Go Back

Holiday Cookie Tray: Brownie Cookies With Rum Sugar

These Brownie Cookies with Rum Sugar are a delicious hybrid with a crispy crunchy outside with a gooey chocolate inside. They are a fun addition to any holiday cookie tray!

Course Dessert
Cuisine Vegetarian
Author Shelly Westerhausen


For the Rum Sugar:

  • 1 cup tublidado sugar
  • 2 Tablespoons spiced rum

For The Cookies:

  • 3 cups powdered sugar
  • 3/4 cup cocoa powder
  • 1 teaspoon salt
  • 2 large egg whites
  • 1 large egg
  • 3 ounces of unsweetened chocolate, chopped into small chunks
  • 2 ounces semi-sweet chocolate, chopped into small chunks


  1. The night before: Preheat oven to 150 degrees and line a baking sheet with parchment paper. Whisk together the sugar and rum and spread onto the parchment paper.
  2. Bake in the oven for one hour with the oven door slightly adjar. After an hour, close the oven completely, turn the heat off, and let the rum sugar sit in there overnight.
  3. The next day: Preheat oven to 350 degrees and line two more baking sheet with parchment paper.
  4. Whisk together the cocoa powder, powdered sugar, and salt.

  5. Whisk in the egg whites and eggs until completely combined.
  6. Fold in the chocolate chunk pieces.

  7. Scoop the batter, a tablespoon per a cookie, onto the parchment lined baking sheets two inches apart.
  8. Bake for 12 to 14 minutes or until they are puffed and set around the edges.
  9. Break up the rum sugar with your clean hands or a large wooden spoon. Sprinkle with the rum sugar over the cookies and set aside to cool. Cookies will set as they cool.