Belgian Cookie Dough Waffles

Difficulty Level: Easy

11:00 am
February 14, 2025

There’s nothing better than waking up to the smell of warm waffles in the morning…except when those waffles are packed with pockets of cookie dough! These Belgian Cookie Dough Waffles take breakfast to a whole new level by combining the crispy, fluffy texture of classic Belgian waffles with the chewy, flavorful goodness of Oatmeal Cranberry Cookie Dough and the sweetness of homemade whipped cream. Whether you’re making a cozy weekend brunch or treating yourself to a decadent breakfast-for-dinner, these waffles are a guaranteed hit.

Servings: 6 Belgian Cookie Dough Waffles

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Ingredients

Waffles:

6-7 cubes of Wooden Spoon® Oatmeal Cranberry Cookie Dough
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
2 c. buttermilk
1/2 c. unsalted butter, melted and cooled to lukewarm
1/4 c. granulated sugar
1 tsp. vanilla extract

Homemade Whipped Cream:

1 c. heavy whipping cream
2 tbsp. granulated sugar
1/2 tsp. vanilla extract

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Make It Happen

Step 1

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt.

Step 2

In a separate bowl, whisk the eggs lightly. Then, whisk in the buttermilk, melted butter, sugar, and vanilla extract. Slowly add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix!

Step 3

Preheat your waffle maker and lightly spray it with cooking spray or brush with vegetable oil. Then, ladle a heaping 1/2 c. of batter onto the waffle iron. Quickly drop in 6-7 small pieces of cookie dough (about the size of a dime).

Step 4

Close the waffle iron and cook according to your waffle maker’s instructions, usually 3-5 minutes, or until golden brown and crisp.

Step 5

Remove the waffles and keep them warm while you prepare the whipped cream.

Step 6

Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed for about 3-4 minutes until medium peaks form. (Medium peaks are thicker than soft peaks but still hold their shape without being too stiff.)

Tip: If you accidentally over-whip and the cream looks curdled, simply add a little more cold heavy cream and gently fold it in with a spatula until smooth.