Caramel Stroopwafel Cookies

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Stroop, there it is – Your new favorite cookie just dropped! And these stroopwafel cookies deliver in a warm, carmel-y, indulgent way!!

Chunks of caramel stroopwafel and creamy white chocolate chips are folded into a soft cinnamon vanilla cookie dough, and they melt into pockets of caramel sweetness. The result is a cookie that is layered with texture. The crisp edges, soft centers with bits of chewy caramel waffle tucked in. The cinnamon also adds just enough warmth to make them feel extra cozy. 

If you’re searching for a cookie that is unique and comforting, these are a must for your next baking adventure. Let’s dive into the sweet deets!

Why You’ll Love these Stroopwafel Cookies

• They stand out! These are not your typical cookies. The addition of the caramel stroopwafel with the white chocolate chips and cinnamon dough is proof that small changes to a simple dough can transform a recipe.
• They’re super soft and chewy! If you love cookies with crisp edges and a soft, chewy center, you’ll love these.
• They’re super simple to make! Cookies are our go-to dessert when we want something sweet because they are so low-maintenance. All you have to do is mix, scoop, and bake!

How to Make Stroopwafel Cookies, Step By Step

Step 1. Preheat the oven and prep a baking sheet. 

Preheat your oven to 350ºF so that your oven is at the right temperature by the time you’re ready to pop the cookies in the oven. 

We also recommend lining a baking sheet with a piece of parchment paper so that you have your baking surface ready to go as well.

Step 2. Cream butter and sugar.

Start by creaming butter and sugar together. Creaming is essentially just mixing butter and sugar together until it is smooth and creamy. 

This step is very important because it whips air into the cookies, making them fluffy, so you don’t end up with a flat cookie. After your butter is creamy, mix in eggs and vanilla until you have a smooth mixture. 

Tip: Scrape the sides of the bowl to get any butter or egg that hasn’t been mixed in. Mix again to incorporate any of the scrapings and blend until smooth.

Step 3. Mix in the flour mixture.

In a separate bowl, whisk together your flour mixture – flour, baking powder, baking soda, salt, and cinnamon. This will allow each ingredient to blend more evenly into the creamed butter.

Pour the cinnamon-flour mixture into the creamed butter and mix until incorporated. If you see any loose flour, make sure to scrape the sides of the bowl to mix it into the dough. 

Step 4. Mix in movie snacks.

Lastly, pour the chopped stroopwafel and white chocolate chips into the mixing bowl with the dough. Turn the electric mixer on low to gently blend the mix-ins into the batter. Mix on low until everything is evenly blended into the dough.

Be careful not to overmix the batter. Overmixing could overwork the gluten in the dough and make a tougher cookie.

Using a cookie scoop, scoop dough balls and place them onto a parchment-lined baking sheet. Press a couple pieces of chopped stroopwafel into the tops of each dough ball before chilling the dough.

Step 5. Chill the dough and bake cookies until the edges are slightly golden brown.

Once all the cookies have been scooped and rolled, chill for at least 10-15 minutes. Chilling the dough will help the dough solidify so it doesn’t spread too much while baking.

After the dough balls have chilled, place 4-6 cookie dough balls on a parchment-lined baking sheet and bake in a preheated oven at 350ºF for 12-15 minutes. When the cookies are nice and golden on the edges, they are done!

Take the cookies out of the oven and let them cool on a cooling rack for 5-10 minutes before enjoying. Repeat this step for the rest of the cookies and enjoy!

Tips for Making Perfect Cookies Every Time

We mention these tips in all of our cookie recipes, but they are essential steps for getting the perfect cookie each time!

• Cold butter! This is essential. If your butter is too warm, the cookies can spread too much when baking.
• Room temperature eggs. Make sure to set your eggs out ahead of time to get to room temperature. They will blend more easily into your batter.
• Chill the cookie dough. A little extra chill of the cookie dough is an extra step we never skip! Chilled dough helps solidify the fats to reduce the spread of the cookies. If your dough is too warm, the butter will melt, and your cookies will spread.
• For good aesthetics, press pieces of stroopwafel into the tops of the dough balls before you bake them. As they bake, you will still have pieces of candy clearly poking out.

What are Stroopwafels?

Stroopwafels are a dutch sweet that is made with two thin crispy waffles with a thin gooey layer of caramel in the center. You can snack on them or serve the traditional way with coffee or tea. We were first introduced to them

Do I have to chill the dough before baking?

We recommend chilling the dough for at least 10 minutes before baking the cookies, so that the dough can solidify slightly. 

You can bake the cookies without chilling, but if your dough is soft, your cookies may spread and result in a thinner, crispier cookie.

How to store cookie dough and baked cookies

• Freeze uncooked cookie dough: Scoop cookie dough balls onto a cookie sheet lined with parchment paper. Chill the dough for about 15-20 minutes to harden a bit before you store the dough in freezer-safe storage bags or an airtight container. Uncooked frozen dough is good for up to 3 months in the freezer. When you’re ready to cook, bake as directed in the recipe.
• Storing baked cookies: Let cookies cool completely and store in an airtight container or plastic bag in a cool, dry place. They will be good for 3-4 days. 

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