3-Ingredient Condensed Milk Meltaway Cookies

3-Ingredient Condensed Milk Meltaway Cookies Recipe (Egg-Free, Gluten-Free).

Cookies:

1. In a large bowl, combine the sweetened condensed milk, melted butter, and cornstarch.
2. Mix with a spatula or with your hands until it forms a dough.
3. Roll the dough to form logs (about 1 1/2 inches in diameter). Wrap them in plastic and refrigerate until cold and firm, about 4 hours. You can store them in the fridge for up to 1 week.
4. Remove plastic from logs; cut into 1/2-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper.
5. Bake at 350°F (180°C) for 15-20 minutes or until the cookies are lightly golden on the bottom. Let them cool completely.

Chocolate Coating:

1. Melt the chocolate using a double boiler or microwave on medium power, stopping to stir every 30 seconds until smooth.
2. Dip the cookies in chocolate and place them on a sheet of parchment paper. Let the chocolate set at room temperature or refrigerate for about 5 minutes.

Store the cookies in an airtight container at room temperature for up to 10 days.

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