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Chocolate-Peppermint Waffle Cookies

adapted from Better Homes and Gardens

Ingredients

  • 1 cup butter
  • 4 ounces unsweetened chocolate chopped
  • 1 ½ cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour

For the glaze:

  • 2 tablespoons butter
  • ¼ cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons milk
  • ¼ teaspoon peppermint extract
  • crushed candy canes

Instructions

  1. In a saucepan over low heat, melt the 1 cup butter and unsweetened chocolate until smooth, stirring constantly. Remove from heat and let cool slightly.
  2. In a large mixing bowl beat the granulated sugar, eggs, vanilla, and salt with an electric mixer on medium to high speed about 4 minutes or until thick and pale. Beat in the cooled melted chocolate mixture. Beat in the ½ cup of cocoa powder and flour until just combined.
  3. Heat an electric waffle iron according to manufacturer's directions. Spray the waffle iron with oil. Spoon 2 tablespoons batter into the center of waffle iron. Close and cook for 1 to 1 ½ 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 iron 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 wire rack and sprinkle with crushed candy canes. Let stand until set.