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A plate full of chocolate chip cookies.

Egg Yolk Cookies

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
20 minutes
Total Time: 35 minutes
Servings: 39 cookies
Calories: 88kcal
Author: Shinee
Looking for a delicious way to use up extra egg yolks? Try these egg yolk cookies! They're rich and slightly cakey with just the right amount of chew.
Print Recipe


  • 6 egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (113g) unsalted butter softened
  • 1 cup (200g) granulated sugar
  • 2 1/2 cups (310g) all-purpose flour
  • 2 teaspoons baking powder Note 1
  • ½ teaspoon coarse kosher salt
  • ½ cup (60g) walnuts, pecans, or macadamia nuts optional
  • ¼ cup (60g) chocolate chips optional


  • Preheat oven 350°F (177°C).
  • In a small bowl, whisk egg yolks and vanilla extract. Set aside.
  • In large mixing bowl with paddle attachment, or using an electric hand-held mixer, beat the butter and sugar until fluffy, about 2 minutes.
  • Add the egg yolk mixture and continue mixing until well combined, scraping down the sides couple times.
  • Stir in flour, baking powder and salt. Mix just until well combined.
  • Add nuts and chocolate chips, if desired.
  • Using a medium cookie scoop, form into 1.5-inch balls and place them on baking sheets with plenty of space to spread. Flatten the dough slightly before baking.
  • Bake for 8-10 minutes, or until the edges are set.


Note 1: You may substitute 1 teaspoon baking soda + 1 teaspoon cream of tartar for baking powder.
Storing Tips:
- Before storing the cookies, let them cool down completely.
- Store the cookies in an airtight container at room temperature for up to 4 days.
- Store baked cookies in the freezer too! Place the cooled cookies in a freezer bag and freeze for up to three months. 


Serving: 1cookie | Calories: 88kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 30mg | Potassium: 29mg | Fiber: 1g | Sugar: 5g | Vitamin A: 113IU | Calcium: 6mg | Iron: 1mg