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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Ingredients

  • 1 cup butter

  • 4 ounces unsweetened chocolate, chopped

  • 1 ½ cups granulated sugar

  • 4 eggs

  • 2 teaspoons vanilla

  • ½ teaspoon salt

  • ½ teaspoon instant coffee crystals

  • ½ cup unsweetened cocoa powder

  • 1 ½ cups all-purpose flour

  • 2 tablespoons butter

  • ¼ cup powdered sugar

  • 2 tablespoons unsweetened cocoa powder

  • 1 – 2 tablespoon milk

  • ¼ teaspoon peppermint extract

  • Crushed peppermint candies

Directions

  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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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.

Nutrition Facts

145 calories, 8 g fat (5 g saturated fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 36 mg cholesterol, 93 mg sodium, 18 g carbohydrates, 1 g fiber, 11 g sugar, 2 g protein.

Reviews (5)

Most helpful positive review

11/29/2017
Made this recipe for a cookie exchange party, everyone loved them. They are delicious and very easy to make. Love this recipe.

Most helpful critical review

11/29/2017
Is a belgian waffle iron to thick for this recipe to work?
5 Ratings
  • 5 Rating Star 2
  • 0 Rating Star 3
11/29/2017
Made this recipe for a cookie exchange party, everyone loved them. They are delicious and very easy to make. Love this recipe.
12/07/2017
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...
11/29/2017
Is a belgian waffle iron to thick for this recipe to work?
06/25/2015
COULD YOU USE COCONUT OIL INSTEAD OF BUTTER OR 1/2 OF EACH?
07/09/2015
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.