Valley Fig Growers

Chunky Chocolate and California Fig Sugar Cookie

Makes 48 cookies


1 cup (2 sticks) butter, softened  

1 3/4 cups packed light brown sugar 

3 large eggs 

1 teaspoon vanilla extract 

2 3/4 cups all-purpose flour

1 teaspoon baking soda 

1 teaspoon ground cinnamon

1/2 teaspoon salt 

2 cups Blue Ribbon Orchard Choice or Sun-Maid California Figs, stems trimmed, coarsely chopped 

2 cups coarsely chopped walnuts 

2 cups coarsely chopped semi-sweet chocolate  


  1. Preheat oven to 350°. In large mixing bowl, beat butter, sugar, eggs and vanilla with electric mixer until light and fluffy. Stir in flour, baking soda, cinnamon and salt. Add figs, walnuts and chocolate and stir just until blended. Drop by heaping tablespoonfuls at least 2 inches apart onto ungreased cookie sheet. Bake one sheet at a time 13 to 15 minutes or until cookie edges are golden. Cool slightly on sheet before removing to a wire rack.

Marie Simmons, award-winning cookbook author and fig lover, created this delicious recipe for her new cookbook, Fig Heaven

Photo David Campbell

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 207
  • % Calories from Fat 43%
  • Fat 10
  • Cholesterol 24
  • Protein 3
  • Carbohydrates 28
  • Fiber 3
  • Iron 1
  • Sodium 84
  • Calcium 36
  • Potassium 110