Pillsbury's Cookie Waffles with Honey-Cinnamon Butter

I have found a waffle that is sweet, delicious, and wonderful!  I mean, the name says it all... COOKIE waffle! When you originally make these, they come out of the waffle iron soft, delicate and delicious.  If you are into a more crispy waffle, I suggest that you place the pre-made waffles into the toaster oven to crisp-up, or else keep them warm in a convection oven, where the fan inside the oven will help dry out and crisp-up the waffles.  You could even lightly toast the waffles in the waffle iron, and then finish toasting them to a deeper golden brown in a regular pop-up toaster.

However, I loved the soft delicate texture of these cookie waffles just the way they are.  And the honey-cinnamon butter will be so good on not only these waffles, but other bread items as well.  Seriously delicious, I am a huge fan.  To see the original recipe, go to Pillsbury.com or click here.

Pillsbury's Pecan Cookie Waffles with Honey-Cinnamon Butter

Ingredients:

Honey-Cinnamon Butter:

• 1/2 cup LAND O LAKES® Unsalted or Salted Butter, softened
• 3 tablespoons honey
• 1/2 teaspoon McCormick® Ground Cinnamon

Waffles:

• 3/4 cup Fisher® Chef's Naturals® Chopped Pecans
• 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookie dough
• 2 LAND O LAKES® Eggs
• 1 teaspoon McCormick® Pure Vanilla Extract
• 1/2 cup half-and-half

Directions:

1. In small bowl, beat butter, honey and cinnamon with electric mixer on medium-high speed 1 to 2 minutes or until light and creamy; set aside.
2. In 10-inch skillet, cook pecans over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.
3. Heat oven to 200°F. Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with Crisco® Original No-Stick Cooking Spray.)
4. In large bowl, break up cookie dough; add eggs and vanilla. Beat on medium speed about 2 minutes or until smooth. Slowly add half-and-half, beating until batter is smooth and thin. Stir in 1/2 cup of the pecans.
5. Pour 1/3 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Cook about 3 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.
6. To serve, top each waffle with about 1 tablespoon honey-cinnamon butter and sprinkle with 1 teaspoon of the remaining pecans. Make approximately ten waffle squares.

Marsha's Notes:

We didn't bother with the pecans, but I imagine they are a delicious addition to this recipe if you are a fan of them. My husband doesn't care too much for pecans, so I just enjoyed my waffles with the honey-cinnamon butter and he added some additional maple syrup. To each his own, right? You could also try to put some cinnamon in the actual waffle.