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+ servings
Drunk Santa Chocolate Chip Cookies

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.
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine Filipino
Servings 24 cookies
Difficulty Intermediate

Ingredients
 

  • 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
  • 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!