Description
Deliciously soft and chewy cookies made with sweetened condensed milk, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- ⅓ cup plus 1 tablespoon sweetened condensed milk
- 1 tsp vanilla bean paste (or pure vanilla extract)
- 1 ½ cups plus 1 tablespoon all-purpose flour
- ½ tsp kosher salt
Instructions
- Preheat and Prep: Start by preheating your oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream the Butter and Condensed Milk: In a large mixing bowl, beat the softened butter until smooth and fluffy — about 1–2 minutes. Add the sweetened condensed milk and vanilla bean paste. Beat together until well combined and creamy.
- Add the Dry Ingredients: Sift in the flour and salt. Mix on low speed (or by hand with a spatula) until everything comes together into a soft, pliable dough. It will look a bit like shortbread dough — soft but not sticky.
- Shape the Cookies: Scoop the dough into 1-tablespoon portions and roll into smooth balls. Place them a few inches apart on your prepared baking sheets. Use a fork to gently flatten each cookie — the ridges give them a signature look and help them bake evenly.
- Bake to Perfection: Bake the cookies for 13–15 minutes, or until the edges are just turning golden. Don’t overbake — these cookies should remain pale with just a kiss of color at the base.
- Cool and Enjoy: Let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm, or store once cooled.
Notes
- For a richer flavor, consider adding a pinch of cinnamon or using brown sugar instead of granulated sugar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg