These chocolate condensed milk cookies are made with just 5 simple ingredients, resulting in a soft and delicious cookie. This easy bake recipe lets you bake a large batch of cookies at home in no time, perfect for any chocolate cookie recipe lover.
Easy Sweetened Condensed Milk Cookies
These chocolate condensed milk cookies are effortless to make and require no chilling, making them a perfect last-minute treat.
The addition of Nutella in the center takes them to the next level, though you can use any other filling you like for a fun twist. This recipe is adapted from our 3-ingredient condensed milk cookies, keeping the simplicity while adding a chocolatey surprise.
And if you have leftover sweetened condensed milk after baking, don’t worry — it’s perfect for creating any of our 41+ condensed milk desserts, from fudgy treats to creamy puddings.
Ingredients
- 1.5 cups all-purpose flour
- 2 tbsp cocoa powder
- 1/2 cup (113 g) unsalted butter, cubed and chilled
- 1/4 cup (80 g) sweetened condensed milk
- 1/4-1/2 cup Nutella
Ingredient Notes
- Unsalted butter: Chilled butter keeps the cookies from spreading too much.
- Flour: Adjust slightly if the dough is sticky.
- Optional filling: You can add Nutella, dulce de leche, or leftover condensed milk for a gooey center. A splash of vanilla extract, white chocolate chips, or cacao nibs are nice additions if you’d like a fun twist.
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Step by Step Instructions
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Sieve the flour and cocoa powder together into a large mixing bowl to combine the dry ingredients.
Add the chilled, cubed butter and rub it into the flour mixture using your fingers until it resembles wet sand (image 1).
Pour in the sweetened condensed milk and mix until a soft dough forms (image 2).
Portion the dough: Take about 1 tsp or 20 g (basically equal portions) of cookie dough balls, roll it quickly into a ball, and create a small well or impression in the center using the back of a spoon (image 3 and 4).
Place it on the prepared baking sheets and bake for 9–12 minutes at 180°C (350°F), until the edges are set but the center is still soft (image 5).
Check while warm: If the cookies puff up during baking, gently press the center again with the back of a spoon to maintain the well.
Cool completely on a wire rack, then fill the well with Nutella, dulce de leche, or any filling of your choice (image 6).
Optional: sprinkle white chocolate chips or cacao nibs or drizzle of melted chocolate along with sprinkle of sea salt on top
A recipe couldnt get simpler than this. You do not need an electric mixer, paddle attachment, or any technical knowledge to bake this milk cookie recipe.
Storage Instructions
- Room Temperature: Store cooled cookies in an airtight container for up to 3–4 days. Make sure the filling is added only after the cookies are completely cooled to prevent sogginess.
- Refrigerator: You can refrigerate filled cookies in an airtight container for up to 1 week. Let them come to room temperature before serving for the best texture.
- Freezing: Unfilled cookie can be frozen for up to 2 months. Shape the dough into balls, place on a tray, freeze until firm, then transfer to a freezer-safe container. Bake from frozen, adding 1–2 extra minutes to the baking time.
Bakers Tips
- Perfect egg-free cookie: These cookies are a great egg alternative and the ultimate grandma-style recipe for a thumbprint cookie.These cookies are a quick and simple thumbprint cookie alternative without the fuss of creaming the butter sugar, use of eggs or chilling the dough before baking.
- Creating wells: Roll each cookie individually and press the back of a spoon to create a well. Avoid rolling all the dough together first — pressing the whole batch at once can dry out the dough and cause cracks.
- Cookie prep tip: Instead of shaping into balls, you can roll the dough between two sheets of parchment paper and slice into logs or use cookie cutter for fun shapes.
- Add a little chocolate chips to the dough to make condensed milk chocolate chip cookies.
- Filling: If using a soft filling like Nutella or dulce de leche, it’s best to fill the cookies just before serving for a fresh, gooey center. Cookies filled fresh cannot be stacked.
- Storage for gifts or customers: Pack the cookies and Nutella separately, so recipients can fill them when needed.
- Chilling: If needed, chill the cookies in the fridge for a short while to help the filling set before serving or packing.
- Chilled butter: Using chilled, cubed butter helps the cookies hold their shape and gives a tender texture.
- Adjusting flour: Add 1–2 tsp extra flour if the dough feels sticky.
- Baking time: Keep an eye on the cookies while baking — they should be set at the edges but soft in the center.
- While warm: If the cookies puff up during baking, gently press the center again with the back of a spoon to maintain the well.
Related Recipes
- 3 ingredient Condensed Milk Cookies
- 4 ingredient Condensed Milk Snowball Cookies
- 41+ Condensed Milk Desserts recipe
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5 ingredients Chocolate Condensed Milk Cookies recipe
Ingredients
- 1.5 cups Plain Flour/ All Purpose Flour/ Maida refer notes
- 2 tbsp Cocoa Powder
- 1/2 cup (113 gms) Butter Chilled and cubed
- 1/4 cup (80 gms) Sweetened Condensed Milk
- 1/4-1/2 cup Hazelnut Spread (or filling of your choice)
Instructions
- Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
- In a large mixing bowl, sieve together flour and cocoa powder.
- Add chilled, cubed butter and rub into the dry ingredients until mixture resembles wet sand.
- Pour in condensed milk and mix until a soft dough forms.
- Roll about 1 tsp (18 g) of dough into balls, place on the prepared baking sheet, and press the back of a spoon into the center to create a well.
- Bake for 9–12 minutes, until edges are set but centers remain soft.
- If the cookies puff up while warm, gently press the center again with the back of a spoon.
- Cool completely on a wire rack, then fill the wells with Nutella, dulce de leche, or any filling of your choice.
Notes
- Butter: Use chilled, cubed unsalted butter to help the dough hold shape.
- Flour: If the dough feels sticky, add 1–2 tsp extra flour.
- Filling: Soft fillings like Nutella or dulce de leche are best added after baking; chill briefly if stacking.
- Shaping option: Instead of rolling the dough into balls, place it between two sheets of parchment paper and roll into a rectangle. Shape the dough into a log (like a cylinder), wrap in parchment, and chill until firm. Once chilled, slice the log into round cookie discs and bake as directed.
- Make ahead: Unfilled cookie dough balls freeze well; bake straight from frozen, adding 2–3 minutes to baking time.
- Variations: Try adding white chocolate chips, cacao nibs, or a drizzle of melted chocolate for a fun twist.
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