Chocolate Chip-Peanut Butter Waffles

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Kitchen Tested

Prep 30 min
Total 30 min
Ingredients 6
Servings 4

Make these decadent waffles using cookie dough for brunch or breakfast! MORE+ LESS-

By Pillsbury Kitchens

Updated May 20, 2015

Make with

Pillsbury Cookie Dough

Ingredients

roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies

1/3

cup milk

1/4

cup creamy peanut butter

eggs

ripe bananas, sliced

tablespoons honey

Steps

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1

Heat waffle maker. (Waffle maker without a nonstick coating may need to be brushed with oil or sprayed with cooking spray before batter for each waffle is added). Let cookie dough stand at room temperature 10 minutes to soften.
2

In large bowl, break up cookie dough. Add milk, peanut butter and eggs. Beat with electric mixer on medium speed 1 to 2 minutes, scraping bowl as needed, until well blended.
3

To make waffles, pour 1/3 cup batter onto center of each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Bake about 3 minutes or until waffles are golden brown.
4

To serve, top each waffle with sliced bananas; drizzle with honey.

Expert Tips

To keep waffles warm until serving time, place them in single layer on wire rack or paper towel-lined cookie sheet in 350°F oven up to 20 minutes. Just make sure you don't stack warm waffles, because they will become soggy.
Waffles can be frozen and thawed for later use. Just pop them in the toaster for a quick morning bite.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 780
Calories from Fat: 320

% Daily Value

Total Fat: 35g; 54%
Saturated Fat 13g 64% Trans Fat 0g
Cholesterol: 105mg; 35%
Sodium: 480mg; 20%
Potassium: 380mg; 11%
Total Carbohydrate: 103g; 34%
Dietary Fiber 2g 10% Sugars 67g
Protein: 12g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 4%; 4%
Calcium: 4%; 4%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 5 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;