Thursday, August 29, 2013

Waffling Up a Batch of Waffle Iron Cookies

This summer I tried a new recipe for chocolate waffle cookies. The first batch turned out puffy, chocolaty wedges of cocoalicious waffles. Drizzling a simple powdered sugar glaze over them increased the sweet factor, but the best topping was a spoonful of cherry pie filling crowned with a white rosette of whipped cream. The chocolate cherry wedges hit the sweet spot!

Chocolate Waffle Cookies


Electric waffle iron
medium size bowl
measuring spoon set


1/3 cup butter, at room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 Tablespoons cocoa
1 cup flour

Cookie Batter Directions

Preheat your waffle iron and lightly spray the cooking surfaces with canola oil cooking spray
  • Place butter and sugar in a bowl and mix with a whisk until light and fluffy.
  • Add vanilla and eggs. Stir with a whisk until well combined.
  • Add flour and cocoa. Stir until all the flour and cocoa are mixed well.
  • You will now have a nice thick batter that is ready to cook.

Cooking Directions

My waffle iron is round and makes a waffle that can be divided into four quarters, or sections
  • I place a rounded tablespoon of batter toward the center of each waffle section (4 tablespoons of batter).
  •  Close the lid and cook for about three minutes.
  •  Carefully remove the hot waffle cookie to a cooling rack. I use the tines of a fork to gently lift the edge of the waffle so I can remove it to the cooling rack. 
  • Spray the waffle iron cooking surfaces lightly with canola oil cooking spray before placing 4 more tablespoons of batter toward the center of each waffle section.
  • Cook as before and repeat the above steps until you run out of batter.
  •  Divide the waffle cookies into sections after they cool.
  • Top with a powdered sugar glaze, cherry pie filling and whipped cream, or frosting of your choice.

Yield: about a dozen waffle cookies