Recipe by Serafina
"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."
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2 1/4 cups
packed brown sugar
1 (3.4 ounce) package
instant pistachio pudding mix
1 (12 ounce) bag
semi-sweet chocolate chips
chopped maraschino cherries
I just made these again, three years later than the first time I made this recipe. I did a few tweaks. You can view the step-by-step photos at www.bakedlava.com I added 2 packages of pudding mix, a full cup of chopped pistachios and a 10-ounce jar of cherries. It's funny, but the first time I made these, they did have an odd, greenish tint to them...with 2 boxes of pudding mix, that tint was just not there. This is just a great spin off a chocolate chip cookie recipe and it is going on my Christmas platters this year. I highly recommend this recipe, either as is, or with my tweaks...it is tasty either way you go!
These cookies were ok. After they were baked, the pistachio flavor was lost. I suggest less flour and 2 packages of pistachio pudding flavor.
I've never had a recipe my family asks me to make more than this! We live in different states and every time I come "home" to visit, I know they expect me to bring a fresh batch of cookies along with! Even my brother, who can be somewhat hard to please, raves about these delicious spumoni chocolate chip cookies!! A must-try!
I was looking to see if there was a homemade recipe for these on here. I will DEFINITELY try it! I usually make the Betty Crocker version using the sugar cookie mix. You add pistachios and chocolate chunks and dried cherries to it. I however, improvised that recipe and add also a pkg of dry pistachio pudding mix and use cherry flavored Crasins. This recipe has such great reviews I cannot wait to give it a whirl!
Oh boy, are these DELICIOUS! I made them for Christmas and they were a huge hit. I've never thought of chocolate chip cookies as Christmassy, but these are, both in appearance and flavor. My RM has asked me to make some more, so it looks like these will definitely be a permanent fixture in our dessert rotation. I'm tempted to increase the pistachios to 1/3 cup and the maraschinos to 3/4 cup, not because it's necessary, but because I'd like to have more of them. The recipe is great just as-is-- no need to change a thing!
This was a suprisingly good recipe. I omitted the 1/4 cup of flour (rather off the dough would have been too dry) but rather off kept the recipe intact as is. The cookies stayed nice and chewy a couple days after I had made them and overall everyone in my place loved them!
A wonderful twist on a classic! I used an entire 12 oz jar of cherries and chopped them well, also used a 12 oz pkg of chocolate chips. Nice, soft cookies with a very light green tint. I used a Pampered Chef medium cookie scoop and it yielded 40 cookies. If making for the holidays, you may want to add a couple drops of green food coloring to make them a stronger green color and extra Christmas-y!
Yummy, bright and fun cookies! I cut back the amount of chocolate chips and pistachios but otherwise followed the recipe. They are somewhat floury so next time I would omit the last 1/4 cup flour or add a couple teaspoons of cooking oil. The maraschino cherries and pistachios were the stars, I think!
* Percent Daily Values are based on a 2,000 calorie diet.
Spumoni Chocolate Chip Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 118
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