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Chocolate-Dipped Spumoni Cookies Recipe
Chocolate-Dipped Spumoni Cookies Recipe photo by Taste of Home

Chocolate-Dipped Spumoni Cookies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:72 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
MAKES: 72 servings

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa
  • 1 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

Nutritional Facts

1 cookie equals 105 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 65 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. 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.
  2. 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.
  3. 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. Yield: about 6 dozen.
Originally published as Chocolate-Dipped Spumoni Cookies in Taste of Home November 2013

Nutritional Facts

1 cookie equals 105 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 65 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Chocolate-Dipped Spumoni Cookies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 21, 2014

I'd like to address the baking soda vs baking powder comments. You can use baking soda with Dutch process cocoa but you need to have another acid somewhere in the recipe. In this case, i believe the brown sugar would act as your acid so this would be just fine. I like to use the Dutch process as I like the flavor better so I've incorpoarted acids in other recipes and they work just fine.

MY REVIEW
Reviewed Dec. 16, 2013

marybee66, you are correct, you should use baking powder with dutch process cocoa powder not the baking soda called for in the recipe. I only have regular cocoa so I am going to try the recipe with that as written ( with one teaspoon baking soda) .I will let you know how they turn out! ~- Marmalady

***** Ok, I just baked a batch with regular cocoa, I also used craisins instead of the dried cherries and added a little cinnamon and grated orange zest. The cookies were fine with regular cocoa and baking soda (as in recipe). Nice and soft. They aren't fantastic though, definitely lacking in buttery quality and flavor even with the additions. For the price of shelled pistachios not worth it at all, there is no pistachio flavor. I was going to gift these but I don't think I will now.

MY REVIEW
Reviewed Dec. 7, 2013

I'm anxious to try this recipe because it sounds so good, but have read that Dutch processed cocoa should NOT be used with baking soda. According to the "experts" it should only be used with baking powder and regular cocoa should NOT be substituted. So, is this recipe in error? I don't want to waste my time/ingredients if this is wrong. Help, please!

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