My new Love is a fruit

Fuyu AKA persimmons are OH SO GOOD! If you have not tried one I suggest you do. They are called the Greek fruit of the gods and live up to the nickname. Ours were very ripe and super sweet ... like candy sweet. I look forward to getting one a little less ripe and trying it too.
 
So we had 30 of these little gems and that ended up equalling 6 cups of pulp. So yes we were in need of a way to use them and quick. Of course I had to try them in cheesecake and my kids wanted us to try a cookie. My mother in law has an awesome pumpkin cookie she makes and figured I would try and see if I could change it up and use the Fuyu. It was successful and here is what we did. A little note about these cookies... these puff up but do not spread out while baking so take that into account when deciding your drop size. Another note.... make a few dozen cause they will disappear.



Ingredients -

1 cup brown sugar

1/2 cup butter, softened

1 egg

1 cup persimmon pulp

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1 teaspoon vanilla

1 cup chocolate chips

Directions -

Preheat your oven to 350F.

In a stand mixer or with a hand mixer,  cream butter and sugar together.
Add the egg and persimmon pulp, mix on low speed.
Mix together the flour, soda, cinnamon, and salt and add to persimmon mixture.
Add in vanilla and Chocolate chips, if using, and mix till Incorporated.
Drop by large spoonfuls onto a greased cookie sheet.
Bake for 12 minutes or until the edges are lightly browned.