Go Back
Stroopwafel Caramel Cookies Recipe
Ash Tyrrell

Stroopwafel Caramel Cookies Recipe

I have to admit, making these Stroopwafel Caramel Cookies was a total delight! From mixing the dough to melting the caramel, every step felt like an adventure. I loved how the soft, buttery cookie hugged the chewy caramel and crispy stroopwafel layers.
Print Recipe Pin Recipe
Total Time 4 hours
Ingredients Method Notes

Ingredients
  

  • 80 g unsalted butter cold and cubed – adds structure to the dough
  • 80 g browned butter – gives a nutty rich flavor
  • 165 g granulated sugar – for sweetness and structure
  • 60 g dark brown soft sugar – enhances moisture and depth of flavor
  • 1 large egg – binds the dough and adds richness
  • 2 tsp vanilla extract – adds aromatic warmth
  • 250 g plain all-purpose flour – forms the base of the cookie
  • ½ tsp baking soda – helps cookies rise slightly
  • ¼ tsp baking powder – for light texture
  • 1 tsp salt – balances sweetness and enhances flavor
  • 200 g white chocolate – for melting into a bark or chunks
  • 100 g caramelised white chocolate – optional adds gooey richness
  • 1 tsp cinnamon – for warm subtle spice
  • 100 g sugar – for salted caramel
  • 45 g butter – adds creaminess to caramel
  • 65 g double cream – smoothens caramel
  • ½ tsp miso – intensifies umami in caramel
  • ½ tsp salt – rounds out salted caramel
  • 125 g icing sugar – thickens caramel filling
  • 200 g mini stroopwafels – for filling and topping

Method
 

  1. I started by melting sugar until it turned amber, then whisked in butter and cream. Adding miso and salt gave it a glossy finish. After cooling, I added icing sugar and refrigerated it for a thick, spoonable texture.
  2. I melted white chocolate with caramelised chocolate and cinnamon, then poured it over extra chocolate to set. After chilling, I broke it into chunks for the dough and topping.
  3. Melting butter until it turned golden and nutty was so satisfying. I poured it over sugars and let it cool slightly to enhance the dough’s flavor.
  4. I combined cold butter, sugars, egg, and vanilla, then folded in dry ingredients carefully. Finally, I mixed in the white chocolate chunks or bark for pockets of gooey goodness.
  5. I flattened dough portions, placed a mini stroopwafel and caramel in the center, and sealed them completely. Freezing the cookies for several hours helped them hold their shape while baking.
  6. I baked the frozen cookies at 190°C for 9–11 minutes, then shaped the edges immediately. While still warm, I pressed remaining chocolate and stroopwafel pieces on top, finishing with a sprinkle of flaky sea salt.

Notes

  • I always weigh my ingredients; it makes the dough more consistent.
  • Using room-temperature egg helps the dough mix evenly.
  • I like chilling the caramel filling longer for a more manageable consistency.
  • Press toppings gently while cookies are hot to ensure they stick perfectly.