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Condensed Milk Cookie Cups – Soft, Buttery & Filled With Creamy Caramelized Sweetness

These Condensed Milk Cookie Cups are the perfect blend of soft, buttery cookie bases baked into mini cups and filled with rich, creamy, caramel-like sweetened condensed milk. They taste like a cross between sugar cookies and dulce de leche tartlets — unbelievably indulgent, melt-in-your-mouth soft, and shockingly easy to make. With their golden edges, soft centers, and rich creamy filling, these cookie cups are perfect for parties, holidays, potlucks, dessert tables, or anytime you want a simple recipe that looks and tastes stunning.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 20 Cookies
Ingredients Equipment Method Notes
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Ingredients
  

Cookie Cup Dough
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
Creamy Condensed Milk Filling
Choose one version:
  • Simple Baked Condensed Milk Caramel-style:
  • 1 cup sweetened condensed milk
  • —or—
  • Stovetop Creamy Condensed Milk Filling:
  • 1 cup sweetened condensed milk
  • 2 tbsp butter
  • 1 tsp vanilla
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Equipment

  • Mini muffin tin
  • Mixing bowls
  • Hand or stand mixer
  • Cookie scoop
  • Measuring cups & spoons
  • Cooling rack
  • Small spoon or tart press

Method
 

Step 1: Make the Cookie Dough
  1. Cream together:
  2. butter
  3. granulated sugar
  4. brown sugar
  5. Mix 2–3 minutes until light and fluffy.
  6. Add:
  7. egg
  8. vanilla
  9. Mix again.
  10. Whisk together:
  11. flour
  12. baking soda
  13. baking powder
  14. salt
  15. Add dry ingredients to wet ingredients and mix until a soft dough forms.
Step 2: Form the Cookie Cups
  1. Preheat oven to 350°F (175°C).
  2. Grease a mini muffin tin.
  3. Scoop 1 tbsp dough into each cavity.
  4. Press down the center slightly with your thumb or a tart press.
  5. (You will press again after baking.)
Step 3: Bake
  1. Bake 9–11 minutes, until:
  2. edges are lightly golden
  3. centers puffed but soft
  4. Immediately after baking, use the back of a spoon or a tart press to re-indent the centers to create cups.
  5. Cool completely in the pan before removing.
Step 4: Prepare the Condensed Milk Filling
  1. Option A: Simple Baked Condensed Milk (Thicker & Caramel-Like)
  2. Spread condensed milk in a small oven-safe dish.
  3. Bake at 350°F for 25 minutes, stirring halfway.
  4. It becomes thicker and lightly caramelized.
  5. Option B: Stovetop Creamy Condensed Milk
  6. In a saucepan heat:
  7. condensed milk
  8. butter
  9. Cook 4–5 minutes over medium heat until thick and glossy.
  10. Stir in vanilla.
  11. Let cool slightly before filling.
Step 5: Fill the Cookie Cups
  1. Spoon warm condensed milk into each cookie cup.
  2. Optional toppings:
  3. sea salt
  4. chocolate drizzle
  5. toasted coconut
  6. crushed nuts
  7. mini chocolate chips
  8. cinnamon sugar
  9. Let the filling set 15–20 minutes.

Notes

🧊 Storage & Freezing

Room Temp: 2 days
Refrigerator: 5–6 days
Freeze cookie cups (unfilled): 2 months
(Fill after thawing for best texture.)

🥄 Variations

Chocolate Condensed Milk Cups
Add 2 tbsp cocoa powder to the filling.
Salted Caramel Cookie Cups
Mix 2 tbsp caramel sauce with condensed milk.
Lemon Cream Cookie Cups
Add lemon zest + a squeeze of lemon juice to the filling.
Nutella Condensed Milk Cups
Swirl Nutella into the warm filling.
Biscoff Cookie Cups
Add 2 tbsp Biscoff spread to filling.
Strawberry Condensed Milk Cups
Mix in freeze-dried strawberry powder.
Coconut Condensed Milk Cups
Add toasted coconut flakes to filling.
S’mores Cookie Cups
Add mini marshmallow + chocolate chips on top.
Cinnamon Roll Cookie Cups
Add cinnamon to dough + cream cheese drizzle on top.
Peanut Butter Caramel Cups
Add 2 tbsp peanut butter to the hot filling.

❓ 10 FAQs

Why did my cookie cups stick to the pan?
Pan wasn’t greased well — nonstick spray is essential.
Can I use store-bought cookie dough?
Yes — sugar cookie or chocolate chip both work.
Why did my cups lose their shape?
Must re-indent center immediately after baking.
Does condensed milk thicken after cooling?
Yes — it firms up into a creamy, caramel-like texture.
Can I use dulce de leche instead?
Absolutely — it’s perfect.
Can I make the cups larger?
Use a regular muffin tin and adjust baking time to 12–14 minutes.
Can I freeze the assembled cookie cups?
Best to freeze unfilled and fill after thawing.
Why did my cookie cups collapse?
Underbaked — bake 1–2 minutes longer.
Can I pipe the filling?
Yes — for a cleaner presentation.
Can I add chocolate inside?
Add a few chocolate chips inside each cup before filling.

🏁 Conclusion

These Condensed Milk Cookie Cups are buttery, soft, creamy, and wonderfully indulgent — simple to make yet impressive enough for parties, holidays, and special occasions. With rich condensed milk filling and endless customization options, these cookie cups are a guaranteed crowd-pleaser that tastes like a bakery treat.
Easy, delicious, and beautifully versatile.