Dark Chocolate, Spiced Rum, Espresso, Cookies Recipe

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Prep time:
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Servings: 4-5 dozen


Cost per serving $0.18 view details
  • 1 box Duncan Hines Dark Chocolate Premium Brownie Mix
  • (Other brands of Dark Chocolate Fudge Brownie Mix will work ok.)
  • 2 Tablespoon cornstarch
  • 4 Tablespoons Captain Morgan’s Original Spiced Rum
  • 3 Tablespoons instant espresso coffee powder (Medagila D'Oro)
  • 1 egg
  • 3 Tablespoons vegetable oil
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1-1/2 cups Nestle's Toll House Mini Morsels
  • You can also use dark chocolate chips, semi-sweet chips, white chips, or a combination of chocolate chips into 1-1/2 cups.


  1. Preheat oven to 350 F.
  2. Line cookie sheets with parchment paper.
  3. In a small bowl combine rum and espresso powder, stir until dissolved.
  4. Set rum-espresso aside.
  5. In a large mixing bowl, starting at a low speed, combine brownie mix, cornstarch, egg, oil, cinnamon and espresso-rum mixture.
  6. Mix until well combined, scraping sides of the bowl. (About 2 minutes)
  7. Stir chocolate chips in by hand using a wooden spoon or spatula.
  8. (Mini morsels can be mixed in using a stand mixer)
  9. Using a 1 inch mellon baller, scoop and roll dough into 1 inch balls (.60 ounces)
  10. Place balls 2 inches apart on the cookie sheet. (Flatten to 3/8 inch)
  11. Bake for 6 to 7 minutes or until edges are just set (centers may appear doughy).
  13. For even baking, rotate cookie sheet half way through baking cycle.
  14. Remove cookies from oven.
  15. Cool on cookie sheet for 2 minutes.
  16. Move to a wire racks to complete the cooling.
  17. Makes about 4-1/2 to 5 dozen (54-60) 2 inch cookies.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 105g
Recipe makes 4 servings
Calories 458  
Calories from Fat 278 61%
Total Fat 31.03g 39%
Saturated Fat 6.65g 27%
Trans Fat 0.26g  
Cholesterol 69mg 23%
Sodium 422mg 18%
Potassium 158mg 5%
Total Carbs 43.87g 12%
Dietary Fiber 2.0g 7%
Sugars 26.33g 18%
Protein 5.33g 9%
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