Chocolate and Dried Plum Sugar Cookie cups

It’s time to harness your inner Tchaikovsky and orchestrate some sugar plum magic in the kitchen with this week’s Chocolate Dried Plum Cookies recipe! This recipe is inspired by a classic French chocolate prune cake adapted into a holiday cookie.

The chocolate prune jam is flavored with Armagnac brandy, but you can substitute with cognac, or water if you don't wish to use alcohol, but the alcohol evaporates to add dynamically-rich notes to the jam.

The chocolate cookie dough combines wonderfully with the deep plum flavor, and will surely put a smile on your face as happy as this house!

Chocolate and Dried Plum Sugar Cookie cups

Preheat the oven to 350˚

Make the chocolate prune jam – Place the pitted prunes in a glass bowl and cover with boiling water. Cover and let soften overnight. Drain and plain in a food processor. Pulse until coarsely chopped. 

Melt the chocolate in a medium glass bowl over hot water. Remove from the heat and add the chopped prunes, Armagnac, maple syrup, and salt. Stir to combine. Set aside. Scrape into a piping bag or squeeze bottle.

Make the sugar cookie dough – Cream together the powdered sugar and Miyoko’s butter until smooth. Add the oat milk and vanilla bean paste. Mix in the remaining dry ingredients. 

Make the cookies – Roll the dough into 1 tsp size balls. Roll the balls in organic cane sugar. Press the dough balls into the non-stick mini muffin pans. Using the back of a teaspoon, press an indent into the dough. Squeeze about a 1/2 teaspoon of chocolate prune jam into the indented dough.

Bake the cookies for 7-10 minutes until lightly browned. Let cool on a wire rack for 10 minutes. Run a sharp knife around each cookie to lift out of the muffin tin. 

makes about 4 dozen cookies


  • 100g dried pitted prunes, chopped
  • 100g cup dark chocolate, chopped
  • 2 tbsp of Armagnac
  • 2 tbsp maple syrup
  • a pinch of salt


  • 1½ cup of sifted powdered sugar
  • 8 oz Miyoko’s Creamery cultured butter, at room temperature
  • 1 tbsp Oatly oat milk
  • 1 tsp vanilla bean paste
  • 2 cups of flour, sifted
  • ¾ cup sifted Dutch-process cocoa
  • 2 tbsp cornstarch
  • ½ tsp baking soda
  • ¼ tsp sea salt