Condensed milk cookies – These soft chocolate coated buttery cookies are absolutely delicious and all you need is just 5 ingredients to make this recipe using sweetened condensed milk, flour, vanilla extract, butter and chocolate chips!

Condensed milk cookies

Name: Condensed milk cookies recipe (5 ingredients)
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 30 cookies
Ingredients: 187 gm All-purpose flour (1.5 cup ); 100 gm Sweetened condensed milk (3.5oz ); 110 gm Unsalted butter (room temperature) (1/2 cup ); 1 tsp Vanilla; 90 gm Chocolate chips (1/2 cup ); 1 tbsp Unsalted butter

Are you ready to make these irresistible sweetened condensed milk cookies? These buttery cookies will just melt in your mouth! I bet you can’t stop eating these delicious cookies.

I love recipes that require minimal ingredients to make without much effort. Hands down to this amazing condensed milk cookies recipe which is easy to make and tastes fantastic! Check out the step wise pictures below and enjoy making this amazing cookie recipe!

Why should I make this cookie recipe?

These condensed milk cookies don’t need any raising agents like baking soda or baking powder and no eggs. Isn’t it amazing? All you need just 5 ingredients that are available in your pantry to make these absolutely flavorful and buttery soft cookies.

Can I replace the all-purpose flour with any other flour for the recipe?

Absolutely! I have tried this same recipe with whole wheat flour and they tasted amazing with the perfect cookie texture but slightly brown in color. I am yet to try this condensed milk cookies recipe with the cornflour aka corn starch. Adding corn starch to the cookie recipe gives you the crumbly lighten cookies.

Are you a fan of whole wheat cookies? Check out my Whole wheat chocolate chip cookies recipe

How to achieve the perfect shape for the cookies without spreading?

Chill the rolled cookie dough before baking. I usually chill the uncooked cookies along with the baking tray for 15-20 minutes while the oven is preheating. The reason is chilling the dough helps to solidify the butter used in the cookie recipe, so when baking the cookies it prevents from spreading and shape retains the same before and after.

You can check here for some more tips!

Tips to make the perfect condensed milk cookies

Measuring the ingredients is an important step to make the perfect cookies. For baking I prefer weighing the ingredients using kitchen scale rather than measuring them with cups. If you have a kitchen scale at home than I highly recommend it to use them.
Don’t over mix the dough. It is just enough to combine the ingredients and form a dough.
Allow the condensed milk cookies to cool for 10 minutes at least on a cooling rack once the backing is done. The cooling rack helps to circulate the air all the sides and gives the crispy yet soft cookies.
Another important tip is the baking time of the cookies. The baking time for these buttery cookies is exactly 10 minutes at 350F. Of course the oven temperature differs from brand to brand but doesn’t bake more than 12 minutes.

Can I freeze the cookie dough for later use?

Yes you can. Shape the cookie dough into one or two flat disks (1/2 inch thick), double-wrap in plastic or zip lock bag and freeze flat. The cookie dough stays good for up to 2-3 months. When you want to make cookies, defrost the dough in the fridge before rolling out; cut them to your desired shapes, and baking as usual.

How to freeze the condensed milk cookies?

After baking these cookies, allow them to cool completely. Place the cookies on a freezer-safe ziplock bag and squeeze the extra air out and place it in the freezer. The self-life of these baked cookies in the freezer is up to 3-4 weeks. When you want to eat them microwave the cookies for just 20 seconds and enjoy them warm!

You may also be interested in these baking recipes

Butterscotch blondies
Cinnamon braided bread
Chocolate bundt cake
Mini bundt tea cake
Ragi banana bread
Ragi chocolate cup cakes

The best thing about this cookie recipe

It’s a vegetarian recipe with NO EGGS! Isn’t it awesome! Can you imagine a cookie recipe with perfect crumbly texture without eggs? Try this ultimate condensed milk cookie recipe with no added eggs and raising agents and it tastes better than the regular egg cookies! Adding vanilla extract and the chocolate coating to the recipe is purely optional. To make the basic condensed milk cookies you need just 3 ingredients – flour, sweetened condensed milk, and butter.

There is no need for any fancy equipment here. Just use a spatula or hand to mix the flour and form a dough and shape it to your desired size and shape, bake and enjoy these cookies with your cup of tea or with a warm glass of milk! You can make the dough and freeze it ahead of time and bake these condensed milk cookies whenever you wish to have some warm cookies. These cookies also can turn into the best dessert to serve a huge crowd of guests at a party or any occasion.

Ingredients to make condensed milk cookies

Here are the required ingredients to make these amazing cookies recipe.

All-purpose flour – I have used all-purpose flour for the recipe but whole wheat flour also works great.
Butter – Room temperature unsalted butter works the best for baking.
Sweetened condensed milk – Adding sweetened condensed milk to the recipe not only acts as a sweetener but also helps in cookie texture and flavor.
Vanilla extract – A good quality vanilla extract elevates any baking recipe including these condensed milk cookies.
Chocolate chips – The chocolate chips used in this recipe are milk chocolate but be free to add your favorite cholate chips like dark or milk or white chocolate.

How to make the BEST condensed milk cookies

Measure the required ingredients using a weighing scale and keep it ready.
Cube the room temperature butter and add it to a wide bowl.
Add the flour into the bowl and start mixing the butter and flour using your hands. You can feel the dough. Mix until flour is fully incorporated with the butter.

Now add the sweetened condensed milk and vanilla extract. Use a spatula to bring the dough together. Use your hand to mix and form soft cookie dough. Do not over mix the dough.

On a working space, add some flour to avoid the stickiness and roll out the cookie dough about 1/4^th inch of the thickness.
Use a cookie cutter or any sharp round object to cut out the cookies.

Place the cut out cookies on a baking tray lined with parchment paper.
Repeat the same until all the cookie doughs are used. Make sure the cookies are at least 1 inch apart.
Place the cookie tray into the freezer for 10 minutes, meanwhile, preheat the oven for 350F
Bake the cookies for exactly 10 minutes not more than that. You can find the bottom of the cookies turning golden brown.
After baking let the cookies cool on the tray for 5-10 minutes and then transfer it to the cooling rack.

Meanwhile, melt the chocolate chips and butter together on a microwave-safe bowl until the chocolate chips are completed melted.
Dip a small portion of the cookie on the melted chocolate and place it in parchment and allow some time for the chocolate to get dry. You have to act fast here since the melted chocolate may solidify soon.

Enjoy these condensed milk cookies immediately and store the remaining on an airtight container.

If you tried this condensed milk cookie recipe let me know how it turned. Take a picture and tag me @veg2nonveg_kitchen on Instagram with the hashtag #veg2nonvegkitchen. I would love to see your creation.

Recipe for condensed milk cookies