Peanut Butter Chocolate Chip Waffles

By sassy47

Ingredients

• 1 container Pillsbury refrigerated chocolate chip cookie dough
• 1 cup milk
• 1/4 cup Creamy Peanut Butter
• 1 tablespoon Crisco® Pure Vegetable Oil
• 2 eggs
• 1 cup heavy whipping cream, whipped
• 3 tablespoons honey

Details

Servings 6

Preparation

Step 1

Heat waffle maker. (Waffle maker without a nonstick coating may need to be brushed with Crisco® Pure Vegetable Oil or sprayed with Crisco® Original No-Stick Cooking Spray before batter for each waffle is added.) Let cookie dough stand at room temperature 10 minutes to soften.
In large bowl, break up cookie dough. Add milk, peanut butter, oil and eggs. Beat with electric mixer on medium speed 2 to 3 minutes, scraping sides as needed, until well blended.
To make waffles, pour 1/4 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker.
Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve waffles topped with whipped cream and drizzled with honey