Sweetened Condensed Milk Chocolate Chip Cookies
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These Sweetened Condensed Milk Chocolate Chip Cookies are soft, chewy, and loaded with milk chocolate chips! I skipped the eggs and went with a sweetened condensed milk which makes the cookies rich and tender.
Chocolate chip cookies are a favorite in our house. We love them with any variation including these levain bakery chocolate chip cookies, peppermint chocolate chip cookies, banana chocolate chip cookies, cream cheese chocolate chip cookies, etc. Sweetened condensed milk chocolate chip cookies are obviously needed!
Why You’ll Love These Cookies
- They’re so soft and chewy. You won’t be able to eat just one.
- No eggs are needed for this recipe. The sweetened condensed milk does all of the work.
- These are an unique chocolate chip cookie that’s perfect for everyday baking, special occasions, cookie boxes, etc.
Ingredients Needed
See the recipe card at the bottom of the post for all ingredients and quantities.
Salted butter – I used salted butter for this recipe but unsalted butter will work fine. Make sure it’s at room temperature.
Light brown sugar – Be sure to pack the brown sugar when measuring it.
Sweetened condensed milk – This replaces the eggs in the cookies, add a deep milk flavor, and provides a soft texture to the chocolate chip cookies.
Semi-sweet chocolate chips – Be sure to grab your favorite chocolate chips.
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Substitutions and Variations
- You can swap the semi-sweet chocolate chips for milk chocolate chips (which are my favorite), dark chocolate chips, mini chocolate chips, white chocolate chips, etc.
- The light brown sugar can be substituted for dark brown sugar. It will give the cookies a deeper caramel color and flavor.
- You can add chopped nuts, toffee bits, peppermint bits, chopped candies, caramel bits, etc.
- Make these sweetened condensed milk chocolate chip cookies festive with sprinkles and red and green M&M’s.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Sweetened Condensed Milk Chocolate Chip Cookies
Prep work: Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
Step 1: In a medium bowl, whisk together the flour, chocolate chips, salt, baking soda, and baking powder.
Step 2: In a large bowl, beat together the butter, brown sugar, sweetened condensed milk, and vanilla extract until smooth.
Step 3: Add the dry ingredients into the bowl and beat until just combined.
Step 4: Using a 1 1/2 tablespoon cookie scoop, scoop the dough and place 1-inch apart on the prepared cookie sheet. Place in the preheated oven and bake for 10 to 11 minutes until the edges are lightly golden.
Step 5: Let the cookies cool for 1 to 2 minutes on the pan before transferring to a cooling rack or paper towels to cool completely.
Tips for Success
- Don’t overmix the cookie dough. Mixing the dry ingredients just until they’re combined keeps the cookies are soft and tender.
- Don’t overbake the cookies. Bake the cookies just until the edges are golden and the center is set. The cookies will continue cooking while they cool.
- Check the cookies at 9 to 10 minutes since ovens vary at temperature.
How to Store and Freeze
Once the cookies are cooled, store them in an airtight container or storage bag at room temperature for up to 5 days.
These chocolate chip cookies also freeze well. Let the baked cookies cool completely before placing them in a freezer-safe container or freezer bag. Freeze for up to 2 months. Thaw at room temperature.
You can also freeze just the cookie dough. Scoop the cookie dough out onto a parchment lined baking sheet. Freeze the cookie dough for 1 to 2 hours until firm, before poping them in a freezer bag to freeze for up to 3 months.
When you’re ready to bake, pop the frozen cookie dough balls 1 inch apart on a parchment lined cookie sheet and bake as directed. You may need to bake for 1 to 2 additional minutes since they’re baking from frozen.
Recipe FAQs
The sweetened condensed milk adds moisture, sweetness, and richness creating soft and chewy cookies without even needing eggs.
These cookies don’t brown up like regular chocolate chip cookies. They have have more of a golden color.
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Sweetened Condensed Milk Chocolate Chip Cookies
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Ingredients
- 1 ½ cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup salted butter room temperature
- ½ cup packed light brown sugar
- ⅓ cup sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- In a large bowl, add the 1 ½ cups all-purpose flour, 1 cup semi-sweet chocolate chips, ½ teaspoon salt, ½ teaspoon baking soda, and ½ teaspoon baking powder. Whisk until combined and set aside.
- In a separate large bowl, add the ½ cup salted butter, ½ cup packed light brown sugar, ⅓ cup sweetened condensed milk, and 1 teaspoon vanilla extract. Beat with a hand mixer on medium speed until combined. Scrape down the sides of the bowl and mix in any remaining bits.
- Add the dry ingredients to the butter mixture in increments and beat on low speed until combined in between each addition. Don’t overmix.
- Use a 1 1/2 tablespoon cookie scoop and scoop the dough.
- Place the dough balls on the prepared cookie sheet leaving one inch in between each cookie.
- Place the in the preheated oven and bake for 10-11 minutes until the bottom of the cookies and the edges are golden.
- Allow the cookies to cool for 1-2 minutes on the cookie sheet before transferring them to a cooling rack to cool completely.
- Store in an airtight container at room temperature.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
