Chocolate Peppermint Waffle Cookies

This past month has been all about cleaning out the garage and boxing up most of my grandmother’s things to donate. While I set aside those few, very dear keepsakes I wanted to keep of hers, she has a lot of junk left. My grandmother grew up during the Great Depression and could never get rid of anything she owned. That is just how she was. I’ve come across a ton of bakeware – very old, useful bakeware. One of the most exciting things I came across was a waffle maker! I’ve always wanted one, but it was never a priority for me when spending money.

Other than making waffles, I always thought it would be neat to make cookies in a waffle maker. Use a good enough cookie recipe that doesn’t burn easily or melt all over, you can get some pretty cookies with the waffle pattern. I used this recipe that I found here to make these chocolate waffle cookies with a peppermint glaze. You can easily switch out the peppermint extract for another flavoring to change the flavor of the glaze.

Rating 5/5

 

Chocolate Peppermint Waffle Cookies

Cooking Time: 1-3 minutes

 

1/2 cup butter, softened

2/3 cup white sugar

2 eggs, room temperature

1 tsp vanilla extract

1 cup all-purpose flour

6 tbsp cocoa powder

2 tbsp canola or vegetable oil

1/2 tsp espresso powder

1 cup powdered sugar

4 tsp water

1/4 tsp peppermint extract

Preheat a nonstick waffle maker. In a large bowl, cream together the butter and sugar until fluffy. Beat in eggs and vanilla extract. Add the flour, cocoa powder, oil, and espresso powder. Beat until just combined.

Using a cookie scoop or spoon, drop a tablespoonful scoop of batter onto each section of the waffle maker. Close and cook until cookies are puffed up and spring back when touched, about 1 to 3 minutes. Transfer to a wire rack to cool.

In a separate bowl, combine powdered sugar, water, and peppermint extract until smooth and glaze forms. Slowly spoon and drizzle glaze over cooled cookies. Allow to set before storing in an airtight container.

Enjoy.

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Spiced Chocolate Cookies & Saltine Chocolate Almond Toffee

Round three for the Christmas Cookie Challenge. So far I have been loving how the recipes have turned out. I’ve barely eaten any of the cookies I’ve made but it will make them that much better during Christmas time.

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35 soda crackers

1 cup (2 sticks) butter

1 cup packed light brown sugar

1 cup semisweet chocolate chips

1 cup milk chocolate chips

1 cup blanched slivered almonds

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Preheat oven to 400 degrees F. Cover a sided cookie sheet with aluminum foil. Line with the crackers.
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Combine butter and brown sugar in a medium saucepan, constantly stirring. Bring to a boil and allow to boil for 3 minutes. Pour over crackers completely.

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Bake for 5 to 6 minutes. Slide out cookie sheet from oven or rest on the open oven door. Sprinkle chocolate chips over hot toffee. Once chips begin to soften, spread completely over toffee with the back of a spoon. Sprinkle slivered almonds on melted chocolate.
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Chill in refrigerator for 8 hours or overnight. Break into pieces and freeze or serve.

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For the cookie:

1 1/2 cups sugar

3 eggs

1/2 cup (1 stick) butter

2 tsp vanilla extract

3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 tsp ground cloves

1 tsp ground allspice

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 cup chopped walnuts

For the glaze:

4 cups powdered sugar

1/4 cup unsweetened cocoa powder

1/2 cup milk

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Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Cream together the butter, sugar, eggs, and vanilla.

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In a separate bowl, combine the flour, cocoa, baking powder, baking soda, salt, and spices. Slowly mix the dry mixture into the butter mixture until just combined. Hand mix the walnuts into the dough.

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Roll dough into 1-inch balls. Place 2 inches apart on cookie sheet. Bake for 10 to 12 minutes. Cool on cookie sheet for 2 minutes before moving to a wire rack to cool completely.

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To make the glaze, combine the powdered sugar, cocoa, and milk. Once cookies are completely cooled, cover each cookie with a teaspoon of glaze. Add sprinkles if desired.

The saltine chocolate almond toffee sounded so delicious and I was surprised at how easy it was to make. I ended up making a second batch later in the day to use more of the leftover ingredients. Who doesn’t like toffee and chocolate???

The spiced chocolate cookies reminded my father of gingerbread cookies but they were something a little different. I loved the idea to add sprinkles to add more color to the whole cookie bunch. These two recipes were definitely winners.

Recipes found on allrecipes.com.