How to Make Cookies in a Waffle Iron

Editor’s Note: We here at ES are big fans of the movement to cook all foods inside a waffle iron, so we’re happy to have Matt from join us this week to talk about an important new development: waffle cookies.

What is better than cookies? Really, think about it…The answer, of course, is giant cookies.

So why else would you want to make cookies in a waffle maker? First of all, it is incredibly quick (anywhere from 2 to 4 minutes). Secondly, while the taste of the cookies isn’t remarkably different, the texture is completely transformed. Instead of being crunchy the whole way through, waffle cookies have a crispy shell with a soft, doughy inner. Real melt-in-your-mouth stuff. Lastly, unlike regular cookies, waffle cookies have the pockets and gullies that a waffle would have, which is perfect for spooning in generous amounts of whipped cream or any other topping you might fancy.

Any more questions?

Waffle Iron Cookies


  • ½ cup of light brown sugar
  • ½ cup of superfine sugar
  • ½ cup of melted butter
  • 1 medium egg
  • 1 teaspoon of vanilla extract
  • 1 cup of all-purpose flour
  • ½ teaspoon of table salt
  • ¼ teaspoon of baking soda
  • ½ cup of chocolate chips


Before diving into the recipe, start preheating your waffle maker. By the time you’ve finished the cookie mixture, your waffle maker should be hot and ready.

Start off by mixing the butter and light brown sugar together, and then add in the egg and vanilla extract. Once that is well mixed together add the superfine sugar, the all-purpose flour, the table salt, the baking soda and finally the chocolate chips.

I use chocolate chips, but of course you can mix it up. Walnuts, almonds or fruits instead such as blueberries or apricots would be great in waffle cookies.

Once your mixture is ready, spray your waffle maker with cooking spray and spread the cookie mixture evenly. Most waffle makers are non-stick anyway, but using cooking spray prevents any unexpected mishaps.

Depending on what waffle maker you have, it should take between two to four minutes to fully cook. If you’re careful you will be able to remove the cookie as one whole piece — this is where the idea of a giant cookie comes from — but often the waffle cookie will fragment into smaller pieces.

This guest post was written by Matt from, where he writes reviews and other information for waffle makers. Read his Kitchenaid Pro Line Waffle Maker Review.

(Photo: Waffleizer)

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  • Chef Kittie March 3, 2012  

    I just made these! They were a rousing success. Thank you so much for posting this recipe. I made sure to cite you as a source on my post. (

  • Matt March 6, 2012  

    Just looked at your “wookies” and they look delicious!

  • Sarah August 27, 2012  

    This isn’t work out at all. I just had baked a batch of oatmeal cookies on the waffle iron and they turned out great. I came across this recipe to make a different batch the same way and these didnt work out at all.

    Stuck to the pan, didn’t cook up properly. Overall, I wouldn’t recommend this recipe.

  • Beth January 27, 2013  

    I am making these now. I didn’t have superfine sugar, and didn’t think it would make that muc of a difference- I guess it does! I have added another half cup of flour, and they seem to be turning out better. I didn’t add the chocolate chips, since I will be topping them with a little chocolate frosting. Good luck to everyone else making these!

  • Laura March 6, 2013  

    These turned out quite well for me! I didn’t have superfine sugar, either – just regular white sugar, and I used golden yellow sugar instead of brown. I found that I had to leave them in the waffle iron for a few minutes to ‘cool’ and harden first before I could remove them (I turned the waffle maker off for this time). But after a few minutes, they removed perfectly!

    They were delicious with some ice cream on top! Thanks for the recipe!

  • Skye August 9, 2013  

    This recipe does not work! The proportions are way off, and although it would be nice to have a waffled cookie with a “crispy shell and soft doughy inner” that simply does not work with the mechanics of a waffle iron. The result is a crumbly, half-baked mess in your waffle iron. Also, shame on you, Endless Simmer, for using Waffleizer’s photos of waffled chocolate chip cookies and a) not giving any credit to Dan and his recipe and b) providing a recipe from a website that doesn’t exist, “”

    For those of you who want waffled chocolate chip cookies, go to

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    You actually explained it perfectly.

  • Vicki September 3, 2014  

    Ugh – I just tried to make these. I didn’t read how high I should set my waffle iron, so I set it on “high.” Obvious mistake. Will try a lower setting with the rest of the batter once I have my waffle iron inserts clean!

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