Yesterday I wrote about rompope, that Mexican eggnog-like drink that is very popular this time of the year. I posted a recipe to make a deliciuos hot drink with it called atole. There are many other things, however, you can makea with rompope (and any other eggnog, as a matter of fact) and this being the season of cookies I really wanted to make some eggnog cookies.
I searched online for a rompope cookies recipe. Unfortunately, I didn’t find much. So I broadened my search to eggnog cookies and I found a lot of recipes. I took a little bit from several of them to make these eggnog cookies. Hands down, this has been the best cookie recipe I have tasted this year, and maybe in many years. Maybe it’s just my love for rompope and its alcoholic content (who would’ve thought!). Or maybe the fact that I used peanut butter and chocolate chips; or just the sum of all of the ingredients that made them so good. Whatever it was, I couldn’t wait to share this recipe with you.
- 1 cup sugar
- ¾ cups butter, softened
- ½ cup rompope (or eggnog)
- 1 tsp vanilla extract
- 2 egg yolks
- 2¼ cups flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 2 cups peanut butter/chocolate chips
- ground nutmeg
- Pre-heat oven to 350°F
- In a bowl mix flour, baking powder and cinnamon.
- Cream sugar and butter together until smooth in a different bowl. Add egg yolks, vanilla and eggnog and beat at medium speed until all the ingredients are well incorporated.
- Add the flour little by little until it's incorporated to the mixture. Fold the chips into the mixture.
- Drop spoonfuls of cookie dough on a greased cookie tray 2" apart from each other (you know the drill).
- Sprinkle some nutmeg on top of each cookie and bake for 10 to 12 minutes.
- Remove from oven and cool on a rack before enjoying.