Chocolate Rum Crinkle Cookie

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

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Chocolate Rum Crinkles Cookies will be eaten quickly at your next holiday party. They make perfect cookies to leave with Santa's milk too!

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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

1. Using a medium bowl, whisk in the flour, baking powder, salt, and cocoa powder together.
2. Using a large bowl, beat the eggs and sugar until combined.
3. Mix in the oil and rum until combined.
4. Gradually mix in the dry ingredients until combined.
5. Fold in the chocolate chips.
6. Cover with plastic wrap and place into the fridge for an hour.
7. Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
8. Using a small bowl, pour the powdered sugar into it.
9. Using a small ice cream scooper, scoop out some dough and roll it into a ball.
10. Coat the cookie dough in the powdered sugar.
11. Place onto the cookie sheet.
12. Place about 11 more cookie balls onto the tray
13. Bake in the oven for about 8-10 minutes or until the cookies are puffy and firm around the edges.
14. Remove from the oven and allow to cool for 5 minutes before moving to a wire rack.
15. Allow to cool completely before enjoying!