If you’re a fan of butter rum,these cookies will hit the sweet spot. You could easily substitute pecans for the walnuts and basically you would have the cookie equivalent of butter pecan ice cream. The addition of espresso powder adds a delicious earthiness to the cookie. If you have followed the blog, you know I am a huge fan of cookies. I suggest the use of the guittard butterscotch chips which have a much more natural flavor than the more commonly found Nestle chips. As always, I love my bobs red mill pastry flour. Hope you love these cookies as much as I do and you can freeze them for a month in a ziplock bag!

butter, rum and nuts oh my!

Yield: about 18-20 large cookies


  • 2 cups all purpose flour
  • 2/3 cup light brown sugar, packed
  • 1/ 3 cup granulated sugar
  • 8 tablespoons softened unsalted butter (1stick)
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter-rum flavor extract
  • 1 large egg
  • 1 1/3 cups roughly chopped walnuts
  • 1 1/4 cups butterscotch chips ( I love guittard)


Preheat the oven to 350°F. Line 2 baking sheets with parchment. Place the walnuts in a single layer on a separate baking pan, and toast until they’ve darkened a bit and smell toasty, about 7 minutes and set aside.

In a medium bowl, whisk together flour, espresso powder, baking soda, baking powder and salt. Meanwhile, combine sugars and butter in a large mixing bowl fitted with paddle attachment beating until smooth and creamy.

Add in the egg, vanilla and rum extract, scraping down with a spatula as needed insuring that everything is well incorporated.

Blend in the flour mixture on low, then the chips and toasted nuts. Blend until combined through the batter.

Scoop batter with a 1 1/4 inch cookie scoop or roll with your hands, then transfer to prepared baking sheets, about 2″ apart.

Bake the cookies for 10 to 12 minutes until tops of cookies begin to crack and are golden. Remove them from the oven, and allow to cool on pan for a couple of minutes. Transfer to rack to cool completely. Cookies can be stored in covered container for a couple of days or frozen in ziplock bag for longer storage, if they last that long! Enjoy!