Crunchy Breakfast Dessert

Today’s recipe is part waffle. Part cookie. And a whole lot of fun to make and eat.

It’s a treat called a Stroopwafel.
Waffle Cookie Dough
4 cups all-purpose flour
1/2 tsp. cinnamon
1/2 cup granulated sugar
1 cup unsalted butter
2 large eggs
2 tsp. active dry yeast
1/2 cup warm water or warm milk

Caramel Filling:
1 1/2 cups brown sugar
1 cup unsalted butter
1 teaspoon cinnamon
1/3 cup dark corn syrup (light corn syrup or pancake syrup can be used as well)
1 tsp vanilla extract

Waffle Cookie Dough:

Cube butter into the flour and cut in using a hand pastry blender. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes. Preheat iron. Roll dough into 12 small balls, press each ball into the preheated iron for about 30 seconds.

Cutting & Filling:

Using a circle cutter, cut each waffle cookie trimming off the excess. Using a small knife split into two pieces and spread with filling of choice.

Caramel Filling*:
In a saucepan boil the brown sugar, butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240 degrees F).

*If boiling sugar syrup intimidates you or you do not have a candy thermometer you can fill these little cookies with all sorts of fun fillings: Cookie Butter, Peanut Butter, Almond Butter, Fruit Preserves, Chocolate etc…

To Enjoy:

Best enjoyed promptly after making, but can be saved for later. If filled with the traditional caramel put in microwave for 10 seconds or over your favorite hot beverage. Also goes well with ice cream.

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