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Chocolate Condensed Milk Cookies

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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.

Plate filled with chocolate condensed milk cookies, some plain and others coated in colorful sprinkles.

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.

Handing holding chocolate condensed milk cookie with bite missing showing the soft interior.

The only thing you will need is a little bit of patience. The can of Eagle 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

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.

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.

Storing Condensed Milk Cookies

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!

Pile of chocolate condensed milk cookies on cookie pan.

This simple cookie would be a perfect addition to almost any occasion that calls for dessert. Use colored sprinkles to make them festive for a holiday tray or use them for a birthday treat.

You could even package them in cellophane bags as a fun edible party favor. It doesn’t take much of an excuse to bake cookies!

Frequently Asked Questions

What does condensed milk do in baking?

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!

Do cookies made with condensed milk need to be refrigerated?

No, these cookies can be stored at room temperature. They stay soft and chewy for about a week. Add a marshmallow or slice of bread to the container if you want to keep them soft even longer.

If you are looking for more condensed milk cookie ideas, try making condensed milk chocolate chip cookies for a fun twist on the classic cookie.

Maybe mint chocolate cookies are more your thing. They have yummy bits of Andes candies stirred in for the perfect amount of cool mint flavor.

Hand holding small chocolate condensed milk cookie, ready to eat.

For sweet and salty cookies, try grandma’s potato chip cookies. They are good on their own, but we like to dip them in a little bit of chocolate and add extra chips on top.

Or try chocolate sour cream cookies for another soft chocolate cookie. They are great as drop cookies, or you can roll the dough out and cut it into shapes.

Did you make this delicious cookie recipe? Please leave a review in the printable recipe card below!

Plate filled with chocolate condensed milk cookies, some plain and others coated in colorful sprinkles.

Chocolate Condensed Milk Cookies

Servings: 54 Small Cookies
Author: Carlee
This chocolate condensed milk cookies recipe uses basic ingredients to make the best chewy cookies. The simple flavor and ingredient list is sure to win you over.
4.97 from 27 ratings
Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 2 hours


  • cups butter softened
  • 14 oz can sweetened condensed milk
  • cup powdered sugar
  • 2⅔ cups all purpose flour
  • cup cocoa powder
  • 3 teaspoons baking powder
  • 1 teaspoon salt


  • 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.


You can roll the balls of dough in sprinkles before baking if you want. They are also good with a little bit of glaze made from powdered sugar, milk, and vanilla.


Serving: 1cookieCalories: 104kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 17mgSodium: 120mgSugar: 6g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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