Stroopwafel with Cookie Crumble and Cream
A crispy stroopwafel topped with a cloud of whipped cream and a crunchy cookie crumble. This quick dessert comes together in minutes and is perfect for satisfying a sweet tooth.
- Total time
- 15 min
- Servings
- 2
- Calories
- 450
- Protein
- 4g
Ingredients
- 4 whole stroopwafels
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon butter
Instructions
- 1
Place the 4 stroopwafels on a cutting board. Using a sharp knife, carefully slice 2 of them into thin strips, then chop the strips into small crumble pieces. Set aside.
- 2
In a medium bowl, combine 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Beat with an electric mixer on medium-high until soft peaks form, about 2-3 minutes.
- 3
Melt 1 tablespoon butter in a small skillet over medium heat. Add the crumbled stroopwafel pieces and toast, stirring frequently, until fragrant and slightly darker, about 3-4 minutes. Remove from heat and let cool.
- 4
Place the remaining 2 whole stroopwafels on serving plates. Spoon a generous dollop of the whipped cream over each stroopwafel.
- 5
Sprinkle the toasted crumble over the cream, pressing lightly so it sticks. Serve immediately, while the stroopwafels are still crisp.
- 6
Optional: Drizzle with caramel sauce or sprinkle with cinnamon for extra flavor.
Tools you’ll need
- cutting board
- knife
- medium bowl
- electric mixer
- small skillet
- serving plates
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