Home » Desserts » Rum Spiked Chocolate Chip Cookies

Rum Spiked Chocolate Chip Cookies

posted by Liz Berg on December 10, 2014 (updated 2/23/24)

These lightened-up Rum Spiked Chocolate Chip Cookies have an extra boost of flavor and less fat than your typical chocolate chip recipe!

Alcohol is a flavor enhancer and these chewy Rum Cookies are spiked with a couple of tablespoons of rum for a subtle boost of deliciousness.

2 rum chocolate chip cookies on a white oval plate.

Table of Contents hide

1 Why You Must Make

2 Ingredient Notes

3 Recipe Tips

4 Frequently Asked Questions

5 You May Also Like

6 Rum Spiked Chocolate Chip Cookies

Why You Must Make

My family loves any kind of chocolate chip cookie and these have a little twist!
Adding both vanilla and rum enhances the flavor of these yummy cookies.
Only egg whites and decreasing the amount of butter almost make these a guilt-free treat.
The exteriors are crisp and the middles are sweet and soft!

Ingredient Notes

Kitchen Staples – Sugar, Flour, Baking Soda, Salt
Butter – I used salted. If you prefer unsalted, you may want to add a touch more salt to the dough since salt is a flavor enhancer.
Brown Sugar – Pack the brown sugar into the measuring cup. This is the standard way to measure brown sugar.
Egg Whites – It’s easier to separate the egg whites from the yolks when the eggs are cold. The yolks are less likely to break.
Vanilla Extract – Make sure it’s real vanilla extract, not artificially flavored for the tastiest cookies.
Rum – The flavor of the cookies will be best if you use a decent brand of rum; something you would drink. You can use spiced rum if you enjoy it. You can also brush the dough balls with more rum right before baking for another boost of flavor.
Semisweet Chocolate Chips – I used the Ghirardelli brand.

Recipe Tips

I used regular rum, but spiced rum would add another hit of flavor.
The dough is a little on the dry side, but will bake up nicely.
PRO-Tip: Make sure not to beat the dough after adding the flour. That will activate the gluten and make for less tender cookies. Use a wooden spoon instead.
Do not overbake. The heat of the sheet pan will continue to bake the cookies after they come out of the oven, so start with 10 minutes.
Use a medium cookie scoop so that all the dough balls are all the same size and will finish baking at the same time.
Reserve some chocolate chips to press into the hot cookies after they come out of the oven. This will make a more attractive presentation—which is nice if you’re serving to company or giving some away. Make sure to do this carefully as the sheet pan is very hot and can burn your skin.
PRO-Tip: My friend, Aly, brushed her finished cookies with rum for an extra boost of flavor, so that is another option if you love the taste of rum.
Try dark brown sugar instead of light brown sugar for a deeper caramel flavor.
Try half bittersweet chocolate and half semisweet chocolate, or chocolate chunks or discs instead of chocolate chips.

Frequently Asked Questions

How Do You Make Bakery Style Cookies?

Use a cookie disher or scoop to make the same-sized cookies. Bake on parchment paper so they don’t stick. Garnish with a few more chocolate chips to fill any voids on the surface. Do this carefully when the cookies are hot out of the oven, so they’ll stick. Also, tap the cookies into rounds with a spatula when they’re still warm to create rounder cookies.

Why Are My Cookies Flat?

If you don’t chill the dough, your cookies will be flatter. Also, if you don’t let your baking sheets cool before reusing, the dough will start melting before it even gets in the oven. Also, since baking is a science, and the ratio of fat to flour is key, make sure your measurements are accurate.

What’s the Best Way to Measure Flour?

The most accurate way is to use a scale, but most U.S. recipes don’t list ingredients by weight. Instead, make sure to spoon the flour into the measuring cup, then use an offset spatula to cleanly wipe the excess from the top.