Recipes

Eggnog Chocolate Chip Butter Cookies

It’s almost Christmas!!!  And what better way to celebrate than with eggnog.  And chocolate.  In a cookie.  Can I just say YUMMMMMMM!!!  These eggnog chocolate chip butter cookies are the perfect flavor combo of nutmeg flavor, chocolate, and buttery shortbread taste.  The chocolate is a perfect contrast to the nutmeg.

On top of the fact that they taste amazing, they are also incredibly easy to make.  The dough does need to be made a couple hours in advance, but it’s a fairly easy process.  Probably the hardest part is getting the dough to be rolled into a circular log and staying that way.  Mine ended up more like little rectangles, but they look like cute little biscotti.  I also love how the chocolate chips pop out of the cookies adding some dimension.

A fun variation is to substitute the chocolate chips for white chocolate chips.  If you’re allergic to chocolate or just don’t have any chocolate chips, white chocolate is a perfect stand-in and tastes just a delicious.  

While the recipe doesn’t use any actually eggnog, the nutmeg presents the taste of eggnog beautifully. The recipe calls for mini chocolate chips, but I used normal chocolate chips and it turned out just as fine. I’d say, if possible, use mini chocolate chips to give a less bulky feel, but you can always use regular chocolate chips if thats all you have on hand. Overall, this recipe was super fun and easy to make and is the perfect dessert for all your Christmas parties and get-togethers!

Eggnog Chocolate Chip Butter Cookies
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Prep Time
2 hr 25 min
Cook Time
15 min
Prep Time
2 hr 25 min
Cook Time
15 min
Ingredients
  1. 2 cups all-purpose flour
  2. 1/2 teaspoon freshly grated nutmeg
  3. 1/2 teaspoon fine salt
  4. 2 sticks unsalted butter, at room temperature
  5. 1/2 cup light brown sugar
  6. 2 large egg yolks
  7. 1/2 teaspoon pure vanilla extract
  8. 1/2 cup mini chocolate chips
Instructions
  1. Whisk together the flour, nutmeg and salt in a medium bowl. Beat the butter and sugar in the bowl of a stand mixer on medium-high speed until lightened in color, about 2 minutes.
  2. Add the egg yolks, 1 at a time, scraping down the side of the bowl after each addition. Beat in the vanilla. Reduce the speed to low and beat in the flour mixture and chocolate chips until just combined.
  3. Split the dough into 2 pieces. Lay each piece on a 12-inch-long piece of parchment paper and roll the dough into a log about 2 inches in diameter.
  4. Wrap each log tightly and refrigerate until well chilled, about 2 hours.
  5. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the logs into 1/4-inch-thick disks and place them 1 inch apart on the prepared baking sheets. Rotate once until lightly browned around the edges, about 15 minutes.
  6. Transfer the cookies to a wire rack to cool.
Adapted from Reynolds Kitchen
Adapted from Reynolds Kitchen
Blogging Brownie http://www.bloggingbrownie.com/

Do you like eggnog?  What’s your favorite kind of cookie?

❤️ Rachel