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These cookies are made in a waffle iron, then are topped with a chocolate glaze and pecans to form a rich dessert. This recipe comes from the Triangle Ranch B&B in South Dakota.

Source: Midwest Living

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Recipe Summary test

prep:
15 mins
bake:
2 mins
total:
17 mins
Yield:
about 48 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat waffle iron to medium-high (if temperature settings are available). 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.

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  • Drop heaping teaspoonfuls of batter into center of each waffle grid. Bake about 2 minutes, adjusting heat as necessary. Using a fork transfer cookies to rack; cool. Repeat with remaining batter.

For glaze:
  • In a small saucepan, heat 1/4 cup butter and the 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, if you like.

Nutrition Facts

118 calories; fat 5g; cholesterol 30mg; saturated fat 3g; carbohydrates 17g; mono fat 1g; insoluble fiber 1g; sugars 12g; protein 1g; vitamin a 145.8IU; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 52mg; potassium 34mg; calcium 10.1mg; iron 0.5mg.
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