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Fruit Cake Brownie Cookies

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  • 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.