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Pecan Cookie Waffles with Honey-Cinnamon Butter

(75)
  17 reviews
  • 35 min prep time
  • 35 min total time
  • 8 ingredients
  • 6 servings
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Make sweet breakfast waffles that get an easy start from Pillsbury® refrigerated cookie dough!

Bake-Off® Contest 44, 2010
Cathy Wiechert
Mound, Minnesota

Ingredients

Honey-Cinnamon Butter

1/2
cup unsalted or salted butter, softened
3
tablespoons honey
1/2
teaspoon ground cinnamon

Waffles

3/4
cup chopped pecans
1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
2
eggs
1
teaspoon pure vanilla extract
1/2
cup half-and-half

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
650
Calories from Fat
380
% Daily Value
Total Fat
42g
65%
Saturated Fat
16g
80%
Trans Fat
4 1/2g
Cholesterol
115mg
38%
Sodium
280mg
12%
Total Carbohydrate
60g
20%
Dietary Fiber
1g
6%
Sugars
40g
40%
Protein
6g
6%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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