CHOCOLATE WAFFLE COOKIES
I'VE HAD this recipe for years. It's economical to make, yet results in a delicious cookie. At Christmastime, I invite my grandchildren to join me - it makes a simple baking experience for them. They especially like sprinkling the powdered sugar on top...and the taste-testing afterward! -Pat Oviatt, Zimmerman, Minnesota
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 15m
Yield about 1-1/2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts :
WAFFLE IRON CHOCOLATE COOKIES
I reach for this recipe when I need a special dessert that requires little fuss. The cookies are quickly made in a waffle iron and then spread with chocolate frosting.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts :
WAFFLE COOKIES I
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
SPICED CHOCOLATE WAFFLE COOKIES
Deliciously spiced chocolate waffle cookies drizzled with a cream cheese glaze. Made with Stevia In The Raw® for reduced calories and sugar.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 2h35m
Yield 22
Number Of Ingredients 16
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.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 12.7 g, Cholesterol 51.3 mg, Fat 10.5 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 6.4 g, Sodium 83.1 mg, Sugar 4.7 g
GLAZED WAFFLE DONUTS
Provided by Bobby Flay
Categories main-dish
Time 1h25m
Yield 12 waffle donuts
Number Of Ingredients 21
Steps:
- Make the donut batter: Whisk together the flour, baking powder, baking soda and salt in a large bowl. Whisk together the eggs and sugar in a medium bowl until the sugar is dissolved, then whisk in the sour cream, milk and vanilla until combined. Make a well in the center of the dry ingredients and stir in the wet ingredients until just combined; the batter will be lumpy. Fold in the butter. Cover the bowl with plastic wrap and rest the batter for at least 15 minutes.
- Make the cinnamon-sugar: Whisk together the sugar and cinnamon in a small bowl; set aside.
- Make the vanilla glaze: Combine 2 tablespoons milk and the vanilla extract in a small bowl. Put the confectioners' sugar in a small bowl. Slowly whisk the milk mixture into the confectioners' sugar until smooth. If the mixture doesn't fall in a slow ribbon when you lift the whisk, drizzle in some of the remaining milk until it does.
- Make the chocolate ganache: Put the chocolate in a heat-safe bowl. Bring the cream to a simmer. Pour the hot cream over the chocolate, shake the bowl to evenly cover the chocolate with hot cream and let the mixture sit for 1 minute before whisking until smooth. Set aside; keep warm.
- Finish the waffle donuts: Heat the waffle iron according to the manufacturers' instructions. Lightly coat the waffle grid with nonstick pan spray and add 1/4 cup of batter to each waffle grid. Close the iron and cook until the waffles are lightly golden-brown, about 3 to 4 minutes. Transfer the waffles to a cutting board and repeat with the remaining batter.
- Set a cooling rack over a rimmed baking sheet. Heat 3 inches of oil in a medium saucepan over medium-high heat until the oil reaches 350 degrees F on an instant-read thermometer. Use a 3-inch cookie cutter to stamp circles from the waffles; then use a smaller cookie cutter to stamp out a smaller circle from the center of each waffle. Add 3 or 4 waffles to the oil and fry until golden-brown and crisp, about 20 seconds on each side. Transfer the waffle donuts to the cooling rack and cool for just a few seconds before dipping both sides of each waffle donut in the cinnamon sugar. Repeat frying with the remaining waffles, dipping some of each of the following batch in the vanilla glaze and others in the chocolate ganache. Garnish the chocolate and vanilla-dipped waffle donuts with chopped nuts and/or sprinkles and serve warm.
BELGIAN BUTTERMILK WAFFLES WITH GLAZED BANANAS
Categories Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day New Year's Day Banana Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 waffles
Number Of Ingredients 17
Steps:
- Make waffles:
- Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
- Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.
- Make topping:
- While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.
- Spoon bananas over waffles, then drizzle with warm syrup before serving.
CHOCOLATE WAFFLE COOKIES
Serve these warm chocolate waffle cookies sprinkled with chocolate chips and powdered sugar - a delicious dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 4 g, TransFat 0 g
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- Heat a waffle maker to medium-high heat (or 350°F if you have that option). Line a cookie sheet with parchment paper.
- Cream butter and sugar until fluffy, 1-2 minutes, then mix in eggs and vanilla. Mix dry ingredients into wet and mix until smooth. Dough will be thick like cookie dough but will be sticky.
- Working in batches, drop 1-tablespoon size balls of dough in your waffle maker. If you’re using a standard 7-8-inch waffle maker, you should be able to place 4 cookies at a time (one in each quadrant of the circle). Close waffle maker and cook for 3-5 minutes, depending on heat and size, or until the cookies are golden brown. Use a fork to help you pop them out of the waffle iron (be careful not to burn yourself). Place on cookie sheet to cool.
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- Preheat the waffle iron on the lowest setting and spray with non-stick spray if necessary. Roll the cookie dough into 1-2 tablespoon-sized balls.
- Place one dough ball on each quarter of the waffle iron. Bake until golden but still soft, about 90 seconds.
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