Chocolate Peppermint Pizzelle

Food Network Kitchens

From Food Network Kitchens

Show: Food Network SpecialsEpisode: Winning Holiday Cookies

Picture of Chocolate Peppermint Pizzelle Recipe Photo: Chocolate Peppermint Pizzelle Recipe
Rated 4 stars out of 5
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  • Read 12 Reviews
Total Time:
45 min
Prep
30 min
Cook
15 min
Yield:
18 sandwiched cookies
Level:
Intermediate
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Ingredients

Filling:

Directions

Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.

In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.

Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)

Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.

To make the filling:

Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract.

To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together. Serve now or keep tightly covered for up to 1 week.

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Newest Ratings and Reviews

Read all 12 reviews

  • on December 12, 2011

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    LOVED, LOVED!! This recipe, crispy and very tasty
    Such a simple recipe
    I did not fill them and they taste WONDERFUL
    Will defenitely be in my make again recipes

    people found this review Helpful.
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  • on December 28, 2008

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    Easy to make with a Pizzelle maker - recipe was perfect as stated.
    Chocolate filling sets up nicely - keep dry and do not refrigerate to insure crispness of cookie. Had an Italian Christmas dinner (instead of turkey and took these as dessert. An absolute hit with everyone - children & adults!!

    J DiBacco - Omaha, NE

    people found this review Helpful.
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  • on December 29, 2007

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    These are good made as is. I chose to finely crush up two candy canes (note the date - it's right after Xmas instead of the mint extract.

    people found this review Helpful.
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