These Waffle Cookies are a quick and easy breakfast or dessert recipe made right on your waffle iron using pantry staple ingredients! Mix in some mini chocolate chips to make them even more of a treat!
Start your day with a stack of these simple homemade Waffle Cookies! You can also dress them up in sweet, delicious toppings and enjoy them as a dessert once dinner is finished!
ALL ABOUT THIS WAFFLE IRON COOKIES RECIPE
Taste:Â These are simply buttery and sweet waffle bites. The great thing about these ingredients is that they give the waffle bites a natural, homey taste, while the vanilla extract adds a warm, sweet flavor suitable for a large crowd.
Texture:Â Â Each cookie made with the waffle iron turns out to be light brown outside and slightly crispy as well. Waiting on the inside is a pillowy soft interior that will have you reaching for more!
DELICIOUS WAYS TO ENJOY THESE VANILLA WAFFLE COOKIES!
These cookies are simply a canvas for your imagination! Even though my family members and I usually have them with just icing sugar, the combinations are infinite.
Another option is to use a homemade glaze or honey to sweeten, them. A warm, kind and different idea is to just sprinkle a little bit of cinnamon sugar on top of the cookie.
To make them fruity, you can scatter the cookies with diced berries and whipped cream, which will be a smart idea! A different flavor that goes uniquely with these waffle cookies can be chocolate; after you have it melted, dip them in it.
Adding sprinkles, crushed candy, and cookies is what you would need to do to make these cookies more fun and simply delicious.
HOW TO MAKE WAFFLE COOKIES
- Waffle Iron – These cookies are baked in a waffle iron, which means you have to fetch yours. The cookies just take on the partial shape of the iron, so even the size of the waffle maker is of no concern. Thus, you can use a small waffle iron or a big one. Just a little reminder: with a mini waffle iron, you will need a longer time to bake the same number of cookies!
- Dry And Wet Ingredients –In the process of preparing the batter, it is critical to follow the directive of mixing only the wet and dry ingredients separately. By doing so, the mixture will be proportionate, and thus, the distribution of the ingredients in the whole batter will be better.
- Thin The Batter –   You’re going to create a fluid batter for cookies by adding oil. No worries; the cookies will be just as thick and scrumptious as before.Â
- Cook – While frying, leave ample distance between the batter droplets so you won’t create a giant waffle! The cooking period might change based on the quality of your waffle iron and the cookie’s size. The best way is to take these from the iron with a fork after they reach the desired golden-yellow color!
HOW DO I STORE LEFTOVER WAFFLE COOKIES?
These intricate waffle cookies can be left on the table for a day and ,placed in the fridge for a total of five days. The best storage approach accordingly, is to use an airtight container or Ziploc bag and make sure that the excess air is tightly sealed out of it.
DO THESE COOKIES FREEZE WELL?
Yes, they can be frozen! A great method of freezing them is to take each cookie, wrap it with plastic first, and then place all the cookies, plastic wrapped in a Ziploc bag after removing the air from it.
When done, you are to keep them in the freezer for a time not exceeding six months. To eat them, all you need to do is place them in the refrigerator for one night!
FAQS
CAN I USE WHITE SUGAR IN THIS RECIPE FOR WAFFLE COOKIES INSTEAD OF BROWN SUGAR?
Certainly, it is straightforward to use the same amount of white sugar for brown sugar. The only thing that differs will be the faint flavor and color, however, they are still acceptable to different people.Â
WHAT CAN I REPLACE VANILLA EXTRACT WITH WHEN MAKING THESE MINI WAFFLE COOKIES?
Vanilla essence is, of course, the ingredient that cannot be left out when making this dish. However, it can also be switched with either almond extract or maple syrup. There is also the option of not adding it.
CAN I USE UNSALTED BUTTER INSTEAD OF SALTED BUTTER?
Yes, however, I would recommend increasing the salt from 1/4 teaspoon to 1/2. This way, the same flavor balance is achieved.
Recipe!
Waffle Cookies Recipe
Equipment
- Dutch oven
- pot
-  9×13-inch baking dish
Ingredients
- 1/2 cup salted butter room temperature
- 1 cup  light brown sugar packed
- 2 large eggs room temperature
- 1 1/2 tbsp vanilla extract
- 1 1/2 cup  all-purpose flour
- 1 tbsp baking powder
- 3 tbsp cooking oil
- 1/3 tbsp salt
- Powdered sugar is an optional garnish.
Instructions
- Preheat the waffle iron.Cream the butter and sugar together and smooth. Beat in the eggs and vanilla until smooth and set aside.½ cup salted butter,1 cup light brown sugar,2 large eggs,1½ teaspoon vanilla extract
- In a separate bowl, whisk together the flour, baking powder, and salt.1½ cups all-purpose flour,1 teaspoon baking powder,¼ teaspoon salt
- Add the dry ingredients to the wet ingredients a little at a time, mixing just until combined then mix in the oil. Even though these will end up looking like mini waffles, the batter is thicker.3 tablespoons cooking oil
- Drop heaping tablespoons of the batter onto the greased waffle iron, leaving a little space between each cookie.
- Cook until golden, about 1 to 2 minutes.
- Remove using a fork, they will be soft at first then harden a bit more as they cool.
- Sprinkle with powdered sugar if desired. Powdered sugar is an optional garnish
Notes
NOTES
- Storage Instructions:Â These will keep in an airtight container for 1 day at room temperature. They may be kept in the fridge for 5 days. Otherwise, you may freeze them for up to 6 months.
- I never thought of using my waffle iron to make cookies – will it work with other dough? Yes, you can bake most kinds of cookies in your waffle iron. Just watch closely on the first batch because you may have to adjust the baking time.
- Can I add chocolate chips? Yes! I recommend adding about ½ cup of mini chocolate chips to this recipe.
- I only have unsalted butter – can I use that? Yes, I would recommend increasing the salt from ¼ to ½ teaspoon to achieve the same balance.
- Can I substitute white sugar in this recipe? Yes, it will slightly change the flavor, look, and taste of the cookies, but they are still yummy.
- I don’t have any vanilla – will that make a difference? I would recommend adding almond extract or maple syrup in place of the vanilla. Or you can leave that out completely, but it will mean very minimal flavor.