Easy dinners that even the pickiest of eaters will love! Cookie Dough Waffles with Chocolate Whipped Cream

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Cookie Dough Waffles with Chocolate Whipped Cream

Cookie Dough Waffles with Chocolate Whipped Cream are a special way to start your day.

Cookie dough for breakfast? You bet with these Cookie Dough Waffles with Chocolate Whipped Cream! Lindsay Landis, author of The Cookie Dough Lover’s Cookbook, believes that when it comes to cookie dough, nothing is off limits. We can all agree that everything tastes better when cookie dough is involved, including these amazing Belgian waffles, combined with—cookie dough, of course.



Cookie Dough Waffles with Chocolate Whipped Cream

Makes 8 waffles
Prep time: 20 minutes
Cook time: 15 minutes

For cookie dough:
¼ cup (½ stick) unsalted butter, at room temperature
2 Tablespoons granulated sugar
¼ cup light brown sugar, packed
½ teaspoon vanilla extract
1 Tablespoon milk or cream
¼ teaspoon salt
½ cup all-purpose flour
¼ cup mini semisweet chocolate chips

For waffles:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs, lightly beaten
2 cups buttermilk
½ cup (1 stick) unsalted butter, melted and cooled to lukewarm
¼ cup granulated sugar
1 teaspoon vanilla extract

For chocolate whipped cream:
¼ cup confectioners’ sugar
2 Tablespoons unsweetened cocoa powder
½ cup plus 2 Tablespoons chilled heavy cream, divided

1. For cookie dough, beat together butter and sugars in a large mixing bowl with an electric mixer on medium speed until light and fluffy, 2-3 minutes. Beat in vanilla and milk. Add salt and flour and mix until incorporated. Stir in chocolate chips. Refrigerate until ready to cook waffles.
2. For waffles, sift together flour, baking powder, baking soda and salt. In a separate bowl, lightly whisk eggs. Whisk in buttermilk, melted butter, sugar and vanilla. Add dry ingredients and stir until just combined.
3. Preheat waffle maker and lightly spray with non-stick cooking spray or brush with vegetable oil. Ladle a heaping ½ cup of batter onto iron and quickly drop 6-7 marble-size balls of cookie dough on top. Close lid and cook according to manufacturer’s directions, until golden brown and toasted.
4. For the whipped cream, whisk powdered sugar, cocoa powder and 2 tablespoons of the heavy cream in a large mixing bowl or the bowl of a stand mixer until smooth. Using the whisk attachment, gradually beat the remaining ½ cup of heavy cream into the mixture. Continue beating until stiff peaks form. Spoon onto warm waffles and serve immediately.

written and photographed by Kristen Doyle, dineanddish.net
Recipe by Lindsay Landis, cookiedoughlovers.com

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