Zutaten für Chocolate Fruitcake Cookies
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Zubereitung von Chocolate Fruitcake Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with foil.
- Finely chop 1/2 cup walnuts, 1/4 cup almonds, 1/2 cup raisins, 1/4 cup candied orange peel, 1/4 cup candied lemon peel, 1/2 cup candied cherries, and 1 tablespoon crystallized ginger.
- In a medium saucepan, melt 1/2 cup (1 stick) unsalted butter over low heat. Add 1 cup granulated sugar and stir until dissolved.
- Bring to a boil and boil for 1 minute without stirring. Remove from heat.
- In a separate bowl, whisk together 1/2 cup heavy cream and the chopped nuts, fruits, and ginger.
- Add the cream mixture to the butter-sugar mixture and stir well to combine.
- In a large bowl, combine 1 box (15.25 oz) chocolate cake mix, 2 large eggs, and 1/3 cup vegetable oil. Mix until just combined.
- Gently fold the fruit and nut mixture into the cake batter until evenly distributed.
- Scoop heaping tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
55g
Fat
16g
Carbs
7g
