• 2 cups all-purpose flour
  • 1/2 cup salted butter, softened
  • 3/4 cup dark brown sugar
  • 1 (14oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 cup dark chocolate chips


  • PREHEAT oven to 350°F, using the conventional oven settings only. Line a large baking sheet with parchment paper.
  • SPREAD all-purpose flour evenly over the prepared baking sheet and place in the oven. Toast the flour for 5 minutes, stir, and toast for another 2 minutes. Remove from the oven and set aside to cool at room temperature.
  • MIX salted butter and brown sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk until fluffy and blended, about 3-4 minutes.
  • ADD the sweetened condensed milk to the blender and continue to whisk until blended, scraping down the sides of the mixing bowl as needed.
  • Once the flour has toasted and cooled, add to the wet mixture in 1/2 cup increments until blended and resembling traditional cookie dough.
  • REMOVE the bowl from the mixer and add chocolate chips, stirring by hand with a spatula to combine.
  • ENJOY immediately or cover and refrigerate until ready to serve. Edible cookie dough will keep for 4-5 days in the refrigerator.