Waffle Cookies Recipes

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WAFFLE COOKIES



Waffle Cookies image

Lisa Campbell-Patterson of Des Moines, Iowa shares this chocolaty cookie that's cooked in a waffle iron. "I got this recipe in high school. It's always been a family favorite and it's also fun to share with others. They usually are surprised at how they are made," she relates.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 13

1/4 cup butter, cubed
2 ounces unsweetened chocolate
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup sugar
FROSTING:
2 tablespoons butter
1 ounce unsweetened chocolate
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
7-1/2 teaspoons hot water
Edible glitter and jimmies, optional

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Transfer to a large bowl and cool completely. Beat in eggs and vanilla. Combine flour and sugar; gradually add to egg mixture, Drop by tablespoonfuls 1 in. apart onto a preheated waffle iron. Bake for 1 minute or until set. Remove to a wire rack to cool completely., For frosting, in a microwave, melt butter and chocolate; stir until smooth. Transfer to a small bowl. Beat in vanilla. Gradually add confectioners' sugar alternately with water, beating until smooth. , Frost waffle cookies to within 1/4 in. of edges. Decorate with glitter and jimmies if desired. Let stand until frosting is set.

Nutrition Facts :

WAFFLE-IRON COOKIES



Waffle-Iron Cookies image

The recipe for these cookies is the easiest to find in my book because the page is a beautiful mess covered with fingerprints, flour smudges and memories of more than 30 Christmases! I made these with my daughters, and now I make them with my granddaughters. -Judy Taylor, Quarryville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 32 cookies (8 batches).

Number Of Ingredients 8

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture (mixture will be thick)., Drop dough in batches by tablespoonfuls 3-4 in. apart onto a greased preheated waffle iron. Bake until dark brown, 2-3 minutes., Remove to wire racks to cool completely. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 79mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

WAFFLED CHOCOLATE CHIP COOKIES



Waffled Chocolate Chip Cookies image

The best part of these crispy-on-the-outside, soft-in-the-middle- cookies is they're ready in a snap; no oven preheating required. We prefer thicker waffle irons for these cookies, but if your iron is thinner, be sure to adjust your timing so they'll cook faster.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield About 12 cookies

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 stick unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract (see Cook's Note)
1 large egg
1/2 cup semisweet chocolate chips
Nonstick cooking spray

Steps:

  • Whisk together the flour, baking soda and salt in a medium bowl. Beat the sugars and butter with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg until incorporated. Adjust the speed to medium-low and add the flour in 2 batches, mixing until incorporated. Mix in the chocolate chips. Refrigerate the dough for at least 30 minutes if time allows.
  • Preheat a waffle iron to medium-low. Generously spray the top and bottom of the waffle iron with cooking spray. Scoop tablespoons of the dough, roll into balls and flatten slightly. Working in batches, place 1 dough round onto each section of the waffle iron, close gently and cook until slightly crisp, 3 to 6 minutes.
  • Serve the cookies warm or store in an airtight container at room temperature for up to 1 day.
  • Copyright 2013 Television Food Network, G.P. All rights reserved

GLAZED WAFFLE COOKIES



Glazed Waffle Cookies image

One of my best buds only eats waffles when she's very happy. ("We need waffles--I got the job!" or, "It's so nice out today, we should get waffles.") So I created this recipe for her--and for anyone else looking for a little happy in their day; it's super-fast and easy. If you want to get fancy, you can make a few different fruit glazes to tint your cookies with different colors and flavors.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h45m

Yield 55 small cookies

Number Of Ingredients 13

Nonstick cooking spray
113 grams (4 ounces or 8 tablespoons) unsalted butter, melted
99 grams (1/2 cup) granulated sugar
53 grams (1/4 cup) packed light brown sugar
113 grams (2 large) eggs
5 grams (1 teaspoon) vanilla extract
120 grams (1 cup) all-purpose flour
3 grams (1/2 teaspoon) baking soda
2 grams (1/2 teaspoon) fine sea salt
120 grams (3/4 cup) fresh berries (blueberries, raspberries, or blackberries, or a combination)
25 grams (2 tablespoons) granulated sugar
Grated zest and juice of 1 lemon
228 grams (2 cups) powdered sugar

Steps:

  • Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the iron with nonstick spray. Keep the spray handy and occasionally reapply it between batches.
  • Meanwhile, make the cookie batter: In a medium bowl, whisk together the butter and both sugars. Add the eggs one at a time, beating well to incorporate each one. Beat in the vanilla.
  • In another medium bowl, whisk together the flour, baking soda, and salt. Gently fold into the butter mixture, mixing just until fully incorporated.
  • Working in batches, use a No. 60 (1-tablespoon) scoop or spoon to place 1-tablespoon mounds of batter onto the center of the preheated waffle iron, then close the iron. Bake the cookies until golden on both sides and cooked through, 1 to 2 minutes. Remove the cookies from the iron and transfer to a wire rack to cool. Repeat with the remaining batter. Cool completely.
  • Make the glaze: Combine the berries, sugar, lemon zest, and lemon juice in a medium saucepan; bring the mixture to a simmer and cook over medium heat until the berries break down, 10 to 12 minutes. Use a potato masher or the back of a wooden spoon to crush the berries. When the berries are very soft and have released their juices, strain the juices through a strainer set over a medium bowl and let cool to room temperature.
  • Add the powdered sugar to the juice and whisk until a smooth glaze forms.
  • One at a time, dunk the cooled cookies into the glaze, shake off the excess glaze (glaze that pools in the nooks and crannies won't set very well), and invert the cookies onto a wire rack--the glaze will set in 10 to 15 minutes.

SWEDISH WAFFLE COOKIES



Swedish Waffle Cookies image

Delicious filled cookies. The recipe calls for a liqueur called Swedish Arrack Punsch, but I usually use amaretto as it is easier to find and tastes delicious.

Provided by Linda T

Categories     World Cuisine Recipes     European     Scandinavian

Time 50m

Yield 12

Number Of Ingredients 8

1 cup butter, softened
1 ½ cups all-purpose flour
6 tablespoons heavy cream
white sugar for dusting
½ cup butter, softened
¾ cup confectioners' sugar
1 egg yolk
2 teaspoons Swedish arrack punsch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl, cream together 1 cup butter and the flour until smooth and creamy. Stir in heavy cream. Scrape dough into a ball.
  • Sprinkle the white sugar on a cutting board. Roll out the dough to about a 1/4-inch thickness on the sugared surface. Using a 3-inch round cookie cutter, cut dough into 24 circles. Using the rolling pin, roll each circle into a slightly oval shape. Place cookies on an ungreased cookie sheet about an inch apart.
  • Bake in the preheated oven until the edges of the cookies get very lightly brown, 10 to 12 minutes. Cool slightly on cookie sheet; then transfer them to cooling racks using a spatula.
  • To make the filling, mix together 1/2 cup of butter, confectioners' sugar, egg yolk, and Swedish arrack punsch in a bowl. Beat until mixture is well blended and creamy.
  • To assemble, spread about a rounded teaspoon of filling on the bottom of one cookie and place another cookie, bottom side down, on the filling to form a sandwich. Repeat with the rest of the cookies.

Nutrition Facts : Calories 335 calories, Carbohydrate 23.2 g, Cholesterol 88.3 mg, Fat 26.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 16.4 g, Sodium 167.4 mg, Sugar 10.9 g

CHOCOLATE WAFFLE COOKIES



Chocolate Waffle Cookies image

Serve these chocolate waffle cookies with ice cream, or go the opposite route and serve alongside hot chocolate, to make the most of the delicate cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 12

3 ounces unsweetened chocolate, coarsely chopped
18 tablespoons (2 1/4 sticks) unsalted butter
4 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1/2 teaspoon coarse salt
1 1/2 teaspoons ground cinnamon
1/2 cup unsweetened Dutch-process cocoa powder, plus 2 tablespoons for icing
1 1/2 cups all-purpose flour
1/4 cup confectioners' sugar, plus more for dusting
1 1/2 tablespoons milk
Vegetable oil, cooking spray

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.

WAFFLE COOKIES



Waffle Cookies image

My mom made these cookies years ago. They are good with or without the frosting. Sorry, the recipe didn't say how long they cook (so I guessed on the prep and cook time), or how much powdered sugar to use, and I haven't made these in awhile so I don't remember. I'm also not sure about how many dozen this makes, I just guessed.

Provided by Legna

Categories     Dessert

Time 29m

Yield 3 dozen

Number Of Ingredients 12

1 1/2 cups sugar
1 cup margarine
4 eggs
2 teaspoons vanilla extract
1/2 cup cocoa
1/2 teaspoon salt
2 cups flour
4 tablespoons cocoa
1/3 cup margarine
6 tablespoons milk
1 teaspoon vanilla extract
powdered sugar

Steps:

  • Cookie: Cream sugar and margarine.
  • Add eggs and vanilla, stir.
  • Stir in flour, cocoa and salt.
  • Mix thoroughly.
  • Drop onto hot waffle iron.
  • Bake like waffles.
  • Frost when cool.
  • Frosting: Put ingredients, except powdered sugar in a medium saucepan.
  • Boil, add powdered sugar until it gets to desired thickness.
  • Cool slightly, frost cooled cookies.

Nutrition Facts : Calories 1620.7, Fat 91.3, SaturatedFat 16.9, Cholesterol 286.3, Sodium 1443.2, Carbohydrate 178.9, Fiber 6.2, Sugar 101.2, Protein 22.9

WAFFLE COOKIES I



Waffle Cookies I image

A fun cookie to make, and its got a pretty pattern on it.

Provided by BJ

Categories     Desserts     Cookies

Yield 24

Number Of Ingredients 6

1 pound butter
2 ⅓ cups white sugar
2 teaspoons vanilla extract
1 teaspoon salt
9 eggs
4 ⅛ cups all-purpose flour

Steps:

  • Preheat the waffle iron on medium setting.
  • In a large mixing bowl, cream the butter and sugar. Stir in the vanilla and salt. Add eggs one at a time, mixing after each addition. Then stir in the flour.
  • Drop the batter by heaping soupspoonful onto the waffle grid. Close the cover and bake for about 3 minutes and 20 seconds. Every waffle iron is a little different so you may want to test it on the first couple of cookies. Place finished cookies onto a wire rack to cool.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 36 g, Cholesterol 110.4 mg, Fat 17.4 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 10.3 g, Sodium 232.6 mg, Sugar 19.7 g

BELGIAN WAFFLE COOKIES



Belgian Waffle Cookies image

Crisp, yummy cookies which a lot of people seem to exchange around the holidays. I think the Italian verson contains anise.

Provided by TiaGem

Categories     Dessert

Time 30m

Yield 4 waffles

Number Of Ingredients 6

1 cup butter or 1 cup margarine
1 cup sugar
1 tablespoon vanilla
1/2 teaspoon salt
2 eggs (or equivalent)
2 1/4 cups flour

Steps:

  • Preheat waffle maker.
  • Place butter and sugar in a large mixing bowl.
  • Cream together on med-low.
  • Add vanilla and salt, increase speed to medium.
  • Add eggs and mix until smooth.
  • Decrease speed to low, add flour and mix well.
  • Divide batter into 4 3/4 cup portions.
  • Using one portion, drop batter on each corner of the grids.
  • Close waffle maker and bake until steam no longer escapes (about 3-5 min).
  • Carefully remove waffle from maker and allow to cool.
  • Serve plain or with your favorite fruit filling and whipped cream.

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From bakerrecipes.com


THICK MAPLE SYRUP WAFFLE COOKIES - PALEO GRUBS
Recipes Thick Maple Syrup Waffle Cookies. By Jess. 0 from 0 ratings When I was growing up, there was a constant battle for breakfast superiority in my household. It was pancakes versus waffles, and if I’m being perfectly honest, I had my feet firmly planted in the waffle camp. They’re still one of my favorite foods to enjoy all these years later, especially when you make paleo …
From paleogrubs.com


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