I absolutely adore a dessert that is both incredibly simple and irresistibly delicious, and this 5-Ingredient Chocolate Condensed Milk Cookies Recipe hits that sweet spot perfectly. These cookies are rich, chocolatey, and so soft, with a luscious hazelnut spread center that feels like a little surprise in every bite. I love how quickly they come together and how few ingredients are needed — it’s a joy to bake something this decadent without any fuss.
Why You’ll Love This 5-Ingredient Chocolate Condensed Milk Cookies Recipe
From the first time I made these cookies, I was amazed at the deep chocolate flavor paired with the creamy sweetness of condensed milk. The cocoa powder gives a beautiful rich color and taste, while the buttery dough melts in your mouth. The texture is just dreamy — crisp on the edges and tender right in the middle, with a little well of gooey hazelnut spread adding a luxurious touch that makes these cookies stand out from any other chocolate cookie I’ve tried.
One of the things I love most about this 5-Ingredient Chocolate Condensed Milk Cookies Recipe is how effortlessly it comes together. You don’t need to be an expert baker or have a kitchen full of fancy ingredients to whip up a batch that looks and tastes like a bakery treat. Plus, they’re perfect for so many occasions: an impromptu tea-time snack, a sweet finish to a family dinner, or a gift to impress friends without stress. Honestly, once you try these, I’m sure they’ll become your go-to cookie recipe too.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Each ingredient plays a crucial role to create the perfect flavor and texture — you really don’t need anything extra.
- Plain Flour / All Purpose Flour / Maida: This forms the sturdy yet tender base of the cookie dough.
- Cocoa Powder: Adds rich chocolate flavor and deepens the color beautifully.
- Butter (Chilled and Cubed): Creates a soft, melt-in-your-mouth texture with a buttery richness.
- Sweetened Condensed Milk: Sweetens the dough naturally and keeps the cookies moist and tender.
- Hazelnut Spread (or filling of your choice): The delicious surprise center that makes each bite extra special.
Directions
Step 1: Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper to ensure the cookies don’t stick and bake evenly.
Step 2: In a large mixing bowl, sift together the flour and cocoa powder. This ensures there are no lumps and gives the dough a light, even texture.
Step 3: Add the cold, cubed butter to the flour mixture and use your fingers to rub it in until it looks like wet sand. This step is key to creating that tender crumbly texture.
Step 4: Pour in the sweetened condensed milk and carefully mix everything together until a soft dough forms. It should be pliable but not sticky.
Step 5: Scoop about 1 teaspoon (18 grams) of dough and roll it into balls. Place them spaced on the lined baking sheet. Then gently press the back of a spoon in the center of each ball to create a small well for the filling.
Step 6: Bake the cookies for 9 to 12 minutes until the edges are set but the centers still look slightly soft. Watch closely here because you want that perfect chewy middle.
Step 7: If the cookies puff up a bit during baking, gently press the centers again with the back of a spoon while they are still warm to reform the wells.
Step 8: Let the cookies cool completely on a wire rack. Once fully cooled, fill the wells with hazelnut spread, dulce de leche, or the filling of your choice for that irresistible finishing touch.
Servings and Timing
This recipe yields approximately 18 delicious cookies, perfect for sharing or keeping a delightful stash for yourself. The prep time is short—about 10 minutes for mixing and shaping the dough. Baking only takes 9 to 12 minutes per batch, plus cooling time of roughly 15 to 20 minutes to set the cookies and filling. All in all, you’re looking at about 30 to 40 minutes from start to finish, making these a fantastic quick-bake treat.
How to Serve This 5-Ingredient Chocolate Condensed Milk Cookies Recipe
I love serving these cookies with a warm cup of coffee or a creamy latte because the chocolate and hazelnut flavors complement a rich, smooth drink beautifully. They also pair wonderfully with tea, especially black or chai teas, which balance the sweetness nicely. On casual occasions, these cookies make a fantastic snack to share on movie nights or afternoon gatherings with friends — they’re always a crowd-pleaser.
For presentation, I enjoy placing them on a pretty platter sprinkled with a little powdered sugar or cocoa powder for a delicate finishing touch. You can also add fresh berries or mint leaves around the plate to bring a pop of color. These cookies are best served at room temperature so the filling is soft and melty, but not so warm that it oozes out messily.
On special occasions like holidays or birthdays, I like to get creative by drizzling a little melted white or dark chocolate on top for an extra festive look. They are easy to portion, so offering them alongside other small desserts or a cheese board creates a diverse and inviting table spread that guests will rave about.
Variations
I’ve had fun experimenting with this recipe by swapping out a few ingredients or tweaking cooking methods, and I’d encourage you to try it too! For example, if you want a gluten-free option, substituting the plain flour with an almond or oat flour blend works really well and adds a nice nutty undertone. Just keep in mind the dough might be a bit more delicate.
If you’re looking for a vegan twist, you can replace the butter with vegan margarine and use a plant-based condensed milk alternative—coconut condensed milk is a delightful choice. You can also try different fillings like raspberry jam or caramel sauce to switch up the flavor profile without losing the cookie’s delightful texture.
I’ve even tried baking the dough as mini tart shells instead of cookies, which are perfect for holding more decadent or fresh fruit fillings. Whichever variation you choose, the heart of this 5-Ingredient Chocolate Condensed Milk Cookies Recipe remains the ease and irresistible chocolate taste that keeps me coming back.
Storage and Reheating
Storing Leftovers
Once baked and filled, these cookies store beautifully in an airtight container at room temperature. I like using a glass or plastic container with a tight-fitting lid to keep them fresh and prevent any drying out. They’ll stay soft and delicious for up to 3 days, which is just perfect for nibbling throughout the week.
Freezing
If you want to keep a batch longer, you can freeze the cookie dough before baking. Simply shape the dough balls and press the wells, then freeze them on a tray before transferring them to a freezer-safe bag or container. Frozen dough balls can be kept for up to 3 months. When you’re ready, bake them straight from the freezer, adding a couple of extra minutes to the baking time. I don’t recommend freezing fully baked and filled cookies, as the hazelnut spread can change texture.
Reheating
To enjoy these cookies warm, I gently reheat them in a preheated oven at 150°C (300°F) for 5 minutes, just enough to soften the centers without melting the filling completely. Microwave heating tends to make the texture a bit rubbery, so I avoid that. If you want the filling extra melty, pop the cookies in the oven for a minute or two longer, but be careful to watch them closely.
FAQs
Can I use unsweetened cocoa powder instead of sweetened?
Yes, unsweetened cocoa powder is actually what this recipe calls for because it gives the deep chocolate flavor without adding extra sweetness. Using sweetened cocoa powder might make the dough overly sweet and change the texture slightly.
What if I don’t have hazelnut spread? What other fillings work?
If you don’t have hazelnut spread, other delicious fillings include dulce de leche, caramel sauce, jam, or even a soft cream cheese frosting. The key is to choose something smooth and creamy to fill those little wells after the cookies have cooled.
Can I make these cookies gluten-free?
Absolutely! I recommend trying a gluten-free flour blend that suits cookies—almond flour or a store-bought gluten-free all-purpose mix works well. Just be mindful of dough consistency as gluten-free dough can sometimes be a bit more fragile.
How soft or crispy are these cookies? Can I make them crispier?
These cookies have a lovely balance with crisp edges and soft centers. If you prefer them crispier, you can bake them for an extra minute or two, but keep an eye so they don’t overbake. Letting them cool completely on the tray helps the edges firm up nicely too.
Is the dough sticky? How do I handle it best?
The dough should be soft but not overly sticky. If it feels too sticky, try chilling it for 10-15 minutes before rolling into balls. Using a lightly floured surface or wetting your hands can also help manage the dough more easily.
Conclusion
I can’t recommend this 5-Ingredient Chocolate Condensed Milk Cookies Recipe enough for anyone craving a quick, delicious homemade treat. It’s the perfect blend of ease, charm, and irresistible chocolate goodness that feels truly special without hours in the kitchen. Trust me — once you try these cookies, you’ll find yourself baking them again and again, and happily sharing the joy with everyone you know.
