Mouthwatering 4 Ingredient Condensed Milk Cookies

I’ve always believed that the best recipes are the ones that don’t require a trip to three different stores or a pantry stocked like a professional bakery. When I can pull together something sweet with ingredients I already have on hand, that’s a win in my book.

These condensed milk cookies are exactly that kind of recipe. Sure, the name says four ingredients, but I like to add a couple extras to make them even better. The base is simple though – butter, condensed milk, flour, and chocolate chips. You probably have most of these sitting in your kitchen right now.

What I love most about these cookies is how quickly they come together. No chilling the dough for hours, no complicated steps. Just mix, scoop, and bake. They’re perfect for when you need something sweet but don’t want to spend your afternoon in the kitchen.

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What Kind of Condensed Milk Should I Use?

For these cookies, you’ll want to use full-fat sweetened condensed milk, which is the standard type you’ll find in most grocery stores. Don’t confuse it with evaporated milk – they’re completely different products and won’t give you the same results. Sweetened condensed milk is thick, sweet, and sticky, which is exactly what helps bind these cookies together and gives them their soft texture. Most brands work equally well, whether you go with Eagle Brand, Carnation, or a store brand, so just grab whichever is available. Make sure to bring it to room temperature before mixing, as this will help it blend more easily with the butter.

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Options for Substitutions

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

• Salted butter: If you only have unsalted butter, go ahead and use it – just add a pinch of salt (about 1/4 teaspoon) to the dough to balance the sweetness.
• Self-rising flour: Don’t have self-rising flour? Make your own by mixing 2 cups all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt. This is a key ingredient, so don’t skip the baking powder or your cookies won’t rise properly.
• Milk chocolate chips: Feel free to swap these with dark chocolate chips, white chocolate chips, or even butterscotch chips depending on what you like. You can also use chopped chocolate bars instead of chips.
• Sweetened condensed milk: This ingredient is essential for the recipe and shouldn’t be substituted with regular milk or evaporated milk, as it provides both sweetness and the right texture. Make sure you’re using the full-fat version for best results.

Watch Out for These Mistakes While Baking

The biggest mistake with these cookies is using cold butter or condensed milk straight from the fridge, which makes mixing difficult and creates a crumbly dough that won’t hold together – make sure both ingredients sit at room temperature for at least 30 minutes before you start.

Another common error is overbaking, since these cookies continue cooking on the hot tray after you remove them from the oven, so take them out when the edges are just lightly golden and the centers still look slightly underdone.

Don’t skip flattening the dough balls into discs before baking, as thick rounds won’t cook evenly and you’ll end up with raw centers and burnt edges.

Finally, resist the urge to move the cookies immediately after baking – those 2 minutes of cooling on the tray are essential for them to set properly without breaking apart.

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What to Serve With Condensed Milk Cookies?

These soft, buttery cookies are perfect with a cold glass of milk or a hot cup of coffee for an afternoon snack. I love serving them alongside a scoop of vanilla ice cream for dessert, especially when the cookies are still slightly warm from the oven. They also make a great addition to a cookie platter with other treats like brownies or sugar cookies when you’re having people over. If you want to get fancy, try sandwiching two cookies together with a layer of Nutella or peanut butter in the middle for an extra special treat.

Storage Instructions

Store: Keep these cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy, especially if you tuck a slice of bread in the container with them. You can also store them in the fridge if your kitchen is really warm, but they taste best at room temperature.

Freeze: These cookies freeze really well for up to 3 months. You can freeze them baked or as cookie dough balls. If freezing the dough, just place the balls on a baking sheet until frozen solid, then transfer to a freezer bag. Bake from frozen, adding a couple extra minutes to the baking time.

Enjoy: If you’ve frozen baked cookies, just let them thaw at room temperature for about 30 minutes before eating. For an extra treat, warm them in the microwave for 10-15 seconds to get that fresh-from-the-oven taste with melty chocolate chips.

Estimated Nutrition

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

• Calories: 3250-3400
• Protein: 35-40 g
• Fat: 190-210 g
• Carbohydrates: 360-380 g

Ingredients

• 6.5 oz unsalted butter, softened
• 1/2 cup sweetened condensed milk
• 2 1/4 cups all-purpose flour, sifted
• 3/4 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

Step 1: Prepare Your Workspace and Oven

Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.

This ensures even baking and makes cleanup effortless.

Having everything ready before you start mixing means your dough won’t sit around and dry out while you’re preparing the baking sheet.

Step 2: Cream Butter and Condensed Milk Together

• 6.5 oz unsalted butter, softened
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

In a medium bowl, combine the softened butter, sweetened condensed milk, vanilla extract, and fine sea salt.

Beat or mix vigorously for about 1-2 minutes until the mixture is light, creamy, and well combined.

The condensed milk acts as both a sweetener and binder, so it’s crucial to incorporate it thoroughly with the butter to create an emulsion.

I like to use an electric mixer here because the condensed milk can be sticky and mixing by hand requires real effort.

Step 3: Add Flour and Form the Dough

• 2 1/4 cups all-purpose flour, sifted
• butter and condensed milk mixture from Step 2

Add the sifted flour to the wet mixture and mix for about 1 minute until just combined into a soft dough.

Don’t overmix at this stage—you want a cohesive dough without tough, overworked gluten.

The dough will be slightly sticky and tender, which is exactly what you want for these cookies.

Step 4: Fold in Chocolate Chips

• 3/4 cup semi-sweet chocolate chips
• dough from Step 3

Gently fold the semi-sweet chocolate chips into the dough using a spatula or wooden spoon, stirring just until evenly distributed throughout.

I find it helpful to reserve a small handful of chocolate chips for pressing onto the top of each cookie later—this creates those gorgeous chocolate accents and adds texture.

Step 5: Shape and Arrange Cookies on Baking Sheet

• dough with chocolate chips from Step 4
• reserved semi-sweet chocolate chips

Using a tablespoon or small cookie scoop, portion the dough into balls and gently flatten them into discs about 1/4 inch thick.

Place each cookie on the prepared baking sheet, spacing them 2 inches apart to allow room for spreading.

Press 3-4 reserved chocolate chips onto the top of each cookie for a decorative finish and extra chocolatey bites.

Step 6: Bake Until Golden

• cookies from Step 5

Bake for 12-15 minutes until the cookies are set and the edges are just beginning to turn light golden brown.

The centers will still look slightly underdone when you remove them from the oven—this is perfect because they continue to cook on the baking sheet.

Watch for the moment when the edges set but the centers are still soft; this keeps them tender and chewy inside.

Step 7: Cool and Transfer to Cooling Rack

• baked cookies from Step 6

Let the cookies cool on the baking sheet for 2 minutes to set slightly, then transfer them to a wire cooling rack to cool completely.

This two-minute resting period prevents them from breaking apart when you move them, while the cooling rack allows air to circulate underneath so they don’t become soggy on the bottom.

Mouthwatering 4 Ingredient Condensed Milk Cookies

Delicious Mouthwatering 4 Ingredient Condensed Milk Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 24 cookies

Calories 3325 kcal

Ingredients

  

• 6.5 oz unsalted butter, softened
• 1/2 cup sweetened condensed milk
• 2 1/4 cups all-purpose flour, sifted
• 3/4 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

Instructions

 

• Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. This ensures even baking and makes cleanup effortless. Having everything ready before you start mixing means your dough won't sit around and dry out while you're preparing the baking sheet.
• In a medium bowl, combine the softened butter, sweetened condensed milk, vanilla extract, and fine sea salt. Beat or mix vigorously for about 1-2 minutes until the mixture is light, creamy, and well combined. The condensed milk acts as both a sweetener and binder, so it's crucial to incorporate it thoroughly with the butter to create an emulsion. I like to use an electric mixer here because the condensed milk can be sticky and mixing by hand requires real effort.
• Add the sifted flour to the wet mixture and mix for about 1 minute until just combined into a soft dough. Don't overmix at this stage—you want a cohesive dough without tough, overworked gluten. The dough will be slightly sticky and tender, which is exactly what you want for these cookies.
• Gently fold the semi-sweet chocolate chips into the dough using a spatula or wooden spoon, stirring just until evenly distributed throughout. I find it helpful to reserve a small handful of chocolate chips for pressing onto the top of each cookie later—this creates those gorgeous chocolate accents and adds texture.
• Using a tablespoon or small cookie scoop, portion the dough into balls and gently flatten them into discs about 1/4 inch thick. Place each cookie on the prepared baking sheet, spacing them 2 inches apart to allow room for spreading. Press 3-4 reserved chocolate chips onto the top of each cookie for a decorative finish and extra chocolatey bites.
• Bake for 12-15 minutes until the cookies are set and the edges are just beginning to turn light golden brown. The centers will still look slightly underdone when you remove them from the oven—this is perfect because they continue to cook on the baking sheet. Watch for the moment when the edges set but the centers are still soft; this keeps them tender and chewy inside.
• Let the cookies cool on the baking sheet for 2 minutes to set slightly, then transfer them to a wire cooling rack to cool completely. This two-minute resting period prevents them from breaking apart when you move them, while the cooling rack allows air to circulate underneath so they don't become soggy on the bottom.