These Waffle Cookies are a quick and easy breakfast or dessert recipe that’s 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 off with a stack of these simple homemade Waffle Cookies! Or dress them up in sweet, delicious toppings to enjoy as a dessert once dinner is finished!
Since these cookies are made with minimal ingredients and cook in just 15 minutes, you can truly make them anytime the desire hits! With over two dozen cookies, you can even share them or freeze half a batch to enjoy later!
All About This Waffle Iron Cookies Recipe
Taste: These buttery, sweet waffle bites are made with pantry staple ingredients. Giving them the taste of homemade while the vanilla extract brings in a cozy, crowd-pleasing flavor that everyone will love!
Texture: Each cookie that comes off the waffle iron is perfectly golden brown with a lightly crisp exterior. 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 a great base for getting creative! While my family and I typically just enjoy them with a dusting of powdered sugar, the ideas are endless.
You can sweeten them up with a drizzle of homemade icing or honey! Or add a sprinkle of cinnamon sugar for a cozy, sweet take on the cookie.
For a fruity taste, you can top the cookies with diced berries and a dollop of whipped cream! You could even give these waffle cookies chocolate flavoring by dipping them in melted chocolate.
Before the chocolate hardens, finish them off with sprinkles, crushed candy, or cookies for added fun and taste!
How To Make Waffle Cookies
- Waffle Iron – These cookies are cooked on a waffle iron, so you’ll need to grab yours! Since the cookies don’t take the full shape of the iron, the size of the waffle maker doesn’t matter. Therefore, you can use a mini waffle iron or a full-size one. Just keep in mind that a mini waffle iron will take longer to make a large number of cookies!
- Dry And Wet Ingredients – When making the batter, be sure to follow the instructions on mixing the wet and dry ingredients separately. This method allows the ingredients to spread evenly throughout the batter without over-mixing.
- Thin The Batter – To make the cookie batter pourable, you’ll want to thin it out using oil! Don’t worry, the cookies will still turn out thick and delicious!
- Cook – When cooking, allow plenty of space between the drops of batter so you don’t end up with one giant waffle! The cooking time may vary depending on your waffle iron and the size of the cookies. A good rule of thumb is to pull them off the iron with a fork once they’ve turned to a perfect golden brown!
How Do I Store Leftover Waffle Cookies?
These little waffle cookies can be stored for one day at room temperature or 5 days in the refrigerator. For best storage, place them in an airtight container or Ziploc bag with the excess air squeezed out of it.
Do These Cookies Freeze Well?
Yes, these cookies do freeze well! To freeze, wrap them individually in plastic wrap and then place them in a Ziploc bag with the excess air squeezed out of it.
Then store them in the freezer for up to 6 months. When you’re ready to enjoy them, just thaw them overnight in the fridge!
Can I Use White Sugar In This Recipe For Waffle Cookies Instead Of Brown Sugar?
Yes, just swap the brown sugar out for the same amount of white sugar. This substitution will result in a slight change of taste and look, but they’ll still be really yummy!
What Can I Replace Vanilla Extract With When Making These Mini Waffle Cookies?
The vanilla extract in this recipe can be replaced with almond extract or maple syrup. If needed, it can even be left out completely.
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.
Waffle Iron Cookies
- Waffle iron
- Measuring Cups
- Measuring spoons
- Mixing bowl
- Hand mixer
- ½ cup salted butter room temperature
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 1½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons cooking oil
- Powdered sugar is an optional garnish
- Preheat the waffle iron.
- Cream together the butter and sugar 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
- Storage Instructions: 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.