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Author Notes: I have been toying with the idea of mixing prunes and dark chocolate in desserts. I like both flavors and sometimes find myself in my pantry looking for a snack, and I grab a moist delicious pitted prune and a square of dark chocolate. Who would have thought these would combine to make a great cookie?
Since I was going down this road, I decided that the cookies needed to be unusual with a subtle surprising twist. Cardamom added an exotic touch and complimented both the prunes and chocolate. I used a good dark chocolate from Trader Joe’s, which I chopped into chunks. The pitted prunes were really moist and the walnuts added a bit of crunch. The flavors came together into a very unique soft chewy cookie.
All of my taste testers loved these cookies. The really good news is that the recipe makes approximately 6 dozen cookies. I made them ahead and wrapped them, 2 cookies together, and stored in the freezer. Did I mention I really love to have homemade cookies in my freezer, just in case of out-of-town company? —At Home with Friends
Makes 6 dozen cookies
- 4 1/2 ounces chopped dark chocolate (You could use chocolate chips. You’ll still get a good cookie, just more like chocolate chip cookies with add-ins.)
- 1 1/2 cups chopped prunes
- 1 cup chopped walnuts
- 2 cups brown sugar, packed
- 1 cup unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon cardamom
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups flour
- A NOTE: The prunes need to be moist. If yours are hard and dried out, rehydrate for 10 minutes in 1 cup of warm water. Thoroughly drain prunes and proceed with recipe.
- Preheat oven to 350 degrees.
- Mix flour, baking soda, salt and cardamom together and set aside. Coarsely chop chocolate, prunes and walnuts and set aside in a bowl.
- In stand mixer, using padded attachment, mix butter and sugar until well blended. Add eggs and mix well. Add vanilla. Add dry ingredients and mix well.
- Remove bowl from mixer stand and hand mix in chocolate, prune, walnut mixture. Using a small ice cream scoop, drop by spoonfuls onto parchment lined baking sheet.
- Bake 10-12 minutes. Remove from cookie sheet and cool on rack.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit