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
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
H again, Christy, from your TN neighbor whose son lives in Fort Worth, TX!
I, too, love Pioneer Baking Mix. Isn’t the container the best? Struggling with the Bisquick box is such a pain. I keep the mix in a Lock & Lock container in the fridge.
I’m playing Texas Tour Guide again…LOL! If you ever get back to the Lone Star State, be sure to visit San Antonio. That’s where the Pioneer Flour Mill is. Here’s a link: https://www.guentherhouse.com/
Guenther House was the home of the founders of the flour company; the mill is right there, too–such a lovely setting in the King William Historic District. Here’s a link about that area: http://www.virtualtourist.com/travel/North_America/United_States_of_America/Texas/San_Antonio-880792/Things_To_Do-San_Antonio-King_William_Historic_District-BR-1.html
If you love old homes, beautifully restored (many are now b&bs), this is the place for you. The neighborhood is right on the Riverwalk–absolutely gorgeous! My husband and I stayed in the Brackenridge House during our visit five years ago and would love to go back. We went in April which was smart–summertime in TX isn’t always pleasant as far as the weather goes. But all the good eatin’, friendly folks, and places to see make up for the sultry temperatures.
I’ll be baking your cookies today. Can’t pass up chocolate!
These look wonderful! I am definitely making these tonight! 🙂
I love the Red Robin reference…..after the commercial comes on I swear I must say it 100 times in my head throughout the day.
This is not about the cookies, although they look and sound wonderful. My office mates and I are having Senate Bean Soup today for lunch.It’s in the crock pot getting warm as I speak. Only problem we have is keeping one guy out of it. He wants to stir!!!! 😉
Oh LIZ You just made me so hungry! I hadn’t planned supper yet so now I know what I’m gonna do, I’ve been craving that! Thank you!!!!!!!
A great way to use up th eEaster ham bone and scraps.
I used to spend most of the day on Saturdays in the kitchen making cookies for my children when they were little. It made me feel better about my mothering abilities and took aways some of the guilt I felt about working. One day my sweet little boy walked into the kitchen after I had spent hours making cookies, looked up at me with big puppy-dog eyes and wanted to know “why can’t we have store bought cookies like the other kids? Are we poor?” All this time I thought I was doing something wonderful for them only to find he preferred the hard, store bought cookies to my soft, chewy homemade ones!
LOL That is so funny! when we were little we used to think store bought was a special treat, too! lol
Because we always had homemade! I can guarantee you he appreciates it now and understands how fortunate he was!
That brought back memories as we always had homemade bread in our school lunches. Big thick slices of yeasty heavenly bread , but at the time I was embarrassed and would trade the sandwiches for store bought bread. How silly of me!
My grandmama said the same thing about biscuits. Their friends always had loaf bread but they had sandwiches made from biscuits and they were always embarrassed. She said she still feels bad about that and is so glad she never told her Mama. Those biscuits mean the world to her now.
Those look terrific and that is a recipe I did not have. I made rolled sugar Easter cookies with my grandaughter Saturday night and to save time and get it chilled I already had the dough mixed up. When I got it out of the fridge she asked why I took it out of the store paper. Guess that shows her experience with homemade cookies, but we are changing that, one weekend at a time. I look forward to the day she can look back and say Nana taught me to cook and bake.
Oh Christy, these look immaculate. I’m fixin’ to make MY Mama’s chocolate chip cookie recipe, and when I think back on it, it’s my favorite thing of hers to make because I always helped with it. Anything that had the word “cookie” involved always brought me to the kitchen.
I am lactose intolerant, but sometimes my tummy will let me get away with it in baked goods. I will most definitely try these!
Also, I was out driving doing some errand the other day, and I thought of you. Do you have an Aldi’s nearby where you live? You can get butter quarters (salted or unsalted) for about $1.75. They taste every bit as good as any other butter I’ve tried. Personally, like you, I stick with Blue Bonnet. It’s economical, and it makes all my baking taste yummy.
Have a great day and thanks for always brightening mine!
WoW those look absolutely AWESOME!!!! Great for those “OH MY GAH I NEED CHOCOLATE!!!!” days. Thanks for the recipe!
Hope you have a very blessed day,
Your friend,
Vickie ^_^
Hey I was the first person to comment! w00t w00t!!!…lol
YOU ROCK VICKIE!! Thank you for the comment!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
~hugs and dances around~
Thank you Christy! You ROCK too! 🙂