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.




  • 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.

  • 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; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 30 mg cholesterol; 52 mg sodium. 34 mg potassium; 17 g carbohydrates; 1 g fiber; 12 g sugar; 1 g protein; 146 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;