Let me start out by saying I am not the huuugest fan of eggnog, so if you curled up your lip at the name of these cookies, I won’t hold it against you! However Kevin loooooooves eggnog and looks forward to it every year. So when I came across some fun Eggnog Baking Melts, I knew I had to experiment with them and make a Christmas cookie Kevin (and all eggnog-lovers) would go crazy for! :)
These cookies are satisfyingly crackly on the outside, but super gooey and chewy on the inside, with a deliciously (if you’re into that sort of thing) distinct eggnog flavor.
How perfect do these cookies look?? :)
But wait! Even if you despise eggnog, don’t X out of this post just yet. :) I’ve got some alternate flavor options for you, so you can still make these fun crackly, chewy one-of-a-kind cookies even if you’re not that into eggnog. :)
Just a few simple ingredients here! Brown sugar, flour, eggs, butter, baking soda, eggnog, cinnamon chips, and Eggnog Candy Melts.
I found these in the Christmas baking section at Walmart, and they are the star of these cookies! They’re like chocolate chips, but they taste like eggnog! How fun is that? :) There are two Walmart stores near me and one store had them but the other did not, so call or check around if you can’t find these right away. Also maybe check craft stores like Michaels, Hobby Lobby and Jo-Ann. I know the Michaels near me has a big Wilton section! You can also buy them online at Wilton.com. The shipping is refreshingly not too outrageous, either. You’ll need two (10 oz) bags to make these cookies.
You’ll also need one (10 ounce) bag of cinnamon baking chips. They’re perfect in these cookies and not too spicy or over-powering.
To start, whisk the butter, sugar, and eggnog over medium-low heat…
Until the butter is juuust melted.
Add in 2 cups of Eggnog melts — that’s about a bag and a half.
And whisk until just melted. Immediately remove from heat and pour into your large mixing bowl, and let it hang out in the fridge for about 10 mins or so to cool off while we prepare the remaining ingredients.
Meanwhile, whisk together the flour, baking soda, and salt and set aside. Then take the remaining eggnog chips and chop coarsely.
When the batter is cool to the touch all the way through, beat in the eggs at medium high speed for 2-3 minutes.
Until nice and light and fluffy.
Add the dry ingredients and beat on low speed until just combined.
Add the remaining chopped eggnog chips and the entire bag of cinnamon chips and stir until just combined.
Use a medium (1.5 tbsp) cookie scoop to place dough on a cookie sheet lined with parchment paper. Bake at 350 for 8-10 minutes until edges just start to turn golden.
Remove from oven and you’ll have this gorgeous, crackly, gooey, chewy Cinnamon Eggnog Cookie. Swoon!
Even though eggnog is not my favorite holiday flavor, of course I had to try one. You know, for quality control purposes. And let’s just say I may have gone back for a second. Just to be sure. ;)
If you love eggnog you will love this cookie!! :) But if you don’t love eggnog, you can totally swap out the eggnog chips with white chocolate chips or regular chocolate chips. Same amounts apply. 1 cup eggnog melts = 1 cup chocolate chips. You could have a White Chocolate Cinnamon Cookie! Or Chocolate Cinnamon Cookies! Or you could swap out the cinnamon chips for mint chips and have Chocolate Peppermint Cookies! Or use white chocolate chips and have Domino cookies. :) Or keep the eggnog and cinnamon chips and add 1 teaspoon of ground ginger for Gingerbread Eggnog Cookies. :) The options are endless!! :) I would love to hear about your experiments or flavor combo ideas! :)
Thanks so much for looking! Hope you enjoy!! :) Merry Christmas and Happy Holidays!! :) xoxo
Cinnamon Eggnog Cookies
3/4 cup (1.5 sicks) butter
1 1/2 cups packed brown sugar
2 tablespoons eggnog (or water or milk)
2 (10 oz) bags Wilton Eggnog Baking Melts
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 (10 oz) bag cinnamon baking chips
1. Heat butter, sugar, and eggnog in a large sauce pan over medium low heat until butter is just melted. Add 2 cups eggnog baking melts and stir until just melted. Immediately remove from heat and pour into a large mixing bowl and set in refrigerator to cool for about 10 minutes, or until batter is cool to the touch all the way through.
2. Meanwhile, preheat oven to 350 degrees F. Whisk together the flour, baking soda, and salt and set aside. Coarsely chop the remaining eggnog melts.
3. Once the batter is cool, beat in eggs at medium high speed until light and fluffy, about 2-3 minutes. Reduce speed to low and add dry ingredients, mixing until just combined.
4. Add remaining chopped eggnog melts (about 3/4 cup) and the cinnamon baking chips. Stir until just combined.
5. Use a medium (1.5 tbsp) cookie scoop to place dough on a cookie sheet lined with parchment paper. Bake at 350 for 8-10 minutes until edges just start to turn golden brown. Let stand on the pan for a few minutes, then transfer to a wire rack to cool completely.
Makes at least 4 dozen cookies. This recipe may easily be halved. Alternatively, this dough freezes really well so you can make what you need right away, then with the remaining dough, go ahead and shape into balls (press down slightly to flatten) then put them in the freezer. They’ll keep in the freezer 2-3 months if stored in an airtight freezer bag. Then whenever you want fresh, warm, homemade cookies, pull out as many as you want and bake as needed. You can have instant homemade cookies all season long! :) You don’t even need to thaw before baking. Happy baking!