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Fig, Walnut & White Chip Cookies

I use figs from my own tree to make these cookies. The white chips add a touch of sweetness.—Michaela Rosenthal, Woodland Hills, California
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 3 dozen

Ingredients

  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dried figs, finely chopped
  • 1 cup white baking chips, divided
  • 3/4 cup chopped walnuts

Directions

  • Cream butter and sugars until light and fluffy. Beat in eggs, cream, lemon peel and vanilla. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in figs, 3/4 cup baking chips and walnuts. Refrigerate, covered, at least 2 hours.
  • Preheat oven to 350°. Drop by rounded tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake until bottoms are lightly browned, 8-10 minutes. Remove to wire racks to cool completely.
  • In a microwave, melt remaining chips; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Nutrition Facts
1 each: 132 calories, 6g fat (3g saturated fat), 20mg cholesterol, 53mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.
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Reviews

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Average Rating:
  • Jennifer
    Dec 19, 2020

    Not pretty. These melted into amoeba shaped puddles in the oven. First off I suspect the very first ingredient is listed incorrectly. It says “melted butter “ it should say softened. Not even sure if that would fix this mess.

  • Laurie
    Dec 23, 2017

    These get a two from me because although they taste good, flavor isn't everything. I can get as good a taste from cookies that are far less complex, such as the anise scented fig date swirls. Also, they are overly sweet. Lastly, white chocolate chips do NOT melt and become runny enough to use as a striping glaze without added cream so you can make a gnache, and they don't say that in the recipe. The only reason I was able to figure that out is because I also make chocolate.

  • t-macka
    Aug 14, 2012

    Yummy Cookies!