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Waffle Cookies II

Read Reviews (32)

"A nutty chocolate cookie that is made on a waffle iron." — Laura

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Original recipe makes 4 dozen Change Servings

1 1/2 cups white sugar
1 cup butter, melted
4 eggs
1 teaspoon vanilla extract

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup chopped walnuts

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Directions

In a medium bowl, mix the sugar and butter together. Stir in the eggs and vanilla. Then mix in the flour, cocoa, and walnuts. Preheat the waffle iron.
Drop dough by heaping tablespoons onto the center of the waffle iron. Close the lid and cook for 1 1/2 minutes. It may take more or less time depending on the individual waffle iron. Cut the pieces into cookies while still warm. Dust with confectioners' sugar if desired.

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I've been making these cookies for years. I've never added nuts to mine. I also add more cocoa, probably close to 3/4 cup. I use a large family size waffle iron (not belgian) and drop one tablespoon full onto each section to cook. I always make a chocolate glaze, sometimes with mint, and after the cookies have cooled, I dip the tops in the glaze.

—5boys2cook4

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Most Helpful Critical Review

Nov 24, 2010

I was not impressed with this cookie. It was dry and lacked flavor. Maybe this would be a good breakfast waffle with fruit but as a cookie it was very bland.

—Michelle

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33 Ratings

Mar 10, 2009

This is my all-time favorite cookie!! I am always getting requests for them... they are "my signature cookies". My recipe is different only that I use 2 eggs instead of 4, so if you are short of eggs...I'm telling you they turn out awesome with 1/2 the eggs. I let them cool and top with a dollop of chocolate frosting - boil 6TB butter, 3/4 c sugar, 1/3 c milk for a minute, remove from heat and add 3/4 c chocolate chips, stir until thickened. You must try these cookies!!! Update for those having trouble getting the cookies off the waffle iron...you might want to give your waffle iron a spray of Pam before you drop the cookies on, after you make them a couple of times you won't need that. Also, I use a Pampered Chef cookie scoop and drop into each compartment. Have never put chocolate chips or nuts in them, I wouldn't suggest it though.

—NEgirl

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Feb 06, 2008

This is an awesome way to make cookies!!! I really liked these, easy to make and wonderful flavor. I did add caramel chips, and walnuts. My kids rated these 5 stars, my husband says 4, I gave these 5 due to ease and flavor. I took these to a ladies bible study and they went over well. I will definately be making these again.

—Chrissy

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Apr 15, 2010

I have made these cookies for years. However, I use 1/2 cup softened butter and 1/2 cup crisco and I omit the nuts. I chill the dough and it seems to work better - cooking for about 2 1/2 minutes each time.

—Karen

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Nov 12, 2010

Scaled down to 6 (we made 8), perfect and easy cookies for two. :)

—KarenMarie

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Feb 01, 2010

I've made these several times, ALWAYS a hit! Simple to make. I too would recommend a quick spray to the waffle iron with Pam before dropping them, worked like a charm. After coming off the iron, I drizzled them with a simple confectioner's sugar & milk icing and they were even better!!

—Shanna

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Aug 24, 2009

Did not care for the texture of these cookies. Not crispy at all. Kiddies were highly anticipating these and were left wanting. Sorry, will not make these again.

—MONICA397

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Nutrition

Calories
203 kcal
10%

Carbohydrates
22.2 g
7%

Cholesterol
56 mg
19%

Fat
12 g
19%

Fiber
1.2 g
5%

Protein
3.3 g
7%

Sodium
67 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Waffle Cookies II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 203
Calories from Fat: 108

% Daily Value *
Total Fat 12g 19 %
Saturated Fat 5.6g 28 %
Cholesterol 56mg 19 %
Sodium 67mg 3 %
Potassium 74mg 2 %
Total Carbohydrates 22.2g 7 %
Dietary Fiber 1.2g 5 %
Protein 3.3g 7 %
Sugars 12.8g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 2 %
Iron 10 %
Thiamin 11 %
Niacin 11 %
Vitamin B6 3 %
Magnesium 7 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.