Fudgy Condensed Milk Cookies

June  6, 2017
2 Ratings
Photo by Posie Harwood
  • Makes about 7 dozen small cookies
Author Notes

This intriguing cookie recipe, adapted from one I found in the Eagle Brand recipe archives, uses a can of condensed milk rather than a classic butter/sugar blend. They're a bit chewy, a bit crisp, and wonderfully chocolate-y. Since they don't spread much on the baking sheet, you can make a very large batch; or freeze some logs of dough to have at the ready for the next month. —Posie (Harwood) Brien

What You'll Need
  • 2 1/2 cups (18 ounces) chocolate chips
  • 14 ounces sweetened condensed milk
  • 3 tablespoons (1 1/2 ounces) butter
  • 2 cups (8 1/2 ounces) flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/2 teaspoon espresso powder (optional, for enhanced chocolate flavor)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (2 ounces) chopped toasted nuts (optional)
  • 1/2 cup (2 ounces) cacao nibs (optional)
  1. In a medium saucepan, combine the chocolate, condensed milk, and butter. Cook over medium heat, stirring occasionally, until the chocolate is fully melted.
  2. Turn off the heat and add the flour, baking soda, salt, espresso powder (if using), egg, and vanilla. Stir to combine well.
  3. Add the nuts and cacao nibs, if using. These are nice additions for crunch but not necessary!
  4. Let the dough cool, and then chill it for about 20 minutes in the refrigerator. Once chilled, divide the dough into four equal portions (or three, if you want larger cookies). Roll each portion into a log, about 2" wide, and wrap tightly in plastic wrap.
  5. Chill the logs for at least 2 hours, or you can pop them in the freezer for 20 minutes if you're in a rush. You just want them to be firm and easy to slice.
  6. When you're ready to bake, preheat the oven to 325 degrees F, and line your baking sheets with parchment paper.
  7. Working with one log of dough at a time, slice the logs into thin slices (about 1/4" to 1/2" each)—the thicker the slice, the chewier the cookies will be.
  8. Place the cookies on the prepared baking sheets—you don't have to leave too much space, as they don't spread much.
  9. Bake the cookies for 12 minutes. They'll look underdone, but that's okay, take them out anyway. They'll firm up as they cool. Repeat with the remaining logs (you can also keep the dough frozen for up to a month before using).

See what other Food52ers are saying.

  • Jazzy B
    Jazzy B
  • chris

2 Reviews

Jazzy B. October 5, 2017
These were oh so amazing! You just cannot stop at one :P Chocolatey, fudgey goodness that you wish you never run out!
The only problem I had was removing them from the cookie sheet. The lower part was really sticky. Any suggestions?
chris June 18, 2017
This is my new most-favorite cookie ... and I have many favorite cookies, especially of the chocolate persuasion. So very good, and they stay an intriguingly crispy-chewy, for at least overnight ... then, they were g-o-n-e. I made the dough, then handed it to my granddaughters (ages 3 & 6) to finish. Easy peasy; they were so proud, though the cookies did spread significantly more than was suggested. Could be that they added mini-chocolate chips instead of nuts/and/or nibs. I have another can of condensed milk on my shopping list.