Chocolate Pizzelles

Chocolate Pizzelles

8 Reviews 7 Pics
Pat K.
Recipe by  Pat K.

“These are thin waferlike cookies and you must have a pizzelle iron to make them. The Italians call them "Pizzelle Alle Nocciole".”

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Adjust Servings

Original recipe yields 2 dozen



  1. Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
  2. Sift together all the remaining ingredients except the hazelnuts and fold in.
  3. Stir in the hazelnuts last.
  4. Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
  5. Cool on racks. Sprinkle with powdered sugar.

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Reviews (8)

Rate This Recipe


I thought this recipe was excellent. I wanted to leave out the hazelnuts since I was making a separate batch of hazelnut pizzelles. I also like to make sure I have some that those with nut allergies can enjoy. So I left out the hazelnuts but added 1 tablespoon of vanilla extract.



Good but much softer than normal pizzelles. Also beware of chunkier hazelnut morsels getting stuck on the pizzelle iron

Tracy Ann

Tracy Ann

I left out the hazelnuts and added a little extra cinnamon. The batter was very easy to work with and the recipe made about fifty 4" pizzelles in my Cuisinart Pizzelle Press. I cooked them on the highest setting (5) and they came out perfect. They come out a little soft and harden as they cool....One less egg makes them a less soft and they seem to taste better if you make them the night before. Try putting marshmallow fluff or peanut butter between two of them and make delicious sandwich cookies.

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Amount Per Serving (12 total)

  • Calories
  • 358 cal
  • 18%
  • Fat
  • 22.6 g
  • 35%
  • Carbs
  • 35.5 g
  • 11%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 197 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Chocolate Crinkles III


next recipe:

Classic Chocolate Cookies