Spumoni Ice Cream Chocolate Chip Cookies – A Cookie Jar Favorite

Italian spumoni ice cream-inspired cookies with chocolate, cherries, and pistachios.

5 from 1 vote

Spumoni Ice Cream Chocolate Chip Cookies – A Cookie Jar Favorite

Bake up chewy spumoni chocolate chip cookies filled with pistachios, cherries, and chocolate. Perfect for holidays, parties, cookie swaps, or everyday.

Prep Time15

Cook Time12

Total Time27

Course: Cookie dessert, Dessert

Cuisine: American-Italian

Servings: cookies

Calories: 303kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

2¾ cups all-purpose flour 330g
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter 227g at room temperature
1 cup light brown sugar 213g packed
½ cup granulated sugar 99g
3 teaspoons vanilla extract
1 teaspoon almond extract optional
2 eggs large eggs, room temperature
11 ounces bittersweet chocolate chips 312g
1½ cups chopped pistachios
¾ cup dried cherries

Instructions

Preheat the oven to 325°F. Line two large baking sheets with parchment paper and set them aside.
In a large bowl, whisk together the flour, baking soda, and salt. Set it aside.
In a stand mixer bowl with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter and both sugars. Beat on medium speed for about 3 minutes. The mixture should be light and fluffy. Scrape down the bottom and sides of the bowl as needed.
Beat in the vanilla and almond extract.
Lower the mixer speed to medium-low. Add the eggs one at a time. Beat well after each egg. Scrape down the sides and bottom of the bowl as needed.
Reduce the mixer speed to low and add the flour mixture, beating until just combined. Mix in the chocolate chips, pistachios, and cherries, just until evenly combined.
You can bake right away. Or, you can cover the dough and refrigerate it for up to 1 hour. Do not refrigerate it longer, or the dough will get too hard to scoop.
Using a large spring-loaded cookie scoop, scoop heaping 3 tablespoon-sized mounds (80g) of cookie dough and roll them into a ball. Place the dough ball on the prepared sheet. Repeat this process with all the dough, leaving 2 inches of space between each cookie.
Bake one sheet at a time for 12 to 13 minutes, or until golden on the edges but still soft in the center.
Take the cookies out of the oven. Use a spatula to gently tuck in any edges that spread too much while baking. This will help make a perfectly round cookie.
Press extra chocolate chips, cherries, and pistachios on top, if desired. Cool cookies on the baking sheet for 20 minutes before placing them on a wire rack to serve or move.

Notes

👩🏻‍🍳 Tips

To make sure that you have nice and fluffy cookies, you will want to use room-temperature butter. The softened butter will fluff up nicely when you beat it.
Be careful to not overmix the batter once you add the flour. Mix it until just combined so that you don't have tough cookies.
Instead of parchment paper, you could also use a silicone baking mat if you have one on hand.
I prefer to use a cookie scoop for accurately measuring the heaping of cookie dough. It helps to ensure uniform-sized cookies that will bake evenly.
To make it easier, press extra chocolate chips, chopped pistachios, or dried cherries onto the tops of the cookies while they are warm.
If you make these Italian spumoni cookies the same size as I do, you will have about ¼ cup of dough. This will make a total of 2 dozen cookies.
It's best to use 2 baking sheets for these cookies for better temperature control. If you use one baking sheet, it will be warm from the oven and can cause the cookies to spread more.
If you decide to chill the cookie dough before baking, do not leave it in the fridge for more than 1 hour. The dough will get hard and be hard to scoop.
Allow the cookies to cool on the baking sheets to set before transferring to a cooling rack. I like to carefully tuck in any edges that may have spread too much while baking for a perfectly round cookie!

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