Chocolate Peppermint Pizzelle Sandwich Cookies

Recipe by Nana Lee
READY IN: 45mins




  • 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 minute
  • 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.
  • 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 make a sandwich.
  • Serve now or keep tightly covered for up to 1 week.