last updated on October 29, 2026
Next up for my 12 Days of Holiday Cookies we are making cookie butter stuffed eggnog cookies. And if you hate eggnog, HOLD ON and trust me, because I don’t like eggnog either, but I LOVE these cookies. They are soft and perfectly spiced, and the cookie butter filling is perfect.
Eggnog essentially tastes like melted ice cream or custard. It does not taste good on its own (in my opinion), but it is the perfect addition for cookies. Eggnog is fatty and contains egg yolks, which gives us a perfectly soft cookie.
ingredients needed for these cookie butter stuffed eggnog cookies
- 6 tbsp cookie butter
- 1/2 cup butter cold and cubed
- 1/2 cup brown sugar
- 1/4 cup eggnog
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups flour 160 grams
- 1/2 tsp of the following: baking soda, baking powder, salt, cinnamon
- 1/4 tsp nutmeg
- 2 oz white chocolate chunks or chips
other recipes you will love
- christmas sprinkles cookies
- gingerbread coffee cake cookies
- cinnamon oatmeal cookies
- cinnamon roll snickerdoodle cookies
cookie butter stuffed eggnog cookies
[PREP] 30 minutes
[COOK] 15 minutes
[TOTAL] 42 minutes
Ingredients
- 8 tbsp cookie butter
- 1/2 cup butter cold and cubed
- 1/2 cup brown sugar
- 1/4 cup eggnog
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups flour 160 grams
- 1/2 tsp of the following: baking soda, baking powder, salt, cinnamon
- 1/4 tsp nutmeg
- 2 oz white chocolate chunks or chips
Instructions
- Preheat the oven to 350F. Use a 1 tbsp sized cookie scoop to scoop out 8 balls of cookie butter onto a piece of parchment paper or a plate. Transfer the scooped out cookie butter to the freezer to harden while you make the dough.
- To make the dough, add the cold butter and brown sugar to a bowl. Use a stand mixer or hand mixer to mix the butter and sugar until fully combined, about 2-3 minutes.
- Add the eggnog, egg yolk, and vanilla. Mix until fully combined.
- Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix until just combined.
- Add the white chocolate chunks and mix on low until evenly distributed.
- Remove the cookie butter from the freezer. Fill a large cookie scoop mostly full with cookie dough. Use your finger to make an indent in the dough (while still in the cookie scoop) and place a frozen piece of cookie butter in the indent. Close the dough around the cookie butter, then transfer the stuffed dough ball onto a parchment lined baking sheet.
- Top with extra white chocolate chunks (optional) and transfer to the oven. Bake for 8-10 minutes. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Can you add sprinkles if you want to these cookies or would it ruin the recipe?
you can add sprinkles! i wouldn’t add more than 1/2 cup, but it shouldn’t ruin anything!
Do these only make 6 cookies since you only have 6 tablespoons of the frozen cookie butter? What if I want to make 1-2 dozen.
hi! sorry, that was a typo and i’ve fixed it. if you want to make smaller cookies, do teaspoon sized scoops of cookie butter, and that will fit better in a smaller cookie!
Can these be stored in the freezer before baking?
yes! just transfer the dough balls to an airtight container and you can keep them in the freezer for about 3 months.
How does 6 scoops of cookie spread make 10 cookies?
i’m so sorry, that was a typo. it has been updated now!
Can these be frozen after they’re baked?
yes! keep them in an airtight container.