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Vanilla and Chocolate Swirl Pizzelle cookies stacked on a black plate and dusted with powdered sugar.
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Swirl Pizzelle

If you love classic pizzelle but can never decide between chocolate or vanilla, this Swirl Pizzelle Recipe gives you both, beautifully marbled into one delicate cookie! This takes my grandma’s recipes for both and combines them into one cookie that satisfies every craving.
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 20
Calories 241kcal
Author Alexandria Drzazgowski

Equipment

  • Pizzelle Iron
  • Mixing Bowl(s)
  • Rubber Spatula

Ingredients

Chocolate Pizzelle Ingredients

  • 3 eggs
  • ¾ cups + 3 tbsp granulated sugar
  • ½ cup butter melted and cooled
  • 1 tsp vanilla extract
  • 1 ¾ cup flour
  • 2 tsp baking powder
  • 3 tbsp cocoa powder

Vanilla Pizzelle Ingredients

  • 3 eggs
  • ¾ cups sugar
  • ½ cup butter melted and cooled
  • 1 tsp vanilla extract
  • ½ tsp anise seed optional
  • 1 ¾ cup flour
  • 2 tsp baking powder
  • Powdered sugar for dusting

Instructions

Chocolate Pizzelle Instructions

  • Beat the 3 eggs and ¾ cups + 3 tbsp granulated sugar together until well-combined.
  • Add the ½ cup butter and 1 tsp vanilla extract. Beat again.
  • Sift the 1 ¾ cup flour, 2 tsp baking powder and 3 tbsp cocoa powder into the egg mixture and mix with a wooden spoon or rubber spatula. The batter should be thick enough to be dropped by a spoon (a mix between pancake batter and cookie dough).
  • Set aside temporarily.

Vanilla Pizzelle Instructions

  • Beat the 3 eggs and ¾ cups sugar together until well-combined.
  • Add the ½ cup butter, 1 tsp vanilla extract, and ½ tsp anise seed and beat again.
  • Sift the 1 ¾ cup flour and 2 tsp baking powder into the egg mixture and mix with a wooden spoon or rubber spatula. The batter should be thick enough to be dropped by a spoon (a mix between pancake batter and cookie dough).

Cooking Instructions

  • Spray a pizzelle maker with nonstick spray and drop ½ tablespoon of the vanilla batter and ½ tablespoon of chocolate batter onto the center of each pizzelle grid pattern.
  • Close the pizzelle maker and allow the pizzelle to cook until they are brown. My maker takes about 1 minute and 40 seconds.
  • Remove the pizzelle from the pizzelle maker and place flat on a cookie sheet to cool. Spray pizzelle maker with nonstick spray between each new round of pizzelle.
  • Dust with powdered sugar if desired. Enjoy!

Video

Notes

Recipe copyright The Foreign Fork. For educational and personal use only.
  • Cocoa powder: Used only in the chocolate batter to create the darker swirl and subtle cocoa flavor.
  • Anise seed (optional): A traditional flavoring added to the vanilla batter for classic pizzelle taste. You can substitute with almond extract. 
  • Always allow the melted butter to cool before adding it to either batter. If you are not patient you may accidentally scramble your eggs!
  • Mix each batter gently after adding the dry ingredients to avoid dense cookies. It’s best to mix by hand for full control.
  • Lightly spray the iron between batches to protect the swirl pattern and prevent sticking.
  • Warm pizzelle can be shaped over a rolling pin or small bowl to create edible cups or cannoli-style shells.

Nutrition

Serving: 1serving | Calories: 241kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 177mg | Potassium: 58mg | Fiber: 1g | Sugar: 15g | Vitamin A: 355IU | Vitamin C: 0.01mg | Calcium: 62mg | Iron: 1mg