Best 9 Chocolate Dipped Spumoni Cookies Recipes

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Prepare to indulge in a delightful culinary journey with our exploration of the perfect recipe for "Chocolate Dipped Spumoni Cookies." These cookies are not just any ordinary treat; they are an explosion of flavors and textures that will tantalize your taste buds and leave you craving more. Imagine a delectable mix of chocolate, nuts, and candied fruits, all coming together in perfect harmony to create a cookie that is both satisfying and visually stunning. As you bite into the crisp exterior, you'll be greeted with a soft and chewy interior, bursting with rich chocolate flavor and studded with crunchy nuts and chewy candied fruits. The finishing touch comes in the form of a decadent chocolate dip, adding an extra layer of richness and sophistication to this already irresistible treat. So, get ready to embark on a baking adventure that promises to deliver an unforgettable cookie experience.

Here are our top 9 tried and tested recipes!

SPUMONI CHOCOLATE CHIP COOKIES



Spumoni Chocolate Chip Cookies image

This is an Italian-inspired twist on an American tradition. My family loves spumoni ice cream, so I decided I'd try to alter my chocolate chip recipe to fancy them. In this creation, cherries and pistachios liven up already delicious chocolate chip cookies.

Provided by Serafina

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 24

Number Of Ingredients 11

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
¼ cup white sugar
¾ cup packed brown sugar
1 (3.4 ounce) package instant pistachio pudding mix
2 eggs
1 teaspoon vanilla extract
1 (12 ounce) bag semi-sweet chocolate chips
½ cup chopped maraschino cherries
¼ cup chopped pistachios

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.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 13.1 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 179.1 mg, Sugar 19.4 g

CHOCOLATE-DIPPED SPUMONI COOKIES



Chocolate-Dipped Spumoni Cookies image

I combined my favorite cookie and ice cream into one dessert. With so many delicious flavors going on, it's hard to eat just one. - Erica Ingram, Lakewood, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 13

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups finely chopped pistachios, divided
1-1/3 cups finely chopped dried cherries, divided
1-3/4 cups semisweet chocolate chips
1 tablespoon shortening

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.

Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 65mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-DIPPED COOKIES



Chocolate-Dipped Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield about 24 cookies

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
4 ounces milk chocolate, chopped

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
  • Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

ITALIAN SPUMONI COOKIES ("SPUMOOKIES")



Italian Spumoni Cookies (

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield About 14 large cookies

Number Of Ingredients 12

2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon table salt
1 1/2 sticks (3/4 cup) salted butter, melted
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 large egg yolk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped pistachios
1/2 cup dried cherries

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.

ITALIAN SPUMONI COOKIES



Italian Spumoni Cookies image

These festive cookies look and taste like they're made from scratch. But refrigerated cookie dough makes them a cinch to create. We'll never tell your secret! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 8

2 tubes (16-1/2 ounces each) refrigerated sugar cookie dough
1 cup all-purpose flour, divided
1/4 cup chopped maraschino cherries
4 to 6 drops red food coloring, optional
2 tablespoons baking cocoa
2 teaspoons hazelnut liqueur
1/3 cup chopped pistachios
4 to 6 drops green food coloring, optional

Steps:

  • Let cookie dough stand at room temperature 5-10 minutes to soften. In a large bowl, beat cookie dough and 3/4 cup flour until combined. Divide dough into three portions., Add remaining flour, cherries and if desired red food coloring to one portion. Add cocoa and liqueur to the second portion. Add pistachios and if desired green food coloring to the remaining portion., Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place cherry rectangle on a piece of plastic wrap. Layer with chocolate and pistachio rectangles; press together lightly. Wrap with plastic wrap and refrigerate overnight., Preheat oven to 375°. Cut chilled dough in half widthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake 8-10 minutes or until set. Cool 2 minutes before removing to wire racks. Store in an airtight container.

Nutrition Facts : Calories 103 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 87mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

SPUMONI CHUNK COOKIES



Spumoni Chunk Cookies image

Prize-Winning Recipe 2009! Cherries, chocolate and pistachios transform sugar cookie mix into a flavorful "spumoni" burst.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup dried cherries, coarsely chopped
1 cup semisweet chocolate chunks
1 cup salted dry-roasted pistachio nuts, coarsely chopped

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.

Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 18 g, TransFat 1 g

SPUMONI CHOCOLATE CHIP COOKIES



Spumoni Chocolate Chip Cookies image

This is an Italian-inspired twist on an American tradition. My family loves spumoni ice cream, so I decided I'd try to alter my chocolate chip recipe to fancy them. In this creation, cherries and pistachios liven up already delicious chocolate chip cookies.

Provided by Serafina

Categories     Italian Recipes

Time 30m

Yield 24

Number Of Ingredients 11

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
¼ cup white sugar
¾ cup packed brown sugar
1 (3.4 ounce) package instant pistachio pudding mix
2 eggs
1 teaspoon vanilla extract
1 (12 ounce) bag semi-sweet chocolate chips
½ cup chopped maraschino cherries
¼ cup chopped pistachios

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.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 13.1 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 179.1 mg, Sugar 19.4 g

SPUMONI COOKIES



Spumoni Cookies image

From the Knoxville News-Sentinel feature article about Christmas cookies, but these would be good year-round. They are very colorful and make a pretty presentation.

Provided by Barb Witherspoon

Categories     Dessert

Time 30m

Yield 4 dozen

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2/3 cup granulated sugar
1 egg
1 semi-sweet chocolate baking square, melted and cooled
1/3 cup finely chopped pistachios
green food coloring
1/3 cup finely chopped candied red cherries
1/4 teaspoon almond extract
red food coloring

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.

Nutrition Facts : Calories 902, Fat 54.6, SaturatedFat 31.5, Cholesterol 174.9, Sodium 570.7, Carbohydrate 94.5, Fiber 3.4, Sugar 38.3, Protein 11.7

SPUMONI SLICES (NEAPOLITAN COOKIES)



Spumoni Slices (Neapolitan Cookies) image

Make and share this Spumoni Slices (Neapolitan Cookies) recipe from Food.com.

Provided by Julesong

Categories     Dessert

Time 5m

Yield 84 pieces

Number Of Ingredients 11

1 cup butter or 1 cup margarine, softened
1 1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups flour
2 semi-sweet chocolate baking squares, melted (1 ounce each)
1/2 cup pecans, chopped
3 -5 drops green food coloring
1/4 cup candied red cherries, finely chopped
1/2 teaspoon almond extract
3 -5 drops red food coloring

Steps:

  • In a mixing bowl, cream butter and sugar.
  • Beat in egg and vanilla.
  • Gradually add flour and mix well.
  • Divide dough into three portions.
  • Stir chocolate into one portion; mix well.
  • Add pecans and green food coloring to the second portion.
  • Add cherries, almond extract and red food coloring to the third.
  • Roll each portion between two pieces of waxed paper into and 8x6-inch rectangle. Remove waxed paper.
  • Place chocolate rectangle on a piece of plastic wrap.
  • Top with the green and pink rectangles; press together lightly.
  • Wrap with plastic wrap and chill overnight. Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator.
  • Cut remaining rectangle into 1/8 inch slices.
  • Place 1 inch apart on ungreased baking sheets.
  • Bake at 375 for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks.
  • Repeat with remaining dough.
  • Note: for another good and highly reviewed Neapolitan Cookie recipe, take a look at recipe number 47503.

Nutrition Facts : Calories 50, Fat 3, SaturatedFat 1.6, Cholesterol 8, Sodium 20.3, Carbohydrate 5.5, Fiber 0.2, Sugar 2.5, Protein 0.6

Tips:

  • Choose high-quality ingredients: Use the best chocolate, spumoni ice cream, and butter that you can find. This will make a big difference in the taste of your cookies.
  • Don't overmix the dough: Overmixing will make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until just done: Overbaking will make the cookies dry and crumbly. Bake them just until the edges are set and the centers are still slightly soft.
  • Let the cookies cool completely before dipping them in chocolate: This will help the chocolate set properly.

Conclusion:

Chocolate-dipped spumoni cookies are a delicious and festive treat that are perfect for any occasion. They're easy to make and can be customized with your favorite flavors of ice cream and chocolate. So next time you're looking for a special dessert, give these cookies a try!

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