Chocolate-Peppermint Waffle Cookies

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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.

Chocolate-Peppermint Waffle Cookies
Photo: Andy Lyons
Prep Time:
30 mins
Bake Time:
1 mins
Total Time:
31 mins
Servings:
36
Yield:
36 cookies

Ingredients

  • 1 cup butter

  • 4 ounce unsweetened chocolate, chopped

  • 1 ½ cup granulated sugar

  • 4 eggs

  • 2 teaspoon vanilla

  • ½ teaspoon salt

  • ½ teaspoon instant coffee crystals

  • ½ cup unsweetened cocoa powder

  • 1 ½ cup all-purpose flour

  • 2 tablespoon butter

  • ¼ cup powdered sugar

  • 2 tablespoon unsweetened cocoa powder

  • 1 - 2 tablespoon milk

  • ¼ teaspoon peppermint extract

  • Crushed peppermint candies

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.

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 (per serving)

145 Calories
8g Fat
18g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 145
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 36mg 12%
Sodium 93mg 4%
Total Carbohydrate 18g 7%
Total Sugars 11g
Protein 2g
Calcium 10.1mg 1%
Iron 1.1mg 6%
Potassium 81mg 2%
Folate, total 12.1mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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