I decided to experiment.
I had a can of sweetened, condensed milk I wanted to use, and J deserved cookies. We were heading into an exam period, and it was going to be rough. I had never used condensed milk to make cookies, but was particularly inspired by this Taste of Home recipe, and decided to give it a go.
I haven’t found quite the selection of chocolate chips in Brisbane that Canada carries, and couldn’t find caramel (or even butterscotch! or toffee bits!) chips anywhere. Additionally, the basic chocolate chips- dark, milk, white- are beyond expensive, so I decided to use caramel-filled milk chocolate bar pieces instead. So. Much. Yum.
These cookies don’t taste like what I expect cookies to taste like, but they’re addictive nonetheless. They’re fine when they come out of the oven, but a day coming together in the fridge brings out the best in them, and being dunked in a glass of chilled milk is transformative.
4 tbsps unsalted butter, softened/ room temp
1 can (14 oz) sweetened condensed milk
1 tbsp cocoa powder
1-2 tsp vanilla extract
1 cp all purpose unbleached flour
1 ¼ cp chopped pecans, toasted
3 caramel-filled milk chocolate bars, chopped
Preheat oven to 350F/ 175C.
Beat butter, milk, and cocoa powder together. Beat in vanilla.
Stir in flour until completely blended. Stir in pecans and chocolate bar pieces.
Bake for 8 minutes. (Ovens vary, so you may need to add 30 seconds- 1 minute).
Let cool on wire racks.
Serve with chilled glass of milk for dunking.
-These cookies really are delightful with a chilled glass of milk, so don’t skip that part.
-Before putting into the oven, you can press a piece of pecan and/ or chocolate bar onto the top of each cookie.
-Replace the cocoa with 1/3 cp melted semisweet or dark chocolate chips, for a fudgier taste.