My guilty pleasure is definitely the alcoholic dessert, a true depiction of the best of both worlds. And this, I assure you, is the best cookie you'll ever have. It masquerades well as a fall treat, but after your first bite, these cookies are sure to become a classic next to grandma's chocolate chip cookies.
Jack Daniel's Dark Chocolate Pumpkin Cookies
- Prep Time:20 mins
- Cook Time:20 mins
- Total Time:40 mins
- 2 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 1 egg
- 1 1/2 cups brown sugar packed
- 1/2 can canned pumpkin
- 2 tablespoons vanilla
- 6 oz dark chocolate
- 1/4 cup Jack Daniels
Dry ingredients: Gently sift flour, baking soda, baking powder, cinnamon, and salt in a medium-sized bowl.
Wet ingredients: In a large bowl, cream together butter and sugar. Beat in egg, then mix in pumpkin purée and vanilla.
Add the dry ingredients to the wet ingredients in increments. Stir until just combined.
Break 3/4 of your chocolate into large chunks. Finely chop the remaining amount into shavings.
Add whiskey into the batter (if you're feeling adventurous, take a shot while you're at it!). Fold in the chocolate chunks.
Shape your dough into 2 long tubes, each with a diameter of 1-2 inches. Double wrap in heavy-duty plastic wrap.
Refrigerate the dough for 24-36 hours.
#SpoonTip: This really is the crucial step for a flavorful and chewy cookie — I can't emphasize its importance enough. If you're short on time, even an hour in the freezer will do wonders!
#SpoonTip2: This dough can be stored for up to 3 months in the freezer.
Preheat your oven to 350°F and lightly grease or line your cookie sheets. Slice your cookie dough so you have a row of cookies, each about 1/2 an inch thick.
Place cookies 1 inch apart from each other. Bake for 18-20 minutes or until the edges are just crispy. Enjoy!