Best 8 Spumoni Chunk Cookies Recipes

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Indulge in the delightful world of Spumoni Chunk Cookies, a delectable treat that combines the vibrant colors and flavors of classic spumoni ice cream into a chewy, irresistible cookie. These cookies are a feast for the eyes and a symphony of flavors in every bite. The dough is studded with generous chunks of spumoni ice cream, creating a captivating fusion of textures and temperatures. As you bite into a Spumoni Chunk Cookie, you'll be greeted by a burst of sweetness from the ice cream chunks, perfectly balanced by the soft and chewy cookie base. This recipe provides two variations: a classic version that uses store-bought spumoni ice cream and a homemade version that allows you to customize your ice cream flavors to your liking. Whether you prefer the convenience of store-bought or the satisfaction of homemade, both recipes guarantee a delightful and unforgettable cookie experience.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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.

VALERIE'S SPUMONI



Valerie's Spumoni image

Provided by Valerie Bertinelli

Categories     dessert

Time 10h35m

Yield 9 to 12 slices

Number Of Ingredients 9

Nonstick cooking spray
15 chocolate wafers
2 tablespoons dark chocolate sauce
1 pint chocolate-chocolate chip gelato or ice cream, such as Talenti Double Dark Chocolate
1 pint vanilla bean gelato or ice cream
1/2 cup Amarena cherries, halved (see Cook's Note)
3 tablespoons Amarena syrup
1 drop red food coloring, optional
1 pint pistachio gelato or ice cream

Steps:

  • Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
  • In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
  • Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
  • When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
  • Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
  • When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.

SPUMONI SLICES



Spumoni Slices image

My sweet rectangles get their name from the old-fashioned tri-colored ice cream. Our whole family prefers them. -Mary Chupp, Chattanooga, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 7 dozen.

Number Of Ingredients 11

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 large egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 ounces semisweet chocolate, melted
1/2 cup chopped pecans
3 to 5 drops green food coloring
1/4 cup finely chopped candied red cherries
1/2 teaspoon almond extract
3 to 5 drops red food coloring

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Stir chocolate into one portion. 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 an 8x6-in. 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 and chill overnight., Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. 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.

Nutrition Facts : Calories 101 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 47mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

SPUMONI CHUNK COOKIES



Spumoni Chunk Cookies image

These extremely easy cookies are always a hit at a cookie exchange. The recipe calls for a 1/4 teaspoon of almond extract, but I actually like to add a few drops more for more almond flavor.

Provided by Donata Natalino

Categories     Chocolate

Time 1h25m

Number Of Ingredients 7

1 pkg betty crocker sugar cookie mix
1/2 c butter or margarine, softened
1 egg
1/4 tsp almond extract
1 c dried cherries, coarsely chopped or use cherry flavored craisins
1 c salted dry roasted pistachio nuts, coarsely chopped
1 c semi sweet chocolate chips

Steps:

  • 1. Preheat oven to 375. In a large bowl stir cookie mix, butter, egg and extract unitl soft dough forms. Stir in cherries, nuts and chocolate.
  • 2. On un-greased cookie sheet, drop dough by heaping tablespoons about 2 inches a part
  • 3. Bake 10 to 12 minutes until edges are golden brown. Cool 2 minutes; remove from cookie s to cooling racks. Cool completely.

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 CHUNK COOKIES



Spumoni Chunk Cookies image

Very simple, lushious and perfect for the holidays or anytime

Provided by Constance Kovar

Categories     Chocolate

Time 45m

Number Of Ingredients 6

1 pkg sugar cookie mix 1lb. 1.5 ozs
1/2 c butter or margarine
1 egg
1 c dried cherries, coarsely chopped
1 c semisweet chocolate chunks or chips
1 c salted dry-roasted pistachio nuts, coarsely chopped

Steps:

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

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

Tips:

  • Use high-quality spumoni ice cream for the best flavor. Look for a brand that doesn't contain stabilizers or gums, which can affect the texture of the cookies.
  • Make sure the ice cream is very cold before using it. If it's too soft, it will melt and make the cookies too soft.
  • Don't overmix the dough. Otherwise, the cookies will be tough.
  • If you don't have a cookie scoop, you can use a spoon to drop the dough onto the baking sheet.
  • Bake the cookies until they are just set. If you overbake them, they will be dry and crumbly.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These spumoni chunk cookies are a delicious and easy-to-make treat. They're perfect for any occasion, and they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these cookies a try!

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