Yesterday I wrote about rompope, that Mexican eggnog-like drink that is very popular this time of the year, and I posted a recipe to make a deliciuos hot drink with it called atole. But there are many other things that can me made with rompope (and any other eggnog, as a matter of fact) and this being the season of cookies I really wanted to make some rompope cookies.
I searched online for a rompope cookies recipe, but 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 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 it’s alcoholic content, or that I used peanut butter and chocolate chips, or just the sum of all of the ingredients that made them so delicious. Whatever it was, here I share the recipe with you:
- •1 cup sugar
- •3/4 cups butter, softened
- •1/2 cup rompope (or eggnog)
- •1 tsp vanilla extract
- •2 egg yolks
- •2¼ cups flour
- •1 tsp baking powder
- •1/2 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.