Persimmon Spice Cake Chocolate chip Cookies |
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Prep Time: 0 Minutes Cook Time: 13 Minutes |
Ready In: 13 Minutes Servings: 1 |
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Ingredients:
1 box spice cake mix |
2 cup(s) persimmon pulp or canned pumpkin pureed |
1 cup(s) chocolate chips |
Directions:
1. 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.
2. 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.
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