I remember many a Sunday evening as a kid, drizzling chocolate glaze on turtle cookies fresh off the waffle iron. But, because my husband is not a huge fan of most things chocolate, I am guessing I put this treat away in the back of my mind. I haven’t made these in years! Welp, it turns out that the kids and I ADORE these sweet waffle iron treasures, so we are bringing them back to the Andersen family treat rotation.
Now, as is the case with pretty much everything I cook/bake, I have found a way to add a little nutrition and eliminate a little sugar. It’s just the way I roll. These are made with whole wheat flour, and I cut out a third of the sugar from my mom’s original recipe, AND they still taste the way I remember. (Sorry, Mom. I still love you!) I hope you enjoy these as much as the kids and I do!
Glazed Chocolate Turtle Cookies
A combination of the crispy edges of a brownie and the glaze of a Texas sheet cake, these delicious cookies are made easy and fast in the waffle iron.
- 1/2 Cup Butter melted
- 1/2 Cup Sugar
- 2 large eggs lightly beaten
- 1/4 Cup Cocoa Powder
- 1/2 teaspoon Vanilla
- 3/4 Cup Whole Wheat Flour
- 2 T Butter
- 1 1/2 Tablespoon Water
- 1 1/2 Tablespoon Cocoa Powder
- 1/2 Cup Powdered Sugar sifted
- 1/4 teaspoon Vanilla
Preheat waffle iron to medium-high (if applicable). In a mixing bowl, whisk together melted butter, sugar, eggs, cocoa powder and vanilla. Add flour and stir just until combined.
Spray the waffle iron with cooking spray and drop one Tablespoon of batter in the center of each waffle grid. Bake about 4 minutes.
Use a fork to carefully remove cookie. It will be very soft right out of the iron, but after it cools, it will firm up and become slightly crispy. Cool completely on a cooling rack.
In a small saucepan, heat butter and water over low heat until melted. Stir in the cocoa powder and remove from heat. Whisk in the powdered sugar and vanilla until no clumps remain.
Drizzle each cookie with chocolate glaze before serving.