Condensed Milk Cookies
These Condensed Milk Cookies are soft, creamy and delicious, and they melt in your mouth! One of the best things about these cookies is the combination of softness and creaminess from the condensed milk. It gives the cookies a rich, velvety texture that just melts in your mouth. And when you add the chocolate and M&M toppings, it takes the flavour to a whole new level.
Servings 35
Calories 364kcal
Ingredients
- 225 g butter softened
- 1/2 cup granulated white sugar
- 1/4 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 2 cups plain flour
- 1 tsp baking powder
- 35 chocolate melts
- 35 M&M's
Instructions
- 1.Prep. Preheat the oven to 190C (375F). Line two cookie sheets with parchment paper.
2.Cream the butter and sugar. Using a stand mixer or bowl and an electric beater, cream the softened butter and sugar until light and fluffy.
3.Mix in the wet ingredients. Gradually beat in the sweetened condensed milk and vanilla extract to the mixture. Beat until the mixture is light and fluffy and well combined.
4.Add the dry ingredients. Sift the flour and baking powder into the creamed mixture and mix until well combined.
5.Roll into balls. To make the cookies, take a small cookie scoop or tablespoon and scoop out the dough to portion them out. Roll them into balls. They should be about 2-3cm in diameter. Place them onto a lined cookie sheet 5cm apart in all directions.
6.Add melt. Press a chocolate melt firmly on top of each cookie ball. Keeping them at a 1cm thickness.
7.Bake. Bake at 190C (325F) for 10-14 minutes or until lightly golden brown.
8.Add chocolate. As soon as the cookies are removed from the oven press an M&M into the centre of the chocolate melt on each cookie. Store at room temperature in an airtight container for up to 5 days.
Notes
Tips For Cookie Baking Success
•Measure all ingredients accurately for consistent results.
•Soften the butter before creaming it to make it easier to mix.
•Do not overmix the dough as it can result in tough cookies.
•Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to prevent them from breaking.
•Be careful not to overbake the cookies as they can become too hard and dry.
•Store the cookies in an airtight container at room temperature to keep them fresh for up to a week.
•Freeze the cookies before cooking by shaping the dough and flash-freezing them before packaging them in freezer bags.
•Measure all ingredients accurately for consistent results.
•Soften the butter before creaming it to make it easier to mix.
•Do not overmix the dough as it can result in tough cookies.
•Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to prevent them from breaking.
•Be careful not to overbake the cookies as they can become too hard and dry.
•Store the cookies in an airtight container at room temperature to keep them fresh for up to a week.
•Freeze the cookies before cooking by shaping the dough and flash-freezing them before packaging them in freezer bags.
Nutrition
Calories: 364kcal | Carbohydrates: 48g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 93mg | Fiber: 2g | Sugar: 38g