Recipe update 11/24/18
Persimmon Chocolate Chip Cookies are a fruity cookie made from persimmon puree, a dash of cinnamon, flavorful craisins, and chocolate chips.
Persimmon chocolate chip cookies are so good with this perfect flavor combination of chocolate chips, craisins, chopped pecans, and cinnamon. You will love all these chunky good ingredients with the persimmon puree. And whether you like persimmons or not or haven’t even tried them before; believe me all these good things together is a GOOD THING.
Do you know what a persimmon is? My first introduction to persimmons was when our family moved to California years ago. Our neighbors brought some persimmons over for us to enjoy; fresh and also in a persimmon pudding. Persimmons ripen in the fall, our sweetheart neighbor Colleen says “if it is Thanksgiving the persimmons are ripe.” Around our area there are two types that grow – the hachiya and fuyu. The hachiya prefers to be pureed and used in breads, puddings, cookies, and sauces. The fuyu can be pureed and used in baked goods but it can also be eaten like an apple – peeled, cut into quarters with the stem removed.
I made these persimmon chocolate chip cookies with some Fuyu persimmons I pureed. It is so easy to puree them. Wash the outside, remove the stem, peel, cut into quarters, and puree a blender. It is that simple. One cup of persimmon puree is added to the persimmon chocolate chip cookies. If you have any puree left, label and freeze in baggies or freezer containers.
These persimmon chocolate chip cookies are so good; you may start searching for persimmons in your produce aisle.
Persimmon Chocolate Chip Cookies
Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup shortening stick
- 1 cup pureed persimmons*
- 1 large egg
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup craisins (optional)
- 1 cup chocolate chips (optional)
- 1/2 cup chopped pecans (optional)
- powdered sugar (optional)
Equipment
- Large Mixing Bowl
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl cream together the sugars and shortening. 1 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup shortening stick
- Add in the pureed persimmons and egg, mix well 1 cup pureed persimmons*, 1 large egg
- In another mixing bowl combine the flour, baking soda, salt, and spices. 2 cups all purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg
- Stir the flour mixture in with the creamed sugar/persimmon mix and stir just until combined.
- Add the craisins, chocolate chips, and chopped pecans and fold them into the cookie dough. 1 cup craisins, 1 cup chocolate chips, 1/2 cup chopped pecans
- Using a cookie scoop or a couple of tablespoons drop cookie dough in 2 TBS portions onto the prepared baking sheets.
- Top each cookie with extra chocolate chips, raisins, and pecans.
- Bake for 12 to 15 minutes until set on top.
- Remove from oven and transfer to cooling rack after a couple of minutes. Add even more chocolate chips as needed to make the cookies look extra pretty.
- Sprinkle with powdered sugar. powdered sugar
Notes
Have you ever eaten a persimmon? What is your favorite thing to make with persimmons?
Lydia @ Suitcase Foodist says
That is so nice of you Ellen. We feel the same about you guys. One of these days when life is a little less crazy, we’ll have to figure out a good collaboration. Best -L
Lydia @ Suitcase Foodist says
I’ve been obsessed with Persimmons this year. I think we did 4-5 recipes on the blog. I love the idea of putting them in a cookie!
Ellen Garrett says
I noticed that and really want to make the persimmon tart with sage sugar. I am a bit obsessed with your blog.
susanmp14 says
Would love to make these. How many cookies did you get in the batch?
Ellen Garrett says
I got around 3 dozen cookies with this recipe. 2 dozen to share and 1 to keep. I hope you like them.