This post may contain affiliate links. Please read my disclosure policy.
Chocolate Pizzelles dipped in white chocolate with peppermint, walnuts, chocolate chips, coconut and pistachios are a special holiday treat.
Pizzelles are a light, crisp, slightly sweet cookie that taste terrific plain or dressed up with your favorite toppings. These Chocolate Pizzelles were made with half regular natural cocoa and half special dark chocolate cocoa. The thin 3-inch cookies are a blank canvas waiting to be adorned or dipped. They’re also wonderful served with a small bowl of ice cream. In fact, they make a pretty wonderful ice cream sandwich too!
Our chocolate pizzelles are great eaten plain, but so pretty decorated for the holidays!
These pizzelles were dipped in white chocolate then sprinkled with coconut, crushed peppermint, mini-chocolate chips, chopped pistachios or walnuts. Christmas or holiday sprinkles would work beautifully too!
Pizzelles remind me of my mom and grandmother.
I remember enjoying anise flavored pizzelles at my grandmother’s house and always loved the chocolate version. My version was adapted from her recipe and I think she would have approved of the dark chocolate cookie too.
Half the batch was made with special dark cocoa and the other half with regular natural unsweetened cocoa.
The dark chocolate pizzelle cookie reminds me of an Oreo without the filling in the middle. My husband preferred the lighter chocolate version, but I loved them both!
Feel free to use milk or dark chocolate in place of the white chocolate. These just feel like Christmas to me with the snowy white chocolate!
Finally, wrap up a few in a pretty package and share them with your friends. They’re great for gifting and for eating 🙂
Thanks for PINNING!
Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
PRINT THE RECIPE!
Chocolate Pizzelles
Ingredients
For the cookies:
- 3 large eggs
- 1 cup granulated sugar
- 2 cup unbleached all-purpose flour
- ⅓ cup natural cocoa, or special dark cocoa
- ½ cup unsalted butter, melted and cooled slightly
- 2 ¼ teaspoons baking powder
- 1 tablespoon pure Vanilla extract
- ⅛ teaspoon fine sea salt
For the white chocolate:
- 1 cup white chocolate chips
- 1 ½ teaspoons coconut oil
Optional garnishes:
- Assorted colorful sprinkles
- mini-chocolate chips
- shredded coconut
- crushed peppermint
- chopped nuts, pistachios, walnuts, pecans
Instructions
- Melt the butter and set aside to cool.
- In a medium mixing bowl whisk together the flour, cocoa, salt and baking powder.
- In a large mixing bowl vigorously whisk together the eggs and sugar until blended. Add the vanilla and melted butter and whisk until combined.
- Sift the dry ingredients into the butter and egg mixture and fold together with a spatula. This batter will be thick.
- Heat your pizzelle iron until a drop of water sizzles on the cooking surface. Lightly coat the hot iron with nonstick cooking spray. Scoop the batter into a pipping bag fit with a large tip (or cut the corner from a ziplock bag) I used a large Wilton 2A tip.
- Pipe about 1 tablespoon batter into the center of the iron and cook according to your manufacturer directions. If they are too big for your press, pipe a little less the next time. It will take a few tries to get them just right.
- Remove the hot pizzelles to a wire rack to cool.
- Melt the white chocolate chips and coconut oil in a microwave on 50% power for 1 minute. Stir and repeat as needed until the chips are melted. Dip or drizzle the cookies as desired then sprinkle with your favorite toppings.
Recipe Notes
- TIPS: The white chocolate hardens quickly so have all your toppings ready to go before starting.
- Optional: Sprinkle with powdered sugar or fill with your favorite ice cream and freeze until set.
- Store cookies in an airtight container. Plain cookies can be frozen well sealed for a month.
- Adapted from a recipe by my grandmother.
Nutrition
Finally, here are a few more recipes you might also enjoy:
Pumpkin Spiced Pizzelles
Pizzelles
Lisa M
Do you add the powdered sugar and white chocolate after they have completely cooled? Does adding the white chocolate make them soft?
Tricia Buice
Hi Lisa. Yes I add the toppings after they are cooled but that doesn’t take long. No, the chocolate topping doesn’t make them soft. Enjoy!
Judith
Excellent recipe that allows you to play with the flavors. Are used the special dark chocolate cocoa, and it provides a mild chocolate flavor which I like, because you can kick up the tease by adding the melt chocolate of your choice to decorate.
Some more technical comments are the recipe made 30 cookies on a pizzelle maker that is 5 inches in diameter and I used a 1 1/2 inch cookie scoop finding that 45 seconds was a perfect time and removing them with an offset spatula added to the ease of getting it to the rack. I’ve been making pizzells for over 40 years and never once have I achieved the perfect round pizzelle that is always shown in a recipe picture. The shape may not be perfect, but the taste is.
Tricia Buice
Thanks for the great feedback Judith. I love using dark chocolate for these. Brilliant!
Michelle
So good! The kids couldn’t wait to devour these! And YES it tastes like an Oreo cookie 😋
Tricia Buice
Thanks Michelle! I’m so glad your children enjoyed these cookies.
Xara
I’ve made lots of anise flavored pizzelles over the years, and occasionally experiment with other flavors. I’m here to tell you that if you add finely chopped chocolate to your pizzelles, molten chocolate will flow out of your pizzelle iron. The last time I did a chocolate/orange combination I added finely chopped chocolate to my regular anise pizzelle recipe, replacing the anise oil with orange oil. They were delicious, but rather a mess to make. This time I doubled your recipe, and added 1.5 teaspoons of orange oil. They are fabulous!
Tricia Buice
Thanks for the feedback Xara! Love the addition of orange oil. It’s sounds perfect 🙂
Marisa
I just came across this and love how you dressed them up with the white chocolate and adds! I’ve been making pizzelles for about 23 years now when I took over has the official family pizzelle maker from my great aunt Raphaella. My classic recipe isn’t anise flavored due to family’s preference. We make ours with more of a vanilla-citrus flavor using an extract called fiori di sicilia. I also make a batch of maple-hazelnut ones every year to mix things up. But I am absolutely trying this chocolate variation out this year! They look so pretty! Thank you for the inspiration.
Tricia Buice
Thank you Marisa! I love the sound of the fiori di sicilia flavor. Citrus and vanilla is a wonderful combination. The maple hazelnut pizzelles sound great too! Hope you love these as much as we do 🙂
Henry
Fiord de Sicilia is excellent! King Arthur sells it. A little goes a long way. Once you try it, you’ll be looking for a chance to use it.
Tricia Buice
Did you add it to these cookies Henry? Hope you enjoyed 🙂
Dee Gee
I don’t know if I did something wrong, but these are the worse pizzelles I ever made.
So dry, like pieces of cardboard.
I am so disappointed!
Tricia Buice
Sorry you had trouble with these Dee. I’ve never had them dry out like that. Sounds like something went wrong for sure.
Sarah
Perfect pizzelle recipe! I chilled mine overnight and they came out beautifully. Thank you for sharing!
Tricia Buice
Thanks for trying our pizzelles Sarah! So glad you enjoyed them. Have a wonderful holiday!