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

Natalie Ercolini
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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.

Partner Tip

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

Nutrition Facts

181 calories; 9.7 g total fat; 20 mg cholesterol; 152 mg sodium. 23.6 g carbohydrates; 2 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/20/2018
Delicious cookies. I added some water when mixing the wet and dry ingredients because the batter was too thick. Came out great! Read More

Most helpful critical review

Rating: 3 stars
06/02/2018
Definitely beats raw persimmons Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/20/2018
Delicious cookies. I added some water when mixing the wet and dry ingredients because the batter was too thick. Came out great! Read More
Rating: 3 stars
06/02/2018
Definitely beats raw persimmons Read More
Rating: 5 stars
10/06/2016
Super delicious cookie!! Great way to use those persimmons!!! Read More
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Rating: 5 stars
06/02/2018
prerty good Read More
Rating: 5 stars
11/20/2018
Delicious cookies. I added some water when mixing the wet and dry ingredients because the batter was too thick. Came out great! Read More