“Someone Spiked the Eggnog!” Cookie Cups
When I found out the company I work for had an annual holiday bake-off, I knew that I had to enter. But, with the judging categories including both festiveness and originality, I knew I couldn’t make just any holiday treat. So I set out to create the perfect holiday-inspired dessert in hopes of winning the competition! In the end I settled on the beloved Christmas drink, eggnog, but with an adult twist (because who doesn’t love booze in their baked goods?!).
These spiked eggnog cookie cups ended up taking home both second place, as well as people’s choice in the holiday bake-off! Next year, I’m going for the gold!
| Someone Spiked the Eggnog Cookie Cups|
Makes approximately 18 cups
Cookie Butter Cookie Cups:
1 ¾ cups All-purpose flour
1 tsp. Baking soda
½ cup (1 stick) Unsalted butter, softened
½ cup Light brown sugar, packed
½ cup Dark brown sugar, packed
¾ cup Biscoff (or preferred brand) cookie butter
1 tsp. Vanilla extract
Eggnog Cheesecake Filling:
8 oz. Cream cheese, softened
½ cup Granulated sugar
¼ cup plus 1 Tbsp. Eggnog
½ tsp. Ground nutmeg
2 pinches of Ground cinnamon
1 ½ Tbsp. Bourbon of choice
Bourbon Vanilla Whipped Cream (Stabilized):
4 tsp. Water
1 tsp. Gelatin (unflavored)
1 cup Heavy cream
¼ cup Powdered sugar
4 tsp. Bourbon of choice
1 tsp. Vanilla
For Cookie Cups:
1. Preheat oven to 350°F and lightly grease two regular-sized muffin pans
2. In a medium bowl, whisk together flour and baking soda. Set aside.
3. In the bowl of a stand mixer, beat butter and sugar together until creamy. Mix in cookie butter, egg, and vanilla until combined.
4. Add flour mixture in batches until combined, scraping sides of bowl as you go.
5. Place about two tablespoons of prepared dough into the muffin pans, and press down to flatten into the cup.
6. Bake for 8-10minutes, or until golden.
7. Allow to cool for a minute, then press down the center of the cup with a shot glass (orany small round bottom vessel). Continue to cool in the pan for 5 minutes before transferring to a cooling rack.
For Cheesecake filling:
1. Using a stand mixer, beat cream cheese and sugar until smooth.
2. Add eggnog, nutmeg, cinnamon, and bourbon and mix until incorporated.
3. Refrigerate for 30 minutes until slightly set.
4. Scoop or pipe into pre-cooled cookie cups, and refrigerate while preparing the whipped cream.
For Whipped Cream:
1. Gently heat water and gelatin in a small saucepot on the stove until gelatin is dissolved, stirring frequently.
2. Let cool, but do not let it solidify.
3. In the bowl of a stand mixer* being whipping heavy cream and powdered sugar together.
4. Add in bourbon and vanilla, then add in cooled gelatin slowly while whisking.
5. Whip until stiff peaks form.
6. Pipe on top of filled cookie cups.
*Note: Whipped cream is best made with cold utensils and cold cream. Pre-cooling the bowl and whisks used for the cream is recommended. Simply place everything in the freezer for 10 minutes before using.