CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events).
These clever waffles come together from a base of (gluten-free) cookie dough with just a few ingredients added to give it a more waffle-batter like consistency. The resulting treats? Well, let's say brunch is gonna rule at your house this weekend, or any weekend you make them. This recipe is courtesy of Julee Shapiro of Los Angeles. Good luck at the Bake-Off!
Peanut Butter-Chocolate Chip Waffles
- Prep Time: 30 Min
- Total Time: 30 Min
- Makes: 6 servings; 2 (4-inch) waffles each
- 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
- 1 cup milk
- 1/4 cup creamy peanut butter
- 1 tablespoon vegetable oil
- 2 eggs
- 1 cup heavy whipping cream, whipped
- 3 tablespoons honey
- Heat waffle maker. (Waffle maker without a nonstick coating may need to be brushed with vegetable oil or non-stick spray before batter for each waffle is added.) Let cookie dough stand at room temperature 10 minutes to soften.
- In large bowl, break up cookie dough. Add milk, peanut butter, oil and eggs. Beat with electric mixer on medium speed 2 to 3 minutes, scraping sides as needed, until well blended.
- To make waffles, pour 1/4 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker.
- Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve waffles topped with whipped cream and drizzled with honey.