Peanut Butter Waffle Sandwich Cookies
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This recipe is a fine example of fusion. Three separate elements came together to inspire this recipe: first, a peanut butter waffle recipe; second, a flavor inspiration from a cookie known as stroopwafel, which is a caramel filled crispy waffle cookie popular in the Netherlands; and third, a grill pan waffle-making technique I picked up from Always Order Dessert, who in turn was inspired by Jamie Oliver. Yep, that’s right: you don’t even need a waffle iron to make this recipe!
The result is a recipe which is a new thing entirely: light, crispy on the edges and soft on the inside peanut butter scented waffles, toasted to make them more cookie-like, wonderfully paired with creamy, decadent dulce de leche. There’s no waffling here: this is a highly delicious snack.
Peanut butter waffle recipe adapted from Martha Stewart
Active Time: 45 minutes
Total time: 1 hour and 30 minutes (including cooling time)
Yield: Makes about 48 small waffles and 24 waffle sandwiches
Equipment: grill pan, small spatula, pastry brush, baking sheet, wire rack
For the waffles
(makes about 48 small waffles)
1 3/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 stick unsalted butter, melted, plus more for grill pan
6 tablespoons Mighty Maple peanut butter
1 1/2 cups whole milk
2 large eggs, lightly beaten
To fill the sandwiches
12 tablespoons dulce de leche (1/2 tablespoon per sandwich; can use more or less if desired)
1. Preheat the oven to 300°F.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. In a medium sized bowl, whisk together the buttermilk and eggs. Set to the side for a moment.
4. In a medium saucepan, melt the butter and Mighty Maple peanut butter over medium-low heat until smooth and melted. Remove from heat.
5. Let cool for a minute, and then whisk in the buttermilk and egg mixture. You want to be whisking from the moment the egg mixture hits the peanut butter mixture, because it’s still warm and you don’t want the eggs to scramble.
6. Combine the buttermilk mixture with the flour mixture, stirring until the batter is just combined. You might have a few little bumps, but no big lumps, please.
7. Grab your grill pan and put it on the burner. Heat on medium until it’s nice and toasty. You can test it by letting a drop of water drip on to it–if it “dances”, you are ready to roll. Brush the grill pan with butter (it should melt right away).
8. Spoon a tablespoonful of batter on to the pan, and let it spread into a circle. The circle will be about the size of a silver dollar pancake. Your circles might be a little “off” because of the ridges of the pan, but it’s ok. They’ll come out fine, and are sort of charming for their slightly imperfect appearance if you ask me.
9. Now, lower the heat of the pan to medium-low, and let cook until bubbles start to form on the top and the edges look dry and the bottom is set. Lowering the heat is important to this particular recipe, because it allows the little waffles to really form ridges from the pan and get a nice “char” without burning.
10. Now, it’s time to flip. Using a small spatula (I have something called a “brownie spatula” which worked splendidly), flip the waffle.
11. Press lightly on the waffle, so that it can really adhere to the ridges of the grill pan. Cook until this side is finished, and transfer to a wire rack.
12. Now that you’ve gotten some confidence, you can load up the grill pan with more than one waffle at a time. I found that working with four at once was a manageable amount. Brush with more butter as needed.
13. Continue until you’ve used all of the batter.
14. Now that they’re done and on the rack, transfer the waffles on a baking sheet (letting them cool on the wire rack as you did ensured that steam didn’t make the ridges deflate). Bake in the preheated oven for 10 to 15 minutes, or until they’ve gotten rather crispy. Remove from the oven, transfer back to the wire rack, and let cool completely.
15. Now, it’s time to make some sandwiches! Line up waffles so that each has a “twin” that is approximately the same size. Face them so that the uglier side is up (you’ll put the caramel on this side and let the prettier side show).
16. Spoon 1/2 tablespoon dulce de leche on top of a cookie, and spread to the edges. Now, sandwich its twin on top. If you prefer more dulce de leche, I won’t stop you.
17. Repeat with the remaining waffles until you have a series of sandwiches. Store leftovers in an airtight container. They will soften slightly after a while due to the moisture added by the dulce de leche.
PEANUT BUTTER GIVEAWAY
What kinds of cookies would you want to make a peanut butter sandwich with?
Leave a comment below with your answer to enter for a chance at winning a jar of Mighty Maple, the peanut butter used in this recipe.
– The giveaway is open to USA residents only and will run until Monday, September 29, 2014 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 10/09/14 to claim their prize or we will choose another winner.
– Winner will win one jar of Mighty Maple peanut butter. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.