Anyone who has ever come across this blog will have noticed you can find a lot of cookie recipes on here. Maybe that’s because I’ve baked at least one batch of cookies once a week for several years. Today I got another new recipe to add to the list: Ritter Sport Rum Cookies. Delicious cookies with loads of chocolate, some rum (just a little) and raisins. Yes, you read that right: Raisins! ;P
I am not sure if everyone knows these little delicious pieces of chocolate with rum and raisins – they are called Ritter Sport Jamaica Rum Knusperstück(chen)*. Not sure if you are allowed to eat them as a child (because of the rum), but I most definitely started eating them when I was very young ;P Loved them ever since. It was probably ok to eat them – never saw a warning on the package… though a lot has changed since the 80s ;P
Today, I am most definitely old enough to snack on anything that has rum innit. However, I have to be careful with sweets these days, so a whole bag of these mini chocolate candy bars is quite dangerous for me. Theoretically, I could eat half a bag in one go, because they are so good, but I have to hold myself back. One or two are allowed – the rest has to be given away or used for baking. For these delicious cookies here, for example. There I can eat one cookie and the rest goes out to friends and family (again) ;P
As I mentioned before, there are raisins in these cookies. Rum raisins to be precise. Small, wrinkly raisins (formerly known as grapes) that have been soaked in rum for some time. This makes them really tasty. Without the alcohol, they would be just sweet. Nothing else ;P However, I’ve been told not everyone likes raisins. I wouldn’t necessarily want to eat them as a snack between meals (unless they are covered in chocolate), but I really like them when they’re added somewhere. For example, in cakes, brioche, bread, or cookies… you can do a lot with those wrinkly little fellas.
I have a few friends who wouldn’t even touch these cookies because of the raisins… which is actually fine with me. The less they eat, the more others can enjoy ;P In case you can’t get hold of the Ritter Sport Rum chocolates, you can still make these cookies here. Simply replace the chocolates with some chopped milk chocolate and a bit of chocolate hazelnut cream (e.g. Nutella). You should get a very similar result in terms of flavors.
If you like to use leftover chocolate bars (I know, leftovers are rather unusual when it comes to chocolate bars) in baked goods, you can find a few more recipes on the blog. Ever tried Yogurette? Well, then you might also like my Yogurette Chocolate Chip Cookies and Yogurette Buttermilk Lemon White Chocolate Cookies. The first one is for strawberry fans and the other one for fans of lemony cookies. If you prefer a more »classic chocolaty flavor«, you might want to check out my Kinder Chocolate Oatmeal Chocolate Chip Cookies. I can recommend all of these cookies – they are all delicious! ;)
INGREDIENTS / ZUTATEN
(15-16 cookies)
For the rum raisins:
1.8 oz. (50g) raisins
1 tbsp. rum
For the dough:
1/2 cup (120g) butter, melted
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
8 pieces of Ritter Sport rum*, roughly chopped
(15-16 Cookies)
Für die Rumrosinen:
50g Rosinen
1 EL Rum
Für den Teig:
120g Butter, geschmolzen
100g brauner Zucker
50g Zucker
1 Ei (L)
1 TL Vanille Extrakt
180g Mehl (Type 550)
1/2 TL Natron
1/2 TL Salz
8 Stück Ritter Sport Rum*, grob gehackt
DIRECTIONS / ZUBEREITUNG
1. Mix the raisins with the rum in a small bowl the night before and let sit on the counter overnight.
2. Melt the butter and let cool down a bit. Roughly chop the Ritter Sport Rum candy. Set aside.
3. Add both sugars and the melted butter to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix until well combined. Combine the flour, baking soda, and salt, then add to the large bowl and mix until just combined. Add the chopped chocolate candy and the rum raisins and fold in. Place the dough in the fridge for at least 2 hours (or overnight).
4. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* or two tablespoons and place dough pieces with enough space in between on the baking sheet. Bake the cookies for about 12 minutes – the edges of the cookies should be firm with a light browning, in the centers the cookies should still be soft. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat the process with the remaining dough.
1. Die Rosinen am Vorabend mit dem Rum in einer kleinen Schüssel vermischen und über Nacht ziehen lassen.
2. Die Butter schmelzen und wieder etwas abkühlen lassen. Die Ritter Sport Rum Riegel grob hacken. Zur Seite stellen.
3. Beide Zuckersorten mit der geschmolzenen Butter in einer großen Schüssel hell und luftig aufschlagen. Ei und Vanille Extrakt dazugeben und gut unterrühren. Mehl mit Natron und Salz vermischen und dann zur großen Schüssel dazugeben und kurz unterrühren. Gehackte Ritter Sport Rum Stücke und die Rumrosinen dazugeben und unterheben. Den Teig für mindestens 2 Stunden (oder über Nacht) in den Kühlschrank stellen.
4. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie-/Eisportionierer* oder zwei Esslöffeln Teig mit genügend Abstand auf das Blech setzen. Die Cookies für etwa 12 Minuten backen – die Ränder der Cookies sollten fest sein und etwas Farbe bekommen haben, die Mitte der Cookies darf noch etwas weich sein. Aus dem Ofen holen und einige Minuten abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Ritter Sport Rum Raisin Cookies
- Prep Time: 00:20
- Cook Time: 00:12
- Total Time: 03:00
- Yield: 15 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
One of my favorite German chocolate candy bars is Ritter Sport Rum – now available in my Ritter Sport Rum Raisin Cookies. So delicious!
Ingredients
For the rum raisins:
1.8 oz. (50g) raisins
1 tbsp. rum
For the dough:
1/2 cup (120g) butter, melted
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
8 pieces of Ritter Sport rum*, roughly chopped
Instructions
1. Mix the raisins with the rum in a small bowl the night before and let sit on the counter overnight.
2. Melt the butter and let cool down a bit. Roughly chop the Ritter Sport Rum candy. Set aside.
3. Add both sugars and the melted butter to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix until well combined. Combine the flour, baking soda, and salt, then add to the large bowl and mix until just combined. Add the chopped chocolate candy and the rum raisins and fold in. Place the dough in the fridge for at least 2 hours (or overnight).
4. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* or two tablespoons and place dough pieces with enough space in between on the baking sheet. Bake the cookies for about 12 minutes – the edges of the cookies should be firm with a light browning, in the centers the cookies should still be soft. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat the process with the remaining dough.
Notes
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