Condensed milk cookies – soft, chewy and so delicious! Topped with chocolate chips or, for a change, with dried cranberries!
You will love these sweetened condensed milk cookies! They are soft and sweet and somehow comforting. Perfect with a hot cup of coffee or tea on a cold winter day.
Other reasons to love them:
- They are super easy to make.
- You can use leftover condensed milk to make them. I never seem to need a whole can in the recipes I make, so making these cookies afterward is great!
- They are eggless cookies if you happen to be out of eggs or don’t want to use any.
- Super-versatile. Chocolate chips are the first thing to come to mind, but otherwise, you can top the cookies with anything you like.
Sweetened condensed milk:
- Not to be confused with evaporated milk.
- The sweetened condensed milk is super sweet and very thick.
- It is the kind of milk you need if you want to make dulce de leche.
- A popular ingredient in Russian baking, I actually always buy it in Eastern European stores, it costs less than half there than it costs in a regular German supermarket.
- A can contains about 400 g/ 14 oz milk, you will need much less, that is why this recipe is suitable for using leftover milk.
Regular cookie ingredients: unsalted butter, sugar, flour, baking powder, and baking soda.
- Chocolate chips – sweet, semi-sweet, or dark. Whatever you like best.
- If chocolate chips are not available, chopped chocolate will do just as well.
- Dried cranberries, raisins, chopped dried apricots or cherries
- White chocolate chips
- Chopped walnuts, pecans, or macadamia nuts
How to make condensed milk cookies?
- Chop any of the toppings, if necessary. Set aside.
- Cream the soft butter and the sugar. (1)
- Add the milk and combine. (2)
- In another bowl mix together flour, baking powder, and baking soda.
- Add them to the butter mixture and stir until just combined. (3)
- Form small dough balls, about the size of a walnut and place them on baking trays lined with baking powder. (1)
- Lightly press the toppings on top. (2)
- Bake in the preheated oven for about 12 minutes until only lightly golden. (3)
- Let rest on the tray for 5 minutes before transferring to a wire rack. (4)
- Use a digital kitchen scale for measuring the ingredients, cup measuring is just not good enough. (Amazon affiliate link)
- Don’t mistake sweetened condensed milk for evaporated milk, they are entirely different.
- If you like to have more chocolate in the cookies, you can fold a slightly larger amount of chocolate chips into the batter.
- You can top them with a mixture of the suggested toppings.
- The condensed milk cookie recipe can be easily doubled.
Make in advance?
You can make the cookie dough in advance and store it in the refrigerator for up to 4-5 days. Keep it well wrapped in plastic foil/cling film.
You can also freeze the cookie dough for up to 3 months. In this case, form the balls, place them on a baking tray and freeze. Once they are solid, you can transfer the balls to freezer bags or airtight containers. Bake from frozen and increase the baking time slightly, keep an eye on the cookies and only let them get slightly golden.
How to store?
The condensed milk chocolate chip cookies keep well in an airtight container for at least one week, probably a little longer. But we never managed to have them for any longer, even if I bake lots of other cookies in December.
More condensed milk recipes:
- 115 g/ 4 oz/ ½ cup unsalted butter, soft
- 75 g/ 2.6 oz/ 1/3 cup sugar
- 90 g/ 3 oz/ 1/3 cup sweetened condensed milk
- 175 g/ 6 oz/ 1 ½ cups flour
- ¼ teaspoon baking powder
- 1/8 teaspoon baking soda
- about 35 g/ 1.2 oz/ ¼ cup chocolate chips or cranberries (Notes)
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line two baking trays with baking paper.
- Beat the soft butter and the sugar until creamy.
- Add the condensed milk and combine well.
- In another bowl, mix the flour, baking powder, and baking soda. Add to the butter mixture and stir until just combined.
- Form small balls, about the size of a walnut. Place on the prepared baking trays.
- Lightly press the toppings on top.
- Bake in the preheated oven for about 12 minutes until only lightly golden.
- Remove the trays from the oven and let the cookies rest for about 5 minutes before transferring them to wire racks to cool completely.
Use as much as you need to top the cookies.
Either sweet, semi-sweet or dark chocolate chips or chopped chocolate.
Alternatives: chopped walnuts, pecans or macadamia nuts, white chocolate chips, raisins, or other chopped dried fruit.
The toppings can also be stirred into the batter, in this case, you can use a slightly larger amount.
Nutrition Information:Yield: 32 Serving Size: 1 cookie
Amount Per Serving: Calories: 69Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 13mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 1g
Nutritional information is not always accurate.