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.