I should make it clear right up front that this recipe is in no way sponsored or endorsed by Rumchata. I just really like the stuff and it’s not the first time I’ve used it in a recipe. What can I say, I love adding booze to dessert. I’ve previously used Bailey’s Irish Cream, Kalua, Chambord… it just adds such a tasty, fun element to my recipes. And it’s always a crowd pleaser. Walk into a room and say “Who wants boozy cookies?” The response is typically positive.
You are going to love these. The base is your standard chocolate chip cookie dough. The chocolate is bittersweet and chopped into nice large chunks that melt in your mouth like a chocolate chip never will. The Rumchata adds a boozy, cinnamon-like flavor that takes it to the next level.
You’ll never be able to eat just one. Trust me. Make these cookies!
- 16 ounces all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1⅓ cup unsalted butter, room temperature
- 12 ounces granulated sugar
- 2 eggs
- ½ cup Rumchata Liquor
- 6 ounces dark bittersweet chocolate, chopped coarsely
- Line 2 baking sheets with parchment paper and preheat the oven to 350 degrees F.
- Sift the flour, baking powder, salt and cinnamon together.
- In a stand mixer with the paddle attachment, cream the butter and sugar on high speed until light and fluffy. Add the eggs on low speed, one at a time, followed by the Rumchata. Then slowly add the flour mixture. Add the bittersweet chocolate last, mixing until just combined.
- Use a small or medium scoop to portion out the cookies onto the prepared baking sheets. Chill for 15 minutes, then bake for 13-15 minutes.