The Best Eggnog Latte Pudding Cookies (with Espresso Buttercream)
If you want to be the most popular person at your next holiday party, you need to make these. They’re unlike any cookie you’ve ever had. The eggnog and coffee flavors make them so unique, and they have that dense, chewy mouthfeel that every good cookie should.
This recipe is adapted from the popular “Chocolate Chip Pudding Cookie” recipe on whatmollymade.com (linked in recipe notes). She held a contest to put a holiday spin on her recipe, and these babies ranked in the top 10 out of 125 entries. Needless to say, you have to give them a try. They’re soft, chewy, sweet, and full of festive flavors.
The espresso buttercream can easily be left off, but I think it’s such a fun touch! You can easily adjust the buttercream to your flavor preference by adding more or less instant coffee powder. The bitter coffee flavor balances out that sweet, bold eggnog flavor.
So what are you waiting for?! Go curl up on the couch with a couple of these and some hot chocolate – or even some eggnog – and get into the holiday spirit!
Eggnog Latte Pudding Cookies with Espresso Buttercream
Equipment
- Stand mixer or electric handheld mixer
Ingredients
Cookies
- 2 ¼ cup all purpose flour
- 1 tsp baking soda
- 1 cup (2 sticks) salted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 3.4 oz. vanilla instant pudding mix
- 2 large eggs
- 1 tsp. vanilla
- ½ cup eggnog
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- 2 tsp ground coffee
- 1 cup white chocolate chips
Espresso Buttercream
- 1 ½ sticks unsalted butter, room temperature
- 1 tsp instant coffee , dissolved in 1 tbsp milk
- additional instant coffee, to taste
- 1-2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.In a medium bowl, whisk together flour and baking soda. Set aside.
- Using a stand mixer or handheld electric mixer on high speed, beat together the butter and sugar until light and creamy, about 3-4 minutes. Add eggnog, pudding mix, instant coffee, vanilla and eggs, and continue to beat on high speed for 2-3 more minutes.
- With the mixer on low speed, slowly add the dry ingredients to the wet until all the dry ingredients are incorporated. Add white chocolate chips. Slowly turning the speed up, mix until just combined and everything is evenly distributed.
- Drop cookies by 1/4 cup onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden on the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a baking rack to cool completely.
- For the espresso buttercream: Add softened butter to stand mixer (or use a handheld mixer) and beat on high speed until fluffy. Add instant coffee and milk that you dissolved together. Add in additional instant coffee granules if desired until you achieve your desired flavor. Last, add powdered sugar, 1 cup at a time until buttercream reaches desired flavor and texture.
Notes
- Store leftover cookies in an air-tight container at room temperature for up to 1 week, or in the freezer for up to 3 months!
- Original Chocolate Chip Pudding Cookies: https://whatmollymade.com/chocolate-chip-pudding-cookies/
