Fluffy waffles stuffed with creamy cheesecake filling and chunks of edible cookie dough—drizzled with chocolate and syrup for the ultimate breakfast-dessert mashup!
Why You’ll Love This
Ready in 15 minutes – Faster than waiting in line at a brunch spot
Sweet & creamy – Like eating cookie dough for breakfast (but socially acceptable!)
Fun to make – Kids love helping with the filling
Customizable – Swap fillings or toppings to match your cravings
Ingredients
Waffle Batter
- 1 cup pancake/waffle mix (like Krusteaz or Bisquick)
- 1 large egg
- ¾ cup milk
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- ½ cup edible cookie dough (store-bought or homemade)
- ¼ cup chocolate chips
For Serving
- Maple syrup
- Whipped cream (optional)
Step-by-Step Instructions
1. Make the Waffle Batter
- Whisk waffle mix, egg, and milk until smooth (small lumps are okay).
2. Prepare the Filling
- Beat cream cheese and powdered sugar until fluffy (~1 min).
- Fold in cookie dough chunks (break into small pieces if needed).
3. Cook the Waffles
- Preheat waffle iron and lightly grease.
- Pour ¼ cup batter onto the iron, then add 1 tbsp cheesecake filling and a few chocolate chips.
- Top with another ¼ cup batter and close the iron.
- Cook 3-4 minutes until golden and crisp.
4. Serve
- Drizzle with maple syrup and extra cookie dough or whipped cream if desired.
Pro Tips
Don’t overfill – Too much filling will leak out.
Keep warm: Place cooked waffles on a wire rack in a 200°F (95°C) oven.
Crispier waffles? Replace ¼ cup milk with sparkling water.
Variations
- Nutella Swirl: Add 1 tbsp Nutella to the cheesecake filling.
- PB&J: Use peanut butter cookie dough + jelly drizzle.
- Birthday Cake: Mix sprinkles into the batter.
Storage
- Fridge: Keep leftover waffles for 2 days (reheat in toaster).
- Freeze: Layer between parchment for 1 month (toast from frozen).
Yield: 4 large waffles