18/04/2026
Stroopwafel Cookies🍪
These cookies are stuffed full of white chocolate and chewy, caramel stroopwafel; what a combination!!😍
Recipe: (Makes 8 large cookies)
125g unsalted butter (cold)
110g light brown sugar
80g granulated sugar
1 large egg
1tsp vanilla extract
300g plain flour
1.5tsp baking powder
0.5tsp bicarbonate of soda
0.5tsp salt
400g white chocolate (good quality)
8 stroopwafels
1. Add the butter and whisk until softer (I used my KitchenAid). Then add both sugars and whisk together for a few minutes until well combined.
2. Add the egg & vanilla extract to the butter/sugar and beat again.
3. Then add the flour, baking powder, bicarb of soda & salt and at this point I swapped over to my paddle attachment and mixed until well combined.
4. Chop the white chocolate into chunks & add most of it (bar 8 pieces) to your dough and use your hands to combine.
5. Cut 4 of the stroopwafels into chunky pieces. Add them (apart from 8 pieces) to the dough and mix well.
6. Add 4 of your stroopwafels to a blender and blitz into small pieces.
7. Add half of the stroopwafel crumbs to the cookie dough and mix again with your hands.
8. Roll into roughly 150g balls.
9. Add the rest of your stroopwafel crumbs to a plate and roll each ball into the crumbs/press them into the dough.
10. Freeze the cookies for at least 2 hours - I waited 24 hours. I put mine in the freezer on the tray with baking paper.
11. Preheat your oven to 180c fan. Cover your tray with baking paper and add 4 cookies to each tray, spreading them out as much as possible.
12. Cook in the oven for 18-20 minutes or until lightly golden.
13. Push a piece of the reserved white chocolate and a segment of stroopwafel into the top of each cookie.
14. Leave to cool for 10 minutes and enjoy!
