Chocolate Chocolate Chip Condensed Milk Cookies
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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.
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! And who doesn’t love a good cookie and if you love these make sure you check out some of these other recipes No-Bake Peanut Butter Oatmeal Cookies, Mint Chocolate Chip Cookies, and Coconut Lime Cookies.
Recipe Ingredients
- Baking mix
- Sweetened condensed milk
- Vanilla extract
- Egg
- Melted butter
- Semi-sweet chocolate chips
Helpful Kitchen Tools
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.
Place your baking mix in a separate large 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.
Crack your egg into the bowl.
Add your vanilla and stir.
Now we take our smooth and creamy chocolate…
And add that to the cookie batter.
Add in melted butter.
Now we need to mix that up with an electric mixer until smooth and well-blended.
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 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.
Bake them at 350 for 10-12 minutes.
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.
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 😉).
Storage
- 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:
Chocolate Chip Meringue Cookies (a.k.a Cloud Cookies)
Chocolate Chip Potato Chip Cookies
Ingredients
- 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
Instructions
- 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.
Nutrition
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Believe your beliefs, doubt your doubts
but never doubt your beliefs or believe your doubts.
Submitted by Vicky
Christy, these cookies look FANtastic!
Thank you for acknowledging us “butter-lovers” because I have never cooked w/ any substitutes and butter “is my friend”…..just ask my hips ;P
I am still stunned & amazed that you were chatty on your post…I have *never* known you to be the least bit chatty. ~giggles~ I always have so much fun reading posts on Southern Plate and my family thanks me often for “reading” it too.
Since my house went on the market this week as we strive to return to GA, I won’t be cooking any bacon/sausage etc. and lucky for potential homebuyers, the “ONLY” thing recommended to fill the house with odors is baked goods. YIPPEEEEE!
Loveeeeeeeeeeee youuuuuuuu,
T
I have never been a big fan of chocolate chip cookies (prefer oatmeal raisin with cinnamon chips)…but since these are chocolate and have condensed milk, I am gonna have to try these! Thank you, Christy. As usual, you are an inspiration.
I love it when I come across a recipe I have all the ingredients for in the house! Zoe and I will be making these this afternoon for Nick to take to work tomorrow. =) Thanks Christy!
Well, I’m in the midst of baking these and I’ve done something wrong, I’m not sure what but my cookie dough looks like cookie soup =/ I’ve double checked and I think I got all the ingredients right…and it sure tastes good =) I subbed mint chocolate chips for regular chips though so maybe they’re just more liquidy when melted…hm.
How did your cookies turn out? I think the mint chips may have had something to do with it. My mom used to only bake cookies once a year at Christmas (and then eventually stopped doing even that, sadness), and she always made a batch of chocolate chip cookies as well as a batch of mint chocolate chip cookies. They were the exact same recipe, just the mint chocolate chip ones had peppermint extract in the dough instead of vanilla. The regular ones always turned out fine, but the mint ones were SO thin that the chocolate chips actually stuck up out of the cookies. Something about the mint just did something to them! My mom made them anyway because my brother loved them regardless, but it always annoyed her.
I’ve been told by a very reliable source(the little voice in my head) that if you eat these outside in the sunshine- the calories don’t count because of the counter-effects of the fresh air and sunshine and such.
I’m headed outside to eat a couple dozen of em!!
Thanks Christy!!
D’y’know I heard that if you shake the chocolate cookies or bar of chocolate gently, it shakes all the calories out…..lol
Unusual ingredients for cookies… I’ll have to give this a try. Chocolate chip cookies are my favorite.
I haven’t commented in a while and find myself with two comments today!
During our annual holiday, neighborhood cookie exchange, we had a great conversation about how differently our cookies turned out than our mama’s. After much discussion, the oldest lady at our shindig turned to all of us girls and said that we were all too fancy using real butter in our baking—she said that margarine or oleo (!) didn’t cause the cookies to spread so much! and she was right! I’ve changed my cookie baking procedure to using margarine except for my sugar cookies (I’ll used 1/2 of butter, 1/2 margarine!)
Comment two:
I started making my OWN vanilla!
get a small bottle (about the size of a tabasco bottle)with a tight fitting cap, put in two vanilla beans (good ones!) that you have split lengthwise and fill with vodka or bourbon. Good Episcopalians always have a little libation in the house! Let it sit in a dark, cool pantry for 4-6 weeks, shaking once in a while. Each time you use it, refill with booze to keep the beans wet! It will work forever!!
Holy cow! I hate using imitation vanilla, but hate paying through the nose for the real stuff. Now I can make my own! Thanks for the tip Nancy!!!
My plans for the evening had suddenly included cookie baking and the accompanying temptation,til read about sneaking some Eagle Brand….and I suddenly remembered I have a fasting glucose test in the morning! We’ll have to bake them for the co-workers later on in the week. I had hidden a bowl of banana puddin for them on Easter but it looks like my sneaky grandchildren beat them to it. There was still a spoon in the empty bowl….