In our house, eggnog is known as Christmas Milk. Noah and Hannah’s Godmother refers to it as this with her grandboys and we picked up on it too. Noah loves Christmas Milk and chocolate so I knew these had to be made this Christmas. And what does a 3 year old love even more than chocolate chips? M&M’s. So I switched out the dark chocolate chunks in the original recipe for M&M’s to make them even more fun and festive.
These cookies ended up light, fluffy and chewy and the M&M’s added a nice little crunch to the soft texture. And for about 3 days straight, Noah asked if he could have cookies for breakfast. I told him no, but all that ran through my mind is Bill Cosby…they have eggs. He sure is a boy after my own heart.
These are a fun, easy and delicious addition to your Christmas baking list!
Eggnog M&M Cookies
recipe from Brown Eyed Baker
1 cup + 2 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, at room temperature
½ cup + 2 tablespoons granulated sugar
¼ cup Eggnog
1 egg yolk
½ teaspoon vanilla extract
½ cup mini M&Ms
1. Preheat oven to 300 degrees F. Line two baking sheets with parchment paper; set aside.
2. In a small bowl, stir together the flour, baking powder and salt.
3. Beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape the sides of the bowl and add the eggnog, egg yolk and vanilla extract and continue beating until completely combined. Add the dry ingredients and beat until just combined. Stir in the mini M&M’s.
4. Using a small or medium cookie scoop (1 or 2 tablespoons), drop dough onto the prepared baking sheets, spacing them 2 inches apart. Bake 20-25 minutes (longer for larger cookies), or until the edges are set. Remove from oven and transfer to a wire rack to cool completely.