipe for sweetened condensed milk from Bigger Bolder Baking to ensure you have enough for the brownies.
Flaky Sea Salt: Flaky sea salt provides a nice contrast to these sweet chocolate chip cookies. Maldon sea salt is one of the best. For more desserts with flakey sea salt try this Honeycomb Candy.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Make these cookies your own by varying the mix-ins you add.
Cocoa Powder: Add 2 tablespoons of unsweetened cocoa powder to the flour mixture to create a chocolate cookie dough.
Caramel: Stuff the cookies with a piece of caramel to create caramel-filled chocolate chip cookies. Check out my Peanut Butter Chocolate Chip Caramel Cookies or these Salted Pecan Chocolate Chip Cookies for detailed instructions.
Chocolate Chips: Use your favorite chocolate chips or chop up a bar of semi-sweet chocolate. For a sweeter cookie use milk chocolate. For a less sweet cookie use darker chocolate. You could even try white chocolate chips, butterscotch chips, or caramel chips.
Candy: Chop up your favorite candy bars like Snickers, Reese's, or stir in M&M's.
Nuts: Add your favorite nuts along with the chocolate chips. Try adding almonds, cashews, peanuts, pecans, or walnuts.
Coconut: Stir in shredded coconut with the chocolate chips.
Step by Step Directions
Step 1: In a medium bowl whisk together the flour, salt, and baking soda. Set aside.
Step 2: In the bowl of your stand mixer, cream together the softened butter, and sugars with the paddle attachment on medium speed until smooth.
Step 3: Lower the mixer speed to low speed and add in the condensed milk and vanilla extract. Mix until thoroughly combined, about 30 seconds.
Step 4: Stir the dry ingredients into the wet ingredients until just combined. Be careful to not over mix. Over-mixing will create tough cookies.
Step 5: Fold in the chocolate chips with a spatula.
Wrap the cookie dough in wax paper and refrigerate for at least 3 hours. The chill time allows the dough to firm up and allows the flour to fully hydrate.
Step 6: Preheat the oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 2 tablespoons of dough each. The dough may be a bit crumbly but will become smoother as you roll it.
Place the balls on the lined baking tray leaving at least 2 inches in between each cookie. Sprinkle each one with sea salt.
Tip: To quickly portion out the dough use a knife to cut the chilled dough into smaller pieces.
Tip: These cookies are a bit sticky. Lining your baking sheets will make removal easier. For more photogenic cookies you can add extra chocolate chips to the tops of the cookie dough balls.
Step 7: Bake in a preheated oven for 12 - 14 minutes or until the edges are golden brown.
Step 8: Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.
Tip: Use a light-colored cookie sheet. Dark cookie sheets absorb too much heat and can cause your cookies to overbake. Check out this post from Handle the Heat to see a comparison of cookies baked on different types of cookie sheets.
Tip: For crispier cookies increase the bake time by 2-3 minutes.
Tip: Want perfectly round cookies? Immediately after removing the cookies from the oven grab a round cookie or biscuit cutter and place it around one of the cookies. Move the cookie cutter in a circular motion to gently round the cookie before it sets completly. Check out my cookie shaping video on Instagram if you have questions.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead: You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter.
Chilling the dough is especially important when you bake cookies made with browned butter like these Sourdough Snickerdoodles.
Storing: Baked cookies can be stored in an airtight container at room temperature for two to three weeks.
Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Crispy Nutella Brownie Cookies dough in my freezer for when a cookie craving strikes.
Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. Label with the date and contents.
When you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, and then bake. You may need to add a minute or two to the baking time.
Freezing Baked Cookies: Baked cookies can be frozen for up to 3 months.
Once the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.
Thaw frozen cookies overnight in the refrigerator or on the counter.
Recipe FAQs
No. There is a big difference between evaporated milk and condensed milk. Condensed milk has had 60% of its water removed making it much thicker than evaporated milk. It is also 40% sugar. Evaporated milk has had no sugar added.
Yes, In fact for the best results, this cookie dough needs to chill for at least 2-3 hours. But feel free to leave the dough in the refrigerator for up to three days.
Refrigerating cookie dough before baking is essential to prevent it from spreading. If the dough isn't refrigerated the butter in the cookies melts quickly causing them to spread. A hot oven also helps to prevent cookies from spreading. A hot oven allows the cookie edges to set quickly before the cooking has a chance to spread out too far.
Overly brown cookies usually mean they were baked for too long. Also, remember cookies continue to bake while they sit on the cookie sheet. It is better the remove the cookies from the oven a little early rather than late.
Dark cookie sheets attract and hold more heat causing cookies to brown more quickly. I prefer to bake using light aluminum pans.
Expert Tips
- Because there are no eggs, this recipe can easily be halved if you don't need a big batch of cookies.
- Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture. To quickly bring the eggs to room temperature, place them in a bowl of warm water for 10-15 minutes.
- Do not swap evaporated milk for sweetened condensed milk. They are two different things. Condensed milk is both sweeter and thicker than evaporated milk.
- Do not overwork the dough. Over mixing creates gluten which can create tough dense cookies.
- Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size. Alternatively, you could cut the block of cookie dough into even pieces with a knife.
- Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
- Allow the cookies to cool for 5 minutes before transferring them to a wire rack. These cookies are so soft and gooey that they may fall apart if you try to move them too soon.
Comment below and tell me your favorite cookie recipe.
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📖 Recipe
Condensed Milk Chocolate Chip Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup unsalted butter room-temperature
- ¼ cup brown sugar
- ¼ cup granulated white sugar
- ½ cup plus 2 tablespoons sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- flakey sea salt for sprinkling
Instructions
- In a medium bowl whisk together the 2 ¼ cups all-purpose flour, 1 teaspoon kosher salt, and 1 teaspoon baking soda. Set aside.
- In the bowl of your stand mixer, cream together the 1 cup unsalted butter, ¼ cup brown sugar, and ¼ cup granulated white sugar with the paddle attachment on medium speed until smooth.
- Lower the mixer speed to stir and add in the ½ cup plus 2 tablespoons sweetened condensed milk and 2 teaspoons vanilla extract. Mix until thoroughly combined, about 30 seconds.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in the 1 cup semi-sweet chocolate chips with a spatula. Wrap the cookie dough in wax paper and refrigerate for at least 3 hours to firm up the dough and allow the flour to fully hydrate.
- Preheat the oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the dough into balls, about 2 tablespoons of dough each. The dough may be a bit crumbly but will become smoother as you roll it.
- Place the balls on the baking sheet leaving at least 2 inches in between each cookie. Sprinkle each one with sea salt.
- Bake for 12 - 14 minutes or until the edges are lightly browned. Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.
Robin McKemy says
I have made these cookies twice in less than two weeks! My friends and family love them. I added 1/3 cup coconut because I love coconut! The salt on the top of the cookies gives it that extra that people can't quite pin point but they can't have just one! I also used a combo of white chocolate chips and butterscotch chips I am not a big chocolate fan. I followed the recipe I just tweaked it slightly for my tastes and now I am being hounded to make them all the time. Thank you for such a wonderful recipe!
Erica Schramek says
I am so glad you liked them! If you need to, you can double the recipe. It will still fit in the bowl of a standard mixer. I often double the recipe for my son's school's bake sales. I love them because they are egg-free and I know of at least one kid at his school who is allergic to eggs.
Renee Murdoch says
There are no pecans in your ingredient list!
Erica says
Woops. I copied the directions over from another cookie recipe and forgot to remove the pecans from the instructions.