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Chocolate-Dipped Spumoni Cookies

Total Time

Prep: 20 min. Bake: 10 min./batch + cooling

Makes

about 6 dozen

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

  • 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

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.

Nutrition Facts

1 cookie: 105 calories, 6g fat (3g saturated fat), 13mg cholesterol, 65mg sodium, 14g carbohydrate (8g sugars, 1g fiber), 2g protein.

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