4 Ingredient Sweetened Condensed Milk Cookies
Crafted with just four ingredients, including decadent milk chocolate chips, these Sweetened Condensed Milk Cookies offer a mouth-melting, effortless treat, ideal for any snacking moment!
Similar to my delightful Cocoa Meltaway Cookies, these pillowy soft cookies require just a handful of simple ingredients.
The only 4 ingredients you need are butter, sweetened condensed milk, self-rising flour and milk chocolate chips.
What sets these apart from other cookies is the rich and creamy condensed milk, which adds a depth of sweetness and moisture to every bite.
Whether it be these condensed milk choc chip cookies or my Caramel Chocolate Chip Cookies, you can always take a classic and make it into something new.
With sweetened condensed milk as the sole sweetener, there’s no need for any additional sugar.
The result is a perfect balance that avoids overwhelming sweetness while ensuring these cookies are anything but bland.
After the delicate crunch of chocolate chips, these cookies will effortlessly melt on your tongue, reminiscent of my Vanilla Melting Moments.
🍪 Why You Will Love This Recipe
- Only 4 Ingredients
- Sweetened only with condensed milk
- Egg free
- Pillow soft and melt in your mouth
- Loaded with mini chocolate chips
🥜 Variations
Don’t want to add chocolate chips? No problems! You can leave them out or try including one of the below options instead:
- White Chocolate Chips: If you’re looking for a different type of chocolate, you can use white chocolate chips instead.
- Dried Fruit: You can add dried fruits such as cranberries, raisins, chopped dates, or apricots for a fruity twist.
- Nuts: Try adding crushed or chopped nuts like walnuts, pecans, almonds, or cashews for a crunchy texture and nutty flavor.
- Toffee Bits: Toffee bits can add a wonderful crunch and caramel-like flavor to your cookies.
- Seeds: Sunflower seeds, pumpkin seeds, or flaxseeds can add a subtle crunch and nutritional boost.
📋 Ingredients & Substitutions
- Butter: Use butter that comes in a block. Either salted or unsalted butter can be used.
- Sweetened condensed milk: Make sure to use sweetened condensed milk. This recipe has not been tested using coconut condensed milk or skim/low-fat condensed milk.
- Self-rising flour: This accomplishes two things at once, flour + leaevner.
- Milk chocolate chips: I used regular-sized chocolate chips inside the cookies and mini milk chocolate chips pressed onto the top of each cookie before baking. You can however use the regular size on top.
🥣 Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: Add softened butter and condensed milk to a large mixing bowl, or the bowl of a stand mixer with the paddle attached.
Beat on medium speed for 1 minute until light and creamy. Scarping down the sides after.
Step two: Sift over the flour.
Beat on low-medium speed for 40 seconds – 1 minute until it forms a soft cookie dough.
Step three: Add chocolate chips and using a rubber spatula or wooden spoon, mix until distributed throughout the dough. Do not over-mix.
Step four: Pick up 1 level tablespoon (25g/0.8oz) and roll it into a smooth ball. Flatten it in your palms to create a thick disc. Place it on the lined baking sheet and repeat with the remaining dough.
Step five: Press 3-5 mini or regular-sized milk chocolate chips onto each cookie.
Step six: Bake for 12-15 minutes. Remove from oven and allow to cool on the sheet for 2 minutes then cool them completely on a wire rack. Enjoy!
💭 Expert Tips
- Measure your baking ingredients accurately: to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
- Room temperature ingredients: Make sure your butter and condensed milk are at room temperature before you start. This will help the ingredients blend together more smoothly and create a better texture in your cookies.
- Don’t overmix: Overmixing the dough after adding the flour can result in tough cookies. Mix just until the flour is incorporated and the dough forms, no longer.
🍨 Serving Suggestions
- Coffee or Tea: Enjoy these cookies alongside a cup of hot coffee or tea. The warm beverage and the sweet condensed cookies make for a cozy and satisfying combination.
- Cookie Crumble Topping: Crumble the cookies and use them as a topping for ice cream, yogurt, or pudding. The crumbly texture and sweet flavor will add a delightful twist to your favorite desserts.
- Ice Cream Sandwiches: Enjoy for dessert by placing a scoop of your favorite ice cream between two cookies, press gently, and freeze for a couple of hours until firm!
⏲️ Storage Instructions
Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week – 10 days.
Freeze: Place them in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
Thaw: At room temperature for 1-2 hours until soft enough to eat.
💬 Recipe FAQ’s
You can try using a gluten-free all-purpose flour blend perfect for baking, such as a 1:1 flour blend. I have not tested this recipe myself using gluten-free flour.
Yes, you can use either salted or unsalted butter.
No, you can simply leave the chocolate chips out of this recipe. They’re still just as tasty!
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
4 Ingredient Sweetened Condensed Milk Cookies
Ingredients
- 200 g salted butter, cubed, at room temperature
- 1/2 cup full-fat sweetened condensed milk, at room temperature
- 2 cups (300g) self-rising flour, scooped & leveled
- 3/4 cup milk chocolate chips, mini or regular, *see note one
Instructions
- Preheat oven to 190ºC (375ºF). Line a baking tray with parchment paper and set aside.
- Add softened cubed butter and condensed milk to a large mixing bowl, or the bowl of a stand mixer with the paddle attached.
- Beat on medium speed for 1 minute until light and creamy. Scrape down the sides with a rubber spatula.
- Sift over flour.
- Beat on low-medium speed for 40 seconds – 1 minute until it forms a soft cookie dough.
- Add chocolate chips and using a rubber spatula or wooden spoon, mix until distributed throughout the dough. Do not over-mix.
- To form cookies, pick up 1 level tablespoon (25g/0.8oz) and roll into a smooth ball then flatten it in your palms into a thick disc.
- Place on lined baking sheet and repeat with remaining dough, leaving a 2 inch/5cm space between each cookie.
- Press 3-5 mini or regular sized milk chocolate chips onto each cookie.
- Bake for 12-15 minutes until lightly golden around the edges and the biscuits come away easily from the parchment paper.
- Remove from oven and allow to cool on sheet for 2 minutes.
- Transfer to a wire rack to cool completely.
- Enjoy!
Notes
- *Note one: I used regular-sized milk chocolate chips in the cookie dough and mini milk chocolate chips on top of each cookie. You can use either, whether that be regular in both the dough and on top or mini both in the dough and on top.
- Room temperature ingredients: Make sure your butter and condensed milk are at room temperature before you start. This will help the ingredients blend together more smoothly and create a better texture in your cookies.
- Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week – 10 days.
- Freeze: Place them in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
- Thaw: At room temperature for 1-2 hours until soft enough to eat.