Sweetened condensed milk chocolate chip cookies

I am a liar. I have a recipe on this blog called ‘best chocolate chip cookies in the world’. They’re not. These are.

The old cookies are good, don’t get me wrong. But they’re a bit like reflecting on boys you dated in high school. They were nice and all, but not the real deal. Is that appropriate? Meh.

Sweetened condensed milk chocolate chip cookie broken open

I was in a town in country Victoria recently and ordered the homemade cookies in a rather cute café. I went back and had another every day of that holiday. On my last day I told them how much I liked these cookies and the lovely owner told me the secret was sweetened condensed milk. Just butter, flour, sweetened condensed milk and sugar, and add anything else you want, she said.

And I did.

I also have strong reason to believe this café randomly made up their prices. It was a great source of amusement for me and Pete. We would order our usuals and it always added up slightly differently depending on which staff member eye balled it. $14, $15, $18.90 – who knows? It was so funny we never called them out on it.

So you could call them ‘sweetened condensed milk chocolate chip cookies’, or you could call them ‘randomly priced country café cookies’. They’re good either way.

Sweetened condensed milk chocolate chip cookie

I have also made these using white or milk choc bits. You could also try dried fruit or your favourite nut.


180 g butter, softened
⅓ cup caster sugar
125 mL sweetened, condensed milk (about half a 400gram tin)
1 ¾ cups self-raising flour
250 g dark choc bits


  1. Preheat oven to 180°C. Using an electric mixer, beat the butter and sugar together until light and creamy. Beat in condensed milk.
  2. Add the flour and mix on low speed until smooth. Stir in the choc bits until well combined.
  3. Roll about 2 teaspoonfuls of the mixture into balls and place on baking paper lined trays. Press each ball with a floured fork.
  4. Bake for 12 – 15 minutes or until lightly golden. Remove from oven and allow to cool on the trays. Store in airtight containers.

Healthy: Well, no, they’re (glorious, oh so glorious) butter and sugar. But they’re 80 calories a cookie if you’re counting.

Makes: I usually get about 30 to 36 cookies.

Source: Best recipes, café style cookies

25 comments on “Sweetened condensed milk chocolate chip cookies”

  1. Just putting it out there … do you have any recipes involving crystalised ginger (which is arguably the most revolting thing to eat by itself). I’m sure there is some way of making it nice?? I have to prove someone wrong and then rub their face in it (or in my nice recipe involving crystalised ginger).

  2. I think the recipe should read “about half a 400g tin”, as that’s what I had in the fridge and when I measured it it came out at nearly 125ml spot on! Lucky cos I was thinking I would need more!

    • Oh, you’re absolutely right – thank you for letting me know! I only put that in a couple of days ago when I was making this recipe for about the tenth time (no joking). But I was making a double batch so confused myself! I’m really glad that you didn’t ruin your batch though – these really are my fav cookies and I hate to hear about a ruined batch 🙂

  3. These are incredible. Country women always make the best food! I’m shocked no one has mentioned the best bit – no egg. Which means free to eat as much dough as humanly possible. One for the tray… One for me 🙂

  4. The dough tasted so good I almost didn’t bake these…lol. I had a little more than half a can and thought ‘what the heck I’ll throw it in’. The result was delicious albeit a little moist on the bottom. I’m not sure how many are going to make the container. Thanks for the recipe 😀

  5. These are amazing… I added a teaspoon of salt to mine. I think the caster sugar makes them so much lighter!

  6. I made these giant-size for a bake sale with white & dark choc chunks and Smarties on top (Smarties sell cookies!) and they were AMAZING. And wicked easy.

  7. i used to make these years ago but added peanuts which contrast well with the sweetness……and macadamias would be yummy too. Cant wait to try them again after many years.

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