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–+ servings
mint chocolate pizzelles stacked on cooling rack
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5 from 6 votes

Chocolate Mint Pizzelles

These Chocolate Mint Pizzelles are light and crisp cookies and the flavor is perfect for Christmas. The thin wafer-like cookie is a traditional Italian treat made during the holidays and so easy to make.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American, Italian
Keyword: chocolate, chocolate mint pizzelles, Italian pizzelles, mint, pizzelles
Servings: 36 pizzelles
Author: Lisa Kerhin

Equipment

Ingredients

  • 1 ¼ cups flour
  • ¼ cup unsweetened cocoa powder, Dutch-processed
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ⅓ teaspoon fresh orange zest
  • ¼ teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup sugar
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 1 tablespoon peppermint extract
  • non-stick cooking spray or vegetable oil.

Instructions

  • Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large mixing bowl. Set aside.
  • In a medium bowl, whisk the eggs, sugar, peppermint extract, and melted butter together until smooth and combined.
  • Gradually add the sugar egg mixture into the dry ingredients until combined.
  • Preheat a pizzelle iron about 5 minutes. Lightly spray the hot surface with nonstick cooking spray or brush with vegetable oil. The iron I use has a light indicator for when it’s preheated and ready to use.
  • Spoon about a tablespoon of the batter into the center of each cookie imprint. I use two spoons to help get the batter off of the spoon and onto the griddle. The batter is very thick. Also, if you place a dollop of batter slightly off the center of the design (slightly off-center towards the back), you’ll have a more even cookie. When you close the lid on the iron, it presses the batter a bit forward.
  • Close the iron and cook for about 45 – 50 seconds. Open and remove cookies from the iron, lay them flat, and cool on a rack. Repeat with the remaining batter.
  • Allow pizzelles to lay flat and cool completely, for about an hour to maintain their crispness before storing.
  • Do not stack them. Stacking the cookies will cause them to be soft and not crisp. They need to cool and air dry for a bit before you can stack them and store them.

Notes

See blog post for tips and variations.