INGREDIENTS

Servings
  •   Waffle Batter
  • 2-1/2 tsp. instant yeast
  • 9 oz. lukewarm whole milk
  • 21-1/4 oz. all-purpose flour
  • 2 eggs
  • 2-3/4 oz. light brown sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 10 oz. unsalted butter, softened
  • 7 oz. coarsely chopped Chunky CHIPS AHOY! Cookies
  • 7 oz. pearl sugar
  •   Toffee Sauce
  • 13-1/2 oz. light brown sugar
  • 4 oz. heavy cream
  • 2 oz. unsalted butter
  • 1 tsp. brandy
  • 1 tsp. vanilla extract
  •   Toppings
  • 18 popsicle sticks
  • 17 oz. prepared Toffee Sauce
  • 9-1/2 oz. coarsely chopped Chunky CHIPS AHOY! Cookies
  • 8-3/4 oz. shaved white chocolate

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 640
Total fat 31g
Saturated fat 16g
Trans fat 1g
Cholesterol 70mg
Sodium 190mg
Carbohydrate 88g
Dietary fiber 2g
Sugars 54g
Protein 7g
Vitamin A 20%DV
Vitamin C 0%DV
Calcium 6%DV
Iron 20%DV

DIRECTIONS

    Waffle Batter:
  1. Whisk  yeast and milk in large bowl; let stand 5 min. Mix in flour, eggs, brown sugar, vanilla and salt until sticky dough forms. Do not overmix. Mix in butter just until combined. Cover. Let stand at room temperature 2 hours. (Punch down dough if it rises too much.)
  2. Gently  fold in cookie pieces and pearl sugar. Divide dough into 18 (3 oz.) pieces. Let rest 15 min. Cook each piece of dough in heated waffle iron 3 to 4 min. or until desired doneness. Remove from waffle iron and cool.
  3. Toffee Sauce:
  4. Bring  sugar, cream and butter to boil in small saucepan on medium-high heat. Simmer on low heat 5 min. Remove from heat. Stir in brandy and vanilla; set aside.
  5. For each serving:
  6. When  ready to serve, insert a popsicle stick into 1 waffle. Place on serving plate and drizzle with 2 Tbsp. Toffee Sauce. Sprinkle with 2 Tbsp. each cookie pieces and white chocolate.
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