Spumoni Chocolate Chip Cookies Recipes

SPUMONI CHUNK COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cherries, chocolate chunks and nuts.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls (or use level 3 tablespoon-size scoop) about 2 inches apart.
• Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.

SPUMONI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside.
• Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans.
• Bake in the preheated oven until light brown, about 10 minutes.

ITALIAN SPUMONI COOKIES ("SPUMOOKIES")

Steps:

• Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
• Mix the flour, baking powder and salt in a small bowl and set aside.
• In a large bowl, whisk the butter, brown sugar and granulated sugar until combined. Add in the whole egg, egg yolk and almond and vanilla extracts. Mix until incorporated.
• Slowly fold the flour mixture into the sugar-egg mixture with a rubber spatula until even. Fold in the chocolate chips, pistachios and cherries.
• Divide the batter into about 1/4 cup balls and space about 2 inches apart on the prepared baking sheets. Bake for 10 minutes. Rotate the sheets 180 degrees, switch racks and then bake until slightly golden brown, an additional 8 to 10 minutes. Let cool, and eat on Christmas morning with a hot cup of coffee and amongst piles of wrapping paper and elated pajama'd kids.

SPUMONI COOKIES

Steps:

• In bowl, combine flour, baking soda and salt, and set aside.
• In large bowl, using electric mixer on medium speed, beat butter, sugar and egg until light and creamy, about 3 minutes.
• On low speed, gradually add flour mixture and mix until smooth.
• Divide dough into thirds.
• With wooden spoon, stir melted chocolate into one portion.
• Stir pistachios - with enough green food coloring to make pastel dough - into the second portion.
• Stir cherries, almond extract and enough red coloring to make pink dough into the third portion.
• To distribute food coloring evenly, knead dough using palm of hand. Add a little coloring at a time until right shade is reached. Color will lighten some during baking.
• Line 12-by-2-by-2-inch empty wax-paper box with plastic wrap or wax paper.
• Press pink dough evenly into box.
• Cover with chocolate dough and then green dough.
• Press down firmly to make even layers.
• Cover and chill until firm, at least 3 hours.
• Fifteen minutes before baking, preheat oven to 375 degrees.
• Cut roll into 1/4-inch slices.
• Place about 2 inches apart on cookie sheet. Bake in preheated oven 7-11 minutes or until set and lightly browned around edges.
• Cool for 5 minutes on sheet and then transfer to rack and cool completely.

CHOCOLATE-DIPPED SPUMONI COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in 1 cup each pistachios and cherries., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate, allowing excess to drip off; sprinkle with remaining pistachios and cherries. Place on waxed paper; let stand until set.

SPUMONI COOKIES

Steps:

• In a large bowl or the bowl of a stand mixer, cream together the butter and the sugar for about 2 minutes.
• Add the egg and the vanilla and mix until combined.
• In a separate bowl, combine the flour, salt and baking powder. Whisk together to mix well.
• Add the dry ingredients to the butter mixture and mix just until combined.
• Divide the dough into thirds and place in separate bowls. (I weighed my dough and ended up with 750 grams total. I divided this into 250 grams in each bowl. You don't have to weigh though! You can absolutely eyeball this!)
• In one bowl, add the pistachios, the Amaretto OR almond extract, and the green food coloring. Mix well to combine. Wear gloves to keep from staining your hands! Set aside.
• In the second bowl, add the cherries, Kirsch (if using) and red food coloring. Mi well to combine. Set aside.
• In the third bowl, add the melted chocolate and mix well to combine.
• On a floured countertop, or on parchment or silpat, roll each colored dough into a long rope. Place side by side and rub a little water on the sides where they meet to help the dough stick together.
• Using a rolling pin, roll the three colors out to about 1/4 inch thick. With a knife or rotary cutter, slice pieces that are approximately 1 inch wide. Transfer to 2 parchment lined baking sheets. Refrigerate until the oven comes up to temperature.
• Preheat oven to 375F.
• Bake for 10 minutes or until lightly browned on the edges. Allow to cool on the baking sheet for 5 minutes and then transfer to a cooling rack and cool completely. Store airtight at room temperature for up to 5 days.

SPUMONI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside.
• Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans.
• Bake in the preheated oven until light brown, about 10 minutes.