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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| baking soda: 1 tsp |
| unsalted butter: 1 cup (softened) |
| granulated sugar: 1/4 cup |
| light brown sugar (packed): 3/4 cup |
| dry pistachio pudding mix: 3.4 oz (1 package) |
| eggs: 2 |
| vanilla extract: 1 tsp |
| semisweet chocolate chips: 1 lb (1 package) |
| canned maraschino cherries: 1/2 cup (chopped) |
| pistachios: 1/4 cup (chopped) |
Spumoni Chocolate Chip Cookies
Credit: allrecipes.com
User rating:
An Italian-inspired twist on a classic Chocolate Chip Cookie recipe.
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Prep Time
20 min -
Cook Time
10 min -
Servings
24 serving(s)
Tags
- Preheat oven to 350° F (175° 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.