STROOPWAFEL COOKIES - WITH CARAMEL AND CHOCOLATE HAZELNUT
Notes
These cookies are extemely easy to make and come together in no time. I think the caramel sauce is also easy to make, but if you want to use store bought then these cookies are truly a breeze. And of course they will impress all eyes and tongues. I also made a hazelnut chocolate version using store bought spread. Yes, you need a waffle cone iron, but you will use it again and again and be set for life with stroopwafel cookies and waffle cones! There are versions of Pâte à Tuile batter (or simply Tuile batter) that use egg whites and have an extremely crisp texture. This recipe is also very crisp but uses whole eggs instead of egg whites so there is no waste! I also add cornstarch which ensures a crisp "snap", and cinnamon which I think is essential for a delightful waffle cone taste. For the best results, ensure your melted butter has cooled slightly before adding eggs so you don't accidentally get a little scramble. This batter should be smooth and spread easily when pressed so that you get a high-contrast pattern with your waffle iron, but it won’t separate or become lacy.
The recipe below makes ~12-14 stroopwafel wafers, so 6-7 cookies with filling. Just double it if you want to make more.
Special Equipment
Waffle Iron: Ideally one designed for thin waffles or waffle cones to maximize that crispy texture.
The one I have and use is the Proctor Silex Waffle Cone and Ice Cream Bowl Maker with Browning Control (~$40 on Amazon). You just plug it in, and it preheats in minutes.
Whisk
Cookie cutter: 4” cutter if you have it, but whatever size you want is fine too.
Medium sauce pan: For caramel sauce
Ingredients
Stroopwafel or waffle cone:
All-Purpose Flour: 140 g
Cornstarch: 4 tsp
Whole Egg: 2 large
Unsalted Butter: 1 cup (227 g), melted and cooled
Confectioners' Sugar: 1 cup (120 g)
Cinnamon: 2 tsp
Pure Vanilla Extract: 2 tsp
Salt (kosher or pink): 1/2 tsp + a pinch (I like it with slightly more than 1/2 tsp)
Caramel sauce:
Granulated sugar: 100 g
Heated cream: 150 mL
Unsalted butter: 80 g
Salt: 1/4 tsp
Directions
Caramel sauce:
Start with only sugar in your sauce pot on medium heat and mix constantly and wait for a deep amber caramel color to form, then take the pan off the heat. Immediately move to the next step.
Heat your cream in a microwave until hot to the touch but not scalding and mix into your still hot caramel sugar base. It will bubble up as you mix in the cream. Set the mixture aside to cool to ~60 C.
Add in the butter in pieces and mix to emulsify in (you can do this step on low heat if the temp has dropped below 60 C.)
After making cookies save any leftover sauce in the fridge and use it for ice cream or whatever else you like :)
Stroopwafel wafers (or waffle cones):
Prep the Butter: Melt the unsalted butter and set it aside to cool for about 5 mins.
Mix Wet Ingredients: In a medium bowl, whisk the egg and confectioners' sugar together until smooth and slightly pale. Stir in the cooled melted butter and vanilla extract.
Combine Dry Ingredients: Add the flour, cornstarch, cinnamon, and salt directly into the wet mixture.
Create the Batter: Whisk gently until the flour is just incorporated and the batter is smooth. Do not overmix.
Preheat & Cook: Heat your waffle iron. Drop about 1.5 tablespoons of batter (depending on your iron size) onto the center. Close and cook for about 45–60 seconds, or until the waffle is golden brown and smells of toasted cinnamon.
If you’re using the same waffle iron as me I set the temp to the middle point between “min” and “max” and each cookie takes just over a minute to develop a deep golden color.
Cut out the cookies: Slide the waffle out with a plastic spatula and using a 4 inch cookie cutter immediately press it down (you might need to use a heavy object to help evenly press all around) on the hot waffle while it’s still soft and a perfectly cut cookie will pop out.
Cool for Crispness: These stroopwafel wafers set up very quickly and will achieve their signature "snap" within a minute or so as they cool and the sugars set.
Fill: Fill with a thin, even layer of caramel sauce or hazelnut chocolate spread.
Dip them in coffee or tea as the perfect companion!