4 Ingredient Sweetened Condensed Milk Cookies

Sweetened Condensed milk cookies stacked together next to a glass of milk

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!

Course Snack

Cuisine Australian

Keyword sweetened condensed milk

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 186kcal

Author Samantha Pickthall

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

US Customary - Metric

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.

Nutrition