Chocolate condensed milk cookies are soft and simple. The can of condensed milk gives them that little something extra special that you can’t quite put your finger on. They are delicious and this might just become your new favorite cookie recipe.
If you like cookies with a soft and chewy texture, this chocolate condensed milk cookie recipe is for you! It is a basic recipe that takes simple ingredients and makes a pile of chocolate cookies.
The condensed milk adds chew, sweet flavor, and richness to the dough. It marries perfectly with the cocoa powder.
The only thing you will need is a little bit of patience. The can of condensed milk makes for a sticky dough, so you are definitely going to want to chill the dough before you bake it.
Tips for Making Great Cookies
As with most baked goods, the dough for these sweetened condensed milk cookies will come together the best if the butter is at room temperature. It is difficult to get hard chunks of butter incorporated into the rest of the ingredients if it is too cold when you start.
Besides that, the dough is simple to make. The only other tip is to make sure you chill the dough really well before you bake it.
You can either refrigerate the whole batch of dough for a couple of hours before portioning it or portion it and then chill it for at least an hour. The dough is sticky before it is chilled, but the smaller bits of dough chill a lot faster.
If you try to skip this step, the butter will melt before the cookies have a chance to set. They will still taste good, but there will likely be a lacey, less than ideal rim around your cookies.
They will be really soft fresh from the oven, so allow them to cool on the baking pan for about five minutes before transferring them to a wire rack to cool completely. Then they are ready to decorate or store.
Portioning Your Cookies
A small cookie scoop is the perfect way to portion your dough. It makes for evenly sized cookies and works well even with the sticky dough.
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If you want a smooth top, you can roll the balls of dough between your palms before putting them on the tray. However, I like the little bit of texture they have from the scoop.
Additions and Toppings
For even more chocolate flavor, you could mix in some mini chocolate chips. But we chose to keep them plain this time, and they were still delicious.
If you want a colorful cookie, roll the ball of dough in some nonpareils before you bake them. Or drizzle baked cookies with a little bit of powdered sugar glaze and add some sprinkles then.
You could also drizzle them with melted chocolate. Or sandwich some American buttercream or chocolate buttercream between two cookies for a yummy sandwich cookie experience.
The cookies turn out great. They have a nice chew and aren’t too sweet.
They are just simple and delicious. The whole batch disappeared in a few days.
Just match the sprinkles to the event, and they are instantly festive. Imagine red and green sprinkles at Christmas or pink and red at Valentines Day, etc.
Storage
These cookies can be stored in an airtight container on the counter for up to a week. For longer storage, freeze baked cookies for up to three months.
You can also freeze balls of dough. Freeze them on a tray for at least an hour, then transfer them to a freezer bag to freeze longer term.
The balls of dough can be baked from frozen, just add a minute or two to the bake time. They will be ready to enjoy in no time!
Why use condensed milk?
Adding condensed milk to cookies gives them a tender chew, adds sweetness and a nice rich flavor. Condensed milk is for more than just key lime pie!
Chocolate Condensed Milk Cookies
Ingredients
- 1½ cups butter softened
- 14 oz can sweetened condensed milk
- ⅓ cup powdered sugar
- 2⅔ cups all purpose flour
- ⅓ cup cocoa powder
- 3 teaspoons baking powder
- 1 teaspoon salt
Instructions
- In a large mixing bowl, beat softened butter until smooth and creamy.1½ cups butter
- Add sweetened condensed milk and powdered sugar and mix on medium speed until completely incorporated. Be sure to scrape the sides of the bowl a time or two as you go.14 oz can sweetened condensed milk, ⅓ cup powdered sugar
- Stir in flour, cocoa powder, salt, and baking powder until just mixed in. Do not over work. It will be a soft dough.2⅔ cups all purpose flour, ⅓ cup cocoa powder, 3 teaspoons baking powder, 1 teaspoon salt
- Scoop with a small cookie scoop onto cookie sheets lined with parchment paper or silicone mats, leaving an inch or two between cookies. Chill for at least 1 hour. (If the dough is too sticky to work with, chill first then scoop. Then put back in the refrigerator for a little bit longer to avoid the cookies from spreading too much)
- Preheat oven to 325°F.
- Bake chilled cookie dough balls in preheated oven for 8-10 minutes. Cool for 5 minutes on the cookie sheet, then move to wire racks to cool completely.
- Store cookies in an air-tight container on the counter for up to a week or freeze for longer storage.
Notes
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Perfect for using a spare can of sweetened condensed milk since it’s just pantry ingredients! They did turn out a little salty though (I’d recommend 1/2 tsp of salt) and took 20 minutes to bake all the way through, even when I made them smaller than the recipe.
I am glad you liked them! Using a little less salt is definitely an option.