Condensed Milk Cookies

Condensed Milk Cookies are what you bake when you want bakery-level softness without complicated steps. One bowl, simple pantry ingredients, and a can of sweetened condensed milk transform ordinary cookie dough into rich, buttery bites with a melt-in-your-mouth texture.

If you’re craving thick, tender cookies packed with chocolate and subtle caramel sweetness, this recipe delivers every time. No chilling required, no fancy techniques—just reliable, foolproof results. Whether you’re baking for a family gathering, gifting during the holidays, or simply satisfying a late-night sweet tooth, these cookies set the standard for comfort baking done right.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – No complicated steps or special techniques. Just mix, scoop, and bake.
• Ultra-Soft Texture – The sweetened condensed milk creates a uniquely tender, almost creamy crumb.
• Simple Pantry Ingredients – Everything is easy to find and likely already in your kitchen.
• Perfect for Any Occasion – Ideal for holidays, bake sales, afternoon tea, or everyday treats.
• Crowd-Pleaser – Rich chocolate chips and buttery flavor make them irresistible to both kids and adults.
• Better Than Standard Chocolate Chip Cookies – The condensed milk adds depth, moisture, and a slightly caramelized sweetness that sets these apart from classic versions.

These cookies don’t just taste good—they feel comforting. They’re the kind of treat that disappears quickly from the cookie jar and leaves everyone asking for the recipe.

Ingredients Needed

Here’s everything you’ll need to make these rich and buttery condensed milk cookies:

For the Cookie Dough

• 450g salted butter, softened to room temperature – Soft butter creams more easily, creating a light and fluffy base. If using unsalted butter, add ½ teaspoon salt.
• 200g granulated sugar – Adds structure and slight crispness to the edges.
• 1 teaspoon vanilla bean paste or pure vanilla extract – Enhances flavor depth and balances sweetness.
• 1 (395g) can sweetened condensed milk – The secret ingredient for ultra-soft texture and rich sweetness.
• 520g all-purpose flour, sifted – Provides structure without making the cookies dense.
• 1½ teaspoons baking powder – Gives lift and ensures the cookies aren’t heavy.
• 400g chocolate chips or chopped chocolate – Use semi-sweet, dark, or milk chocolate depending on your preference.

Optional Add-ins:

• A pinch of sea salt for sprinkling
• Toasted nuts for crunch
• White chocolate or caramel chunks for variation

How to Make Condensed Milk Cookies

Preparation Tip

Before you start, make sure your butter is fully softened. Cold butter won’t cream properly, and melted butter will cause spreading. Room temperature is key.

1. Preheat and Prepare

Preheat your oven to 330°F (165°C). Line 3–4 baking sheets with parchment paper.

If you don’t have enough trays, bake in batches. Keep the remaining dough at room temperature while waiting. Proper lining prevents sticking and promotes even browning.

2. Cream the Butter and Sugar

In a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), beat the softened butter, granulated sugar, and vanilla together for 2–3 minutes.

You’re looking for a pale, fluffy mixture. This step incorporates air, which gives the cookies a lighter texture. Don’t rush it—proper creaming builds structure.

3. Add the Condensed Milk

Pour in the sweetened condensed milk gradually while mixing on medium speed.

Mix just until fully incorporated. The batter will look silky and slightly looser than traditional cookie dough. This is normal and ensures tenderness.

4. Incorporate Dry Ingredients

Sift together the flour and baking powder, then add to the wet mixture in two additions.

Mix on low speed just until combined. Avoid overmixing—stop as soon as the flour disappears. A few streaks are fine; they’ll finish incorporating in the next step.

Overmixing develops gluten, which can make cookies tough.

5. Fold in the Chocolate

Using a spatula, gently fold in the chocolate chips by hand.

Mixing by hand prevents overworking the dough and distributes the chocolate evenly throughout.

6. Scoop and Shape

Using a 1 tablespoon (#60) cookie scoop, portion approximately 20g of dough per cookie.

Roll each scoop gently between your palms to form smooth balls. Arrange them evenly on prepared baking sheets, leaving space for slight spreading. You can fit about 18–20 cookies per tray.

Uniform sizing ensures even baking.

7. Bake to Perfection

Bake for 14–15 minutes, or until the edges are lightly golden and the centers are set.

They should not look overly browned. The cookies continue firming up as they cool, so avoid overbaking.

For perfectly round cookies, immediately after baking, place a slightly larger round cookie cutter over each cookie and gently swirl to reshape (this is optional but gives a bakery finish).

8. Cool Properly

Allow cookies to cool on the baking sheet for 10–15 minutes. This resting time helps them firm up.

Transfer to a wire rack to cool completely. Repeat with remaining dough.

9. Store Correctly

Once fully cooled, store in an airtight container at room temperature for up to one week.

Serving and Storage Tips

Serving Suggestions

• Serve slightly warm for gooey chocolate centers.
• Sprinkle with flaky sea salt before serving for a sweet-salty contrast.
• Pair with cold milk, espresso, or tea.
• Arrange on a dessert platter for gatherings.
• Drizzle melted chocolate on top for a decorative finish.

Storage Tips

• Room Temperature: Store in an airtight container up to 7 days.
• Freezer (Baked): Freeze fully cooled cookies in a sealed container for up to 3 months.
• Freezer (Dough): Freeze scooped dough balls. Bake directly from frozen, adding 1–2 minutes to bake time.

To refresh cookies, warm in a 300°F (150°C) oven for 3–4 minutes.

Helpful Notes

• If your kitchen is warm, chill the dough for 20–30 minutes to prevent spreading.
• For thicker cookies, slightly underbake and let them finish cooking on the tray.
• Swap half the chocolate chips for white chocolate or butterscotch chips.
• Add citrus zest for a subtle brightness.
• Always measure flour correctly—spoon and level rather than scooping directly.

Small adjustments make a big difference in texture and flavor.

Conclusion

These Condensed Milk Cookies are everything a perfect homemade cookie should be—soft, buttery, rich, and incredibly easy to make. The addition of sweetened condensed milk creates a uniquely tender crumb that sets them apart from traditional chocolate chip cookies.

Whether you’re baking for a special event or simply craving something sweet, this recipe guarantees reliable, bakery-style results with minimal effort.

If you tried this recipe, I’d love to hear from you! Leave a comment below and don’t forget to give it a star rating. Share your creations on Pinterest or Facebook and tag your baking variations.

Did you add nuts? Try dark chocolate instead? Let me know what twist you gave these cookies!

Frequently Asked Questions (FAQ)

Can I use unsalted butter instead?

Yes. If using unsalted butter, add about ½ teaspoon of salt to balance sweetness.

Can I make these gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum for best results.

Why did my cookies spread too much?

Your butter may have been too soft or melted. Warm kitchen temperatures can also cause spreading. Chilling the dough helps control this.

Can I freeze the cookie dough?

Absolutely. Scoop into balls and freeze on a tray. Once solid, transfer to a freezer bag. Bake from frozen, adding 1–2 minutes.

How do I know when they’re done?

Look for lightly golden edges and set centers. They may appear slightly soft in the middle but will firm up while cooling.

Can I use different chocolate?

Yes! Dark chocolate, milk chocolate, white chocolate, or even chopped chocolate bars all work beautifully.

How thick should the dough be?

The dough should be soft but scoopable—not runny. If it feels overly sticky, chill briefly before baking.