Mudslide Cookies

I have been at this baking thing for quite some time now, and I do not know why I have not put booze in a cookie before today. Honestly, cookies and booze may be one of the greatest combinations ever. And after this weekend down the Cape, it’s no shock that I found cookie inspiration at a beach-side bar. This year I was very lucky to be included in an annual girl’s weekend with a bunch of old and now new friends down the Cape. And it was a blast. I’ll include some highlight photos (only the blog-appropriate ones of course) at the bottom of the post.

For being someone who has gone to the Cape ever since I was a little nugget, I’ve heard a lot about the Beachcomber up in Welfleet on the Cape Cod National Seashore, but I’ve never gone since I’ve been of legal drinking age. You have to walk down a pretty steep sand dune to get to the beach and at the top of the dune is the  Beachcomber bar, which is why once we went up to the bar late in the afternoon there’s no making it back down to the beach. The Beachcomber is famous for it’s Goombay Smash drink, but I was told I also needed to try the mudslide. Which I did. A few times. And it was definitely a good recommendation. It was the perfect cure for a hot summer day on the beach. Booze, coffee, chocolate and ice. I mean, is there anything more you need when its 95 degrees outside? So because I can’t drink mudslides at my desk tomorrow, I decided to sneak the booze into a cookie so that it will have to suffice. I saw this cookie on and knew it was legit since it was salted, my speciality.


  • 1 stick butter melted, cooled
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1/4 cup coffee liqueur + 1 teaspoon (I used Baileys)
  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 1/4 cup dark cocoa powder
  • 3 tablespoons instant coffee powder
  • 1/4 teaspoon sea salt
  • 2 cups chocolate chunks
  • Coarse sea salt

Step 1: Preheat the oven to 325 degrees. Mix the cooled melted butter and sugars. Add in the egg, egg yolk, and vanilla extract and mix well. Add in the coffee liqueur. I only had Baileys in the house so that’s what I used this time around.


Step 2: In a separate bowl, sift together the flour, baking soda, cocoa powder, salt and instant coffee powder. Add the dry ingredients into the wet mixture and mix until well incorporated.


Step 3: Add in the chocolate chunks. Using a teaspoon or cookie-scoop, place even-size balls of dough onto a parchment or sil-pat lined baking sheet. Top with a dash of coarse sea salt.


Step 4: Bake at 325 degrees for 10-12 minutes. Be careful not to over-bake these, as the best part is when the center is soft and chewy.

These are delicious. They are no actual booze-filled mudslide by the beach, but they are certainly the next best thing. Soft, chewy, and the flavor is absolutely spot on amazing.



The sea salt on top is a nice compliment to the chocolate flavor and adds a mild crunch to the soft cookie.




If you take a bite of one of these cookies, close your eyes, it’s almost like you’re right here at the Beachcomber. So don’t mind me if you find me at my desk with 10 cookies tomorrow morning and my eyes closed pretending my desk chair is a beach chair.



This is a goombay smash. This is how you make one, and you better believe I will be making this into a cookie before the summer is over.

  • 1/2 oz Amber Rum
  • 1/4 oz Coconut Rum
  • Pineapple juice
  • Orange Juice
  • 1/2 oz  Apricot Brandy
  • Dark Rum


And this is what it looks like after a few goombay smashes. Life is great. Good friends, great weather — all in all, a very successful girl’s weekend. At least my body has some time to recover before next year.