Chewy Condensed Milk Cookies

I’ve always had a soft spot for cookies that don’t require a lot of fuss but still taste like you spent all day in the kitchen. These condensed milk cookies are exactly that kind of recipe. They’re soft, a little bit chewy, and have this rich sweetness that comes from the condensed milk. Plus, they’re loaded with chocolate chips, which is never a bad thing.

What I love most about these cookies is how simple they are to make. You probably have most of the ingredients in your pantry already. The condensed milk does a lot of the heavy lifting when it comes to flavor and texture, so you don’t need to worry about complicated techniques or fancy ingredients.

Whether you’re baking for a bake sale, need something sweet for your kids’ lunchboxes, or just want cookies to go with your afternoon coffee, these are the ones to make. They stay soft for days, and the batch is big enough to share. Or not share. I won’t judge.

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What Kind of Condensed Milk Should I Use?

For this recipe, you’ll want to grab a standard can of sweetened condensed milk from your baking aisle – the regular full-fat version works perfectly. Most brands come in that 395g (or 14-ounce) size, and honestly, they’re all pretty similar, so just pick whichever one is available or on sale. Make sure you’re getting sweetened condensed milk and not evaporated milk, as they’re totally different products and won’t give you the same results. If your can has been sitting in the pantry for a while, just check the expiration date to make sure it’s still good to use.

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Options for Substitutions

These cookies are pretty forgiving, so here are some swaps you can make if needed:

• Butter: If you only have unsalted butter, that’s totally fine – just add ½ teaspoon of salt to the dough. You can also use margarine in the same amount, though the flavor won’t be quite as rich.
• Sweetened condensed milk: This is the star ingredient that makes these cookies special, so I wouldn’t recommend substituting it. The condensed milk gives them their unique texture and sweetness that’s hard to replicate with anything else.
• Vanilla bean paste: Regular vanilla extract works perfectly here. Use the same amount – they’ll taste just as good.
• Chocolate chips: Mix it up with whatever you like! Try white chocolate chips, dark chocolate chunks, butterscotch chips, or even a combination. You could also add nuts like walnuts or pecans instead of some of the chocolate.
• All-purpose flour: Stick with all-purpose flour for this recipe. Other flours like whole wheat or gluten-free blends will change the texture significantly and may need recipe adjustments to work properly.

Watch Out for These Mistakes While Baking

The biggest mistake when making condensed milk cookies is not letting the butter come to proper room temperature, which can lead to uneven mixing and cookies that spread too much or too little – aim for butter that’s soft enough to leave an indent when pressed but not greasy or melted.

Overbaking is another common issue since these cookies continue to cook on the hot pan after you remove them from the oven, so pull them out when the edges are just golden and the centers still look slightly underbaked.

Don’t skip the cooling time on the baking sheet, as these cookies are quite soft when hot and will fall apart if you try to move them too soon – those 10-15 minutes allow them to firm up properly.

Finally, make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag, which can pack in too much flour and result in dry, crumbly cookies.

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What to Serve With Condensed Milk Cookies?

These cookies are pretty rich and sweet on their own, so I love pairing them with a cold glass of milk or a hot cup of coffee to balance out the sweetness. If you’re serving them for a party or gathering, they go great alongside fresh fruit like strawberries or sliced apples, which add a nice refreshing contrast. You could also set them out with some vanilla ice cream for an indulgent dessert, or pack them up in a tin as a homemade gift for friends and family. They’re also perfect for dunking into hot chocolate on a cozy evening.

Storage Instructions

Store: Keep your condensed milk cookies in an airtight container at room temperature for up to a week. They’ll stay soft and chewy if you toss a slice of bread in the container with them, which helps maintain moisture.

Freeze: These cookies freeze really well, either baked or as dough. For baked cookies, layer them between parchment paper in a freezer bag for up to 3 months. You can also scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag so you can bake fresh cookies whenever a craving hits.

Thaw: Frozen baked cookies will thaw in about 30 minutes on the counter, or you can warm them in the microwave for 10-15 seconds. If you’re baking frozen dough balls, just add an extra minute or two to the baking time without thawing first.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 8900-9500
• Protein: 85-95 g
• Fat: 520-570 g
• Carbohydrates: 1050-1150 g

Ingredients

• 1 3/4 cups unsalted butter, softened
• 1 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 14 oz sweetened condensed milk
• 4 cups all-purpose flour
• 1/4 cup cornstarch
• 1.5 tsp baking powder
• 1/2 teaspoon fine sea salt
• 14 oz semi-sweet chocolate chips

Step 1: Prepare Your Workspace and Dry Ingredients

• 4 cups all-purpose flour
• 1/4 cup cornstarch
• 1.5 tsp baking powder
• 1/2 teaspoon fine sea salt

Preheat your oven to 330°F and line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt—this ensures the leavening agent and salt distribute evenly throughout the dough for consistent texture and flavor in every bite.

Step 2: Cream Butter and Sugar Until Light and Fluffy

• 1 3/4 cups unsalted butter, softened
• 1 cup granulated sugar
• 1 1/2 teaspoons vanilla extract

In a large mixing bowl, beat the softened butter and granulated sugar together for 2-3 minutes until the mixture becomes pale, fluffy, and noticeably lighter in color.

This creaming process incorporates air into the dough, which helps the cookies develop a tender, slightly delicate crumb.

Add the vanilla extract and mix until fully combined.

Step 3: Combine Wet and Dry Ingredients

• 14 oz sweetened condensed milk
• dry ingredient mixture from Step 1

Pour the sweetened condensed milk into the creamed butter mixture and stir until fully incorporated—the condensed milk adds richness and acts as both a sweetener and moisture agent.

Add the dry ingredient mixture from Step 1 and fold gently with a spatula until just combined.

I prefer to fold rather than beat at this stage to avoid overdeveloping the gluten, which keeps the cookies tender rather than tough.

Don’t overmix; stop as soon as you don’t see any dry flour streaks.

Step 4: Fold in Chocolate Chips

• 14 oz semi-sweet chocolate chips

Gently fold the semi-sweet chocolate chips into the dough using a spatula, distributing them evenly throughout.

Work carefully to avoid breaking up the delicate dough structure.

Step 5: Shape and Arrange Dough Balls

• dough from Step 4

Using a small cookie scoop or your hands, shape the dough into 20-gram balls (roughly the size of a walnut) and place them about 2 inches apart on the prepared baking sheets.

I like to chill the shaped dough balls for 15-20 minutes in the freezer before baking—this helps them hold their shape better and prevents excessive spreading in the oven.

Step 6: Bake Until Golden at the Edges

Bake for 14-15 minutes, until the edges are lightly browned but the centers still look slightly underdone—they’ll continue to cook as they cool.

The cookies should look soft and pillowy when you remove them from the oven; they firm up significantly as they cool on the pan.

Step 7: Cool and Set

Let the cookies cool on the baking sheet for 10-15 minutes; this resting period allows the structure to set without becoming hard.

Transfer to a wire rack to cool completely, or enjoy them slightly warm with a glass of milk.

Chewy Condensed Milk Cookies

Delicious Chewy Condensed Milk Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings 70 cookies

Calories 9200 kcal

Ingredients

  

• 1 3/4 cups unsalted butter, softened
• 1 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 14 oz sweetened condensed milk
• 4 cups all-purpose flour
• 1/4 cup cornstarch
• 1.5 tsp baking powder
• 1/2 teaspoon fine sea salt
• 14 oz semi-sweet chocolate chips

Instructions

 

• Preheat your oven to 330°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt—this ensures the leavening agent and salt distribute evenly throughout the dough for consistent texture and flavor in every bite.
• In a large mixing bowl, beat the softened butter and granulated sugar together for 2-3 minutes until the mixture becomes pale, fluffy, and noticeably lighter in color. This creaming process incorporates air into the dough, which helps the cookies develop a tender, slightly delicate crumb. Add the vanilla extract and mix until fully combined.
• Pour the sweetened condensed milk into the creamed butter mixture and stir until fully incorporated—the condensed milk adds richness and acts as both a sweetener and moisture agent. Add the dry ingredient mixture from Step 1 and fold gently with a spatula until just combined. I prefer to fold rather than beat at this stage to avoid overdeveloping the gluten, which keeps the cookies tender rather than tough. Don't overmix; stop as soon as you don't see any dry flour streaks.
• Gently fold the semi-sweet chocolate chips into the dough using a spatula, distributing them evenly throughout. Work carefully to avoid breaking up the delicate dough structure.
• Using a small cookie scoop or your hands, shape the dough into 20-gram balls (roughly the size of a walnut) and place them about 2 inches apart on the prepared baking sheets. I like to chill the shaped dough balls for 15-20 minutes in the freezer before baking—this helps them hold their shape better and prevents excessive spreading in the oven.
• Bake for 14-15 minutes, until the edges are lightly browned but the centers still look slightly underdone—they'll continue to cook as they cool. The cookies should look soft and pillowy when you remove them from the oven; they firm up significantly as they cool on the pan.
• Let the cookies cool on the baking sheet for 10-15 minutes; this resting period allows the structure to set without becoming hard. Transfer to a wire rack to cool completely, or enjoy them slightly warm with a glass of milk.