Well, Waffle Week is about to conclude. It’s been fun and fattening. This last recipe is a bit out of the norm when you think of waffles. Typically, waffles are thought of as being slathered with warm butter and syrup. These waffles aren’t like that. They aren’t really even waffles.
They’re waffles masquerading as cookies. Sandwiched between the sweet and crispy waffle cookie is a chocolate malt frosting. If you’ve never had chocolate malt, you’re seriously missing out. Go out now and buy yourself some malted milk powder. You won’t regret it, promise. The chocolate malt frosting is really the star here.
I hope you enjoyed waffle week as much as I did!
Cookie recipe and idea inspired by Just a Taste
- For waffle cone cookies:
- 3 eggs
- ¾ cup sugar
- ½ cup melted and cooled butter
- 2 Tbsp. vanilla
- 1 tsp. baking powder
- 1 cup flour
- For Frosting:
- ½ cup softened butter
- 1 tsp. vanilla
- 2 cups powdered sugar
- ½ cup cocoa
- ½ cup malted milk powder
- 7 Tbsp. milk or heavy cream
- Preheat your panini press according to manufacturer’s instructions.
- Whisk the eggs in a medium sized bowl.
- Gradually add in sugar and whisk until smooth. Add butter and vanilla and mix.
- Stir in baking powder and flour and mix until just combined.
- Take about ¼ cup of batter and place it flat on the panini press. Cook for about 90 seconds.
- Working quickly, use a biscuit cutter and cut rounds out of the cooked waffle. You have to work fast or it will harden. Set all the rounds aside.
- To prepare the frosting, beat butter and vanilla together until smooth.
- Add powdered sugar, cocoa and malted milk powder and combine.
- Add milk or cream a tablespoon at a time until the frosting reaches the consistency you want.