Condensed Milk Chocolate Chip Cookies – Incredibly thick, soft and chewy cookies that are made with sweetened condensed milk, and stuffed full of chocolate chips!
Why you’ll love this recipe
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.
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, their measurements, 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.
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.
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.
Tried this recipe?
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 #simplybakeblog. I’d love to see!
Try these cookies next!
- Chocolate Chip Banana Oatmeal Cookies
- Homemade Gingernut Cookies
- Cinnamon Raisin Biscotti
- No-Bake Peanut Butter Cookies
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Condensed Milk Chocolate Chip Cookies
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, melted
- ½ cup (100g) light brown sugar
- ⅔ cup (9oz/253g) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 cup (175g) chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- Whisk together the butter and sugar until combined. Add the condensed milk and vanilla, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 – 12 minutes.
- Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Ahh…i only had 1/2cup of condensed so i added a little whole milk to make up the difference. Now they are soft and sticky and i cant make balls. Do you have a fix?
Omg! What did i do wrong? The dough is too sticky to roll. What do i do?
Did i read the recipe wrong? It does say melted butter correct?
I don’t know if it was because I used homemade condensed milk but the batter turned out very runny. Impossible to make balls out of. I’ve done one tray and will see how they turn out, I’ve put the rest of the batter in the fridge for the next lot.
I’ve only ever used store-bought condensed milk for this recipe, so I can’t say if it was because of the homemade version.
The chocolate chip cookies came out very dry.
I only have salted butter Should I omit the salt in this recipe? P.S. I thoroughly searched all of the comments and did not see this listed anywhere! If you can help (?) Thank you!
Yes, omit the salt. Enjoy! 🙂
Omg these are amazing. I followed the recipe exactly by weighing the ingredients! They turned out perfect, soo soft and chewy! I have a fan oven though so set the temperature to 160.
Thank you for this recipe.
I’m so glad you enjoyed them, Jyoti! 🙂
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?
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.
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.
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.
Hi Cherry! I’ve tried this recipe and we loved it. I also want to try it with matcha powder. How much matcha powder did you added? And, did you just add the matcha powder or substituted some of the flour with matcha powder?
Very good. I made them smaller and the baking time was 10 minutes. Margarine works just fine. I made 2 batches. . first with the 2\3 cup SCM second batch I only had about 1\2 cup Sweetened condensed milk (I wanted to finish the can). I added an egg. Did increase sugar. Taste just fine.
Hey I can’t find the measurements of how much of what ingredient to put together. Can u email me?
Hi Cat – simply scroll right down to the bottom of the post where you’ll find my printable recipe card. You may have come across where I only mention the ingredients used within the post.
Which is correct, 2 cups or 250 g of flour. Is the cup or weight measurement correct? (2 metric cups of flour is 350g)
When I state cups, I mean US cups, not metric. 2 US cups is 250g in flour.
These are so yummy but mine comes out really light. Not like the picture. What am I doing wrong?
These cookies will be much lighter than original cookies because they are eggless and rely on the condensed milk for binding. My photos are slightly edited, but as you can see in the video, they are quite light in colour.
Marsha will you please specify the temperature and time for baking the cookies?
Hi, the information is within the recipe card at the bottom of the post. 180C/350F/Gas 4 for about 10 – 12 minutes.
I absolutely looove these cookies. So easy to make and taste delicious. I made them about 5-6 times now and everybody loves them. Thank you Marsha for this amazing recipe.
Hi Anala – I’m so happy you enjoyed them! 🙂
Hi Marsha
I have tried to make these cookies and they turned out great. I didn’t add the corn flour but still very soft and chewy cookies. My oven is fan-forced so only turn to 160 degrees and cookies flatten out well. Wanna attach a photo but can’t find the function. Thank you for sharing the recipe.
Cheers,
Tina
Hi Tina, I’m so glad they turned out well for you! You can share the photo with me on my Facebook page or you can tag me on Instagram 🙂
These cookies did not flatten out any, it was strange. I looked over the recipe to triple check I measured everything out right. They were very thick and the chewiness was too chewy like a raisin like chewiness. I added extra butter, sugar, and sweetened condensed milk and it got a little better.
Usually when cookies do not flatten in the oven, there may be too much flour in the recipe. I always recommend weighing out your ingredients instead of using cups – it’s more accurate. If you already do that, try cutting back 1/4 cup (56g) of flour to start.
Also, make sure your oven is the right temperature by using an oven thermometer.
Your climate can also come into play with baking results too. You may need less flour than I do in some cases. Although 2 cups of flour is the perfect amount for me in this recipe, someone else may need to use a little less or more.
I hope this helps! 🙂
Way too dry crumbly , I’m glad I test baked a couple of cookies. I knew I had to add eggs and try again not to waste batter.
I’m sorry they came out too dry and crumbly for you. There are a lot of reasons why this can happen to a cookie recipe.
1. Too much flour. I always recommend weighing out your ingredients instead of using cups, if you do not already. You can save a crumbly mixture by adding milk, 1 tablespoon at a time.
2. Overbaking. Pull them out of the oven once they have flattened out and the edges have hardly browned. They’ll look undone in the centres, but will firm up as they coo.
3. Oven temp too high. I always recommend using an oven thermometer to check if your oven is actually the right temperature. My oven is always higher than the temp I set it to.
4. Humidity. Depending on your weather, results of a recipe may differ. You may need more or less flour than the recipe has stated. For me, 2 cups (250g) of flour is just right in these cookies.
Hope I helped! 🙂
These were fabulous just out of the oven, but I give four stars due to the cookies being too hard at room temperature. They need something to make them less hard after cooling…. What would you suggest?? Maybe more butter, or some kind of liquid like milk? I’m not sure.
Hi Lauren! I’m not sure why these became hard for you at room temperature. The condensed milk should keep these cookies soft for a few days. I haven’t tried adding more fat, but that could help produce softer cookies.
These are delish! And so easy to whip together. I used 1/4 cup of sugar instead of the suggested amount in the recipe and because it’s Easter …I added chopped Speckled chocolate eggs..yumo! They are almost finished…need to make another batch. Thank you for the recipe!
It’s 530am, I just finished baking these (planned on doing them last night but realized I never pulled butter out, whoopsie) and I’m pretty sure I was dreaming about these because I woke up before 4 and got them going. The only tweak I made was the chocolate chips. I can’t measure them with a cup, that one comes from the heart. But they turned out delicious and will definitely start using this recipe more.
Can you taste the cornstarch?
Nope! It just makes for softer, thicker cookies.
Is the brown sugar packed or just leveled?
Packed.
Marsha, do these cookies stay soft even after being in a cookie jar for a couple of days? I love my recipe, but the cookies harden 🙁
Yes, these cookies stay soft for days 🙂
Everything looks yummy.
These cookies look sooooo good (and the blueberry oatmeal cookies) I think I can smell them baking already!
Hey Marsha can I still chill them? Will it make a difference?
Chilling the dough balls before baking will result in thicker cookies, but I find chilling isn’t necessary in this recipe 🙂
Looks yummy! Will have to try. But doesn’t adding condensed milk make them really sweet?
I find these cookies are not overly sweet, but I do have a sweet tooth! If desired, you can use 1/4 cup of sugar instead of 1/2 cup. Enjoy! 🙂