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.
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.
-
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.