Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

cook:
10 mins
additional:
15 mins
total:
45 mins
prep:
20 mins
Servings:
33
Yield:
33 cookies
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Ingredients

33
Original recipe yields 33 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

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  • 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.

  • 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.

Nutrition Facts

181 calories; protein 2g; carbohydrates 23.6g; fat 9.7g; cholesterol 20.4mg; sodium 152mg. Full Nutrition
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