Chocolate Waffle Turtle Cookies Recipes

CHOCOLATE WAFFLE TURTLE COOKIES

Steps:

• Preheat waffle iron to medium-high (if temperature settings are available). In a large bowl, stir together melted butter, granulated sugar, eggs, 1/2 cup cocoa powder and 2 teaspoons vanilla. Add flour; stir just until combined.
• Drop heaping teaspoonfuls of batter into center of each waffle grid. Bake about 2 minutes, adjusting heat as necessary. Using a fork transfer cookies to rack; cool. Repeat with remaining batter.
• In a small saucepan, heat 1/4 cup butter and the water over low heat until melted. Add the 3 tablespoons cocoa and stir until smooth. Remove from heat. Beat in powdered sugar and the 1 teaspoon vanilla. Stir in additional hot water, if needed, to reach drizzling consistency. Drizzle over cookies along with caramel topping. Sprinkle with pecans, if you like.

CHOCOLATE WAFFLE COOKIES

Steps:

• Melt chocolate with 1 cup butter (2 sticks) in a saucepan over medium-high heat, stirring constantly. Let cool slightly.
• Put eggs, vanilla, and granulated sugar in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate mixture, salt, cinnamon, 1/2 cup cocoa powder, and the flour.
• Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon about 1 tablespoon batter onto center of each waffle-iron square to make 1 1/2-inch rounds. Close cover; cook until set, about 1 1/2 minutes. Transfer to a wire rack, bottom sides up. Let cool completely. Repeat with remaining batter, coating grids with cooking spray after each batch.
• Melt remaining 2 tablespoons butter in a small saucepan over low heat. Add confectioners' sugar and remaining 2 tablespoons cocoa powder; stir until smooth. Stir in milk.
• Gently dip 1 surface of each cookie in icing so that just the waffle lines (not gaps) are coated. Repeat with remaining cookies and icing. Transfer to wire racks; let stand until set, about 10 minutes. Dust iced surfaces of cookies with confectioners' sugar.

CHOCOLATE-CARAMEL TURTLE COOKIES

Steps:

• Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In medium bowl, soak pecans in water while making dough; drain well.
• In medium bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and cocoa until dough forms.
• On ungreased cookie sheets, for each cookie, arrange 5 pecans to look like head and legs of a turtle. Shape dough by rounded teaspoonfuls into 1-inch balls. Place 1 ball on top of each group of 5 pecans, pressing lightly into pecans with palm of hand.
• Bake 7 to 10 minutes or until set. Immediately press 1 caramel gently onto top of each cookie; let stand 5 minutes to soften caramel. Use small spatula to flatten candy slightly. Remove cookies from cookie sheets to cooling racks.

CHOCOLATE WAFFLE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Beat in chocolate. Gradually add flour and mix well. , Drop by rounded teaspoonfuls 1 in. apart onto a preheated waffle iron. Bake for 1 minute. Remove to wire racks to cool. Dust with confectioners' sugar.

CHOCOLATE WAFFLE TURTLE COOKIES

Steps:

• Preheat waffle iron.
• In a large bowl stir together melted butter, granulated sugar, eggs, 1/2 cup cocoa powder and 2 teaspoons vanilla.
• Add flour; stir just until combined.
• Drop heaping teaspoonfuls of batter into center of each waffle grid.
• Cook on medium-high heat about 2 minutes, adjusting heat as necessary.
• Using a fork transfer cookies to rack; cool.
• Repeat with remaining batter.
• When cool, mound cookies on a platter.
• For glaze: In a small saucepan heat 1/4 cup butter and water over low heat until melted.
• Add the 3 tablespoons cocoa and stir until smooth.
• Remove from heat.
• Beat in powdered sugar and the 1 teaspoon vanilla.
• Stir in additional hot water, if needed, to reach drizzling consistency.
• Drizzle over cookies along with caramel topping.
• Sprinkle with pecans.

TURTLE WAFFLES RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine waffle mix, egg, oil, cocoa powder, and chocolate chips. Stir until mixture is smooth.
• In a small saucepan over medium-low heat, combine ingredients for caramel sauce and bring to a low boil, whisking constantly once mixture starts to boil. Continue to whisk until mixture darkens slightly and begins to thicken. Remove from heat and let cool for at least 30 minutes.
• Preheat a greased waffle iron. Pour ½ cup of waffle mix into the iron, then top with ¼ cup of pecans and a few tablespoons of caramel. Cover that with another half cup of waffle mix. Close waffle iron and cook according to manufacturer directions.
• When waffle is cooked to desired crispness, remove to a plate. Top with more pecans, a drizzle of caramel, a dollop of whipped cream, and a cherry on top.
• Enjoy!

CHOCOLATE WAFFLE COOKIES

Steps:

• In a bowl, cream butter and sugar.
• Beat in the egg and vanilla til light.
• Blend in melted chocolate.
• Add flour.
• Mix well.
• Drop by rounded teaspoonfuls 1 inch apart on a preheated waffle iron.
• Bake for 1 minute.
• Remove to a wire rack to cool.
• Dust with icing sugar.

CHOCOLATE WAFFLE COOKIES RECIPE

Steps:

• Heat Waffle Iron.
• In a big mixing bowl combine the softened butter, sugar, eggs, cocoa, and vegetable oil. Mix together well.
• Add in flour, salt, and vanilla. Mix all ingredient together until combined.
• Drop batter by heaping tablespoon onto the generously greased waffle iron.
• Keep the batter towards the center/middle of each quarter of the waffle iron. It will squish towards the outside edges when you close the lid.
• Close the lid and cook for about 1 minute. You can open slightly to test for doneness. All waffle irons vary, so watch closely for the cook time that works best for you.
• After they are done cooking, lift them off of the waffle iron with a fork and cool on a plate or cooling rack.
• Be sure to spray the waffle iron in between each batch to prevent them from sticking.
• While the cookies are cooling, make the frosting.
• Mix the softened butter, powdered sugar, milk, vanilla, and cocoa until creamy and smooth.
• Frost the cooled cookies and add sprinkles if desired.

WAFFLE IRON CHOCOLATE COOKIES

Steps:

• In a bowl, combine sugar, butter, eggs and vanilla. Combine flour and cocoa; gradually add to the sugar mixture. Drop tablespoonfuls of batter into each section of a preheated waffle iron. Bake according to manufacturer's directions. Remove carefully; cool on wire racks. Spread with chocolate frosting.

CHOCOLATE WAFFLES I

Steps:

• Preheat waffle iron. In a large mixing bowl, stir together flour, baking powder, salt, sugar and cocoa. Stir in milk, eggs and butter until mixture is smooth.
• To make hard sauce: stir together softened butter, confectioners' sugar, vanilla extract and milk. Sauce should be fairly stiff.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with hard sauce.

CHOCOLATE WAFFLE COOKIES

Steps:

• Heat waffle iron to medium-high (spray with cooking spray before heating if necessary). Heat 1/3 cup chocolate chips and the butter in 1 1/2-quart saucepan over low heat, stirring constantly, until melted. Stir in remaining ingredients except 1/2 cup chocolate chips and the powdered sugar.
• Drop 1 tablespoon batter onto each section of ungreased waffle iron. Close lid of waffle iron. Bake 2 to 3 minutes or until steaming stops.
• Remove from waffle iron to wire rack. Immediately sprinkle each cookie with about 1 teaspoon chocolate chips and powdered sugar. Serve warm.

SPICED CHOCOLATE WAFFLE COOKIES

Steps:

• Whisk flour, cocoa powder, cinnamon, cardamom, baking powder, and salt together in a medium bowl.
• In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar, and stevia until smooth. Beat in eggs one at a time, then vanilla. Stir in flour mixture just until combined. Cover batter and refrigerate at least 2 hours.
• Preheat a Belgian waffle iron. Add spoonfuls of batter (about 2 1/2 tablespoons per cookie) to the waffle iron, spacing them evenly. Close the iron and cook until golden brown, 3 to 4 minutes per batch. Transfer to a rack to cool completely and repeat with remaining batter.
• For glaze, in a food processor, combine cream cheese, stevia, tapioca, and vanilla and process until smooth, scraping down sides of the bowl as needed. With machine running, add cream to reach a smooth, pourable consistency.
• Drizzle cookies with glaze before serving.