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This recipe is a simple take on the Dutch stroopwafel, a classic baked good that is a thin, almost pizzelle-like cookie with a thin layer of molasses or chocolate in the center. Using a standard waffle maker, you can cook this yeasted shortbread dough, dip it in a little chocolate, and enjoy with a cup of coffee or tea!
Yield 8 stroopwafels



  • 1/4 cup whole milk (warmed to 110-115°F)
  • 1 teaspoon Platinum Yeast
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup unsalted butter
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Chocolate dip

  • 12 ounces dark chocolate
  • 2 tablespoons heavy cream
  • 1/2 tablespoon dark molasses


  • Whisk together milk and yeast. Let sit for 5-10 minutes or until yeast begins to bubble.
  • In a food processor, pulse together flour, salt, sugar, and cinnamon. Add butter and pulse until butter is pea-sized. Add egg and vanilla, pulse. With motor running, add yeast mixture and process for five seconds or until dough forms.
  • Turn dough out onto a floured work surface and knead for 2 minutes. Place dough in greased bowl, turning dough to cover all sides. Cover and let rise for an hour.
  • Turn waffle iron to medium heat.
  • Cut dough into 8 equal pieces, roll each into a ball. Brush waffle iron with melted butter. Cook waffles, one at a time, until golden brown. Allow stroopwafels to cool while you prepare chocolate dip.
  • Prepare chocolate dip: In a double boiler, whisk together chocolate, cream, and molasses until fully melted.
  • Dip half of each stroopwafel into the melted chocolate mixture and allow to cool on wax paper.
  • Enjoy with your favorite coffee or tea. These can be stored for up to three days in an airtight container.


Recipe by Brett Braley.