Description
Did you grow up with those super nostalgic sweetened condensed milk cookies? Here's that recipe! Scaled up to use a whole can of condensed milk so there's no annoying leftovers, these condensed milk cookies are easy, can be made in bulk and easily frozen, and are just so good! This is a great egg-free cookie recipe too!
Ingredients
Scale
- 450g butter, at room temperature (I used salted)
- 200g granulated sugar
- 1 tsp vanilla bean paste or extract
- One 395g can sweetened condensed milk
- 520g all-purpose flour
- 1 ½ tsp baking powder
- 400g chocolate chips or chopped chocolate (I used chocolate chips)
Instructions
- Preheat the oven to 330°f / 165°c. Line 3-4 baking sheets with parchment paper - if you don’t have enough baking sheets you bake these in batches and transfer the cookies as they are baked.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric mixer, cream together the butter, sugar, and vanilla until light and fluffy, 2-3 minutes.
- Add the condensed milk and mix to incorporate. Sift in the flour and baking powder, and mix briefly to just combine - a few flour streaks are fine.
- Add the chocolate chips and mix to incorporate by hand with a spatula.
- Using a 1 Tbsp (#60) scoop, scoop 20g balls of dough onto the prepared baking sheets - I can fit 20 per baking sheet. Roll each into a ball between your hands and arrange evenly on the baking sheet.
- Bake the cookies for 14-15 minutes, until set and starting to lightly brown around the edges. I prefer to bake one pan at a time but do what you are comfortable with with your oven. Remove from the oven, and if desired, use a cookie cutter slightly larger than the cookies to 'scoot' them into a perfectly round shape.
- Leave to cool on the pan for 10-15 minutes to set up before transferring to a wire rack. Repeat the baking process with the rest of the cookies.
- Store cookies in an airtight container at room temperature for up to a week.
Notes
I used salted butter. If you want to use unsalted butter, you can add about 1/2 tsp table salt or 1 tsp kosher salt.
I used chocolate chips in the cookies - the ones in NZ look like this. The brand is Pam's.
I made these with a one teaspoon cookie scoop and it made about 250. I followed the recipe as written, but scooped them out smaller - they baked for 11 minutes.