- 36
- 30 mins
- 30 mins
Ingredients
- 1 cup butter
- 4 ounces unsweetened chocolate, chopped
- 4 eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon instant coffee crystals
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 2 tablespoons butter
- 1/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon peppermint extract
- 1 tablespoons milk
- Crushed peppermint candies
Preparation
Step 1
In a medium saucepan cook and stir the 1 cup butter and the unsweetened chocolate over low heat until melted and smooth; cool slightly.
In a large mixing bowl beat eggs, granulated sugar, vanilla, salt, and coffee crystals with an electric mixer on medium to high speed about 4 minutes or until thick and pale. Beat in the 1/2 cup cocoa powder and the melted chocolate mixture until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Preheat an electric waffle baker according to the manufacturer's directions. Lightly grease grids. Spoon 2 tablespoons of the batter into the center of each waffle section to make 1 1/2- to 2-inch cookies. Close lid quickly. Bake for 1 to 1 1/2 minutes or until cookies are set. Using a fork, lift cookies off grids. Transfer to a wire rack; cool. Repeat with the remaining batter, lightly greasing grids after each batch.
For glaze, in a small saucepan heat the 2 tablespoons butter over low heat until melted. Remove from heat. Stir in powdered sugar, the 2 tablespoons cocoa powder, and the peppermint extract. Stir in enough of the milk to reach dipping consistency.
Dip the top of each cookie into glaze, allowing excess glaze to drip back into saucepan. Place cookies on a sheet of parchment paper or waxed paper; sprinkle with crushed peppermint candies. Let stand until glaze is set.