Eggnog White Chocolate Chip Cookies
32 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 12 min | 32 min |
Introduction
These eggnog white chocolate chip cookies taste like a cozy holiday mug of eggnog baked into a soft, chewy cookie.
They are warmly spiced with nutmeg and cinnamon, then loaded with creamy white chocolate chips for extra sweetness.
Bake a batch for cookie exchanges, Christmas dessert trays, or any winter night when you want something festive and comforting.
Ingredients (24 servings)
Ingredients:
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How to Make Eggnog White Chocolate Chip Cookies
-
Prep the oven and pans
Preheat your oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
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Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon until everything looks evenly combined.
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Cream the butter and sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light, creamy, and slightly fluffy.
Use a stand mixer or hand mixer on medium speed for about two to three minutes for best texture.
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Add the egg, eggnog, and vanilla
Beat in the egg until fully blended, scraping down the sides of the bowl as needed.
Add the eggnog and vanilla, then mix again until the liquid looks smooth and slightly thickened.
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Combine wet and dry ingredients
Add the dry ingredients to the wet mixture in two additions, mixing on low speed just until no flour streaks remain.
Use a spatula to gently fold in any flour pockets, but avoid overmixing the dough.
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Stir in the white chocolate chips
Fold in the white chocolate chips until they look evenly distributed throughout the dough.
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Chill the cookie dough
Cover the bowl and chill the dough in the refrigerator for at least thirty minutes, or up to 24 hours.
Chilling helps the cookies bake thicker, with chewy centers and nicely browned edges.
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Scoop the dough
Use a tablespoon or small cookie scoop to portion mounds of dough about 1½ tablespoons each onto the prepared sheets.
Leave about 2 inches between cookies so they have room to spread while baking.
You should get about 24 cookies total from this batch.
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Bake the cookies
Bake one sheet at a time for 10 to 12 minutes, until the edges look set and lightly golden.
The centers should still look slightly soft, since they will finish setting as the cookies cool.
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Cool and serve
Let the cookies cool on the baking sheet for 5 minutes to firm up before moving them.
Transfer to a wire rack to cool completely, then enjoy or store in an airtight container.
Substitutions
- Eggnog -> dairy free 'nog
- Use a thick almond, oat, or coconut holiday nog in the same amount, then chill the dough a bit longer. The cookies keep that cozy spiced flavor, with a slightly lighter texture and less rich dairy taste.
- White chocolate chips -> chopped white chocolate bar
- Swap the chips for an equal amount of chopped good quality white chocolate, leaving some bigger chunks for creamy pockets. This gives the cookies an artisan look and more interesting bites of melted chocolate.
- Ground nutmeg -> pumpkin pie spice
- Use the same amount of pumpkin pie spice if you are out of nutmeg, and keep the cinnamon as written. The cookies taste slightly more like pumpkin pie, but still pair beautifully with eggnog and white chocolate.
Tips
- Measure the flour lightly
- Spoon flour into the measuring cup and level it off, instead of scooping, so the cookies stay soft and tender.
- Do not skip the chill time
- Chilling firms the butter and hydrates the flour, which keeps eggnog cookies thick with chewy centers instead of flat.
- Rotate pans for even baking
- If your oven bakes unevenly, rotate the sheet halfway through baking so every cookie gets the same gentle browning.
- Use freshly grated nutmeg if possible
- Freshly grated nutmeg has brighter, warmer flavor that stands out against the sweet white chocolate and rich eggnog base.
- Bake to just-set centers
- Pull the cookies from the oven when the centers still look slightly pale, because carryover heat finishes baking without drying them.
Nutrition Facts *
| Energy | 204 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 10 | g |
| Carbohydrates | 27 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread too much while baking?
- Most often, the butter or dough was too warm when it went into the oven. Next time, chill the dough longer and make sure your butter starts just slightly softened, not melty. Also check that your oven is truly at 350°F, since a cooler oven can cause extra spreading.
- Why do my cookies turn out dry or cakey instead of chewy?
- Dry or cakey cookies usually mean too much flour or slightly overbaked edges. Measure the flour lightly, mix only until combined, and pull the cookies when the centers still look a bit soft. You can also add an extra tablespoon of eggnog next time for a little more moisture.
- Can I make the cookie dough ahead of time?
- Yes, you can chill the dough tightly covered for up to 24 hours before baking. For longer storage, scoop dough balls, freeze them solid on a tray, then keep them in a freezer bag. Bake from frozen, adding one to two extra minutes, until the edges look set.
- Can I add rum or bourbon for a boozy eggnog flavor?
- You can replace 1 to 2 tablespoons of the eggnog with dark rum or bourbon for deeper eggnog flavor. Because the extra liquid can encourage spreading, be sure to chill the dough very well before baking. These cookies are still soft and family friendly, since most alcohol bakes off in the hot oven.
Serving Suggestions
These eggnog white chocolate chip cookies bring cozy holiday flavor to cookie swaps, dessert boards, or winter movie nights.
For a bakery-style touch, sprinkle warm cookies with a pinch of nutmeg or flaky salt and serve with chilled eggnog.
More pairings:
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