August 4, 2020

Miso and Caramilk Condensed Milk Cookies

Slice of cake with a candle. All the things sweet icon.

Buttery soft with a hint of white miso and sweet Caramilk chunks these condensed milk cookies are so addicting! The ultimate cookies to snack on with a bit of a unique twist and incredibly easy to make with only 7 ingredients!

The combination of the slightly salty, umami flavour from the white miso, pairs extremely well with the caramelised white chocolate. Along with the butter, condensed milk and brown sugar base, this results in none other than a melt-in-the-mouth and a well-balanced outcome.

You absolutely must try this miso and Caramilk condensed milk cookie recipe!

Miso caramilk condensed milk cookies on a cooling rack

I’ve discovered a recent obsession with miso and enjoyed it in so many different savoury things. So much so that I got curious as to how I could incorporate it into sweet dishes too. And that’s when I thought of transforming them into cookies. Because I’ve never had the pleasure of tasting miso in a cookie before!
I figured it was the perfect opportunity to give it a go. Plus it also happens to be Chocolate Chip Cookie Day! Let’s celebrate with some deliciously comforting cookies, shall we?!

Condensed Milk Cookie Ingredients

These soft chocolate chip cookies include only 7 ingredients for a great balance of flavours combining sweet and umami tastes. Providing a great twist on the classic cookie recipe.

Butter: The main ingredient in this recipe to make these cookies taste incredible as well as ensuring to caramelise the outcome into golden brown deliciousness. Butter allows these soft cookies to become smooth and buttery with a melt-in-the-mouth texture. It is creamed with sugar to create a light and fluffy texture before the flour is mixed in. To do this you will need to make sure that you are using butter that is at room temperature. That will ensure you get the best results and optimal fluffiness is achieved.

Brown Sugar: Firmly packed, soft brown sugar has a dark and rich flavour, with a hint of caramel. It gives these cookies a depth of sweetness paired with the sweet Caramilk. Creamed with the butter it creates a light mixture as the base for these cookies. You only need a quarter cup for this recipe.

Sweetened condensed milk: Found in a can in the supermarket baking aisle. It is a lovely and thick sweet mixture, that’s a great addition to baking. The sweetened condensed milk in this recipe gives it an extra dimension. And in general, condensed milk adds a concentrated creamy sweet, milk flavour (Source). You will have some leftover, so you are welcome to save it for making more cookies or something else delicious, like fudge or a caramel slice!

White miso paste: A mild miso that gives the cookies a unique and complex flavour with umami. There are many different types of miso out there and white miso is just one of them. Miso paste is usually made from a mixture of soybeans and rice that has been aged and fermented (Source). It can be found in most supermarkets in the Japanese section or also at Japanese supermarkets in either a little box or a packet.

Vanilla Extract: Works as a subtle background element to lift the other ingredients and tie them all together. Best to use either vanilla extract or vanilla bean paste.

Related: Baking tips and tricks and more about vanilla here

Self-Raising Flour: Plain flour with the raising agent built right in. Meaning that you don’t have to whip out the baking powder/ soda. Self-raising flour gives these cookies a bit of a lift and a light airy texture.

Caramilk Chocolate: Caramelised white chocolate by Cadbury. If you don’t have access to any Caramilk, you could replace it with white chocolate. It’ll be just a tad sweeter.

Miso Caramilk condensed milk cookie halves

Recipe Tips & Notes

The Creaming Method

The first step in this process involves creaming the butter together with the sugar, condensed milk and miso. This helps to incorporate air into the mixture (Source). You’ll need to continue whipping up the mixture until it is lightened in colour, smooth and fluffy. The best way to do this is normally with the paddle attachment of a stand mixer or a hand beater. It can also be done by hand with a whisk if you’re willing to get in an arm workout.

Mixing in the Flour

The second step to making these soft chocolate chip cookies is to gently mix in the flour. You’ll only need to do this until just combined and there are no longer any flour pockets (large lumps of flour). If you find your flour lumpy, make sure to give it a quick sieve before adding it in.

Folding in the Chocolate

The last step for your condensed milk cookies is arguably the best part! Because it involves folding in the roughly chopped chocolate. Again, you’re just making sure it’s folded in until just combined. You don’t want to overwork and overmix your dough!

I also like to save some of the larger chunks to push into the top of the cookies.

Rolling your condensed milk cookies

This recipe makes 12 giant cookies for a generous portion or 24 medium-sized cookies. I like to first divide the dough equally before rolling it into balls. Then I go ahead and flatten them ever so slightly (just a touch) before pushing in extra pieces of reserved Caramilk pieces.

Allow for the cookies to spread and approximately 3 centimetres or so between each.

Cookie Baking

When baking these soft chocolate chip cookies you want to make sure that the edges are golden at the very least. That way they are slightly crispy on the outside and soft in the middle. Under-baked cookies tend to be rather doughy and chewy.

The dough may be a little soft in the middle, which is ok as they will continue to cook ever so slightly as they come out of the oven. You just want to make sure they do have a bit of caramelisation and colouring on the outside and are mostly firm.

Cookie cooling

When all are nicely caramelised and golden, make sure to give your cookies 5 minutes to rest on the baking tray. This ensures that they’re stable enough to move over to a cooking rack without falling apart. As well as being able to finish that tiny bit of residual cooking.

Letting them do the last bit of cooling on a cooling rack ensures they remain crispy at the bottom. Also makes the next step a little easier too.

The final touch: a chocolate drizzle

More specifically a Caramilk drizzle, using that chocolate you set aside at the beginning. Providing that extra touch to make them look a little special and add a touch more sweetness.

I like to first break up the chocolate into pieces and then microwave it in 30-second increments. Mix in between until just melted.

You can then transfer to a piping bag and pipe over the top of the cookies (for a cleaner look) or use a spoon for the drizzle effect (for a slightly more rustic feel).