There’s a story behind the cre­ation of these cook­ies like with any cocktail-esque creation.

In col­lege, I fell in love with all things Cap­tain Mor­gan thanks to “A” who con­stantly had a Cap­tain & Coke in hand.  To this day, it’s my spirit of choice.  Mixed with a bit of Diet Coke, I’m in heaven.  When  A. was sta­tioned in Croa­tia and Bosnia, I was in charge of send­ing care pack­ages from our crew.  One thing he always whined about was the lack of Mor­gan on base.  Hence, *poof* Cap­tain Mor­gan Choco­late Chip Cook­ies were born.  When he was shipped to Iraq shortly after I moved here, again he whined about the lack of Mor­gan dur­ing a call to say “hi.”  Well, a stronger ver­sion of Cap­tain Mor­gan Choco­late Chip Cook­ies was shipped his way and he told me that the boys in his unit absolutely loved it.  My friends often request this recipe and I always ask them “Mor­gan Cook­ies With or With­out” for those that might not want a bit of rum goodness.

The recipe is sim­ple – it’s the Nes­tle Toll­house Recipe with a slight kick.  Give it a shot – you might actu­ally enjoy it.  How­ever, I’m not respon­si­ble should you find your­self head­ing to Costco to get “bar­gain” size bot­tles of Mor­gan for future cookie shenanigans.

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Cap­tain Mor­gan Choco­late Chip Cookies

Recipe adapted from Nes­tle Toll House

INGREDIENTS:

• 2 1/4 cups all-purpose flour
• 1 tea­spoon bak­ing soda
• 1 tea­spoon salt
• 1 cup (2 sticks) but­ter, softened
• 3/4 cup gran­u­lated sugar
• 3/4 cup packed brown sugar
• 1 tea­spoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Choco­late Morsels
• 3 tbsp Cap­tain Mor­gan Orig­i­nal Spiced Rum; retain some extra for “basting”

DIRECTIONS:

1. Pre­heat oven to 375° F.
2. Com­bine flour, bak­ing soda and salt in small bowl.
3. Beat but­ter, gran­u­lated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Add eggs, one at a time, beat­ing well after each addi­tion. Grad­u­ally beat in flour mix­ture. Stir in morsels and  Cap­tain Mor­gan Orig­i­nal Spiced Rum.
5. Drop by rounded table­spoon onto ungreased bak­ing sheets.
6. Brush tops of cook­ies with remain­ing Cap­tain Mor­gan Orig­i­nal Spiced Rum.
7. Bake for 9 to 11 min­utes or until golden brown.
8. Cool on bak­ing sheets for 2 min­utes; remove to wire racks to cool completely.