Cranberry Rum Chocolate Chip Cookies

Out of Vanilla? … No problem, try a little rum!

Cranberry Rum Chocolate Chip Cookies

I was out of vanilla the other day when I decided to bake these cookies so I subbed in with a little white rum.  And, you know what, they turned out pretty darn good.  Bottom line is, don't be afraid to experiment. 

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 30 minutes
Servings 48 cookies


  • 3/4 cup butter softened
  • 3/4 cup sugar granulated
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1-1/2 tbsp. rum dark, white, or spiced
  • 2-1/4 cups all purpose flour
  • 3/4 tsp. baking soda
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1- 6 oz. package dried cranberries about 1-1/4 cup


  1. Preheat oven to 350°F and prepare 2 baking sheets with cooking spray or parchment paper.  Blend the sugars into the softened butter in a medium sized bowl..  Add the eggs and rum and mix until well blended.

  2. In another medium bowl mix together the flour and baking soda.

  3. Blend the flour into the butter mixture and then gently stir in the chocolate chips and dried cranberries.

  4. Drop the cookie dough in balls of 1 tbsp. each onto the prepared cookie sheets about 2 inches apart.  Bake the cookies for 10 to 12 minutes or just until they begin to turn a golden color.  Let the cookies cool for at least 30 minutes before serving.

Recipe Notes

Did you know:  Santa Claus eats an estimated 336,150,386 cookies on Christmas Eve.  Ho Ho Ho, now if that doesn't make you jolly, nothing will.


Recipe adapted from:


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