Name: Spumoni Chocolate Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 cup butter, softened; 3/4 cup white sugar; 3/4 cup packed brown sugar; 2 eggs; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chopped maraschino cherries; 1 cup semisweet chocolate chips; 1 cup chopped pistachio nuts

Why You’ll Love Spumoni Chocolate Chip Cookies Recipe

The blend of chocolate, pistachio, and cherries gives you a unique cookie with a nostalgic “gelato‑meets‑cookie” vibe.
They bake in about 10 minutes, making them a quick treat for spontaneous cravings.
The soft and chewy texture with bursts of nutty pistachio and tart cherry is different and delightful compared to standard cookies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking soda
unsalted butter, softened
packed brown sugar
white sugar
instant pistachio pudding mix
eggs
vanilla extract
semisweet chocolate chips
chopped maraschino cherries
chopped pistachios

Directions

Preheat your oven to 350°F (175°C).
Sift together the flour and baking soda in a bowl; set aside.
In a large bowl, beat the softened butter with the brown sugar and white sugar until smooth and creamy.
Stir in the pudding mix until well combined. Then beat in the eggs one at a time, followed by the vanilla extract.
Gradually stir in the flour mixture, then fold in the chocolate chips, chopped cherries, and chopped pistachios.
Drop large spoonfuls of dough onto ungreased baking sheets.
Bake in the preheated oven for about 10 minutes, until the cookies are lightly browned.

Servings and timing

Makes about 4 dozen cookies (serves ~24 as per standard serving calculation)
Prep time: ~20 minutes
Cook time: ~10 minutes
Total time: ~30 minutes

Variations

Swap maraschino cherries for dried cherries (or dried cranberries) for a less sweet, more chewy fruit note.
Use salted butter instead of unsalted for a slightly salty‑sweet contrast.
Add a pinch of salt to the dough for more depth and to balance the sweetness.
Mix in white chocolate chips or even chopped pistachio bark for extra texture and flavor.
For a festive twist, press extra pistachios and cherries on top of each cookie right after baking.

Storage/Reheating

Store baked cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies in a sealed bag or container for up to 3 months; thaw at room temperature before eating.
To reheat, warm in a preheated oven at 300°F (150°C) for 5–7 minutes to restore softness and freshness.

FAQs

How do I prevent the cherries from making the dough soggy?

You can pat the chopped maraschino cherries dry with a paper towel before folding them into the dough. This reduces excess moisture and prevents the dough from getting too wet.

Can I substitute the instant pistachio pudding mix with something else?

Yes — if you don’t have pistachio pudding mix, you could try vanilla pudding mix or even leave it out, though you’ll lose some of the pistachio flavor and texture the recipe aims for.

What if I want softer cookies vs chewier?

For softer cookies, slightly underbake them (remove when edges are golden but centers still soft). For chewier cookies, let them cool completely on the baking sheet before moving them.

Can I use salted butter instead of unsalted butter?

Yes, but you might want to skip adding extra salt to the dough (if the recipe calls for salt) to avoid over‑salting.

Can I replace maraschino cherries with dried cherries or other fruit?

Yes, dried cherries or even dried cranberries make a great substitute. Just note the flavor and moisture content will change slightly.

Are these cookies good for making ice cream sandwiches?

Yes — their firm but slightly chewy texture and the mix-ins make them a nice match for ice cream sandwiches, especially with vanilla or pistachio ice cream.

Can I add more pistachios or cherries if I want stronger flavor?

Certainly. Feel free to increase the amounts of pistachios or cherries to suit your taste. Just be cautious not to overload the dough so it still holds together.

How should I scoop the dough for even-sized cookies?

Use a large spoon or cookie scoop and drop evenly sized mounds onto the baking sheet, leaving about 2 inches between each to allow for spreading.

Can I chill the dough before baking?

This version doesn’t require chilling — you can bake right away. But if the dough is too soft, you can chill it briefly (e.g. 30 minutes) to make it easier to handle.

What kind of chocolate chips work best?

Semisweet chocolate chips give a good balance to the sweetness of the dough. Dark chocolate chips can add a richer contrast, and white chocolate can add extra sweetness.

Conclusion

If you’re craving something more exciting than basic chocolate chip cookies, these Spumoni Chocolate Chip Cookies deliver a beautiful blend of chocolate, pistachio, and cherry. They’re quick to whip up, ideal for dessert tables or sweet cravings, and offer a playful taste that reminds you of spumoni gelato — no ice cream maker needed.

Spumoni Chocolate Chip Cookies