Persimmon Chocolate Chip Cookies

Persimmon Chocolate Chip Cookies

Natalie Ercolini

"Great use for Hachiya persimmons. These cookies come out slightly crunchy on the outside and more cake-like in the center."
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Ingredients

45 m servings 181 cals
Serving size has been adjusted!
Original recipe yields 33 servings

Nutrition

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Beat butter, sugar, and persimmon pulp together in a large bowl with an electric mixer until light and fluffy; beat in eggs and vanilla extract. Sift flour, baking soda, and salt together in a bowl; add gradually to persimmon mixture until dough is thoroughly combined. Stir in chocolate chips. Drop spoonfuls of dough 1 inch apart onto lined baking sheet.
  3. Bake in the preheated oven until edges are golden, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Footnotes

  • Cook's Notes:
  • This dough is sticky, so when forming cookies into desired shape, use water to smooth out cookie surface.
  • These cookies will not spread and only grow a little in the oven, so the shape and size you spoon onto the cooking sheet will be the same shape when cooked.

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