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chocolate chip waffle cookies

How to Make Chocolate Chip Waffle Cookies

Hi everyone! I hope you guys had a good week. I'm off to New Orleans for the weekend for Jazz Fest. Ok fine...I'm really going for doughnuts, but Jazz Fest is a nice bonus. But I have never been to New Orleans so I am really excited! (And I hear District makes some pretty amazing doughnuts).

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But before I head out, I wanted to share this Chocolate Chip Waffle Cookie recipe. These cookies are awesome because you actually make them in a waffle iron. No oven required! The dough is super easy to make and the cookies themselves "bake" in 2-3 minutes!

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Chocolate Chip Waffle Cookies

Chocolate Chip Waffle Cookies | Sprinkles For Breakfast


Waffle Cookies

  • 2 sticks unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup + 1 tablespoon brown sugar
  • 2 cups flour
  • 3 eggs
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup mini chocolate chips


  • 1 1/2 cups powdered sugar
  • 1 1/2 teaspoons imitation vanilla
  • 3-4 tablespoons milk
  • Mini chocolate chips


  • Waffle Iron
  • Small Ice Cream Scoop


For the glaze:

  1. In a medium bowl, combine powdered sugar, imitation vanilla and milk.
  2. Whisk until smooth. Set aside.

For the cookies:

  1. Preheat your waffle iron to high.
  2. In a stand mixer fitted with a paddle attachment, combine butter and sugars on high speed until light and fluffy.
  3. Turn the mixer down to medium and add eggs and vanilla.
  4. On the mixer's lowest speed, add flour, salt, and baking powder. Mix until just combined.
  5. Stir in chocolate chips.
  6. Spray waffle iron with non-stick spray. Using a small ice cream scoop or spoon, put about 1 1/2 tablespoons of dough onto the waffle iron. Close the iron and let the dough cook for 2-4 minutes or until golden brown.
  7. Take the cookies off the iron and dip them into the glaze while still warm.
  8. Set on a wire rack and sprinkle on chocolate chips.

*Makes about 20 cookies

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (7)

Michelle Andersen

Do they need to be warm or is they also ok cold?

Lindsay Nathanson

They are great both ways! So cold is totally fine.


How do you storage these? Can I make it as a gift, or will it just be bad after 1 day?

Lindsay Nathanson

Hi Michelle! If you keep these in an airtight container, they last about 2-3 days.


Can you use the cookie mix?

Lindsay Nathanson

Unfortunately, I don't think cookie mix will work the same. This recipe is closer to a waffle recipe than a cookie recipe. But you can always try!


Is the glaze optional? Also, what's "Imitation Vanilla"? Can I substitute Vanilla Extract?

Lindsay Nathanson

I think the glaze makes the cookie so much better. But you don't have to glaze it if you don't want to. And imitation vanilla has a different flavor profile than classic vanilla extract. But you can totally substitute it for normal vanilla extract.


2 sticks of butter - how many cups would this be?

Lindsay Nathanson

Hi Michelle! 2 sticks is 1 cup of butter.

Linda Sweitzer

Opps need the flour measure measurement on waffle cookies.Thanks

Lindsay Nathanson

Sorry about that. It is 2 cups of flour - can you not see it?


How much flour???

Lindsay Nathanson

Hi Regina! It is 2 cups of flour