Chocolate Fruitcake Cookies

Chocolate Fruitcake Cookies

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Cynthia Thornlow


You can find this recipe as a Fruitcake in Debbie Macomber's book, Something About Christmas. She asked if she could include it.


★★★★★ 1 vote

3.5 doz


  • 1/2 c
    each dried cherries, blueberries, strawberries and raspberries
  • 1
    orange, zested, and juiced
  • 1/2 c
    dark rum
  • 1/2 c
    apple juice
  • 1 c
    butter, soft
  • 1 c
  • 1 c
    dark brown sugar
  • 2 large
  • 2 tsp
  • 3 c
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 3/8 c
    baking cocoa
  • 1 tsp
  • 1 c
    coconut, packed in cup
  • 2 c
    chopped nuts, walnuts & pecans
  • 1 pkg
    chocolate chips
  • 1 small bottle
    with squirt/mist top filled with dark rum

How to Make Chocolate Fruitcake Cookies


  1. In a medium size bowl, mix dried fuit, zest and juice of orange, rum and apple juice, cover. Microwave for 5 min. stir and cover and let set until cool.
  2. With a mixer cream butter and both sugars, then add eggs 1 at a time, then the vanilla.
  3. In a large bowl mix all the dry ingredients together with a whisk. Add to creamed mixture slowly until combined.
  4. Now add the cooled fruit, coconut, nuts and chips. Mixing until just combined.
  5. Using a cookie scoop or spoon, place dough on a parchment lined cookie sheep, 12 to a pan. Bake 18 min. at 375*. Let cool on pan for 10 min. then remove to wire rack and mist with the rum
  6. Pack these into a plastic container and place in your refrigerator. Like fruitcake they taste better with just don't have to wait 3 weeks before you can enjoy them.

Printable Recipe Card

About Chocolate Fruitcake Cookies

Course/Dish: Cookies

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