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New Year’s Eve Champagne Cookies

by Betsy Carter and Codii Lopez featured in Creative Ways to Use Leftover Champagne


for 18 cookies


  • 1 cup
    champagne (240 mL)
  • ¼ cup
    heavy cream (60 mL)
  • 11 oz
    white chocolate chips (240 g)
  • 1 ¼ cups
    unsalted butter, softened, divided (280 g)
  • 4 tablespoons
    powdered sugar
  • 1 teaspoon
    vanilla extract
  • 2 cups
    all purpose flour (250 g)
  • 1 teaspoon
    kosher salt
  • 2 cups
    walnuts, finely ground (250 g)


  • 1 tablespoon
    heavy cream
  • 5 oz
    semisweet chocolate chips
  • ¼ cup
    edible gold dust, for sprinkling (30 g)
    Calories 396
    Fat 29g
    Carbs 29g
    Fiber 1g
    Sugar 15g
    Protein 5g

Estimated values based on one serving size.



  1. Make the cookies: In a small saucepan, bring the champagne to a boil and reduce by half, about 5 minutes.
  2. In a liquid measuring cup or microwave-safe bowl, microwave the heavy cream until boiling.
  3. Pour the hot heavy cream and half of the heated champagne over the white chocolate chips in a heatproof bowl and let rest for 1 minute. Whisk until smooth. Add 4 tbsp of unsalted butter and whisk until melted and well combined. Cover and chill in the refrigerator for 2 hours.
  4. In a large bowl, cream the remaining cup of unsalted butter and the powdered sugar with an electric hand mixer until fluffy. Add the vanilla and beat to combine.
  5. Add the flour, 1 cup at a time, and beat until just incorporated. To the last addition, add the salt.
  6. Add the walnuts and beat to incorporate. Using your hands, press the dough together in a ball and wrap in plastic wrap. Refrigerate the dough at least 30 minutes.
  7. Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  8. Use a 2 tablespoon (1 ounce) scoop to scoop balls of cookie dough onto the prepared baking sheet. Pat each ball into a disc in your palm and fill with 1 teaspoon of the white chocolate ganache. Fold the edges in to completely cover the ganache and roll back into a ball. Once all of the cookies are filled, refrigerate for 15 minutes.
  9. Bake the cookies for 15 minutes, until set and not too browned. Let cool.
  10. Make the glaze: Microwave the heavy cream until boiling.
  11. Pour the hot heavy cream and the remaining reduced champagne over the semisweet chocolate chips in a heatproof bowl and whisk until smooth.
  12. Dip the cooled cookies in the chocolate ganache and sprinkle with edible gold dust.
  13. Enjoy!