What is the one thing chocolate chips are missing? Rum! Discover the most delightfully surprising flavor combination with this amazing recipe for fresh baked Rum Chocolate Chip Cookies!
Chocolate chip cookies are everyone’s favorite childhood sweet, but it’s about time they get a grown-up glow-up! This easy dessert recipe has the familiar flavors of childhood but with a smooth, sweet cocktail twist! You will love this recipe, because:
- Nostalgic Update - I love the modern twist on a classic comfort. Every bite is like a warm, cozy hug for your taste buds!
- Tropical Treat - With each bite of these cookies, you will feel like you are transported to an island paradise where the rum flows freely and the sweet times never end!
- Happy Hour Ease - This recipe uses easy and affordable ingredients as well as simple-to-follow steps so anyone can make these yummy treats, even while you sip a cocktail!
Butter - Great cookies start with plenty of butter! The first choice when making baked goods is unsalted butter. That way the saltiness of your final dessert is in your hands, but if you only have salted butter, just shorten the amount of salt you add later in the recipe.
All-Purpose Flour - This common pantry flour has the right texture to make perfectly chewy cookies.
Brown Sugar and White Sugar - This amazing duo of sweeteners gives the cookies an interesting combination of light and dark sugary flavors. Light brown sugar is the first choice, but dark brown sugar adds a deep and delicious molasses flavor.
Eggs - Eggs are the trick to great cookie texture. Eggs are made up of two important parts, the yolk and the white. Egg yolks contain fat that adds richness to the recipe. The egg whites contain proteins that help to both bind and aerate the cookie dough. When the two work together you get a light yet chewy cookie with a full rich flavor!
Rum - This boozy addition is the star of the recipe! Rum is made from fermented sugarcane which gives it a smooth molasses-like flavor. Dark rum has a more pronounced spicy, sweet molasses flavor. Meyer’s Dark Rum is a delicious choice with a nice sweet and spicy flavor!
Baking Soda and Baking Powder - These two pantry staples are leavening agents that add an airy, chewy texture to the cookies!
Salt - Even sweets need a little salt! You can short this ingredient to compensate if you use salted butter.
Rum Extract - This flavoring extract builds on the smooth island-inspired rum flavor in the dough!
Vanilla Extract - Vanilla has a lovely woody flavor that makes these buttery cookies sing with flavor!
Dark Chocolate Chips - Dark chocolate has a bold, bitter cocoa flavor that will keep you coming back for another bite! If you like things a little sweeter, swap this ingredient for milk or white chocolate!
See the recipe card for quantities.
Step One: Preheat the oven.
Step Two: Whisk together the flour, baking soda, baking powder, and salt in a bowl. Cream the butter, brown, and white sugar in a separate bowl.
Step Three: To the creamed butter mixture, add the eggs, rum, and extracts. Beat thoroughly on high.
Step Four: Lower the mixer speed and gradually add the flour mixture.
Step Five: Gently fold in the chocolate.
Step Six: Scoop the dough into balls and evenly space them on a lined baking sheet.
Step Seven: Bake the cookies for 10-12 minutes or until the edges turn golden brown and delicious! Enjoy!
- Light Rum - Try light rum for a deliciously light twist on the original recipe. It still brings a nice warm flavor but with a more mild flavor.
- Non-Alcoholic - Trade Meyer’s rum for rum flavor extract to make a no-alcohol rendition of this recipe.
- Fun and Fruity - Dried cranberries are an excellent addition to these irresistible rum cookies.
- Nice and Nutty - Add chopped macadamia nuts for a great texture and even more island flavor! Try these victory chocolate chip cookies with walnuts!
- Vegan - To make a plant-based version of this recipe, trade the butter for vegan butter, the sugar for a vegan sweetener, and the eggs for vegan eggs.
- Gluten-Free - Make a wheatless rendition, trade the all-purpose flour for gluten-free all-purpose flour. The texture may vary slightly with a gluten-free cookie, but the sweet rum and chocolate-infused flavor will shine through!
Mixing Bowls and Mixer - For this bake, grab a couple of bowls and a hand mixer or use a stand mixer to cream the dough. If you don’t have an electric mixer, you can use your muscles to mix it by hand, but be ready for a workout!
Ice Cream Scoop - An ice cream scoop is the perfect way to make uniform cookies. You can also use a tablespoon to form the cookies.
Lined Baking Pan and Cooling Rack - To avoid over-browning the bottoms of your treats, use a cookie sheet that is lined with parchment or a Silpat and have a wire cooling rack ready for when they come out of the oven.
These cookies can last up to a week when stored in an airtight container, but if you freeze them, they can last up to a few months!
💭 Top tips
- Cream the butter until it is light and fluffy; this leads to a softer cookie!
- Do not over-mix the dough after adding the flour, this can lead to tough cookies.
- Remember to scrape the bowl regularly when mixing so everything is evenly incorporated.
- You can optionally chill the dough for 30 minutes before scooping to make the dough a little easier to handle.
- When the edges begin to brown, the cookies are done! If the middle looks a little soft, don’t worry, it will set up more as it cools.
No, the rum in these cookies is baked off so all that is left is the yummy warm flavor of dark rum!
No, you do not need to chill this dough before baking. The cookies have a lovely texture even when going straight from mixing to baking, but if you want to mix now and bake later that is fine, as well! Just cover and chill the dough for up to 24 hours before baking.
Yes! These cookies are naturally nut-free and totally delicious!
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Chocolate Chip Cookies with Rum
- 1 ¾ cup All-purpose flour 12 oz
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 7.5 oz Butter
- 1 ½ cup Brown sugar
- ½ cup White sugar
- 2 Eggs
- 3 tablespoon Rum
- ½ teaspoon Rum extract
- 2 teaspoon Vanilla extract
- 1 ½ cup Dark chocolate chips
- Preheat the oven to 190 C / 375 F.
- Meanwhile, we can combine 1 ¾ cup All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Baking powder, and ½ teaspoon Salt in one bowl and mix them, and put 7.5 oz Butter, 1 ½ cup Brown sugar, and ½ cup White sugar in another.1 ¾ cup All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Salt, 7.5 oz Butter, 1 ½ cup Brown sugar, ½ cup White sugar
- With a mixer, start beating the infused butter and sugars together until the butter is softened and the sugar is combined.
- Add 2 Eggs, 3 tablespoon Rum, ½ teaspoon Rum extract, and 2 teaspoon Vanilla extract, and use the mixer to mix for another 3-5 minutes on the strongest setting.2 Eggs, 3 tablespoon Rum, ½ teaspoon Rum extract, 2 teaspoon Vanilla extract
- Now lower the mixer speed to medium, and gradually add the dry ingredient (flour mix) until they are combined as well.
- Add 1 ½ cup Dark chocolate chips to the bowl and mix them with a spatula.1 ½ cup Dark chocolate chips
- Scoop the dough into balls and evenly space them on a lined baking sheet. If you don’t have an ice cream scoop, make 2 tsp-size balls from the cookie dough. Leave 4 cm / 2-inch space between them so they don’t merge during baking.
- Bake the cookies for 10-12 minutes until you see that they start to create a crust on the edges, but do not overcook them since they need to be creamy inside when cooled down.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.