For Waffle Cookies:
Pre-heat oven
.
Cream the butter and peanut butter together in a large
Preheat oven to 375*.
In a large bowl, stir together milk and peanut butter until combined.
Stir in Bisquick, 1/4 c sugar and vanilla.
Shape dough into 1.25\" balls and roll tops in the 1/3 c sugar.
Place sugar side up onto ungreased cookie sheets, 2 inches apart.
Bake 8-10 minutes or just until bottom starts to brown.
Immediately press a candy into each cookie; remove from cookie sheet to cooking rack.
ight and fluffy. Add peanut butter, eggs and water; mix well
In a mixing bowl, cream butter and sugar; beat in egg and vanilla until light and fluffy.
Blend in chocolate.
Add flour; mix well.
Drop by rounded teaspoonfuls, 1 inch apart, onto preheated waffle iron.
Close lid and cook 1 minute.
Remove to wire rack to cool.
Dust with powdered sugar.
Double the recipe for about 3 dozen cookies.
Melt chocolate and butter together; let cool.
Beat eggs, one at a time; add sugar.
Blend well; add chocolate then flour, vanilla and salt.
Blend well.
Drop from teaspoon onto waffle iron.
Bake on low heat as for waffles, about 1 minute.
Lift cookies out with a fork.
Yields about 3 dozen.
May be frosted with the frosting recipe.
Preheat the waffle iron on medium setting.
In a large mixing bowl, cream the butter and sugar. Stir in the vanilla and salt. Add eggs one at a time, mixing after each addition. Then stir in the flour.
Drop the batter by heaping soupspoonful onto the waffle grid. Close the cover and bake for about 3 minutes and 20 seconds. Every waffle iron is a little different so you may want to test it on the first couple of cookies. Place finished cookies onto a wire rack to cool.
If you cannot find the waffle cookies already pre-dipped in chocolate,
ith a paddle attachment, beat butter, sugar, and stevia until smooth
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.
Cream butter, sugar, eggs and vanilla.
Stir in cocoa and flour. Drop by teaspoonfuls onto hot waffle iron. Bake for about 50 seconds. Remove with fork and frost with chocolate frosting recipe.
Mix butter, eggs and sugar together.
Add vanilla; beat well. Add flour.
Drop by spoonfuls onto hot waffle iron.
Cook until done.
(I usually cut recipe in half!)
aucepan, combine the chocolate and butter. Cook over low heat, stirring
grees. If using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Combine cream and chocolate in a medium heatproof bowl and place over a medium saucepan of simmering water (don't let base touch water). Cook, stirring, for 3-4 mins, until melted and combined. Stir in liqueur and transfer to a heatproof serving bowl.
Thread blueberries and raspberries alternately onto 6 skewers. Serve fondue with berry skewers, waffle cookies and marshmallows.
Preheat waffle maker.
Place butter and sugar in a large mixing bowl.
Cream together on med-low.
Add vanilla and salt, increase speed to medium.
Add eggs and mix until smooth.
Decrease speed to low, add flour and mix well.
Divide batter into 4 3/4 cup portions.
Using one portion, drop batter on each corner of the grids.
Close waffle maker and bake until steam no longer escapes (about 3-5 min).
Carefully remove waffle from maker and allow to cool.
Serve plain or with your favorite fruit filling and whipped cream.
Heat waffle iron.
Mix all ingredients together.
Pour batter into waffle iron just as you would for making waffles.
Don't let cookies get too brown.
Remove and cool.
Mix all ingredients well in a large bowl (Add choco-chips last).
Drop by teaspoonfuls into your hot waffle iron so as not to make big waffles, but small cookies (Follow your waffle irons instructions).
Then enjoy warm or cooled!
Soften butter in a mixing bowl.
Add brown and white sugar and mix until smooth.
Slowly add the eggs, one at a time, until combined.
Sift all other ingredients together and add to butter and egg mixture.
Mix until smooth and cool in refrigerator for two hours.
Place 2 ounces of mix in the center of a preheated Belgian waffle iron or machine.
Close lid and cook until dough comes loose from the waffle iron.
Remove and let cool.
Sprinkle with powdered sugar and serve.
Melt and cool butter.
Cream sugar and egg yolks.
Sift cornstarch and baking powder and add to sugar mixture, alternating with melted butter.
Fold in beaten egg whites.
Cook on a Norwegian heart waffle iron until light tan.