Description
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.
Ingredients
Units
Scale
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 sticks cold butter, cubed
- 2 large eggs, room temperature
- 1 tsp vanilla
- 10 oz box Stroopwafel
- 1 cup white chocolate chips
Instructions
- In a medium bowl, gently whisk together your flour, salt, baking powder, and cinnamon. Set aside and start creaming your butter and sugars together in a bowl.
- Cube your chilled butter and toss it in a standing mixer bowl. On low speed, cream your butter until it is a whipped texture.
- Add in your sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars.
- Add two eggs and vanilla extract to the creamed butter and mix on medium-high speed. Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Mix in stroopwafel pieces and white chocolate chips.
- Prepare a baking sheet with parchment paper. Scoop and roll the dough into dough balls. Top each dough ball with a couple of pieces of stroopwafel and white chocolate chips. Line dough balls on a baking sheet lined with wax paper. Chill in the freezer for 20-30 minutes before baking.
- While the cookies are chilling, preheat your oven to 350°F. After your cookies are chilled, place the cookies in the oven and bake for 15-18 minutes, until golden brown on the edges. Remove from the oven and let cool for 10 minutes & enjoy!
- Prep Time: 30 minutes
- Cook Time: 15 minutes