Chocolate-Peppermint Waffle Cookies
Chocolate cookies baked in a waffle iron, dipped in a cocoa-peppermint glaze and topped with crushed peppermint candies.
Ingredients
| 225 g | butter | |
| 113 g | chocolate, broken up | |
| 300 g | sugar | |
| 4 | eggs | |
| 2 tsp | 10 ml | vanilla |
| 1/2 tsp | 2.5 ml | salt |
| 1/2 tsp | 2.5 ml | instant coffee |
| 63 g | cocoa powder | |
| 210 g | all-purpose flour | |
| 2 tbsp | 30 ml | butter (for glaze) |
| 35 g | powdered sugar (for glaze) | |
| 2 tbsp | 30 ml | cocoa powder (for glaze) |
| 1-2 tbsp | 15–30 ml | milk (for glaze) |
| 1/4 tsp | 1.3 ml | peppermint extract (for glaze) |
| — | crushed peppermint candies |
Instructions
In a saucepan, heat 225 g butter with the chocolate until melted, and let cool slowly. In a large bowl, beat the sugar, eggs, vanilla, salt and coffee for about 4 minutes. Pour in the melted chocolate. Beat, then add the cocoa and beat again. Add the flour. Heat the waffle iron. Place 2 tbsp of batter in the center of the waffle iron and bake for about a minute to a minute and a half. Using a fork, remove the waffle cookie. Lightly grease the waffle iron after each cookie. In a small saucepan, melt the 2 tbsp butter over low heat. Remove from the heat and stir in the powdered sugar and cocoa. Pour in the peppermint extract. Dip one side of the waffle cookie in the topping and let cool and set. Top with crushed peppermint candies.
From the Test Kitchen — To store: Layer unglazed cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Glaze before serving.