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!
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.
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!
Dark Chocolate Chunk Rumchata Cookies
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
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Bianca @ Confessions of a Chocoholic says
Ahhh I love Rumchata, too! And definitely yes to boozy cookies!
Paula – bell’alimento says
Boozy cookies …. Love! Pinned and a must try!
Tieghan says
Boozy cookies!! Yay! These look amazing!
Laura (Tutti Dolci) says
Yes please to boozy cookies with plenty of chocolate!
Helen @ Scrummy Lane says
I’ve never tried Rumchata, but it’s a great idea to put alcohol in some cookies! Saturday night cookies!
movita beaucoup says
When someone gives me chocolates filled with liquor, I get very sad. Because that’s gross. These cookies, on the other hand, sound divine. I adore a hint of cinnamon in chocolate chunk cookies – it creates such a wonderful and warming balance! This is the way liquor should be used!
Julia @Vikalinka says
I am so with you on adding booze to my food. The other day I soaked dried cherries in port just to put them in scones…just ’cause. :-) I have never tried to put alcohol in cookies yet but now I will! Beautiful photos as usual.
Valerie says
Just saying/thinking ‘Rumchata,’ puts me in a better mood. These cookies look fantastic!
Caroline says
I love a boozy cookie! It adds that great taste that when you bite into it, you know you love it, but you can’t put your finger on what it is! Gorgeous!
Jennifer @ Peanut Butter and Peppers says
Yum Jen! Your cookies look just amazing!!!!!!!!!!
Stephanie @ Girl Versus Dough says
These cookies are like my spirit animal. LOVE.
cheri says
Never heard of rumchata before but dark chocolate and alcohol in cookies sound very appealing. Will have to make.
Lori @ Foxes Love Lemons says
Hahahaa…”who wants boozy cookies?”
I think I’ve heard that question in my dreams from time to time. Legitimately just added Rumchata to my grocery list so I can make these next weekend!
Jennie @themessybakerblog says
There’s no “just one” for me when it comes to cookies. I made cookies last night and indulged in, dare I say, four! These look amazing. I just recently tried Rumchata and fell in love with it. Mix it with root beer and you have yourself a tasty cocktail. Pinned.
Mallory @ Because I Like Chocolate says
I have never heard of Rumchata, I will have to keep an eye out for it at the liquor store!