Take your classic Dutch treat to the next level with these indulgent Chocolate Stroopwafels—a rich, cocoa-infused twist on the traditional caramel waffle cookie. Made with chocolate waffle dough and a warm cinnamon-spiced caramel filling, these homemade stroopwafels are crisp on the outside, gooey on the inside, and absolutely irresistible. Whether paired with coffee or enjoyed on their own, they make the perfect sweet treat for any occasion.
Chocolate Stroopwafels Recipe
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Ingredients
Chocolate Waffle Cookies
- 1/4 cup (60 ml) milk, warm
- 1 1/2 tbsp (15 gr) instant or active dry yeast
- 1 1/8 cups (250 gr) unsalted butter, melted
- 1 egg
- 3/4 cup (150 gr) granulated sugar
- 3 1/3 cups (400 gr) all-purpose flour
- 13 tbsp (100 gr) cocoa powder
- 1 tsp salt
- 1 tsp cinnamon powder
Caramel Syrup
- 1 cup (200 gr) brown sugar
- 3/4 cup (280 gr)
- 3 1/2 tbsp (50 gr) unsalted butter
- 1 tsp cinnamon powder
- 1/4 tsp salt
Instructions
Chocolate Waffle Cookies
- In a large bowl, add milk and yeast. Stir to combine. If you use active dry yeast, let the mixture sit until slightly foamy for about 10-15 minutes. If you use instant yeast, you can skip to the next step.
- Add melted butter, egg, granulated sugar. Mix until well combined.
- Sift in all-purpose flour, cocoa powder, cinnamon powder, and salt. Mix until well incorporated.
- Transfer the dough to a lightly floured surface. Knead a few times to form gluten. Shape the dough into a ball and transfer it back into the bowl.
- Cover the bowl and rest the dough for 1 hour.
Caramel Syrup
- In a medium saucepan, add brown sugar, dark corn syrup, unsalted butter, cinnamon powder, and salt.
- Cook on low-medium heat while stirring constantly until the mixture boils. Keep the filling warm. If it has cooled down, you can reheat it again. Set aside.
Assemble
- Divide the dough into 24-25 pieces evenly or about 40 gr in weight.
- Shape into balls and flatten slightly.
- Preheat the before using. Place a ball of dough on the preheated iron and press to flatten it. Cook until the steam no longer escapes and it has turned golden brown.
- Remove the cooked waffle cookies with an .
- Immediately use a 3 1/2-inch (9 cm) round cookie cutter to cut off the edges. While the cookie is still hot, gently split it into top and bottom halves with a knife.
- Spread the caramel filling on one half and sandwich the filling with another half. Place the finished stroopwafels on a cooking rack to cool completely.
- Continue the process with the rest of the dough. Once the stroopwafels have cooled completely, transfer them into an airtight container.
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