Chocolate-Peppermint Waffle Cookies

Celebrate the winter holidays with Chocolate-Peppermint Waffle Cookies. For a festive touch, the chocolate cookies are dipped in a cocoa and peppermint glaze and topped with crushed peppermint candy.

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4.0 by 14 people

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  • Makes: 36 servings
  • Makes: 36 cookies
  • Prep: 30 mins
  • Bake: 1 min to 2 mins per batch

Chocolate-Peppermint Waffle Cookies

Directions

  1. In a medium saucepan heat and stir the 1 cup butter and unsweetened chocolate over low heat until melted and smooth. Remove from heat and let cool slightly.
  2. In a large mixing bowl beat the granulated sugar, eggs, vanilla, salt, and coffee crystals with an electric mixer on medium to high speed about 4 minutes or until thick and pale. Beat in the melted chocolate mixture. Beat in the 1/2 cup of cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
  3. Heat an electric waffle iron according to manufacturer's directions. Lightly grease the grids. Spoon 2 tablespoons batter into the center of each waffle section to make 1 1/2- to 2-inch cookies. Close the iron and cook for 1 to 1 1/2 minutes or until set. Using a fork, loosen the cookies from the grid. Transfer to a wire rack and let cool. Repeat with remaining batter, lightly greasing grids after each batch.
  4. In a small saucepan melt the 2 tablespoons butter over low heat. Remove from heat. Stir in the powdered sugar and the 2 tablespoons cocoa powder until smooth. Stir in the milk and peppermint extract to make a thin glaze.
  5. Dip one side of each cookie in the glaze to coat the top, allowing excess glaze to drip off. Transfer to a parchment-lined baking sheet; sprinkle with crushed peppermint candies. Let stand until set.

From the Test Kitchen

To Store:

Layer unglazed cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Glaze before serving.

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Nutrition Facts (Chocolate-Peppermint Waffle Cookies)

  • Per serving:
  • 145 kcal ,
  • 8 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 36 mg chol. ,
  • 93 mg sodium ,
  • 18 g carb. ,
  • 1 g fiber ,
  • 11 g sugar ,
  • 2 g pro.
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Reviews (5)

14 Ratings
6 Days Ago
5.0
I realize I only had a Belgian waffle so my cookies came out very thick and fluffy (more like a cake) and I was hoping for a little more crunch as it may seem by the photos. The recipe is easy and delicious but I would add a little blurb about using a regular waffle maker or what to expect with a Belgian waffle maker. In addition, my waffle maker has various temp settings so still playing around with that...
14 Days Ago
5.0
Made this recipe for a cookie exchange party, everyone loved them. They are delicious and very easy to make. Love this recipe.
14 Days Ago
Is a belgian waffle iron to thick for this recipe to work?
BHGTestKitchen 887 Days Ago
Hi, I'm Colleen from the Better Homes and Gardens Test Kitchen staff. Great question-coconut oil is everywhere now. I always recommend starting by substituting half of the butter with the coconut oil. See how that goes, then you can increase after that. Sounds delicious.
Carolyn Spencer 902 Days Ago
COULD YOU USE COCONUT OIL INSTEAD OF BUTTER OR 1/2 OF EACH?

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