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Caramel Stroopwafel Cookies

Delicious Caramel Stroopwafel Cookies to Indulge Your Sweet Tooth

Discover a delightful recipe for Caramel Stroopwafel Cookies that combine warm caramel notes, cinnamon, and white chocolate pieces.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Dutch
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Baking Powder No substitutions recommended.
  • 1 teaspoon Baking Soda No substitutions recommended.
  • 0.5 teaspoon Salt Use sea salt for a gourmet touch.
  • 1 teaspoon Cinnamon Substitute with nutmeg for a different flavor profile.
  • 1 cup Brown Sugar Can substitute with coconut sugar for a less processed option.
  • 0.5 cup Granulated Sugar Not recommended for substitution.
  • 0.5 cup Butter Use unsalted butter or substitute with vegan butter for a dairy-free option.
  • 2 large Eggs For egg-free version, use applesauce or flaxseeds.
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a different taste.
  • 2 cups Stroopwafels No substitutions recommended for authentic flavor.
  • 1 cup White Chocolate Chips Substitute with dark chocolate chips for a richer flavor.
Optional Add-Ins
  • 0.5 cup Chopped Nuts Consider adding pecans or walnuts for additional crunch.
  • 1 teaspoon Spices Experiment with a pinch of cardamom or ginger.

Equipment

  • Mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Method
 

Step‑by‑Step Instructions for Caramel Stroopwafel Cookies
  1. Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine cold cubed unsalted butter with brown and granulated sugars and cream until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, then add vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon, then gradually mix into wet ingredients.
  5. Fold in chopped stroopwafels and white chocolate chips gently.
  6. Use a cookie scoop to portion dough onto the baking sheet, pressing extra stroopwafels on top if desired.
  7. Refrigerate the dough balls for 10-15 minutes to prevent flat cookies.
  8. Bake for 12-15 minutes until golden around the edges.
  9. Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container. They last up to a week at room temperature.

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