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Round persimmon cookies with orange-brown tops, studded with dark chocolate chips and tan pecan pieces.

Persimmon Cookies with Chocolate Chips and Pecans

Baked persimmon cookies made by creaming butter and sugar, then folding in ripe persimmon puree, flour, cinnamon, cloves, and nutmeg. Ready in 33 minutes.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Method

Ingredients
  

  • 3/4 cup granulated sugar 150 g
  • 1/2 cup unsalted butter 113 g, room temperature (or margarine, or shortening)
  • 1 large egg room temperature
  • 1 cup very ripe persimmon puree 240 g, mushy
  • 1 1/2 cups all-purpose flour 200 g
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp freshly grated nutmeg
  • 3/4 cup chocolate chips 128 g, optional
  • 3/4 cup pecans 85 g, optional

Method
 

  1. Set oven to 350°F (175°C).
  2. Beat 3/4 cup (150 g) sugar with 1/2 cup (113 g) butter or shortening until a smooth, creamy blend forms.
  3. Incorporate 1 egg and the pureed persimmon into the creamed butter and sugar. Before mixing in the dry ingredients, scrape down the bowl's sides.
  4. Combine 1 1/2 cups (200 g) all-purpose flour, 1/2 tsp salt, 1 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp cloves, and 1/2 tsp freshly grated nutmeg into the mixture.
  5. If you're including the optional mix-ins, fold in 3/4 cup (128 g) chocolate chips and 3/4 cup (85 g) pecans (or a different nut).
  6. Stir gently but completely until a cohesive dough forms.
  7. Scoop equal portions of dough, about 2+ tablespoons each, onto a lightly greased cookie sheet or silicone baking mat, spacing only 6-8 cookies per half baking sheet. This yields 20 persimmon cookies.
  8. Bake 13-18 minutes, until the bottom edges start to turn golden. Let cool briefly, then serve.