Nothing says holiday cookie exchange like a Chocolate Rum Crinkle Cookie. If you are looking for the perfect holiday cookie, you’ve come to the right place.
Who’s ready to bake?
Ingredients:
2 C Flour
2 tsp Baking Powder
½ tsp Kosher Salt
1 C Dark Hershey Cocoa Powder
4 large eggs
1 C sugar
½ C canola oil
2 tbsp Captain Morgan Rum
½ C semi sweet chocolate chips
1 C powdered sugar
Directions:
Step One: Using a medium bowl, whisk in the flour, baking powder, salt, and cocoa powder together.
Step Two: Using a large bowl, beat the eggs and sugar until combined.
Step Three: Mix in the oil and rum until combined.
Step Four: Gradually mix in the dry ingredients until combined.
Step Five: Fold in the chocolate chips
Step Six: Cover with plastic wrap and place into the fridge for an hour
Step Seven: Preheat oven to 350 degrees and line two cookie sheets with parchment paper
Step Eight: Using a small bowl, pour the powdered sugar into it
Step Nine: Using a small ice cream scooper, scoop out some dough and roll it into a ball
Step Ten: Coat the cookie dough in the powdered sugar.
Step Eleven: Place onto the cookie sheet.
Step Twelve: Place about 11 more cookie balls onto the tray.
Step Thirteen: Bake in the oven for about 8-10 minutes or until the cookies are puffy and firm around the edges.
Step Fourteen: Remove from the oven and allow to cool for 5 minutes before moving to a wire rack.
Step Fifteen: Allow to cool completely before enjoying!
They are easy, ridiculously good and just perfect for the holidays. Serve with a glass of milk and your family will thank you!
Chocolate Rum Crinkle Cookies
Ingredients
- 2 C Flour
- 2 tsp Baking Powder
- ½ tsp Kosher Salt
- 1 C Dark Hershey Cocoa Powder
- 4 large eggs
- 1 C sugar
- ½ C canola oil
- 2 tbsp Captain Morgan Rum
- ½ C semi sweet chocolate chips
- 1 C powdered sugar
Instructions
- Using a medium bowl, whisk in the flour, baking powder, salt, and cocoa powder together.
- Using a large bowl, beat the eggs and sugar until combined.
- Mix in the oil and rum until combined.
- Gradually mix in the dry ingredients until combined.
- Fold in the chocolate chips.
- Cover with plastic wrap and place into the fridge for an hour.
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
- Using a small bowl, pour the powdered sugar into it.
- Using a small ice cream scooper, scoop out some dough and roll it into a ball.
- Coat the cookie dough in the powdered sugar.
- Place onto the cookie sheet.
- Place about 11 more cookie balls onto the tray
- Bake in the oven for about 8-10 minutes or until the cookies are puffy and firm around the edges.
- Remove from the oven and allow to cool for 5 minutes before moving to a wire rack.
- Allow to cool completely before enjoying!
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