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In a medium saucepan, heat and stir 1 cup butter and unsweetened chocolate over low heat until melted and smooth. Remove from heat and let cool slightly.
In a large mixing bowl, beat granulated sugar, eggs, vanilla, salt and coffee crystals with an electric mixer on medium to high speed for about 4 minutes or until thick and pale. Beat in the melted chocolate mixture. Beat in 1/2 cup cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
Heat an electric waffle iron according to the manufacturer's directions. Lightly grease the grids. Spoon 2 tablespoons batter into the center of each waffle section to make 1-1/2- to 2-inch cookies. Close the iron and cook for 1 to 1 1/2 minutes or until set. Using a fork, loosen the cookies from the grid. Transfer to a wire rack and let cool. Repeat with the remaining batter, lightly greasing the grids after each batch.
In a small saucepan, melt the remaining 2 tablespoons butter over low heat. Remove from heat. Stir in confectioners’ sugar and the remaining 2 tablespoons cocoa powder until smooth. Stir in milk and peppermint extract to make a thin glaze.
Dip one side of each cookie in the glaze to coat the top, allowing excess glaze to drip off. Transfer to a parchment-lined baking sheet; sprinkle with crushed peppermint candies. Let stand until set.