Name: Milk Chocolate Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: All-purpose flour; Baking soda; Salt; Unsalted butter (softened); Granulated sugar; Brown sugar; Large eggs; Vanilla extract; Milk chocolate chips or chopped milk chocolate bars

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These milk chocolate cookies are soft, chewy, and filled with melty pockets of chocolate in every bite. They’re simple to make yet taste like something straight from a bakery. I love how the milk chocolate gives them a creamy sweetness that’s different from the deeper richness of dark chocolate—perfect for when I’m craving a softer, sweeter cookie.

Why You’ll Love This Recipe

I love this recipe because it’s foolproof, quick to throw together, and always satisfies a sweet tooth. The edges bake up golden and slightly crisp, while the centers stay soft and chewy. Using milk chocolate instead of semi-sweet gives them a nostalgic, almost candy-bar sweetness that makes them hard to resist. Whether I’m baking for friends, family, or just myself, these cookies never last long. Milk Chocolate Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Brown sugar
Large eggs
Vanilla extract
Milk chocolate chips or chopped milk chocolate bars

Directions

Mix dry ingredients: I whisk together flour, baking soda, and salt in a bowl.
Cream butter and sugars: In another bowl, I beat the butter with both sugars until light and fluffy.
Add eggs and vanilla: I mix in the eggs one at a time, then stir in the vanilla.
Combine wet and dry: I slowly add the dry ingredients to the wet mixture until just combined.
Fold in chocolate: I stir in the milk chocolate chips or chunks.
Scoop and bake: I scoop dough onto a parchment-lined baking sheet, spacing them a few inches apart. I bake at 350°F (175°C) for 9–11 minutes, until the edges are golden and the centers are just set.
Cool and serve: I let the cookies rest on the pan for a few minutes before transferring them to a wire rack to cool.

Servings and Timing

This recipe makes about 24 cookies.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: About 20 minutes

Variations

I sometimes mix in chopped nuts like walnuts or pecans for crunch.
Swapping half the flour with oats makes a heartier cookie.
For extra decadence, I press a few extra chocolate chunks on top right before baking.
A sprinkle of flaky sea salt on top balances the sweetness perfectly.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days.
They also freeze beautifully—I place cooled cookies in a freezer bag and store them for up to 2 months. To reheat, I microwave one for 10–15 seconds for that fresh-from-the-oven gooeyness.

FAQs

Can I use dark or semi-sweet chocolate instead of milk?

Yes, but the flavor will be richer and less sweet. I love mixing half milk chocolate and half semi-sweet for balance.

Do I need to chill the dough?

Not necessarily, but chilling for 30 minutes helps control spreading and makes a thicker cookie.

Can I make these cookies smaller or larger?

Yes—smaller cookies will bake in about 8 minutes, while larger bakery-style cookies may need 12–14 minutes.

How do I keep the cookies soft?

I store them in an airtight container with a slice of bread. The bread helps keep them moist.

Can I freeze the cookie dough?

Yes! I scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. I bake straight from frozen, adding an extra minute or two.

Conclusion

These milk chocolate cookies are soft, chewy, and irresistibly sweet, making them the perfect treat for any occasion. I love how easy they are to whip up and how versatile the recipe can be with different mix-ins. Whether I enjoy them warm with a glass of milk or pack them up for sharing, they’re always a hit.