Peanut Butter Chocolate Chip Waffle Cookies

Ring. Ring. Rin–

Mom: Hi! What are you doing?

Me:  Trying to figure out what to bring to a friend’s house for dessert.  I was going to make waffle cookies but then I got the idea that I needed to make little “butter cubes” out of frosting and yellow coloring and place them on the center of every cookie.  Or perhaps something that looked like a fried egg and all of that seemed like lots of work, so I just gave up.  I think I’ll just buy some cookies.

Mom: That sounds crazy.  Just sprinkle some powdered sugar on it and call it a day.

Done and done.

I really had these ambitions of decorating these waffle cookies super cute, but frankly I’m tired.  I’m 6 months pregnant, working, and feeling exhausted. So powdered sugar it is.  And I’m happy with how they turned out.

I saw these on a baking blog awhile ago and I keep wanting to try them.  They are perfect for the summer because you don’t have to heat up the oven at all, and the waffle iron is generally easy to use.    A few tips though:  be patient.  I burned myself twice making these because once the iron says the time is up, you must open it up and let it sit for a good 60 seconds.  This gives the waffle cookies time to harden a bit and therefore easier to take out.  If not, you can burn yourself on a piece of chocolate or the side of the iron.

These cookies will be thicker than normal cookies, and have more of a cake-like texture than a cookie texture.  They still taste delicious and because they look like waffles, then why not have them the next day for breakfast?

That chocolate burn hurts.  I feel like it was a subliminal message to me to what it was doing to my thighs and to stop shoving broken cookies in my mouth.

You can use almost any kind of recipe, but I chose peanut butter chocolate chip.

(Adapted from Better Homes and Garden)

1/4 cup butter, softened

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup honey

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 egg

1/2 teaspoon vanilla

1 1/4 cups all-purpose flower

1 12 oz bag semi-sweet chocolate chips

olive oil spray (or other non-stick spray)

waffle iron

Beat butter and peanut butter on medium speed until combined.  Add sugar, honey, baking soda, and baking powder.  Scrape the side of the bowl and beat until combined.  Add in vanilla and egg, and then flower little by little.  Be sure to scrape the sides of the bowl and allow batter to be fully mixed.  Fold in one bag of chocolate chips.  Plug in waffle iron so that it begins to warm up.  As soon as it is ready, open and spray both top and bottom with the non-stil oil of your choice.  Use a spoon to measure out a scoop of cookie dough for each section of the waffle iron.  Spread out lightly, making sure that the batter is touching in all places.  I found that a little batter goes a long way, and that a huge clump of cookie dough is harder to cook all the way through.  It’s ok if the batter does not spread to the outer edges of the iron, just the middle of each section is fine.  Close the iron as you would for a waffle, and wait for the ready light to come back on.  When it does, open back up and allow waffles to sit for a good 60 seconds.  Gently use a a knife, fork, or thin spatula to pick up the edges of the cookies and see which section is ready to come out first.  You will know because it will lift easily.  Move to cooling rack and let cool completely.  Repeat until batter is gone.  Make sure to spray between each batch.