Hardened fat flakes such as hydrogenated palm or cottonseed oil are
high melting point fat( similar to wax) and if you add it to your
recipe you will come up also with a waxy mouthfeel and taste.
But I will never think about adding petroleum derived high melting
point hydrocarbons as a food additive if there is an altnernative for
such.
Anyway there is a so called wax coating such as applied in fruits but
the desired material for such application is the so called acetylated
monoglyceride which confer the same protection as wax.And this special
monoglyceride is well recognized food additive.
Going back to the OP problem of adding wax to cookies,
>A friend recently gave me a recipe for cookies with peanut butter,
corn
>flakes & chocolate, and one of the ingredients in the recipe was WAX.
It his prerogative if he wants to...but its a bit odd.
>From the point of GMP( good manufacturing practice as applied to baked
goods) its not advisable to do so.
He wants something to simulate the wax effect then let him try the
paramount crystal flakes which is more edible to think about than plain
paraffin wax.
But if he only wants to understand about the so called wax in
chocolates; well some chocolate morsels that are panned and appears
glossy really contain wax....as I mentioned earlier.....carnauba or
beeswax..... but that is plant and animal derived so more appealing to
think about.


If he plan to add M&M in his cookies to make it colorful then indeed
there is wax in it!
Roy