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Condensed Milk Chocolate Chip Cookies

Condensed Milk Chocolate Chip Cookies –  Incredibly thick, soft and chewy cookies that are made with sweetened condensed milk, and stuffed full of chocolate chips!

Condensed Milk Chocolate Chip Cookies

Condensed Milk Chocolate Chip Cookies

Who knew that adding sweetened condensed milk to my favourite chocolate chip cookie recipe would make them even more irresistible? Best decision ever.

Adding sweetened condensed milk to a cookie recipe makes them softer and chewier than regular choc chip cookies.

Whilst still being super thick, and loaded with chocolate chips, these cookies are just perfect. No chilling required!

Looking for more delicious cookies? Check out my Chocolate Chip S’mores Cookies, Banana Breakfast Cookies, and my Peanut Butter & Jam Pinwheel Cookies.

Condensed Milk Chocolate Chip Cookies
Condensed Milk Chocolate Chip Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Baking powder
  • Baking soda
  • Cornflour/cornstarch
  • Salt
  • Unsalted butter
  • Light brown sugar
  • Sweetened condensed milk
  • Vanilla extract
  • Chocolate Chips: You can use milk, dark, or semi-sweet.

How to make Condensed Milk Chocolate Chip Cookies

To make these cookies, start by whisking together the flour, baking powder, baking soda, cornflour, and salt. Set aside.

In a separate mixing bowl, whisk together the melted butter and sugar until combined. Add the sweetened condensed milk and vanilla, and whisk until combined.

Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.

Roll the dough into 1.5oz balls, place onto a baking tray lined with parchment paper or a silicone mat, and bake for 10 – 12 minutes.

The cookies will look a little under-baked and soft, but they will firm up as they cool.

Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Condensed Milk Chocolate Chip Cookies

Tips & tricks for this recipe

Here are a few tips and tricks for making these cookies.

  • Do not confuse sweetened condensed milk with evaporated milk. It is not the same thing. Sweetened condensed milk is very thick and sweet unlike evaporated milk.
  • For even thicker cookies, freeze the cookie dough balls until solid – about 10 – 20 minutes.
  • Just before baking, top the cookie dough balls with a few extra chocolate chips – for looks!
  • This recipe can easily be halved to make a small batch of cookies, or you can double it to share with family and friends.
Condensed Milk Chocolate Chip Cookies

These Condensed Milk Chocolate Chip Cookies are:

  • deliciously thick, soft and chewy
  • super quick and easy to make
  • eggless, and made with sweetened condensed milk
  • stuffed FULL of chocolate chips

How long will these cookies last? These cookies will stay fresh kept in an airtight container at room temperature for up to 1 week.

Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Condensed Milk Chocolate Chip Cookies
Condensed Milk Chocolate Chip Cookies
Condensed Milk Chocolate Chip Cookies

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Fancy something savoury? Head on over to our food blog, Simply Savoury Meals.

Condensed Milk Chocolate Chip Cookies

Condensed Milk Chocolate Chip Cookies

Yield: 20 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Incredibly thick, soft and chewy cookies that are made with sweetened condensed milk, and stuffed full of chocolate chips!

Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (100g) light brown sugar
  • 2/3 cup (9oz/253g) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 cup (175g) chocolate chips

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
  3. Whisk together the butter and sugar until combined. Add the condensed milk and vanilla, and mix until combined.
  4. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
  5. Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes.
  6. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.

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Nutrition Information:
Yield: 20 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 180Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 98mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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TC

Sunday 18th of October 2020

So, I must confess. When I found this recipe, I was on the hunt for a edible cookie dough that taste great and didn't require milk. I had sweetened condensed milk and thought I'd give it a try. I made half a batch and.... IT TASTES JUST LIKE COOKIE DOUGH!!!!! I put it in the fridge since that was a lot to eat at once. Made a second batch (strawberry chocolate chocolate chip), also DELICIOUS. But I decided that in order to give a honest review on the cookies, i needed to bake some. The dough was firm even after i set it on the counter for an hour, but the cookies came out gooey, a little firm and delicious. Next batch I make, I will definitely bake some directly after mixing.

Vaishali Gajjar

Friday 10th of July 2020

Hey, tried these today.. have tried loads of recipes but never get this taste and texture. For sure my quest for the best cookie recipe ends here.. !! Thank you for sharing.

Nikita

Tuesday 28th of April 2020

I absolutely loved these cookies. First i tried it with milk chocolate and they were the best cookie my family and i have ever had. The next batch i put white chocolate in which i forgot about and totally burnt them but i took one out early and it was just delicious. Thanks so so so much for this recipe!!

Robin

Saturday 25th of April 2020

2/3 cup of condensed milk or 9 oz or 253 grams? Which is it? Shouldn’t 2/3 of 8 oz be 5.33 oz?

Marsha

Sunday 26th of April 2020

I've given all measurements depending on which one my readers want to use. If you use cups, it'll be 2/3 cup. If you use ounces, it'll be 9-oz, and so on.

Cherry

Thursday 2nd of April 2020

A very forgiving recipe, since I'm a non-baker with poor measuring and poor mixing skills, who suddenly had a craving for freshly baked cookies and decided to give this a try. They turned out just right! Not too sweet with great texture. Will try again, with nuts next time.

Cherry

Thursday 9th of April 2020

I ended up trying it again with matcha (green tea powder) 90% dark chocolate chunks, and a smidgen more butter to bring out the matcha flavour. They came out ABSOLUTELY PERFECT, better than any storebought matcha cookie I've ever had in my life. I can't thank you enough for this super easy and amazing recipe. Keeps well too for a couple of days.