Sidenote: Read all the way to the bottom for a sweet giveaway with Hodgson Mills!
These. I mean, I can’t even describe how happy I am that I made these happen. At first I was thinking about how I could use up leftover cookie dough. I had a batch leftover from these cookies and these cookies too. Don’t get me wrong, I love a good sugar cookie, but after making two kinds and devouring them promptly, I needed a little change up. Using a waffle iron to cook all the things is nothing new, but really, I just wanted to see if it would work with this dough (which has become one of my favorite cookie dough recipes to date!)
To say these were a hit with friends would be a gross understatement. After forgetting to take them to a friend gathering last weekend, we ended up having a few friends over anyway later in the night. The intention was to mix drinks in the kitchen, then move to the living room, where everyone could ogle over the cat (he is quite popular around these parts). Ended up, we all stayed in the kitchen and ate
one two or more of these. I even had a claim that ” I would marry you for these” so I think they were a win! At the end of the night I even sent everyone home with a to-go bag of a couple cookies each, especially since we didn’t need the whole batch hanging around our house, being all tempting and chocolate covered and whatnot.
The basic process of these is that you take chocolate sugar cookie dough, smoosh it in with vanilla sugar cookie dough, and cook it like a waffle. You need to make sure you spray the waffle iron really well with non-stick spray (I love the coconut oil (affiliate link) spray from Trader Joe’s) and keep an eye on it to make sure they don’t burn super fast. The best temperature seemed to be on medium/medium high, resulting in crispy cookies with a gooey center. I was really skeptical of this method at first, taking to Google to see if anyone else had successfully made cookies this way before. Most of the results were not favorable, but were made with chocolate chip cookie dough, so I figured I was golden, right? Even though I almost didn’t make these due to fear that they wouldn’t turn out, I am SO glad I did. Dip them in chocolate, sprinkle with nuts, and call it a waffle cookie filled day!
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This recipe was created in conjunction with Hodgson Mill as part of their ’25 Days of Grain’ Sweepstakes (http://bit.ly/25DaysOf). Find a coupon for a 5 lb. bag of cornmeal or flour here: (http://bit.ly/GrainSavings).Print
- For the sugar cookie dough:
- Cashew cream:
- 1 cup cashews (affiliate link) (soaked in 4 cups water for at least 4 hours)
- 1 teaspoon vanilla extract
- 1-2 tablespoons maple syrup or agave nectar
- 1 cup water (add more if needed)
- For the sugar cookies:
- 1 cup granulated or cane sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 1/2 cups all purpose flour (I used White Whole Wheat Flour from Hodgson Mill)
- 1/4 cup cocoa powder
- For the toppings:
- 1 cup melted semisweet or dark chocolate (I used a combination of both, melted with about 1/4 cup almond milk)
- 2 cups various nuts (I used pistachios, almonds, and pecans, chopped)
- Prepare the cashew cream for each batch of dough by blending all ingredients together until smooth. Scrape from bowl of food processor (affiliate link), place in small bowl and set aside.
- For each set of dough:
- Combine all ingredients except for the cocoa powder for both types of dough in a large bowl of a stand mixer. Add in cashew cream mixing thoroughly. After dough comes together, remove half of the dough from bowl and set aside. With the remaining dough in the bowl, add in cocoa powder and mix until combined. Place both sets of dough (the vanilla and the chocolate) into separate bowls and refrigerate for at least 2 hours.
- To bake the cookies:
- Heat waffle iron to medium/medium high, thoroughly spraying with non-stick spray. For each waffle cookie, press together 1/3 cup vanilla cookie dough and 1/3 cup chocolate cookie dough. Press down waffle iron and cook the cookies until crispy on outside, about 3 minutes. Check cookies to ensure that they are not burning or sticking. As cookies are baked, set aside to cool on cooling rack.
- When cookies are cool, dip in melted chocolate and sprinkle with nuts. Set aside for at least an hour to allow chocolate to solidify. Store at room temperature for up to a week.