Persimmon Spice Cake Chocolate chip Cookies
This is a simple way to make good persimmon or pumpkin cookies with chocolate chips. I got it from a friend who said the pumpkin version was a weight-watcher's recipe. I adapted it to use persimmon pulp.
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- 1 Box spice cake mix
- 2 cup(s) persimmon pulp or canned pumpkin pureed
- 1 cup(s) chocolate chips
- mix the spice cake and persimmon pulp until all lumps are gone from cake mix. Add chocolate chips. I use the Ghiradelli large dark chips.
- Drop by teaspoon on greased cookie sheet. Bake at 350 for 12 - 15 minutes depending on size. They are best the second day--the first day they taste too doughy. They tend to blacken after a few days, but that doesn't affect the taste.
This recipe is a personal recipe added by Harpinggramma and has not been tested or endorsed by MyRecipes.
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Persimmon Spice Cake Chocolate chip Cookies Recipe at a Glance
- COURSE: Cookies