A while back, I was perusing the aisles of Whole Foods when I discovered their cookie section in the bakery. It was basically a display case of a few dozen options for cookies. I immediately gravitated towards these waffle cookies. They were these bite-sized cookies and just so darn cute. However, at $11.99/lb, I was quickly brought back to reality and I walked away, super sad that I was cookie-less.
I haven’t stopped thinking about those waffles and wondered how I can achieve those at home. I have a waffle maker. I know how to make cookies. I donned on my apron and go to experimenting. These cookies needed a little bit more butter because they need all the help they can get in crisping up since the cooking time on these is super quick.
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- In a large mixing bowl, beat together butter and both sugars until creamy. Add eggs, vanilla extract, flour, and baking powder. Beat until well-mixed.
- Preheat waffle iron on the highest setting. Spray the waffle iron with cooking spray. Drop a tablespoon of cookie batter on each well/section of the waffle maker (I have 4 sections to my waffle maker, so each time I make 4 cookies).
- When the waffle maker indicates the “waffle” is finished, lift and check for browning. If it’s too light, continue cooking, checking every 10 seconds. Remove the waffles when done and transfer to a cooling rack (it’ll be soft when you first take it out of the waffle maker and it’ll crisp up as it cools). Repeat until you finish cooking all the cookies.