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Home » Recipes » Desserts » Chocolate Eggnog Cookies

Chocolate Eggnog Cookies

Posted November 19, 2020, Updated December 20, 2020 //  by Michele Peterson 10 Comments

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Eggnog cookies on a plate with text overlay for Pinterest. h

This easy recipe for Chocolate Eggnog Cookies combines the wonderful holiday flavours of creamy eggnog with the rich sweetness of chocolate in one pillowy soft bite! 

A drizzle of eggnog icing makes them look extra pretty on a Christmas dessert tray but is totally optional. 

Chocolate eggnog drop cookies on a white plate with a plaid napkin.
This delicious drop cookie is an easy one to add to your holiday dessert line-up.

Why You’ll Love These Chocolate Eggnog Cookies 

These cookies will make a wonderful addition to your holiday cookie line-up this year. Here’s why! 

Eggnog cookies stacked in front of a Christmas tree.

  • Irresistible chocolatey eggnog flavour with hint of holiday spice. 
  • Soft, thick centres with slightly crisp outer layer.
  • There’s no fussing with rolling pins or cookie cutters. It’s just chill and drop the rounds of dough onto a baking sheet. 
  • This recipe is virtually fool-proof which makes it a fun activity to do with kids during the holidays.
  • The eggnog glaze is very easy and adds an extra touch of sweetness but is optional.
  • A rum-spiked version will be popular with adults. 
  • Stays soft for days.
  • Freezes very well. 

Eggnog vs Rompope and Rompopo 

This easy drop cookie recipe calls for fresh eggnog or rompope/rompopo, which is the Latin egg-based beverage popular throughout Mexico, Guatemala and beyond.

You can use a store-bought classic eggnog or make your own at home. Both work well!

Glass of eggnog on a napkin with a cinnamon stick.
Nothing quite says Christmas as creamy, rich eggnog spiced with cinnamon, nutmeg and clove.

Both Rompopo and Rompope de Santa Clara (the Mexican eggnog liqueur) are based on the Spanish egg punch called ponche de huevo. This rich holiday punch is made of milk, egg yolks, sugar, spices such as cinnamon, nutmeg and vanilla. It often has rum, brandy or an alcohol such as aguardiente. 

In Guatemala, it’s produced in Salcajá, a town in the highlands of Quetzaltenango and is especially popular during the Christmas holiday season. 

I first tried it at the Quema del Diablo (Burning of the Devil), a ritual celebrated on December 7th, eve of the Feast of the Immaculate Conception. 

A woman with a Santa hat holding a bottle of Rompopo, an eggnog produced in Salcajá, Quetzaltenango.
A vendor selling rompopo, an eggnog produced in Salcajá, a town in Quetzaltenango during the Christmas season in Guatemala.

This recipe calls for fresh eggnog or rompope without alcohol. If you want to use Rompope de Santa Clara traditional liqueur (or other commercial brand), you can substitute it for up to half of the eggnog  – bear in mind it’s 13% abv. 

How Make Chocolate Eggnog Drop Cookies 

Ingredients for chocolate eggnog cookies including white flour, sugar, eggnog, cinnamon and nutmeg, butter, melted chocolate an egg and baking soda on a white table. owder.
Ingredients for chocolate eggnog cookies include white flour, sugar, eggnog, cinnamon and nutmeg, butter, melted chocolate, egg and baking soda.

This is a really easy cookie recipe to make and doesn’t require any complicated ingredients or techniques.  

Begin by melting the chocolate in the microwave or over boiling water in a double boiler pot. Stir and allow it to cool to room temperature.

Sift the flour, soda, salt, nutmeg and cinnamon together. Beat the butter until fluffy, gradually add the sugar, then the egg, the chocolate, eggnog and rum or vanilla extract.

White flour being added to chocolate mixture in a white bowl.

Combine the flour mixture with the butter chocolate mixture. Mix well with an electric mixer.

Batter for chocolate eggnog cookies in a white bowl..
Combine the flour and chocolate, cover and chill in the refrigerator for at least an hour.

Cover and chill in the refrigerator for one hour. Once it is chilled take spoonfulls of dough and dropping them onto a baking sheet that’s ungreased or lined with parchment paper. 

Rounded cookies on a baking pan.
Drop the rounded cookie dough onto a baking pan.

Preheat the oven to 400 F. Drop the cookie dough by rounded teaspoonfuls onto an ungreased or parchment-lined baking sheet, leaving a 2 inch space between each cookie.

Bake for 8 minutes or until almost slightly firm. Oven temperatures vary so watch that they don’t burn

Remove the cookies from the baking sheet and cool on a wire rack.

Baked drop cookies cooling on a wire rack.
Cool the cookies cooling on a wire rack.

Once they’ve cooled completely, frost with eggnog icing.

How To Make the Eggnog Icing 

Eggnog icing in a white bowl.
The icing for these cookies is thinner and almost like a glaze.

Beat the softened butter with an electric mixer in a medium-sized bowl until smooth.

Gradually add sifted icing sugar, slowly adding eggnog  until desired consistency is reached.

Using a piping bag, drizzle the icing  in a pattern over cookies. 

Iced cookies on rack on white background.

Tips on Making, Serving and Storing These Soft Eggnog Cookies

  • Drop cookies should be slightly mounded and uniform in shape so they bake evenly. I use a teaspoon and round the dough on the spoon by hand before placing it onto the pan.  
  • When dropping the dough onto the baking sheet be sure the pan is not hot. If it’s too warm, the cookies will spread and turn out flat. I use two cookie sheets which lets me cook one batch of cookies on a baking sheet while the other batch is cooling. 
  • Check on the cookies while they’re baking as oven temperatures vary. If you bake the cookies too long, they’ll be dark around the edges and dry. Too little and they’ll be doughy in the middle. 
A plate of cookies with eggnog glaze on a white plate with a mug of hot chocolate.
These no-fuss treats bake up perfectly every time.
  • Freeze these cookies in a plastic freezer bag (remove the air with a straw) for up to three months.  
  • Serve these cookies alongside crispy Guatemalan champurradas and hot cocoa. Or try them with our Hot Spiced Christmas Tea or  Guatemalan ponche de frutas (hot fruit punch).  

If you make this recipe, please rate it and tag us on Pinterest @atastefortravel with #atastefortravel. We’d love to see your food photos! 

Iced chocolate eggnog cookies on a white plate.
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5 from 13 votes

Easy Chocolate Eggnog Cookies - Rompope Drop Cookies

This easy holiday drop cookie recipe combines the wonderful holiday flavours of creamy eggnog with the rich sweetness of chocolate in one pillowy soft bite! 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: chocolate eggnog cookies, eggnog cookies, eggnog drop cookies, rompope cookies
Servings: 36
Calories: 130kcal
Author: Michele Peterson
Cost: $10

Equipment

  • electric beater
  • Large Mixing Bowl
  • Baking Sheets

Ingredients

  • ½ cup unsalted butter softened
  • 1 cup white sugar
  • 1 egg room temperature
  • 2 ounces unsweetened chocolate melted and cooled to room temperature
  • 1/3 cup eggnog
  • 1 Tablespoon rum extract or vanilla extract
  • 1 3/4 cup all-purpose white flour sifted
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg freshly grated if possible
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Eggnog Glaze

  • ¼ cup unsalted butter softened to room temperature
  • 3 cups icing sugar
  • 1/3 cup eggnog

Instructions

  • Melt the chocolate in the microwave or over boiling water in a double boiler. Stir and allow it to cool to room temperature.
  • Beat butter until fluffy, add sugar, egg, melted chocolate, eggnog and rum (or vanilla extract).
  • Sift flour, soda, salt, nutmeg and cinnamon together.
  • Combine the flour mixture with the butter chocolate mixture. Mix well with an electric mixer.
  • Form the cookie dough into a ball, cover and chill in the refrigerator for one hour.
  • Heat the oven to 400 F. Drop the cookie dough by rounded teaspoonfuls onto ungreased baking sheet, leaving 2 inches space between each cookie.
  • Bake for 8 minutes.
  • Remove the cookies from the baking sheet and cool on a wire rack.
  • Allow to cool completely, then frost with eggnog icing.

Notes

  • Drop cookies should be slightly mounded and uniform in shape so they bake evenly. I use a teaspoon and round the dough on the spoon by hand before placing it onto the pan.
  • When dropping the dough onto the baking sheet be sure the pan is not hot. If it's too warm, the cookies will spread and turn out flat. I use two cookie sheets which lets me cook one batch of cookies on a baking sheet while the other batch is cooling.
  • Check on the cookies while they're baking as oven temperatures vary. If you bake the cookies too long, they'll be dark around the edges and dry. Too little and they'll be doughy in the middle.
  • Freeze them in a plastic freezer bag (remove the air with a straw after filling) for up to three months.
Nutritional information is provided as a courtesy and isn't guaranteed to be accurate. It's  created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.

Nutrition

Calories: 130kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 53mg | Potassium: 29mg | Fiber: 1g | Sugar: 16g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Other Holiday Recipes You’ll Love: 

25 Globally-inspired Holiday Appetizers 

Ensalada de Nochebuena – Christmas Eve Fruit Salad 

Save to Pinterest! 

Eggnog cookies on a plate with text overlay for Pinterest. h

Iced chocolate drop cookies with text overlap for Pinterest.

Category: Desserts

About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Previous Post: «Carrizalillo Beach Puerto Escondido Insider’s Travel Guide to Puerto Escondido, Mexico
Next Post: Hot Spiced Christmas Tea Two mugs of Christmas tea with greenery.»

Reader Interactions

Comments

  1. Emily Woodward

    November 19, 2020 at 9:49 pm

    5 stars
    Can’t wait to make these this holiday season

    Reply
  2. FOODHEAL

    November 19, 2020 at 9:59 pm

    5 stars
    These are kind of cookies I’d wish a neighbor to knock on my door with a full packet on a Xmas morning. They look so awesome, and you know, no guilty of finishing them on a Xmas day, lol.

    Reply
  3. Sunrita

    November 20, 2020 at 3:11 am

    5 stars
    These look divine and yet so easy to make. It’s on my baking list

    Reply
  4. Emily Flint

    November 20, 2020 at 12:27 pm

    5 stars
    You had me at eggnog! I can’t wait to make these cookies for Christmas…if I can wait that long!

    Reply
  5. Kay

    November 20, 2020 at 3:32 pm

    5 stars
    Perfect was looking for something different for Christmas nibbles this year, I have just found it!

    Reply
  6. Chef Dennis

    November 21, 2020 at 3:55 am

    5 stars
    This Chocolate Eggnog Cookies is making me drool! Looks so delicious.

    Reply
  7. Mama Maggie's Kitchen

    November 21, 2020 at 9:34 pm

    5 stars
    This looks Incredibly delicious. I have to make this soon for my family!

    Reply
  8. Sara

    November 23, 2020 at 12:10 pm

    The Rompope must make these so rich; yum!

    Reply
  9. Katherine

    November 23, 2020 at 6:58 pm

    These look delicious! I’ll have to try them! Thanks for sharing!

    Reply
  10. Britt K

    November 24, 2020 at 2:09 pm

    My husband adores eggnog and gets so excited for it each year as the holidays approach. I’m going to have to try making these for him! Thank you for sharing

    Reply

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About A Taste for Travel

Dividing her time between Canada, Guatemala and Mexico, publisher Michele Peterson’s award-winning work has appeared in Lonely Planet’s cookbook Mexico: From the Source , National Geographic Traveler, Fodor’s and  100+ other publications. 

At A Taste for Travel — along with a team of expert travel writers and photographers — she  helps readers plan vacations and make delicious global recipes at home. 

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