Desserts and Sweets

Stuffed Pizzelles


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This recipe is not my own original creation… I found it years ago when I was looking for these cookies, but when I went back to look for the original source, I couldn’t find it to give credit where it is due. If you recognize this recipe, and know where I can find the source,  PLEASE leave a comment below, so I can link back to them!

On to the cookies…. These are basically a supercharged vanilla pizzelle, with a creamy filling that is really to die for!  The dough for these needs to chill for a while, so you can mix this up ahead of time so it’s ready when you are able to make them!

Two important tools to make these, a pizzelle iron is absolutely necessary, and THESE make rolling the cookies up a CINCH!

Now onto the recipe…



Eggs, beaten

1 1/2 Tbsp Vanilla

1 3/4 Cups Sugar

2 Sticks Butter

1 1/2 Tsp Baking Powder

4 Cups Flour

Mix all ingredients together and let batter rest in the refrigerator 6 hours – overnight.

Heat and season pizzelle iron. Drop a teaspoon of dough (I use a cookie/ice cream scoop) in the center of each round and cook until it’s slightly brown. (Timing will vary, run a couple test rounds first to find your perfect timing. I find it easier to just count myself than use a timer for these, they cook very quickly) Immediately remove the pizzelle and roll it around a cookie form OR dowel rod coverec with aluminum foil. Immediately (while the cookie is still very hot) roll the pizzelle around the form and place seam side down (to keep the cookie closed around the form) on a colling rack. Stack the cookies, remembering to take the form out after the cookie is mostly cooled to use again. Once cool, fill with….



4 Sticks Buttersoftened

2 Cups Sugar

Egg white

4 Tsp Vanilla

1 Cup Evaporated Milk

Cream butter, and sugar and beat well for several minutes, until light and fluffy. Add egg white and vanilla and beat well. Add milk slowly, beating as you go, until the filling is creamy and smooth. Use a pastry bag or “super shooter” to fill the pizzelles.

Store filled cookies in refrigerator to keep cookies crisp. Empty shells can be stacked in sigle layers with wax paper between and frozen successfully.

This recipe makes 8-10 dozen cookies

I hope you and your family enjoy these as much as we do! I would love to hear from you in the comments!!


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