Chocolate Eggnog Cookies

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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. 

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! 

• 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!

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. 

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 

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.

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

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. 

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.

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

How To Make the Eggnog Icing 

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. 

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. 

• 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! 

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5 from 28 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

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

Cook ModePrevent your screen from going dark

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

Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

Other Holiday Recipes You’ll Love: 

25 Globally-inspired Holiday Appetizers 

Ensalada de Nochebuena – Christmas Eve Fruit Salad 

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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.

View more posts by Michele Peterson Read more