Eggnog White Chocolate Chip Cookies

These soft Eggnog White Chocolate Cookies are rich and chewy with festive flavours of nutmeg, cloves, vanilla, rum extract, and creamy white chocolate chips.

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 36 cookies

Calories: 145 kcal per serving

Ingredients

1 cup - salted butter*
1 packet - instant vanilla pudding mix (powder)
½ cup - white sugar
½ cup - brown sugar
1 tsp - vanilla extract
1 tsp - rum extract*
2 - eggs
2 ¼ cups - all-purpose flour
1 tsp - baking soda
2 teaspoons - ground nutmeg
½ tsp - ground cloves
1 ½ cups - white chocolate chips

Instructions

Preheat the oven to 375℉ and line 3 large baking sheets with parchment paper.
In a large bowl using a handheld electric mixer on medium speed, cream together the butter, vanilla pudding mix, granulated sugar, and brown sugar. Add the vanilla, rum extract, and eggs and beat on medium speed until fluffy and light in colour.
Add the flour, baking soda, nutmeg, and cloves to the wet ingredients and mix on low speed until just combined. Fold in the white chocolate chips. If your dough is too soft to shape, cover and chill in the refrigerator for 20 minutes or until firmed up a bit.
Roll the dough into balls and place them on the prepared baking sheets, 8 cookies per pan. Bake the cookies in the preheated oven for 8-12 minutes or until the bottoms are golden brown. Remove from oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to finish cooling. Bake the remaining pans of cookies. Enjoy!

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