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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.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

30 mins
1 min
31 mins
36 cookies


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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; fat 8g; cholesterol 36mg; saturated fat 5g; carbohydrates 18g; mono fat 2g; insoluble fiber 1g; sugars 11g; protein 2g; vitamin a 194.4IU; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 93mg; potassium 81mg; calcium 10.1mg; iron 1.1mg.