Chocolate Chocolate Chip Condensed Milk Cookies

 Quick and easy to make thanks to baking mix, these chocolate chocolate chip condensed milk cookies live up to their name. Creamy melted chocolate and chocolate chips combine for decadently divine cookies.

Double chocolate chip condensed milk cookies

When making my double chocolate chip cookie recipe the other day, I received the loftiest praise I could ever hope for. My precious 5-year-old took one bite of her chewy cookie and said, “Ma, you are the goodest cooker EVER!”. My heart melted… and these cookies with melt in your mouth 😉.

She went on to add in all of her five-year-old wisdom: “I even think you might be a better cooker than me!” So when you wanna be the “goodest” girlfriend, boyfriend, husband, wife, mother, grandmother, grandfather, employer, employee, coworker, neighbor, etc? These double chocolate chip cookies will help you reach that goal. They’ll most likely put you over the top and then some.

This double chocolate condensed milk cookie recipe is all about streamlined ingredients. We’re taking a shortcut here and there, but the best part is, it’ll still result in the best cookies ever. The rich chocolate flavor is just the right amount of decadence and the texture is just the right amount of chewy.

To make them, you’re gonna need lots of chocolate chips, an egg, melted butter, vanilla, baking mix (secret ingredient #1), and condensed milk (secret ingredient #2). We melt the chocolate first, then combine that with the remaining ingredients to make our cookie batter. The final step is to fold in some chocolate chips before baking. About 10 minutes of prep and 12 minutes of cooking, and you’ll have yourself a batch of chocolate chocolate chip condensed milk cookies. YUM!

Double chocolate chip condensed milk cookies ingredients

Recipe Ingredients

  • Baking mix
  • Sweetened condensed milk
  • Vanilla extract
  • Egg
  • Melted butter
  • Semi-sweet chocolate chips 

How to Make Chocolate Chocolate Chip Condensed Milk Cookies

Pour your package of chocolate chips into a mixing bowl and heat those in the microwave for 30-second intervals.

Stir after each until they’re melted, smooth, and creamy.

Melt choc chips in microwave.

Place your baking mix in a separate large bowl.

Place your baking mix in a separate large mixing bowl.

Add sweetened condensed milk to mixing bowl.

Add your sweetened condensed milk.

If my blood sugar would let me I could drink a can of this a day. As it is, I settle for licking the spatula after I scrape it all out of the can. Calories don’t count when you’re cooking, ya know.

Add egg to mixing bowl.

Crack your egg into the bowl.

Add vanilla to the mixing bowl and stir.

Add your vanilla and stir.

Melted chocolate

Now we take our smooth and creamy chocolate…

Add melted chocolate to mixing bowl.

And add that to the cookie batter.

Add melted butter to mixing bowl.

Add in melted butter.

Now we need to mix that up with an electric mixer until smooth and well-blended.

Fold in chocolate chips and mix again.

Now we are gonna pour the additional cup of chocolate chips into the well-mixed batter and mix those up again until well blended.

Drop spoonfuls of the batter onto ungreased cookie sheets.

Drop spoonfuls of the soft dough onto an ungreased cookie sheet.

To make life easy, use a cookie dough scoop.

Now, a moment for these cookie sheets

I love these cookie sheets. They’re called Airbake and you can get them at Walmart and many other places, including Amazon. They’re insulated with a layer of air in between two sheets of metal and if you get them, you’ll have perfect cookies every time. You can also scrub them since there is no nonstick coating. I reckon I’ve had these for about 10 years or so.

Unbaked cookies on cookie sheet.

Bake them at 350 for 10-12 minutes.

Baked chocolate chocolate chip condensed milk cookies

You want to cook them until the tops are nicely cracked like this.

You don’t want to over bake them so be sure not to let them go past 12 minutes unless you know your oven isn’t heating as it should.

Plate of stacked chocolate chocolate chip condensed milk cookies.

Remove them from the baking sheet and cool on wire racks before serving.

Enjoy your deeply decadently chocolaty and chewy cookie (or should I say cookies 😉).


  • Store leftover sweetened condensed milk cookies in an airtight container at room temperature for up to 1 week.
  • You can also freeze unbaked chocolate chip cookie dough balls or baked cookie leftovers for up to 3 months. Bake them from frozen or thaw them at room temperature before serving.

Recipe Notes

  • You can use Bisquick baking mix if you don’t have Pioneer. I prefer Pioneer because the container just makes so much more sense! It’s handy to be able to put that lid on and place it neatly on my shelf. 
  • Unsalted butter or salted butter both work well for these sweetened condensed milk cookies, depending on what you prefer.
  • I like semi-sweet chocolate chips, but you can use milk chocolate chips, white chocolate chips, or dark chocolate chips. You can also use chocolate chunks instead.
  • To balance the sweetness, sprinkle each baked cookie with sea salt flakes.
  • Instead of chocolate chips, you can add a different mix-in (or do half a cup of each):
    • Peanut butter chips
    • Butterscotch chips
    • M&Ms
    • Coconut flakes
    • Chopped nuts, like chopped pecans, chopped walnuts, or toasted almonds.

You may also like these chocolate cookie recipes:

Hot Chocolate Cookies

Mint Chocolate Chip Cookies

Toffee Chocolate Chip Cookies

Chocolate Chip Meringue Cookies (a.k.a Cloud Cookies)

Chocolate Chip Potato Chip Cookies

White Chocolate Chip Cookies

Chocolate Chocolate Chip Condensed Milk Cookies

Quick and easy to make thanks to a baking mix, these chocolate chocolate chip condensed milk cookies live up to their name.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: choc chip, chocolate, chocolate chip, condensed milk, cookies
Servings: 36 cookies
Calories: 488kcal


  • 2 cups baking mix
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce package semi-sweet chocolate chips
  • 1 additional cup semi-sweet chocolate chips
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 tablespoons melted butter


  • Pour the package of chocolate chips into a mixing bowl and heat them in the microwave at 30-second intervals, stirring after each, until smooth and creamy.
    1 12-ounce package semi-sweet chocolate chips
  • In a large mixing bowl, place all other ingredients (except for the additional cup of chocolate chips). Mix until well blended.
    2 cups baking mix, 1 14-ounce can sweetened condensed milk, 1 egg, 1 teaspoon vanilla extract, 4 tablespoons melted butter
  • Fold in additional chocolate chips and mix again until they're just incorporated.
    1 additional cup semi-sweet chocolate chips
  • Drop spoonfuls of the soft dough onto an ungreased baking sheet and bake at 350 for 10-12 minutes.
  • Remove them from the cookie sheet and place them onto wire racks to cool before serving.


Calories: 488kcal
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If you decide to purchase those cookie sheets, Southern Plate will get a small commission to be put toward updating recipes and providing new ones. Thank you kindly if you do. 

Believe your beliefs, doubt your doubts

but never doubt your beliefs or believe your doubts.

Submitted by Vicky

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  1. Christy,

    I had to change a few things because of what I had at the house.. Instead of the whole bag of choc chips I used peanutbutter chips. I also added 1 cup of white choc chips, 1 cup of the milk choc chips, and 1/2 cup of sugar. These cookies were gone at my office before 10AM in the morning!! Everyone has asked what was in the cookies. It was really cool that my little mishap turned into something fab!! Maybe you should try this to see how it turns out!! I love your site and all of your recipies!!


  2. The kids & I made these over the weekend – and they were a huge hit! DD was in charge of microwaving/melting the chips & the butter – her first lesson in melting chocolate and she did great. DS helped stir. And EVERYONE helped eat. 🙂 This is definitely a keeper recipe!

  3. Thank you Christy for this awesome recipe!! I have to disagree with the mexican vanilla….someone bought me a bottle of Mexican vanilla while on vacation cuz she knows I’m a foodie and she loves me…and I didn’t like it at all! I live life on the edge and whatever vanilla is on the shelf when I get there…it’s what I buy! Kudos girl for another AMAZING recipe!

  4. Christy, I made these for my 5 yr old daughter and 7 yr old son to have after school today….Ringing endorsement from my son Tanner, and I quote “Mom, these cookies are AMAZING! Thank you so much for making them!” Thanks Christy for yet another great recipe that will be part of the memories that I make with my family!

  5. Years ago I used margarine unless the recipe called for butter not margarine, but not anymore. They add water to it now. Have you ever put margarine in a pot of hot beans and watched what happens to it. It doesn’t melt very easily. In fact it just sits there. I use salted butter for everything now.

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