There is something undeniably comforting about a warm and gooey skillet Condensed Milk Cookie served in the pan straight from the oven. Whether you are planning a cosy night in or looking for a delicious dessert to share with friends, slices (or scoops) of condensed milk skillet cookies are just what you need. So easy to make and uses just one pan - how could you possibly resist?
One of the (many) things I love about these Condensed Milk Cookies is how the condensed milk adds a soft sweetness and luscious creaminess to the cookie batter. Using condensed milk in cookies also means you can make really delicious cookies without using eggs. I know there are so many times when I think about baking cookies and realise I'm out of eggs. But! I pretty much always have a can of condensed milk in the cupboard.
This recipe is so versatile. It’s incredible in served in the skillet warm from the oven with scoops of ice cream (like my Self Saucing Chocolate Pudding), perhaps even with a drizzle of chocolate sauce and some fresh raspberries. But I also love it as a teatime treat - you just need to leave it to cool before slicing into individual Condensed Milk Cookies. You can also have fun mixing up the chocolate to make milk, white or triple chocolate cookies…
Why you will love this recipe for Condensed Milk Cookies:
- These cookies are perfect for a cosy, comforting pudding or delicious snack.
- They are so simple to make and use just one pan/skillet.
- It's a great eggless cookie recipe
- The cookies are full of flavour and texture thanks to the sweet condensed milk, rich and gooey dark chocolate, soft cookie dough and just melting vanilla ice cream.
- They are so versatile - you can switch up the chocolate and choose whether to serve it pudding-style or like traditional Condensed Milk Cookies.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down:
Butter - opt for unsalted butter so you can control the salt levels. It is really important to watch it closely as you are melting it to ensure it doesn’t burn (or the cookies will become bitter).
Condensed milk - this might seem an unusual ingredient in a cookie recipe, but it helps give a lovely sweet, milky flavour and soft texture.
Soft light brown sugar - this adds sweetness and moisture and the most delicious toffee-molasses flavour to the dough. You could use soft dark brown sugar but it will give a darker cookie.
Vanilla extract - I have been generous with the vanilla as it gives the most delicious flavour to the cookie dough.
Salt - this won’t make your Condensed Milk Cookies salty. Adding a pinch of salt brings out the flavours of the other ingredients and takes your bakes to the next level. I recommend Maldon Salt Flakes.
Plain flour - also known as ‘all-purpose’ flour, this helps create the perfect cookie dough for these Condensed Milk Cookies.
Baking powder - this helps give the cookies a lovely light texture.
Dark chocolate - opt for a good-quality dark chocolate with 70% cocoa solids.
Substitutions and Variations:
Vanilla - you could swap the vanilla extract for vanilla bean paste - just avoid vanilla essence which is artificial and will give these Condensed Milk Cookies a synthetic taste.
Chocolate - dark chocolate has a rich, intense flavour which balances out the sweetness of the soft light brown sugar and condensed milk perfectly. However, you could swap for chopped blonde (for a caramelised biscuit flavour), milk or white chocolate, if you prefer. You could use a mixture for double, triple or even quadruple chocolate Condensed Milk Cookies!
Nuts - I love serving these Condensed Milk Cookies with ice cream and a sprinkling of toasted nuts - almonds and hazelnuts are delicious. You could also swap some of the chocolate chunks for chopped nuts for Chocolate and Nut Condensed Milk Cookies.
Directions:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Preheat the oven to 160°C. Put the butter into a oven-proof skillet (ideally cast iron) set over a low-medium heat and stir until melted.
TWO: Remove from the heat and stir in the brown sugar, vanilla extract and a pinch of salt.
THREE: Sift in the flour and baking powder, then stir well until just combined - take care not to overmix. Leave to cool for 5 minutes.
FOUR: Stir in the chopped chocolate until evenly distributed throughout the dough. Spread in a smooth layer.
FIVE: Bake for around 20 minutes - or until the sides are set but the middle still has the slightest wobble (remember, it will continue to cook as it stands).
SIX: Remove from the oven and leave to stand for 5 minutes. Serve warm, straight from the skillet, topped with scoops of vanilla ice cream.
Cooking Tips:
- Brown butter: if you want to add a delicious nutty layer of flavour to these Condensed Milk Cookies, you can brown the butter (A.K.A make a ‘beurre noisette’) before adding the condensed milk. Simply continue to cook the butter after it has melted, swirling the pan often and stirring for a few minutes, until the butter foams and turns golden brown and nutty - watch closely to ensure it doesn’t burn. Then continue with the recipe.
- Chocolate: for best results, opt for a good quality chocolate - for dark chocolate, this should be 70% cocoa solids.
- Individual cookies: you can make individual Condensed Milk Cookies instead of one large sharing skillet cookie if you prefer. Scroll down to the FAQs to find out how.
- Jazz it up: if serving these Condensed Milk Cookies as a pudding, you can go to town with the accompaniments to turn it into something really special. Top slices with a scoop of good-quality ice cream, a drizzle of melted chocolate (you could use warmed chocolate and hazelnut spread or Biscoff sauce), some fresh berries and toasted nuts for crunch. Delicious!
Frequently Asked Questions
Not at all. The richness and intensity of dark chocolate balances out the sweetness of the condensed milk and the toffee-molasses flavour of the soft light brown sugar perfectly. However, good-quality milk or white chocolate would also be delicious. You could use a mixture of all three for Triple Chocolate Condensed Milk Cookies. Yum!
Can I make this without an ovenproof skillet?
If you only have skillets/frying pans with plastic handles, you can still make these Condensed Milk Cookies. Simply follow the recipe as instructed, but pop into a 23cm loose-based square or round tin lined with non-stick baking paper. A smaller baking tin will give thicker cookies and will need another 5 minutes or so in the oven (keep checking until you are happy with it). Equally, a larger tin will cook faster so have a peek at 15 minutes. It is better to underbake as a super gooey cookie is still delicious (and you can always put it back in).
Chocolate chips are small chocolate droplets that have been designed to withstand high temperatures and hold their shape when baking. If you used them in these Condensed Milk Cookies, they would look pretty but wouldn’t melt and go all molten and gooey (they also tend to taste sweeter as they often have a higher sugar content and lower cocoa butter content than chocolate bars). In contrast, chocolate chunks (made from chopping up a good-quality chocolate bar) will vary in size and melt into gloriously gooey puddles of molten chocolate during baking. They won’t look as pretty or uniform, but will taste absolutely delicious. You also have more control of the sugar level as you can vary your choice of chocolate.
I have only tested the recipe as it is written, but I am pretty sure you could make a vegan version of these Condensed Milk Cookies using vegan condensed milk (Carnation makes a rice and oat milk based alternative), vegan butter and vegan-friendly dark chocolate. Since these are egg-free cookies, there aren’t any tricky swaps - it is just a case of substituting dairy ingredients for plant-based versions.
There are SO many ways you can enjoy these Condensed Milk Cookies! It is a rather show-stopping comforting pudding served warm straight from the skillet tops with scoops of vanilla ice cream (the heat from the just-baked cookie means the ice cream starts to melt into the most luxurious vanilla sauce). You could choose whatever ice cream you like - a rich chocolate or nutty praline are so good too. Sometimes drizzle with some melted dark chocolate, chocolate and hazelnut spread of biscoff spread for full on indulgence. A handful of fresh berries (plump and juicy raspberries, sliced strawberries or pitted cherries) adds a delicious fruity flavour too. Last but not least, try adding some toasted nuts for added crunch.
Alternatively, if you are leaving to cool so you can serve more conventional Condensed Milk Cookies, they are lovely with a cup of tea, coffee or American-style with a glass of milk.
Other recipes you might enjoy:
If you like the sound of these Condensed Milk Cookies, I have so many other lovely recipes for you to enjoy. My Biscoff Blondies are the most delicious combination of gooey chocolate, crunchy biscuits, and fudgy blondie - and take just 15 minutes to put together. If you want to embrace the pudding vibes, my Self Saucing Chocolate Pudding (complete with rich, moist chocolate sponge and gooey chocolate sauce) is the recipe for you. It is simple enough to make on a weeknight, but looks (and tastes) impressive enough to serve at a dinner party. If you were here for the condensed milk inspiration, why not try my Tiramisu Tres Leches Cake? Imagine a light, moist cake soaked in a sweet coffee-flavoured milk, topped with a layer of mascarpone whipped cream. Perfect as an indulgent cake or delicious dessert… I’ll grab my spoon.
Made this recipe and loved it?
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PrintChocolate Chip Skillet Cookie
This super simple one-pan Condensed Milk Cookie is too good to miss… imagine slices of soft, chewy cookies with gooey, molten chocolate chunks. Perfect served warm with a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 - 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: Global
- Diet: Vegetarian
Ingredients
For the condensed milk cookies:
- 220g unsalted butter, diced
- 2 x 297g cans condensed milk
- 80g soft light brown sugar
- 1 ½ tsp vanilla extract
- Pinch of sea salt
- 350g plain flour
- 2 tsp baking powder
- 200g good-quality dark chocolate, roughly chopped
To serve:
- Good-quality vanilla ice cream
Instructions
- Preheat the oven to 160°C Fan.
- Put the butter into a 23cm oven-proof skillet (ideally cast iron) set over a low-medium heat and stir until melted. Pour in the condensed milk and whisk until well combined.
- Remove from the heat and stir in the brown sugar, vanilla extract and a pinch of salt.
- Sift in the flour and baking powder, then stir well until just combined - take care not to overmix. Leave to cool for 5 minutes top stop the chocolate chips from melting too much when you add them.
- Stir in the chopped chocolate until evenly distributed throughout the dough. Spread in a smooth layer.
- Bake for around 20 minutes - or until the sides are set but the middle still has the slightest wobble (remember, it will continue to cook as it stands).
- Remove from the oven and leave to stand for 5 minutes. Serve warm, straight from the skillet, topped with scoops of vanilla ice cream. Alternatively, leave to cool completely before covering and chilling in the fridge until firm. You can then cut it into deliciously chewy slices or bite-sized pieces to enjoy as a snack.
Notes
- Chocolate chunks: you can use whatever chocolate you like for these Condensed Milk Cookies. I like to use dark chocolate as I think the intensity balances out the sweetness of the condensed milk perfectly. Good-quality milk or white chocolate would also be delicious - you could use a mixture of all 3 for Triple Chocolate Condensed Milk Cookies.
- Make it vegan: whilst I haven’t tested a vegan version of these Condensed Milk Cookies, I am pretty sure they would work using vegan condensed milk (Carnation makes a rice and oat milk based alternative), vegan butter and vegan-friendly dark chocolate.
- Serving suggestions: this is delicious served warm with scoops of ice cream (which starts to melt into the most luxurious sauce). You could drizzle with melted dark chocolate, chocolate and hazelnut spread of biscoff spread for full on indulgence! A handful of fresh berries and some toasted nuts for crunch are both a nice addition too. If you are leaving to cool and serving more conventional Condensed Milk Cookies, they are lovely with a cup of tea, coffee or American-style with a glass of milk.
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