In a mixing bowl, beat ½ cup of softened unsalted butter on medium speed for about 2 minutes until it’s light and fluffy. Gradually add in 1 cup of sweetened condensed milk, mixing for another minute until smooth.

In a separate bowl, sift together 1 ½ cups of all-purpose flour, ½ cup of cocoa powder, a pinch of salt, and 1 teaspoon of vanilla extract.

Slowly incorporate the dry mixture into the butter and condensed milk mixture on low speed. Mix just until combined.

For improved handling, refrigerate the dough for about 30 minutes or place it in the freezer for around 15 minutes.

Roll the dough out between two sheets of parchment paper to approximately 3/8 inch thick. Use cookie cutters to create desired shapes.

Preheat your oven to 320°F (160°C). Bake the cookies for 5-8 minutes, keeping a close eye on them.

Once baked, remove the cookies from the oven and let them cool on the tray for 2-3 minutes before transferring to a wire rack.