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Eggnog Almond Chocolate Chunk Cookies

servings: 16
Eggnog Almond Chocolate Chunk Cookies

prep time

10

total time

25

ingredients

7

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Eggnog Almond Chocolate Chunk Cookies

servings: 16
INGREDIENTS:
ingredients
  • 3 cups almonds, ground fine in food processor
  • ½ tsp. baking soda
  • ¼ cup brown sugar
  • ¼ tsp. salt
  • ½ cup Hood® Light Eggnog
  • 1 tsp. pure vanilla extract
  • 2/3 cup semisweet chocolate chunks (Set aside 16 for garnish.)
DIRECTIONS:
directions
Preheat oven to 350˚F.

Line a large baking sheet with parchment paper.

In a medium bowl, combine the almonds, baking soda, brown sugar, salt, Eggnog, and vanilla. Mix until well combined. Add the chocolate chunks and stir well.

Drop 2 tablespoons of the batter on cookie sheet for each cookie. Using the palm on your hand, gently press the top down slightly. Place a chocolate chunk in the middle of each cookie.

Bake until the edges just start to brown, about 10 to 12 minutes. Remove cookies from baking sheet and cool completely on a wire rack.

Freeze, or refrigerate in an airtight container for up to 4 days.
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