The Peanut Butter Cookie Waffle

I’ve been wanting peanut butter cookies for a while, an odd craving, to be sure, but so it goes. I’ve also had this feeling that I should start a writer’s group, I’m not sure why, but it’s a thing writers do, and I’ve been wondering if it wouldn’t be good for me to do so as well. Last, but not least, I want to waffle things. Because I can.

I found three writers who I greatly respect and who also enjoy carbs as much as I do. It’s hard to get four adults in one place, especially when they’re so free range, but I was able to wrangle two of them and getting together seemed as good an excuse as any to waffle up some peanut butter cookie dough. I knew these writers would be game, even if the wafflookies were a bust.

Here’s the peanut butter cookie recipe I used. I chose a flour recipe because I was concerned that the softer, flourless doughs wouldn’t release properly from the waffle iron. I rolled the dough into cookie sized balls and pressed them on the waffle iron, then let them cook until they were golden brown. It’s a little tricky to know when to pull them off and I let one or two of them cook for too long. Brushing the iron with a little oil is always good at the start of any waffling session, but these things didn’t stick much as the dough is so oily.

Even with the flour, the finished wafflookie was very soft; I had to release the edges and lift it carefully with a spatula. Once they’d cooled, though, they developed a nice crunch. I ate way too many of them while my writer posse talked about pitching stories, how to write about people you know, the cost of real estate in Seattle, what to read, and about the amazing rainbows that appeared after the hail storm that hit while we were at my kitchen table. Peanut butter cookie waffles (and their accompanying topics) would be great with ice cream or Nutella or just spread with jam.

If you waffle your own, do report back, I’d like to know what you learned.