Eggnog White Chocolate Chip Cookies
30 min
|
easy
Recipe by Eunice
Introduction
I like my holiday cookies spiced properly, and these eggnog white chocolate chip cookies deliver with warm nutmeg and cinnamon, real eggnog, soft chewy middles, and creamy white chocolate pockets.
Perfect for cookie swaps, office trays, or a cozy night with coffee, they taste like a glass of eggnog in cookie form and bake up fast for an easy crowd-pleaser.
Ingredients (24 servings)
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Ingredients:
- 2¼ cups all-purpose flour all-purpose flour 0.62 lb
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp salt salt
- ¾ tsp ground nutmeg ground nutmeg 0.13 oz
- ¼ tsp ground cinnamon ground cinnamon 0.02 oz
- ¾ cup unsalted butter, softened unsalted butter 6 oz
- ½ cup granulated sugar granulated sugar
- ½ cup light brown sugar, packed light brown sugar 3.43 oz
- 1 large egg large egg 1 ct
- ¼ cup eggnog eggnog 2 fl oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 1½ cups white chocolate chips white chocolate chips 12 oz
How to Make Eggnog White Chocolate Chip Cookies
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Preheat and pan prep
Preheat the oven to 350 F and line two light-colored sheet pans with parchment paper.
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Whisk the dry mix
In a medium bowl whisk together the flour, baking soda, salt, nutmeg, and cinnamon until no streaks remain.
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Cream butter and sugars
In a stand mixer with the paddle or a hand mixer, beat the softened butter with the granulated sugar and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
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Add egg, eggnog, and vanilla
Beat in the egg, eggnog, and vanilla until smooth, scraping the bowl once so everything mixes evenly.
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Combine wet and dry
Add the dry ingredients to the mixer on low speed and mix just until the flour disappears to avoid tough cookies.
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Fold in white chocolate
Use a spatula to fold in the white chocolate chips gently so you do not overwork the dough.
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Chill for control
Cover and chill the dough for 30 minutes for thicker cookies with less spread, or scoop the dough and freeze the scoops for 10 minutes if you are in a rush.
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Scoop and bake
Scoop 1.5 tablespoon portions, spacing 2 inches apart on the prepared pans, and bake 9 to 11 minutes until the edges are set and the centers look slightly underdone.
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Finish and cool
As soon as they come out, lightly dust with a pinch of nutmeg if you like, cool on the pan 5 minutes, then move to a rack to finish cooling.
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Storage
Store in an airtight glass container at room temperature for 3 to 4 days, or freeze baked cookies or dough balls for up to 2 months.
Substitutions
- Eggnog -> heavy cream + rum extract
- Swap the 1/4 cup eggnog for 1/4 cup heavy cream plus 1/2 teaspoon rum extract and a tiny pinch more nutmeg, which keeps the plush texture while delivering that holiday flavor without actual eggnog.
- White chocolate chips -> chopped white chocolate bar
- Use the same volume of chopped high-quality white chocolate, which creates glossy puddles with richer cocoa butter notes and a more luxurious bite.
- Unsalted butter -> browned butter
- Brown 3/4 cup butter, cool to a soft-solid, then add 1 to 2 teaspoons extra eggnog when mixing to replace lost moisture, giving deep toffee flavor and a chewier edge; chilling becomes non-negotiable for shape.
Tips
- Creaming just right
- Aim for light and fluffy but not airy, about 2 to 3 minutes, since overcreaming whips in too much air and makes cookies spread thin.
- Measure flour like a pro
- Weigh your flour at 270 grams for 2 1/4 cups, or spoon and level to avoid packing, which keeps the crumb tender instead of cakey.
- Chill equals control
- Cold dough bakes taller with rippled edges and gooey centers, and a quick 10 minute freeze on scooped dough is a legit weeknight hack.
- Pan and color matter
- Use light aluminum pans lined with parchment since dark pans brown the bottoms too fast and silicone mats reduce crisp edges.
- Nail the doneness
- Pull the cookies when the edges are set and the centers still look a touch underbaked because carryover heat finishes the job for that soft center.
- Balance the sweet
- A tiny pinch of flaky salt on warm cookies makes the white chocolate pop and keeps the sweetness in check without tasting salty.
Nutrition Facts *
| Energy | 251 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 11 | g |
| Carbohydrates | 36 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My dough is sticky and hard to scoop, what should I do?
- Chill the bowl for 20 to 30 minutes until the dough firms up, or scoop with a lightly oiled or dampened cookie scoop to keep it clean and consistent.
- Why did my cookies spread too much?
- Your butter may have been too warm, the dough was not chilled, or your oven runs cool, so chill the dough, use cool pans between batches, and verify the oven is truly at 350 F.
- Can I make the dough ahead?
- Yes, refrigerate up to 48 hours tightly covered or freeze scooped dough balls up to 2 months, then bake from frozen adding 1 to 2 minutes.
- How do I get chewier cookies?
- Use 2 tablespoons more brown sugar while reducing granulated sugar by the same amount and pull the cookies the moment the edges set.
- Can I add real rum or bourbon?
- Yes, add 1 to 2 teaspoons with the eggnog and add a teaspoon of flour if the dough looks loose so the cookies keep their shape.
- Can I reduce the sweetness?
- You can reduce total sugar by up to 15 percent without wrecking texture, but any more will make the cookies dry and less chewy.
Serving Suggestions
Holiday party plate perfection with a micrograte of fresh nutmeg on top and a whisper of flaky salt hits that sweet, creamy, spicy balance like it owes you rent.
For a treat that slaps, add orange zest to the dough or drizzle a quick eggnog glaze, and pair the cookies with hot coffee or a small pour of spiced rum for grown-ups.
More pairings:
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