~Egg Nog Chocolate Chunk Cookies!

I couldn’t just look at that giant jug of Egg Nog sitting in the fridge and not want to take it to new, and delicious places! This time that thick, rich, sweet drinkable treat literally transformed into some cookies, and OMG!

The Egg Nog totally makes the cookies so moist, and chewy, yet it gave them that creamy unique Egg Nog flavor that literally made these one of the BEST cookies I’ve ever had! They totally melt in your mouth~

I think using Egg Nog in this way is almost better than drinking it..lol

**As a bonus..there is NO Egg in this dough, so you know what that means..YEP~~ You can EAT the dough..frost with it..dip with it…LOVE it!

What you’ll need for 2 dozen+ Cookies:

2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

2 cups Chocolate Chunk Morsels

Directions:

preheat the oven to 350 degrees.

In a med. bowl, whisk together the flour, baking soda and salt…

In a large bowl, combine the melted butter…

with the Sugar…

and Egg Nog…

Combine the dry ingredients into the wet, a little bit at a time…

Mix until smooth and thick. Now stir in the Chocolate Chunks.

Place 1-inch balls of dough onto a baking sheet, leaving about two inches between them… (Forgive my “seasoned” sheet pan..lol)

**For a thicker cookie result, at this point, put the sheet pan of dough balls into the freezer for a good hour or so, then directly into the oven. Either way they’re still delicious! 🙂

Bake for 10-12 minutes, until cookies are set around the edges. (Placing the dough balls into the freezer for a few minutes before you bake them will create thicker and ‘taller’ cookies…totally optional!)

Cool for a couple of minutes, but they are SO amazing warm!

This recipe makes plenty to go around!!

And they’re SO pretty…

They go great with a tall glass of Egg Nog…

BUT~~ They go even better with your lips! ~Enjoy! 🙂

Allie on November 23, 2013 at 2:36 pm
So my 6 year old is a little weird (I love that about her) and doesn’t like chocolate chips/chunks or anything like that in her cookies. Would I have to do anything different if I wanted to make a batch minus the chunks?
- Amy on November 23, 2013 at 2:37 pm
  Nope..just leave them out, they will still be fabulous! 🙂

Sandra on November 24, 2013 at 12:23 am
I made these cookies and they were flat as a pancake, I thought I did something wrong, but is it def 2 cups flour AND 2 cups sugar? Seems like there was too much sugar or something. I’m bummed
- Amy on November 24, 2013 at 12:30 am
  Yep..it’s 2 cups. If you put the dough balls into the freezer on the baking sheet, for about 10 minutes before baking they will be a lot fluffier. 🙂
- Jessica on November 28, 2013 at 3:35 am
  I just had the same exact problem!!! I even used the freezer trick and all. I have an oven thermometer to ensure my oven temp was correct. They came out awful 🙁
  - Susanne on November 30, 2015 at 9:04 am
    Could you be using an eggnog flavored drink that doesn’t have any eggs in it? Just thinking that might be a difference… The Old Fashioned eggnog has eggs in it right? And eggs are important to get any rising out of a baked good. Heck I put the eggs in the trick w/ the cake mix and can of pumpkin… or it’s just not right.

Sharon on November 24, 2013 at 4:53 am
Thanks for posting your Bite Fails – Don’t Try This at Home. It is good to know that I am not the only one that messes up sometime. LOL I love this about your site.
- Haha…thank you, so glad you enjoy it! 🙂
Tina Ashcraft on November 25, 2013 at 3:22 pm
If I make these today…can I freeze them till Turkey day? Or should they be fine in the fridge till then?
- Amy on November 25, 2013 at 3:27 pm
  Since it’s only a few days…the fridge is fine, even in a closed container on the counter will work. Freeze for long term storage. 🙂
Mary Anne on December 9, 2013 at 7:32 pm
Just tried these today, putting them in the freezer worked! Awesome cookies

Kerri Kasper on December 16, 2013 at 12:23 am
Made these today, so freaking easy and delicious! I used a cookie scoop and put the dough balls in the freezer for 15 minutes before baking, Came out moist and chewy in the middle, crispy on the edges. Gonna be a hit at the cookie exchange at my work tomorrow…if they make it out of the house 🙂

Graw on December 20, 2013 at 4:18 am
It’s because you guys melt the butter first. Just beat it with the sugar at room temperature and you won’t need to freeze the dough first
Nina M on December 13, 2014 at 6:24 pm
I made them and they were as flat as a pancake too They were like pile. They were delicious though. I will definitely try the freezer trick next time.
- Amy on December 13, 2014 at 10:00 pm
  The freezer trick works well for a thicker cookie result… for sure! 🙂

~Egg Nog Chocolate Chunk Cookies!

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