Chocolate Waffle Turtle Cookies Recipes

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.

Steps:

• Preheat waffle iron according to manufacturer's directions.
• In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.
• Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Steps:

• Mix the flour, cocoa and salt in a bowl.
• Beat the butter and sugar until fluffy.
• Beat in the egg yolk, milk and vanilla.
• Mix in the flour mixture.
• Cover and refrigerate for an hour.
• Whisk the egg whites until frothy.
• Form the dough into 1 inch balls.
• Dip the balls in the egg white and then in the pecans.
• Place the balls on a parchment lined baking sheet with the pecans face up.
• Indent the center of the balls with a teaspoon.
• Bake in a preheated 350F oven until set, about 10-12 minutes rotating the baking pan in the middle.
• Fill each cookie with a teaspoon of dulce de leche and top with a pecan.

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.

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!

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.

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.

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.

Steps:

• Cookies:.
• Combine chocolate squares and 1/2 cup butter in the top of a double boiler. Bring the water to a boil; reduce heat to low, and cook until the chocolate and butter melt, stirring occasionally. Set aside.
• Combine eggs, sugar, and vanilla in a medium mixing bowl; beat at medium speed of an electric mixer until blended. Add flour and reserved chocolate mixture. Mix well.
• Preheat waffle iron. Drop dough by 2 teaspoonfuls onto iron. Close iron, and bake for 1 to 1 1/2 minutes or until done. Let cool on wire racks. Continue cooking cookies until your dough is gone.
• Top with frosting once they are cool.
• Frosting:.
• Cream butter; add cocoa, beating well at medium speed of an electric mixture. Gradually add powdered sugar, milk, and vanilla, beating until smooth.