Chocolate Chip Cookie Waffles with Whipped Cream

Chocolate Chip Cookie Waffles with Whipped Cream

Since it is National Cookie Day, I thought it was appropriate/necessary to create a cookie-centric recipe. I have some new ones on the line-up which will be out soon, but had to share something scrumptious today. I was thinking about how I could use Otis Spunkmeyer Chocolate Chunk Cookies in some way, and then it hit me! Chocolate Chip Cookie Waffles with Whipped Cream. Yes, the cookies are IN the waffle. I know, amazing, right? They’re a liiiiiiiitle decadent, but totally worth it. Top them with freshly whipped cream, and a dusting of powdered sugar and, treat yo’self.

Leslie Knope would totally approve of these waffles. 

As a bonus Otis Spunkmeyer is offering up a box of chocolate chunk cookies to one lucky reader. (Details are at the end of the post.)

Chocolate Chip Cookie Waffles

These waffles couldn’t be easier to make, so they’d be great for a National Cookie Day brinner treat, breakfast in bed, or a brunchin’ good time. Get your favorite Otis Spunkmeyer Cookies, your preferred pancake or wafffle batter, some whipped cream and you are good to go! 

 I know these are totally a decadent indulgence, but everything in moderation, right? 

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I used three of the Chocolate Chunk Otis Spunkmeyer Cookies, cut into 1/2″ pieces for about 3 cups of batter. 

Mix your chopped cookies into your favorite batter, be careful not to over-stir, you don’t want to break up the cookies or overmix your batter. Once the waffle maker (or griddle if you want to make pancakes instead) is hot and ready, spray with PAM or other non-stick spray, and pour about 1/2 cup into each section. You may need more or less depending on the size of your waffle iron, just make sure there is enough to cover the sections. 

While they are cooking, you can whip your whipped cream. I always use heavy whipping cream in a cold bowl. Add a teaspoon or so of vanilla, and confectioners sugar to taste. Start with about 1/4 cup for a pint of cream. Whip in standing mixer or with hand-held beaters until peaks form. (If you prefer the premade canned whipped topping, go for it.)

Cook until they are golden and gorgeous, then stack with a layer of whipped cream in between. 

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Top the waffles with your whipped cream, powdered sugar and sprinkles. Serve them up warm and toasty with some sweet friends. If you aren’t into whipped cream, you can try fresh fruit, chocolate sauce, caramel…the possibilities are endless. 

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Otis Spunkmeyer’s new retail line will be available nationwide in 2016! I had the chance to try some of the super tasty treats when I was in Chicago last month, and I am EXCITED. There’s little lemon cakes, cream filled mini cupcakes, mini muffins and so much more on the way. Best part- NO FUNKY STUFF in the ingredients list. Score! 

 

The Otis Spunkmeyer folks were kind enough to send me some cookies to play with in order to create this fun post for you. 

Want to win a box of 10 of these perfectly soft and  super chocolately cookies from Otis Spunkmeyer?

Leave a comment below with your favorite way to enjoy a chocolate chip cookie.

With a cup of milk? With ice cream? On the go? 

One winner will be picked at random. Contest ends 12/17/15 at 12pm Eastern. 

Happy Dishing, 

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