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Persimmon Chocolate Chip Cookies

Rated as 4.5 out of 5 Stars

"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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45 m servings 181
Original recipe yields 33 servings (33 cookies)


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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.


  • 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.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 181 calories; 9.7 23.6 2 20 152 Full nutrition

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Read all reviews 4
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Delicious cookies. I added some water when mixing the wet and dry ingredients because the batter was too thick. Came out great!

Definitely beats raw persimmons

Super delicious cookie!! Great way to use those persimmons!!!