Drunk Santa Chocolate Chip Cookies

I was obsessed with chocolate chips, you know, those generic ones you'd buy from the bangketa vendors for just a few pesos. I'd sneak handfuls straight from the bag until my mom would catch me and shake her head. Fast forward to now, and I'm still chocolate chip crazy, but I've learned to put them to better use!

These Drunk Santa Chocolate Chip Cookies happened when I had leftover rum from the holidays and some fancy raisins that needed rescuing. What started as a way to use up ingredients turned into the most requested cookie recipe in my family. The warm spices make your kitchen smell like Christmas morning, while the rum-soaked raisins add this grown-up twist that makes these cookies absolutely irresistible.

Why You'll Love This Recipe

Perfect Holiday Indulgence - These cookies bring together all the best flavors of Christmas in one delicious bite. The rum-soaked raisins add a sophisticated boozy touch while the warm spices create that cozy holiday feeling.

Adult-Friendly Treat - Finally, a cookie that's made with grown-ups in mind! The rum adds depth and complexity that elevates these beyond your typical chocolate chip cookie.

Make-Ahead Friendly - The dough actually improves after chilling overnight, making these perfect for holiday baking prep. You can even freeze the scooped dough for fresh cookies anytime.

Impressive but Easy - These look and taste like they came from a fancy bakery, but they're surprisingly simple to make with ingredients you probably already have.

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon Chinese five spice
• 1 teaspoon cardamom
• 1 cup vegan butter (room temperature)
• 1½ cups coconut sugar
• 2 large eggs
• 1 cup raisins (soaked in 50ml rum for 1 hour to overnight, then drained)
• ½ cup chopped candied orange peel
• 1 cup white chocolate chips
• ½ cup dark chocolate chunks

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I chose this specific blend of warm spices because they mirror the flavors found in traditional Christmas stollen and fruitcake, but in a more approachable cookie form. The rum-soaked raisins become plump and flavorful, while the candied orange peel adds bright citrus notes that cut through the richness.

The combination of white and dark chocolate provides different flavor profiles and textures in every bite.

Equipment

• Stand mixer or hand mixer - For properly combining the butter and sugar without overworking
• Large mixing bowls - For combining dry ingredients and mixing the final dough
• Cookie scoop or ice cream scoop - Ensures uniform cookie sizes and consistent baking
• Baking sheets - For baking the cookies evenly
• Parchment paper - Prevents sticking and makes cleanup easier

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How To Make

1. Start by soaking your raisins in rum for at least one hour, though overnight is even better. This step is crucial for developing the deep, boozy flavor that makes these cookies special.
2. Combine all your dry ingredients in a large bowl, whisking together the flour, salt, baking soda, cinnamon, nutmeg, cloves, Chinese five spice, and cardamom. Set this mixture aside while you work on the wet ingredients.
3. In your stand mixer, beat the room temperature vegan butter with the coconut sugar until just combined. You want to see flecks of butter still visible rather than a completely smooth mixture, as this creates a better cookie texture.
4. Scrape down the bowl thoroughly, then add the eggs one at a time, mixing well after each addition. Scrape down the bowl again to ensure everything is evenly incorporated.
5. Add the flour mixture to the butter mixture in three separate additions, mixing on low speed until the flour is just absorbed each time. Don't overmix, as this can make the cookies tough.
6. Drain your rum-soaked raisins thoroughly and pat them dry with paper towels. Fold in the raisins, candied orange peel, white chocolate chips, and dark chocolate chunks until evenly distributed throughout the dough.
7. Wrap the dough and refrigerate for at least one hour, though overnight chilling produces even better results. This rest time allows the flavors to meld and makes the dough easier to handle.
8. Preheat your oven to 350°F and line your baking sheets with parchment paper. Using a cookie scoop, portion out the dough onto the prepared sheets, spacing them at least 1 inch apart.
9. Bake for 8 minutes, then rotate the pan and bake for an additional 4 minutes. The cookies should be set around the edges but still soft in the center. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Tips from Lola's Kitchen

• Drain those raisins really well - Pat them dry with paper towels after soaking to prevent soggy cookies
• Don't skip the chilling time - Cold dough holds its shape better and prevents spreading
• Use room temperature eggs - They incorporate more easily and create better texture
• Measure your flour correctly - Spoon it into the measuring cup and level off for accuracy
• Watch the baking time closely - These cookies can go from perfect to overbaked quickly
• Let them cool on the pan first - They'll be too soft to move immediately after baking

Substitutions

• For the rum: Use orange juice or apple cider for a non-alcoholic version
• Vegan butter: Regular butter works just as well if you're not vegan
• Coconut sugar: Brown sugar or regular granulated sugar can be substituted
• Candied orange peel: Try candied ginger or dried cranberries for variety
• Chinese five spice: Replace with extra cinnamon and a pinch of allspice
• White chocolate chips: Use more dark chocolate or butterscotch chips

Troubleshooting

• Cookies spreading too much: Your dough might be too warm - chill it longer
• Cookies not spreading enough: Your butter might be too cold - let it come to room temperature
• Dry, crumbly cookies: Don't overbake, and make sure your measurements are accurate
• Soggy cookies: Make sure to drain the raisins well and store cookies properly
• Uneven baking: Rotate your pans halfway through baking time

Storage & Reheating

• Room temperature: Store in an airtight container for up to 5 days
• Freezer: Freeze baked cookies for up to 3 months in freezer bags
• Cookie dough: Scoop and freeze unbaked dough for up to 3 months
• Reheating: Warm in a 300°F oven for 3-5 minutes to restore freshness
• Keep them soft: Add a slice of bread to the storage container

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FAQ

Related

Looking for other recipes like this? Try these:

Drunk Santa Chocolate Chip Cookies

Drunk Santa Chocolate Chip Cookies are holiday-spiced cookies elevated with rum-soaked raisins, candied orange peel, and a mix of white and dark chocolate. The warm spice blend of cinnamon, nutmeg, cloves, cardamom, and Chinese five spice creates a festive base, while the boozy raisins add sophisticated depth. These adult-friendly treats combine the comfort of classic chocolate chip cookies with the complex flavors of Christmas stollen, resulting in a chewy, indulgent cookie that's perfect for holiday entertaining.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert, Snack

Cuisine Filipino

Servings 24 cookies

Difficulty Intermediate

Ingredients

 

1x2x3x

• 2¼ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon Chinese five spice
• 1 teaspoon cardamom
• 1 cup vegan butter room temperature
• 1½ cups coconut sugar
• 2 large eggs
• 1 cup raisins soaked in 50ml rum for 1 hour to overnight, then drained
• ½ cup chopped candied orange peel
• 1 cup white chocolate chips
• ½ cup dark chocolate chunks

Instructions

 

• Start by soaking your raisins in rum for at least one hour, though overnight is even better. This step is crucial for developing the deep, boozy flavor that makes these cookies special.
• Combine all your dry ingredients in a large bowl, whisking together the flour, salt, baking soda, cinnamon, nutmeg, cloves, Chinese five spice, and cardamom. Set this mixture aside while you work on the wet ingredients.
• In your stand mixer, beat the room temperature vegan butter with the coconut sugar until just combined. You want to see flecks of butter still visible rather than a completely smooth mixture, as this creates a better cookie texture.
• Scrape down the bowl thoroughly, then add the eggs one at a time, mixing well after each addition. Scrape down the bowl again to ensure everything is evenly incorporated.
• Add the flour mixture to the butter mixture in three separate additions, mixing on low speed until the flour is just absorbed each time. Don't overmix, as this can make the cookies tough.
• Drain your rum-soaked raisins thoroughly and pat them dry with paper towels. Fold in the raisins, candied orange peel, white chocolate chips, and dark chocolate chunks until evenly distributed throughout the dough.
• Wrap the dough and refrigerate for at least one hour, though overnight chilling produces even better results. This rest time allows the flavors to meld and makes the dough easier to handle.
• Preheat your oven to 350°F and line your baking sheets with parchment paper. Using a cookie scoop, portion out the dough onto the prepared sheets, spacing them at least 1 inch apart.
• Bake for 8 minutes, then rotate the pan and bake for an additional 4 minutes. The cookies should be set around the edges but still soft in the center. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips from Lola's Kitchen

• Drain those raisins really well - Pat them dry with paper towels after soaking to prevent soggy cookies
• Don't skip the chilling time - Cold dough holds its shape better and prevents spreading
• Use room temperature eggs - They incorporate more easily and create better texture
• Measure your flour correctly - Spoon it into the measuring cup and level off for accuracy
• Watch the baking time closely - These cookies can go from perfect to overbaked quickly
• Let them cool on the pan first - They'll be too soft to move immediately after baking

Tried this recipe?Let us know how it was!

The Story Behind Drunk Santa Chocolate Chip Cookies

Growing up, I was obsessed with those generic chocolate chips sold by bangketa vendors for just a few pesos. I'd eat them straight from the bag until my mom would catch me and shake her head. That childhood love of chocolate chips never left me - it just evolved into something more sophisticated.

The inspiration for these cookies came from a classic baking disaster. I had bought these beautiful, plump raisins from a local farmer's market, excited to share them with my family. When my daughter tried them, she made the most dramatic face and spit them out like I'd given her medicine! Rather than waste those expensive raisins, I decided to give them a boozy makeover by soaking them in rum.

The rum-soaked raisins immediately reminded me of traditional Christmas stollen, that rich German holiday bread filled with dried fruits and warm spices. I wanted to capture those same festive flavors but in a more approachable cookie form. The addition of candied orange peel brings bright citrus notes that balance the richness, while the mix of white and dark chocolate adds different flavor profiles in every bite.

These cookies represent the perfect marriage of childhood comfort food and adult sophistication. What started as a way to rescue rejected raisins has become our family's signature holiday cookie, proof that sometimes the best recipes come from happy accidents and a little creative problem-solving.