These Chocolate Fruit Cake Cookies loaded with nuts and dried fruit is a delicious twist on a traditional fruit cake recipe. Combined with some cocoa powder, they also have that chewy texture like brownies. And the best part? You don’t need to bake it for hours!
Hello, nice people. Hello nice Monday. Are you ready for some Christmas cookies? I’ve got these Chocolate Fruit Cake Cookies, if you don’t mind.
I’ve wanted to make a traditional fruit cake (Not to be confused with a fruit pudding) for a couple of years, but the idea of baking it for two hours isn’t appealing (A Christmas pudding needs to seat in the oven much longer).
I was almost ready this year. I even imagined the setting and mood for photographs.
But then I thought: “Why not turn a cake into some cookies instead?” Similar flavour profiles – so much faster. Besides, I had only tried a store-bought cake before, and I couldn’t say if I really liked it or not (Although, I do like cakes loaded with nuts and fruit.)
However, I wanted to achieve the darker colour, so I decided to stir in some dark cacao powder, too. Result? Chewy texture, like brownies (Pretty awesome!) Flavour? Here I will be honest with you. Chocolate wasn’t the best choice. Certainly, it makes cookies richer and more delicious, but it’s too overwhelming. After all, fruit cake cookies should be about fruit and nuts, but sadly they weren’t the star of the show.
Don’t get it wrong, though. These Chocolate Fruit Cake Cookies are delicious, and they’re also look elegant. Moreover, their chewy texture is amazing. I’d just recommend omitting the chocolate part. Or even better: divide the dough into two parts, stir in the cacao powder in one of them, then bake, and compare which you’ve liked the most.
I hope you like this Chocolate Fruit Cake Cookies. I think Santa will approve it, too.
- 3/4 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/3 cup fancy molasses
- 1 large egg
- 2 cups pastry flour, sifted (For the chocolate version, substitute 3 tbsp. dark cacao powder for the flour)
- 1 tsp. baking powder
- Good pinch of salt
- 1,5 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- Good pinch of ground cardamom
- 2/3 cup green and red glace cherries (Halved or roughly chopped)
- 1/2 cup pitted dated, chopped
- 1/2 cup mixed citrus peel (candied)
- 2/3 cup roughly chopped walnuts or pecans
- 1/4 cup pistachios
- ¼ cup cranberries
- In a large bowl combine the butter, sugar, and molasses and beat until well incorporated, about 2 minutes.
- Add the egg and beat for an additional minute.
- Stir in the dried ingredients (Flour, baking powder, spices, and cacao powder if making the chocolate version). Fold in the nuts and fruit (You can reserve some of the cherries to arrange them on top). Cover and chill for at least a couple of hours or better overnight.
- Preheat oven to 175 degrees C (350 degrees F). Line baking sheets with parchment paper.
- Scoop out some of the dough (walnut-sized) and arrange it on the baking sheets, leaving some space in between, slightly flattering the cookies. If you reserved some cherries, decorate with them top of the cookies.
- Bake for about 10-12 minutes – they will remain fudgy on top, but they will slightly set once cooled. Allow to rest on the baking sheets for a few minutes (Crumble while hot), then transfer to cool.
This recipe can easily be customised – feel free to play with variety (and ratios) of nuts, dried fruit, and spices you’re adding.