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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but never doubt your beliefs or believe your doubts.
Submitted by Vicky
Haven’t read through all your comments here, but thought I’d share a couple of cookie making tips with you and thank you for your entertaining and helpful website. I have tried several of your recipes now and have really enjoyed them.
Now for the tips- I use parchment paper and a cookie dough (melon baller) scoop when I make cookies. It goes so fast that way! I scoop out my balls onto the parchment paper lined cookie sheet and then while one is in the oven I get the next sheet ready. Then all I have to do is switch the parchment. No washing the pans! I use each paper about 3 times too.
Jamie, I do the same thing and it works great, but I thought I was the only one who used parchment paper over and over. Looks like we both are frugal.
The parchment paper is a GREAT idea. Thank you!! P.S. – I already use the scoop.
I am thinking these would be yummy with peanut butter chips. Christy, please let me know if your next door neighbor ever moves away, so I can buy their house and come live next door to you 😉 Hugs to your sweet self!
That is so sweet of you to say Marla! I would love to have you as a neighbor ~HUGS~
Please, Please, PLEASE try some real Mexican vanilla if you haven’t……just give it a try….you WON’T believe the difference in taste….AND it is cheap. You can find a quart on the internet for $7.00 It is so rich you don’t need as much as all that alcohol-based fake stuff….it lasts a l-o-n-g time…and I bake all the time!! Just make sure you order it from a reputable site or get someone you know who’s traveling across the border to get it for you…goes thru customs easily. I’ve posted about this before and I’ll try to abstain in the future. Can’t wait to try the cookies and I am with you on eating a whole can of condensed milk….I have to make myself scrape the can for the recipe. I want to eat what doesn’t pour out!!!
I totally agree. I always used the cheap stuff, than got some real madagascar vanilla liquid from a befriended pro baker. Oh-my-gawd that is SOMETHING!
I could drink that all day, frankly.
Because it is much stronger than the cheap stuff, in the end it is no more expensive.
I am a butter person, by the way. Here a 250 gr. packadge of butter costs about a dollar 30, and margarine about 50 d-cts.
Okay, it is more expensive, but I find the difference in taste too much. I even use it on bread (blush blush) does that make me blasé…
I totally agree about the Mexican vanilla, it is great and you only need half the amount. If you can’t find it, Sam’s Club has real vanilla in a 16 ounce bottle for less than 7 dollars, please don’t use the imitation stuff, real vanilla will change your baking world. Happy Baking!!!
I made these tonight, since we’ve been snowed in for 3 days and have been bored and craving sweets. They were AWFUL! They have a medicinal aftertaste like you wouldn’t believe! I don’t know what I did wrong, but I won’t be making these again.
However, two nights ago, I made the fried pies (did the cherry version) and OMG! Can’t wait to go to the store and buy more dried fruit so I can make them again! I had some lard from making homemade tortillas, so I used that instead of shortening. I think it made them even better! Thanks, Christy, for that FAB recipe!!!!
Hey Michele,
I really am surprised about the cookies, I’ve never heard from anyone who didn’t love them, deeply chocolate and so rich and moist. I wonder if it one of your ingredients had an issue with it or…Did you add vanilla? If so, I wonder what kind. Thats the only ingredient I know of that would add that taste in there unless the chocolate chips had an issue or perhaps the baking mix had gone rancid, it is prone to do that even quicker than flour does. This may sound odd here, but sometimes when I am coming down with something my sense of taste gets off and everything will taste the same to me or I’ll start tasting an odd flavor that isn’t really there. I know that is a long shot but I’m groping here because they really are wonderful 🙂
Glad you liked the pies at least and hope y’all get out of the snow soon. We are going on day four here and I’m about to lose my ever loving mind. 🙂
Gratefully,
Christy
Katy Rose sounds like my little Abbey–only Abbey’s two. She’ll talk about something and then say “It’s my favorite.” Her favorite changes all the time!
Those looks divine. You wouldn’t get your feelings hurt if I baked them at the local bakery and charged $2 a piece for them, would you 🙂
I have a different recipe of Chocolate Chocolate Chip Cookies and my bunch LOVES them too, as do all the church kiddos! 🙂