Chocolate Peppermint Pizzelle Sandwich Cookies
Indulge in the festive flavors of these Chocolate Peppermint Pizzelle Sandwich Cookies—an irresistible holiday treat that's as stunning as it is delicious. This recipe combines the delicate crispness of cocoa-infused pizzelle cookies with a luscious peppermint cream filling, studded with bits of crushed candy canes for a delightful crunch. Perfectly balanced with rich chocolate and refreshing peppermint, these sandwich cookies are crafted using a pizzelle maker and filled with whipped cream sweetened to perfection. Ideal for holiday dessert spreads or gifting, these intricate yet easy-to-make cookies are sure to dazzle family and friends. Plus, they can be refrigerated for up to three days, making them a convenient option for festive gatherings. Try this recipe for the ultimate seasonal showstopper!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 3 tablespoons Unsweetened cocoa powder
- 0.75 cups Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 pieces Large eggs
- 0.5 cups Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Peppermint extract
- 0.5 cups Heavy cream
- 1.5 cups Powdered sugar
- 0.25 cups Crushed peppermint candies or candy canes
- 0.5 teaspoon Vanilla extract (for filling)
- 0.25 teaspoon Peppermint extract (for filling)
Instructions
Preheat a pizzelle maker according to the manufacturer’s instructions.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt.
In another bowl, whisk together the eggs, melted butter, vanilla extract, and peppermint extract.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
Spoon about 1 tablespoon of batter onto the center of each pizzelle plate. Close the pizzelle maker and cook for 30-60 seconds, or until the pizzelle is set and slightly crisp.
Carefully remove the cooked pizzelle and transfer to a wire rack to cool completely. Repeat with the remaining batter.
While the pizzelle cools, make the peppermint cream filling. In a medium bowl, beat the heavy cream until soft peaks form.
Gradually add the powdered sugar, continuing to beat until stiff peaks form.
Stir in the vanilla and peppermint extracts, followed by the crushed peppermint candies.
To assemble the sandwich cookies, spread a dollop of the filling onto the flat side of one pizzelle. Top with another pizzelle, flat side down, to create a sandwich.
Repeat with the remaining pizzelle and filling.
Serve immediately or refrigerate in an airtight container for up to 3 days.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 29.7 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 46 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
