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It all started when I ran out of vanilla extract. I’ve always been a firm believer that good-quality vanilla’s the secret to a killer chocolate chip cookie. (Well, that and plenty of brown sugar to get that caramel-y flavor.) When I ran out late Friday night, I wasn’t in the mood to load up the baby and head to the store, so I improvised. What could give my cookies that depth of flavor without overwhelming the batch? Spiced rum.
This recipe calls for a full tablespoon of rum, just so there’s a tiny hint of spice to it. The alcohol burns off while cooking, so you don’t have to worry about keeping these cookies out of kids’ reach, too. But you may want to keep them out of grasp for entirely selfish reasons — they’re almost too good to share.
Spiced Rum Chocolate Chip Cookies
Ingredients
- 1 stick butter, softened
- 2 cups brown sugar
- 1 tbsp spiced rum
- 2 large eggs
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat butter and brown sugar until it forms a light paste, almost like the texture of a body scrub. Add rum and eggs, mixing until combined.
- In a separate bowl, combine flour, baking soda and salt. Slowly add the flour mixture to the sugar-butter mixture, stirring until a thick dough forms. Fold in chocolate chips.
- Place roughly 1-inch balls of dough onto a baking sheet about 2 inches apart. Bake for 8-10 minutes, or until the cookies are lightly golden. Let cool for a few minutes before devouring.