These Drunk Santa Chocolate Chip Cookies are filled with rum soaked raisins, candied orange peel, white chocolate chips and dark chocolate chunks. If he isn’t happy when he bites into these, then is he even Santa?
Back Story
I tasted these really amazing raisins sold at my local farmers market. They are made by this couple who hand turn the raisins in the sun. I was so excited to have my daughter taste them and you know what she did? She spit them out like I gave her poison. WTF. You know that thing where they they let the food tumble out of the mouth and start wiping their tongue. Gees. Drama much??
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Anyway I did what any good mother would do and soaked the raisins in rum. Then these Drunk Santa Chocolate Chip Cookies were born.
Drunk Santa Chocolate Chip Cookies
The cookie dough is flavored with your favorite holiday spices and spiked with rum. Then it’s filled with some rum soaked raisins, candied orange peel and a mix of white and dark chocolate. It’s like a Christmas bread, but in cookie form.
Enjoy the recipe!!! Let me know what you think below or by chatting with me at @rezelkealoha on the gram.
Drunk Santa Chocolate Chip Cookies
These Drunk Santa Chocolate Chip Cookies are filled with rum soaked raisins, candied orange peel, white chocolate chips and dark chocolate chunks. If he isn’t happy when he bites into these, then is he even Santa?
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Course: Dessert
Cuisine: American
Servings: 24 Cookies
- 2 1/4 Cup All Purpose Flour
- 1 Teaspoon Salt
- 1 Teaspon Baking Soda
- 2 Tablespoons Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Ground Cloves
- 1/2 Teaspoon Chinese Five Spice
- 1 Teaspoon Cardamom
- 1 Cup Vegan Butter
- 1 1/2 Cup Coconut Sugar
- 2 Teaspoons Rum
- 1 Cup Raisins soaked in 50 ml of rum
- 1/2 Cup Chopped Candied Orange Peel
- 1 Cup White Chocolate Chips
- 1/2 Cup Dark Chocolate Chunks
Mix the flour, salt baking powder and spices in a bowl. Set aside.
In a stand mixer beat the vegan butter, coconut sugar and can sugar until it’s combined. You don’t want it to cream, but you want to still see big flecks of butter.
Scrape down the bowl and add in the eggs one at a time. Scrape down the bowl again and add in the rum.
Add in the flour in 3 batches mixing on low until the flour is absorbed each time.
Dump in the rum soaked raisins, orange peel, white and dark chocolate. Mix until all the mix ins are in the batter.
Scrape down the sides and store in the refrigerator for at least an hour, ideally overnight.
Pre-Heat oven to 350 degrees and using an ice cream scooped portion out the dough. I would scoop all of them now and if you decide not to bake you can freeze them already scooped out.
Place on a lined sheet pan at least 1 inch apart and bake for 8 minutes. Turn the tray and bake for a further 4 minutes. Repeat with the rest of the cookies.