Description
These Grandma-Style Condensed Milk Cookies are a nostalgic treat made in a massive batch, perfect for sharing or keeping on hand for any occasion. Rich and buttery with a tender crumb, they feature sweetened condensed milk and chocolate chips for a delightful twist on classic cookies. Soft and chewy with a lightly crisp edge, they bake beautifully at a low temperature and are simple to prepare in bulk.
Ingredients
Scale
Wet Ingredients
- 450g butter, at room temperature (salted preferred)
- 1 tsp vanilla bean paste or extract
- 1 can (395g) sweetened condensed milk
Dry Ingredients
- 200g granulated sugar
- 520g all-purpose flour
- 1 ½ tsp baking powder
Add-ins
- 400g chocolate chips or chopped chocolate
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 330°F (165°C). Line 3 to 4 baking sheets with parchment paper. If you don’t have enough baking sheets, plan to bake the cookies in batches, transferring the baked cookies off the sheets once done.
- Cream butter, sugar, and vanilla: In a stand mixer fitted with the paddle attachment, or with an electric mixer in a large bowl, cream together the softened butter, granulated sugar, and vanilla bean paste or extract for 2 to 3 minutes until the mixture is light and fluffy.
- Add condensed milk and dry ingredients: Pour in the sweetened condensed milk and mix until fully incorporated. Then sift in the all-purpose flour and baking powder, and mix briefly just to combine; it’s okay to have a few flour streaks at this point.
- Incorporate chocolate chips: Add the chocolate chips to the dough and fold them in gently by hand with a spatula to evenly distribute without overmixing.
- Portion dough: Using a 1 tablespoon (#60) cookie scoop, portion out approximately 20g balls of dough onto the prepared baking sheets, spacing them evenly. Roll each dough ball between your hands into a smooth round shape.
- Bake the cookies: Bake in the preheated oven for 14 to 15 minutes until the cookies are set and lightly browned at the edges. For best results, bake one pan at a time. Optionally, while still warm, use a slightly larger cookie cutter to gently reshape them into perfect rounds.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 10 to 15 minutes to set before transferring them to a wire rack to cool completely.
- Store the cookies: Once fully cooled, store the cookies in an airtight container at room temperature. They will keep fresh for up to one week.
Notes
- Using salted butter enhances flavor, but if using unsalted, you might add a pinch of salt to the dough.
- If you don’t have vanilla bean paste, pure vanilla extract works perfectly.
- Baking at a low temperature allows the cookies to bake evenly without burning.
- Rolling the dough balls helps them bake into uniform, round cookies.
- Chocolate chips can be substituted with chopped chocolate or even dried fruit for variation.
- Store the cookies at room temperature in an airtight container to maintain their softness.
