Your favorite long noodles are covered in a rich and creamy peanut sauce that is packed with succulent chicken and delectable vegetables for a hearty and comforting supper.
| Prep Time: | 20 mins |
| Cook Time: | 1 mins |
| Total Time: | 21 mins |
| Servings: | 15 |
| Yield: | 60 cookies |
Ingredients
- 6 eggs
- 1 ½ cups white sugar
- 1 cup butter, melted
- 2 tablespoons vanilla extract
- 3 (1 ounce) squares bittersweet chocolate (such as Baker’s®), melted
- 3 ½ cups self-rising flour
- ¼ cup Dutch process cocoa powder
- 4 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Beat sugar and eggs together in a bowl using an electric mixer until pale yellow. Add butter and vanilla extract; beat until blended. Pour in chocolate; beat until batter is smooth.
- Sift flour, cocoa powder, baking powder, and salt together in a bowl; stir into egg mixture until batter is well combined.
- Preheat pizzelle baker according to manufacturer’s instructions.
- Drop spoonfuls of batter onto the preheated pizzelle iron. Bake until browned, 30 to 45 seconds. Remove carefully and transfer to a cooling rack.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 655 mg |
| Sugars | 23 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe exactly. No changes necessary. Dough is lovely and easy to work with. 30 seconds on my pizzelle iron.