Monday, December 12, 2022

Spumoni Chocolate Chunk Cookies

Are you looking for a unique and delicious cookie recipe to add to your holiday baking lineup? This week I was inspired by this recipe for Spumoni Cookies by Lani Bakes!

I came across this recipe on Instagram and was immediately drawn to the combination of ground pistachios with both regular and bread flour in the dough. The addition of cherries and chocolate chunks sounded delicious, so I decided to give the recipe a try.

The recipe listed its ingredients in grams, but I converted them to approximate standard US measurements for those who don't have a food scale. The amounts of the add-ins and toppings do not need to be exact, so feel free to adjust to your preference.

These cookies are soft, chewy, and dense with chocolate. They are a perfect addition to any holiday cookie platter and are sure to be a hit with friends and family. If cherries aren't your thing, dried cranberries would also work well in this recipe. Give these Spumoni Cookies a try and let me know what you think!


5/8 cup raw pistachios (90 grams), divided, saving about 1/8 cup for topping

1 stick (110 grams) unsalted butter, melted

3/4 cup (150 grams) sugar

1 egg

1/2 teaspoon fine salt

3/4 cup (100 grams) all purpose flour

1/2 cup (70 grams) bread flour

1 teaspoon baking soda

1 1/2 cup chocolate (milk, dark, or a combination), chopped into chunks, reserving about a 1/4 cup large chunks for topping (I used the large milk chocolate bar from Trader Joes).

8 ounce jar (90 grams) maraschino cherries, drained and chopped

12 whole maraschino cherries, with or without stems


1. Preheat your oven to 350F.

2. Use a small food processor to grind 1/2 cup of pistachios into a fine meal. (It's ok if there are a few small pieces). Take the remaining 1/8 cup and roughly chop with a knife and set aside to garnish the top of the cookies after they bake.

3) Melt 1 stick of butter. (I used a medium sized glass bowl in the microwave.) Add 3/4 cup sugar and combine with butter. Add one egg and 1/2 teaspoon salt and stir together.

4) Add 3/4 cup all purpose floor, 1/2 cup bread flour, and the half cup ground pistachios. Stir gently until partly combined. Some dry ingredients should remain unblended.

5) Add the chopped maraschino cherries and about 1 1/2 cups of chopped chocolate. (The additional chocolate will be used to top the cookies before you bake them.) Fold them into the dough and combine until all the ingredients are combined together.

6) Use a scoop or a spoon to make balls out of the dough ( about 1/3 cup per cookie). Place on 2 cookie sheets lined with a silicone liner or parchment paper, leaving ample space between cookies. Top cookies with the reserved large chocolate chunks.

7) Bake the cookies for about 12-15 minutes, rotating the baking sheets halfway through the bake to ensure they cook evenly. The cookies should be golden at the edges and still soft in the center when they are finished baking.

8) Press a maraschino cherry into the cookie while it is warm and add the remaining pistachio chunks into the melted chocolate on top.

9) Let the cookies cool for a few minutes, then transfer them to a baking rack to cool.

10) The cookies can be stored at room temperature for a week. If you want a bit of "bite" to the chocolate chunks, refrigerate to harden the chocolate a bit.

Makes about 16 cookies, depending on size.

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