Dark Chocolate Chunk Rumchata Cookies

Looking for Rumchata recipes? I’ve got you covered! These Dark Chocolate Chunk Rumchata Cookies are seriously amazing- like boozy, cake-like chocolate chip cookies with a hint of cinnamon. People will beg you for the recipe!

These Dark Chocolate Chunk Rumchata Cookies are seriously amazing. People will beg you for the recipe!

Please note: this recipe is in no way sponsored by Rumchata. I just really like the stuff, and it’s not the first time I’ve used it in a recipe (check out my Vanilla Runchata Milkshake).

Liqueurs like Bailey’s, Kalua, and Grand Marnier add such a tasty, fun element to recipes, and boozy desserts are always a crowd pleaser. Try walking into a room saying “Who wants rum cake?”

The response is typically positive.

A photo of Rumchata cookie dough!

The base of this Rumchata recipe is very similar to your standard chocolate chip cookie dough. The bittersweet chocolate is coarsely chopped so that it melts in your mouth like a chocolate chip never will (those are more designed to hold their shape).

The Rumchata adds a boozy, cinnamon-like flavor that takes it to the next level. I’ve added ground cinnamon to push that flavor up even more.

Recipe Notes

  • If you can’t locate Rumchata, I recommend substituting Baileys Irish Cream.
  • I tested the bake time at 9 through 12 minutes. They will NOT look done when you remove them from the oven after 9 minutes, but if you let them sit on the baking sheet for 5 minutes before transferring them to a cooling rack, you’re good to go. They’re soft and delicate. At 12 minutes, the cookies are still soft, but with a bit more crunch around the edges. I think 13 minutes would start venturing into crunchy cookie territory.
  • The total time on the recipe is relevant if you bake all of the cookies in one batch. However, you can bake in multiple batches. I have two half sheet pans and one full-sized sheet pan, and it makes swapping batches in and out of the oven chilling the dough a breeze. I also use pre-cut parchment sheets.
  • Since this recipe makes a lot of cookies and you want to chill before baking, I recommend scooping the dough close together on one baking sheet (or a large cutting board), so you can easily chill everything in one location. Then spread the chilled cookies out on a baking sheet lined with parchment for baking. This is especially helpful if you’re baking in batches.
  • If you don’t drink alcohol, I recommend trying a different recipe instead of looking for a substitute ingredient. Perhaps some Dark Chocolate Brownie Cookies?

You’ll never be able to eat just one. Trust me. Make these cookies!

A photo of Rumchata Cookies.

Chocolate-Chunk-Rumchata-Cookies
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Dark Chocolate Chunk Rumchata Cookies

4.72 from 7 votes
These Dark Chocolate Chunk Rumchata Cookies are like boozy chocolate chip cookies, but better. People will beg you for the recipe!
Course Dessert
Cuisine American
Keyword rumchata cookies
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 30 cookies (approximately)
Calories 190
Author Jennifer Farley

Ingredients

  • 16 ounces all-purpose flour (approximately 3 1/2 cups, but please use scale)
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons ground cinnamon
  • 11 ounces unsalted butter, room temperature
  • 12 ounces granulated sugar (approximately 1 3/4 cup)
  • 2 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup + 2 tablespoons Rumchata Liquor
  • 6 ounces bittersweet chocolate, chopped coarsely (I recommend Valrhona)

Instructions

  • 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 vanilla, then turn the speed to low. Add the eggs, 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 2-tablespoon scoop to portion out the cookies onto the prepared baking sheets (See notes). Chill for 15 minutes, then bake for 10-13 minutes, or until they look just slightly underdone (they'll set as they cool). Allow to cool for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

If you can't find Rumchata, Bailey's Irish Cream is a great substitution.
Since this recipe makes a lot of cookies and you want to chill before baking, here's what I typically do. My method requires two or more baking sheets, but you could also use something like a cutting board. When scooping out the dough, place the cookies very close together on a baking sheet (or cutting board) before chilling, so they easily fit into the refrigerator in one place. When it's time to bake, place 1 1/2 - 2 inches apart on a baking sheet. Bake in batches while the remaining cookie dough chills. This does increase the total time of the recipe, but I find it easy and stress-proof.

Nutrition

Calories: 190kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 72mg | Potassium: 58mg | Sugar: 12g | Vitamin A: 4.7% | Calcium: 1.4% | Iron: 5.4%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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  • Who wouldn’t want a RumChata cookie. This is an easy recipe and everyone loves them. I make these every other week for friends. Easy to make and quick

  • Hi, I just subscribed based on this recipe alone! I love baking with booze lol. Your cookies look so uniform in shape and size. Do you do anything after you scoop the dough onto the baking sheet, or do you just leave each scoop as is to spread during baking? I have a 2 tbsp scoop so I’m hoping my shape turns out as lovely as yours.

    • Thank you! Chilling the dough before baking definitely for around 15 minutes makes a difference. If the butter is cold when it goes in the oven, it will help the cookies melt down and hold their shape uniformly, whereas they’ll spread more if the butter is very soft. I also keep an eye on the dough as I’m scooping it and sometimes wipe down the scoop itself if they start looking sloppy. The dough will build up on the scoop. Sometimes running the scoop briefly under hot water resets everything.

  • Love the taste of rum, these sounded so good. A couple of my co-workers loved them. They turned out exactly as pictured. Even pulled out the scale & weighed everything so it would be precise. They’re a NO for me, Have baked many cookies & rarely could I say no to a cookie, this one – easily after 1 bite. Baked them the full 12 minutes, allowed them so sit on the baking sheet & they were still soft & doughy. Even my husband asked why they were so doughy. Know it’s not my oven cause all of my other cookies turn out great. Wouldn’t make again.

    • Hi Khari, thank you for taking the time to leave feedback, and I’m so sorry you didn’t like them! I’m glad your coworkers were at least able to enjoy them. Also, thank you for using a kitchen scale. These are definitely a cake-like cookie, though I’ve never personally found them to be doughy. I wanted to be able to really taste the Rumchata, which required a good amount of liquid. This creates a different structure than, say, snickerdoodles, which are based around butter/sugar/flour/eggs without all the extra liquid. I tested the bake times in minute increments to figure out that 12 was definitely right where I wanted them to be in my oven (not doughy), but it’s possible yours would have done better at 13-14 minutes from the sounds of it. I’m going to add an extra minute to the window based on your feedback. Anyway, I’m sorry again that you didn’t enjoy them, but I hope you’ll consider giving some of my other recipes a try at some point! Take care, Jen.