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
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
I am always ready for a boozy cookie :) these look fantastic!
This recipe is now on my got to do list! Thank you!
i’ve been wanting to make these for months but i can’t seem to find a standard conversion rate for ounces to cups. argh!
That’s because there really isn’t a standard conversion. People have different methods for measuring that can drastically change the results of baked goods (for example: spooning the flour into a measuring cup versus scooping it). I highly recommend buying a kitchen scale.
I’m looking to cut corners on this recipe, can I just add rum chata to toll house cookie dough and get the same results?
Just eat the cookie dough and wash it down with the booze. That’s what we did in college!
These cookies turn out terrible. Very flat and taste like straight butter. it’s hard to even taste anything else in this cookie except the butter. I even tried tried letting the dough chill for 20 mins before baking. Too much butter to dry ingredient ratio and the cooking time is way off as well. Flop.
I’m very sorry you didn’t like them! They’ve always been a big hit with my friends and family.
I just made these the other day! I wanted to add even more booze! They are heavenly! I was going to give them away as presents but they keep ‘disappearing’ – I guess I’ll have to make some more (if Mom doesn’t drink all the Rumchata).
Has anyone had trouble w the cookies not rising and being flat? I’m adding more flour now but if anyone had ideas…
Hi Jamie! I’m sorry you’re having trouble with the cookies :( Is there any chance your baking powder might be expired? Have you used it successfully in other recipes recently? If everything was measured properly and the cookies were chilled before baking, that would be my next guess.
Hi Dean, I’m so sorry you didn’t have success with these :( What’s interesting is that I’ve heard very mixed reviews. You’re not the only person to describe them turning out as flat, however others have told me how much they love them. Coincidentally, these cookies are on my list of recipes to retest this week. I like going back into the archives periodically to retest things, especially when they get mixed reviews. If you’d like, I can let you know about any changes I make. Either way, I know making online recipes is always a leap of faith, and that they take both time and money, so I appreciate you having given these a shot. I wish they had been better for you! Here’s hoping I can improve the recipe so that it’s perfect for everyone.
Yes, please let me know if you change anything. I think there may be a typo in the recipe. The butter to flour ratios seam off compared to other choc chip cookies I’ve made. The flavor is a bit buttery as well.
I like Rumchata and would really like to find a good recipe.
Hi Jennifer, I just realized I may have made a mistake in my conversions. How can I delete my post?
Oh wow, thank you so much for letting me know! I’ll go ahead and delete your original comment (since Google sometimes dings me for the one star reviews). But why don’t I save your email address and let you know if I make any adjustments to the recipe before you try it a third time, just in case!!! :) :) :)
My brother-in-law loves Rumchata! I’ll most definitely be baking him a batch!
Never had Rumchata but I do love me some Baileys. My favorite is the mint one! Looking forward to trying many variations of these cookies!
I want a dozen right now!
Yes to these cookies! I can’t wait to try these Jen!
Nothing better than boozy cookies!!
These look delicious! I would not be able to stop eating them!
Would love to make these cookies but not sure about the amount of butter. Is it over 2 sticks of butter, since each stick is 4 oz? By the way made your salmon teriyaki and it was delicious.
I’m so glad you liked the salmon! Regarding the butter – I never like to reference “sticks” in the recipe, since I’ve run into 8 ounce sticks a few times, and people outside the US won’t understand that measurement. Using 4 ounce sticks, this recipe would require 2 3/4 sticks butter (4+4+3). You can measure it out with a knife using the little notches on the side of the wrapper (that’s what I often do). You could also use an inexpensive kitchen scale, which is how I always recommend weighing flour for consistent results. Amazon has some very cheap ones!