Chocolate Fruitcake Cookies
Rich, indulgent, and bursting with festive flavors, these Chocolate Fruitcake Cookies are a decadent twist on a classic holiday treat. Combining the deep, velvety taste of unsweetened cocoa with vibrant pops of dried cherries, candied orange peel, and crunchy chopped nuts, these cookies deliver a perfect harmony of sweetness and texture. Dark chocolate chips add an extra layer of richness, while the warm, spiced undertones of traditional fruitcake inspire nostalgia in every bite. Ready in just over 30 minutes, this recipe is a quick and delightful way to elevate your holiday cookie platter or satisfy your year-round chocolate cravings. Bake them to perfection, and enjoy a chewy center with irresistibly crisp edges that pair perfectly with coffee, tea, or hot cocoa.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 50 grams Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 200 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 100 grams Dried cherries
- 50 grams Candied orange peel
- 75 grams Chopped pecans or walnuts
- 100 grams Dark chocolate chips
Instructions
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, beating until well incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the dried cherries, candied orange peel, chopped nuts, and dark chocolate chips until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still appear soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 14.9 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 89 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
