Some people say heroes don’t exist anymore, but I disagree. There are heroes. I know one. He’s my friend. My homie Jacob gave me a ride from Union Station last week and it truly saved me. It was pretty cold (which seems warm now because as I write this it’s less than -20° F outside) and I had all my luggage. Not an impossible feat, but Jacob picking me up was a great relief. I offered to bake him cookies in exchange for his heroic services.

I set out making my normal Toll House recipe chocolate chip cookies and then I was like “oh wait I don’t have chocolate chips.” I quickly solved the problem by using some gourmet chocolate sprinkles that would be equally delicious.With that problem solved I decided to add some cocoa powder and just make some real nice and chocolatey cookies. We had hella marshmallows still so I chopped some up with cocoa powder (probably the most inefficient way to do it, but then again haters gon’ hate).

It came time to add the vanilla extract and then I was like “oh wait I don’t have any vanilla extract.” My world was falling apart around me. I was consumed with the potential disappointment I would cause my hero Jacob The Hero. I used the greatest resource a 22-year-old has in this day and age: The Internet. I looked up replacements for vanilla extract and coffee powder came up frequently. I was like “duh coffee and chocolate” and ground some up and added it to the dry ingredients. As if by some higher power or completely by coincidence (definitely one of those two) I glanced up from mixing and saw my roommates high-end rum. I remember it having a very vanilla taste to it. I was tickled by the idea. Rum in cookies. Tee hee. I poured in a shot to the wet ingredients in place of the vanilla extract (Sorry to Chris for using a shot of your rum, I’ll make these again so you get some of the benefit!).

I enjoy experimenting in the kitchen, but it can be risky. As I was mixing the dough, the texture looked different from normal so I became weary. The process had so many ups and downs leading up to that point that I was almost numb of all emotions. It was do or die. I put the cookies in the oven.



Most of them came out weird and collapsed looking because of the marshmallows melting. Something I didn’t account for, but I saw it as a learning experience (what can I say? I’m a student of LIFE). They smelled great, which was more comforting than the appearance was troubling. Some of them had nice white blotches of glossy marshmallow still. If I made these again I would probably try to just place a bit of marshmallow on top, in the center, just before baking, rather than mixing pieces into the dough. It anyone tries it let me know how it goes. All in all they were real freakin’ tasty. A strong coffee burst with chocolate undertones and a sweet splash from the marshmallows. The texture was soft and chewy, a great texture for the tastes involved. The only question I had left was “Can I taste the rum?”. I’m still not sure since they’re all gone, but I’d like to think that it played a part in bringing all the ingredients together. I guess you could say that the rum was the hero of these cookies.

Prep Time: 15 minutes

Bake Time 30 minutes


2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

3 tablespoons finely ground coffee (espresso powder would work too)

1/3 cup cocoa powder

2 eggs

1 cup butter (softened)

1.5 oz rum ( or just use a teaspoon of vanilla extract if you don’t want to waste rum on cookies)

1 cup brown sugar (firmly packed)

1/2 cup granulated sugar

1/4 cup chocolate sprinkles (or 6 oz of chocolate chips)

1 cup chopped marshmallows


Pre-heat oven to 375° F. In a medium bowl, combine dry ingredients: flour, salt, baking soda, coffee powder, and cocoa powder. Set aside. In a large bowl, beat together butter, brown sugar, sugar, rum (or vanilla extract if that’s what you’re using). Beat in eggs one at a time. When fully combined (consistent texture and coloration), add the dry ingredients while mixing about a half cup at a time. Add sprinkles (or chocolate chips) and marshmallows and combine.

Using two spoons (or a melon baller if you’ve got one!), place balls of dough onto a baking sheet with parchment paper on it. You can make them whatever size you want, I made mine about the size of half a golf ball, just make sure the size is consistent for even baking. Place the cookies in the oven on a middle rack for about 11-13 minutes. The marshmallows should be white and glossy.

Let cool on a cooling rack and enjoy!

good bites to yee,


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