Eggnog Chocolate Chip Butter Cookies
- Prep Time: 25 minutes
- Cook Time: 3 hours and 10 minutes (includes chilling and cooling times)
- Servings: About 24 cookies
- Course: Dessert
Spice up your famous batch of chocolate chip cookies with this Eggnog Chocolate Chip Butter Cookies recipe. They’re so creamy and soft, you’ll be wanting them all year!
- 2 cups all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon fine salt
- 2 sticks unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 2 large egg yolks
- 1 tablespoon dark rum
- 1/2 teaspoon pure vanilla extract
- 1/2 cup mini chocolate chips
- Reynolds® Parchment Paper
Whisk together the flour, nutmeg and salt in a medium bowl.
Beat the butter and sugar in the bowl of a stand mixer on medium-high speed until lightened in color, about 2 minutes.
Add the egg yolks, 1 at a time, scraping down the side of the bowl after each addition.
Beat in the rum and vanilla.
Reduce the speed to low and beat in the flour mixture and chocolate chips until just combined.
Split the dough into 2 pieces.
Lay each piece on a 12-inch-long piece of Reynolds® Parchment Paper and roll the dough into a log about 2 inches in diameter.
Wrap each log tightly and refrigerate until well chilled, about 2 hours.
Preheat the oven to 350 degrees F.
Line 2 baking sheets with Reynolds Parchment Paper.
Slice the logs into 1/4-inch-thick disks and place them 1 inch apart on the prepared baking sheets.
Rotate once until lightly browned around the edges, about 15 minutes.
Transfer the cookies to a wire rack to cool.
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