Chocolate Stroopwafels

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Dutch Stroopwafels are given a chocolate makeover in this fun recipe. Gooey caramel filling is sandwiched between two thin, crispy chocolate cookies for a unique treat that is every bit as good as the original!


Units Scale


  • 3 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 cup unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 4 1/2 tsp active dry yeast
  • 1/2 cup lukewarm milk
  • 1 egg
  • 2 tsp vanilla extract
  • 1 tsp cinnamon

Caramel Filling

  • 2 Tbsp water
  • 1 cup brown sugar
  • 6 Tbsp unsalted butter
  • 1/4 cup light corn syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • dash of salt


  1. In the bowl of a stand mixer, add in all of the ingredients for the waffles. Attach the dough hook and combine and knead the dough until smooth. The consistency should be similar to that of cookie dough. Once the dough is well-kneaded, cover the bowl with plastic wrap and allow to rest for 45 minutes.
  2. Meanwhile, heat the water, sugar, butter and corn syrup in a small saucepan over medium heat until the sugar dissolves, stirring constantly. Bring the mixture to a boil. Add the cinnamon, salt and vanilla and continue boiling until the syrup reaches the "soft ball stage" (234°F-240°F on a candy thermometer). This should only take a couple of minutes. Remove the saucepan from heat and allow to cool for 10 minutes.
  3. After the dough has finished resting, preheat and grease a waffle cone or pizzelle iron. Set the temperature to a medium setting. Knead the dough and divide it into small balls, roughly the size of tennis balls (you can adjust the size if you find they are too big). Place a ball of dough on the preheated iron and slightly flatten it. Cook the waffle until steam no longer escapes and it has turned a golden brown.
  4. Carefully remove the cooked waffle from the iron. Use a round 3 1/2" cookie cutter to cut off the edges for a perfectly circular waffle (this is also key to splitting the waffle.) While the waffle is still hot, gently split the waffle with a thin serrated knife. Continue the process until all of the waffles are cooked and split.
  5. Spread 1 to 2 tablespoons (more or less depending on your preference) of the caramel filling on one of the waffles and top with another waffle. Repeat with the rest of the waffles.
  6. Serve the waffles with a hot drink. Store in an air-tight container for up to one week.


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