If you only bake one cookie this season make it these Fruit Cake Brownie Cookies
Let’s face it, I’ve make way too many cookies each and every holiday season. Why? One: I love to serve them. They look so pretty on a tiered server or a platter. Two: they’re bite-sized. It’s easy for your guests to take one, try it, and move on to another with no big commitment. 3. They’re delish, yaaah!!
Did you miss my list last week: 15 Awesome Christmas Cookies? Check it out, in it I listed one of my favourites – Fruit Cake Cookies. Over the past 5 years it’s been really popular with my readers. Having said that, I got thinking “how can I improve on this classic?”. That’s easy… make the fruit boozier, and add some cocoa…
I know, these Fruit Cake Brownie Cookies are not the prettiest looking cookies on the tray. But don’t let appearances fool you. When you bite into these soft, chocolatey dreams you’ll know why I decided to make 2 batches! (I may have eaten the first one all myself). Oh well, on to New Year’s resolutions…
The secret is soaking the fruit. Don’t let anyone tell you that soaking for 2 hours does it. Soak the fruit 24-48 hours, it’s really makes a difference. I used spiced rum, but regular rum, brandy or sherry will work just as well. Cheers!
Fruit Cake Brownie CookiesEMAIL Recipe Share on Facebook
- 1 cup chopped candied fruit – cherries or pineapple
- ½ cup + 3 Tbsp spiced rum, rum, brandy or sherry
- 1-1/4 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 eggs
- 1-1/2 tsp vanilla
- 2 cups flour
- ½ cup cocoa
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chips
- Soak fruit in ½ cup rum for 24-48 hours. Discard any rum that is not soaked into fruit reserving (if you can) 3 tablespoons.
- Preheat oven to 350ºF. Prepare cookie sheets with parchment paper.
- In a large bowl beat butter until light and creamy. Beat in granulated and brown sugar until combined. Add eggs, one at a time, and beat until fluffy. Beat in 3 Tbsp rum and vanilla.
- In another bowl whisk together flour, cocoa, baking soda and salt. Add to butter mixture in 3 batches beating gently trying to not over mix. Stir in fruit and chocolate chips until distributed.
- Drop by tablespoon about 3 inches apart onto prepared cookie sheets. Bake 15-17 minutes until set. Remove and allow to cool in pan for 5 minutes until removing to wire rack to cool completely.
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