Chocolate Covered Stroopwafel Recipes

Ever wondered how to bring Amsterdam’s flavors into your American kitchen? Look no further than the chocolate covered stroopwafel. This Dutch treat has become a global sensation, and now you can make it at home.

I’ve fallen in love with these cookies, especially when dipped in rich Belgian chocolate. The combination of crispy waffle, gooey caramel, and smooth chocolate is divine. Companies like 3Bros Cookies have perfected the art of bringing authentic Amsterdam flavors to the States.

Stroopwafels have a long history, dating back to 1784 in Gouda, Netherlands. These treats consist of two thin layers of baked dough that sandwiches a caramel syrup filling. The chocolate-covered version adds an extra layer of indulgence that’s hard to resist.

Making homemade stroopwafels might seem difficult, but with the right ingredients and equipment, you’ll be making these Dutch delights in no time.

Key Takeaways

• Stroopwafels originated in Gouda, Netherlands in 1784
• Chocolate-covered stroopwafels add an extra layer of indulgence
• Homemade stroopwafels require specific ingredients and equipment
• Various chocolate flavors can be used for coating
• 3Bros Cookies brings authentic Amsterdam flavors to America

Why Chocolate Covered Stroopwafels?

Chocolate covered stroopwafels offer a delightful twist on traditional Dutch cookies. They combine the classic caramel-filled wafer with rich, velvety chocolate. This blend creates a perfect balance of textures: crispy wafer, gooey caramel, and smooth chocolate coating.

Belgian chocolate takes these cookies to another level. The high-quality cocoa provides a luxurious coating that enhances the sweet caramel filling. It’s no surprise that chocolate dipped stroopwafels have become so popular.

Making these treats at home is surprisingly easy. With just a few ingredients and less than 10 minutes, you can create a batch of 20 Valentine-themed stroopwafels. Here’s a quick breakdown of what you’ll need:

The process is straightforward: melt the chocolate, dip the stroopwafels, and decorate with sprinkles. You can also experiment with different colored candy melts for a festive look. Once decorated, refrigerate until set.

If you’re feeling adventurous, try making stroopwafels from scratch. It takes about 1.5 hours, including resting time, but the result is worth it. For those interested in stroopwafel-inspired treats, there are even cocktail recipes available!

Essential Ingredients for Chocolate Covered Stroopwafels

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I’m happy to outline the crucial ingredients for making these beloved Dutch treats. We’ll look at each component’s role and detail US measurements for making 16 3.5-inch stroopwafels. This ensures a precise approach to creating these delightful wafels.

Purpose of Each Ingredient

Each ingredient plays a vital role in achieving the perfect stroopwafel:

• Flour: Essential for the waffle batter’s foundation
• Butter: Contributes richness and a crispy texture
• Sugar: Sweetens the waffle and the caramel filling
• Yeast: Vital for the waffle’s rise and light texture
• Cinnamon: Adds a warm, deep flavor
• Chocolate chips: Provides the coating
• Coconut oil: Thins the chocolate for dipping

US Measurements for 16 3.5-inch Stroopwafels

Gluten-Free and Vegan Alternatives

For those with dietary restrictions, consider these substitutions:

• Gluten-free flour blend instead of all-purpose flour
• Vegan butter or coconut oil for butter
• Coconut sugar for brown sugar
• Dairy-free chocolate chips for regular chocolate chips

These substitutions allow everyone to enjoy chocolate covered stroopwafels, regardless of dietary needs.

With these ingredients and measurements, you’re set to make your own batch of delectable stroopwafels.

Equipment Needed for Making Stroopwafels

I’m happy to guide you through the essential baking tools required for making delectable stroopwafels at home. The stroopwafel iron stands out as the pivotal piece of equipment. It’s vital for producing those thin, crispy wafers that epitomize a genuine stroopwafel.

Should you lack a stroopwafel iron, fear not. Alternative kitchen tools can still yield these Dutch delights. A pizzelle maker or a well-prepared waffle iron can suffice. For the bold, a grill press combined with a flat griddle presents another viable option.

Aside from the iron, a few basic baking tools are necessary:

• Mixing bowls
• Measuring cups and spoons
• A whisk or electric mixer
• A spatula
• A knife for splitting the wafels
• A saucepan for the caramel filling

For innovative ways to enjoy your homemade stroopwafels, look at these stroopwafel ice cream sandwich recipes.

Step-by-Step Instructions for Making Stroopwafel Batter

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Creating the perfect stroopwafel batter is essential for that authentic Dutch flavor. I’ll walk you through the steps, sharing my go-to recipe and mixing techniques. These will help you achieve the ideal batter consistency.

Mixing Dry Ingredients

Begin by mixing 15 oz of all-purpose flour, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of table salt in a large bowl. This blend forms the foundation of your batter, offering structure and taste.

Incorporating Wet Ingredients

In another bowl, combine 2 oz of whole milk with 2 1/4 teaspoons of dry yeast. Allow it to sit for 5 minutes. Next, add 2 large eggs, 6 oz of melted unsalted butter, and 5 oz of granulated sugar. Whisk these ingredients until they are fully incorporated.

Achieving the Perfect Batter Consistency

Slowly add the wet mixture to the dry ingredients, stirring continuously. The secret to a flawless batter is avoiding overmixing. Stop mixing when you reach a smooth, slightly thick consistency without any lumps. Allow the batter to rest for 1 hour to blend the flavors and relax the gluten.

After preparing the batter, divide it into 2 1/4-ounce balls. This recipe should yield around 18 cookies. Preheat your stroopwafel iron for 10-15 minutes, then cook each waffle for about 1 1/2 minutes until it turns golden brown.

Creating the Perfect Caramel Filling

I find great joy in making stroopwafels, and the secret to their allure is the caramel filling. This traditional Dutch concoction is what imbues stroopwafels with their distinctive taste and sticky texture. Let’s look at the steps to make the ideal stroopwafel syrup, a creation that will tantalize your taste buds.

• 1 cup brown sugar
• 6 tablespoons unsalted butter
• 1/4 cup light corn syrup
• 2 tablespoons water
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

To initiate the caramel filling process, combine brown sugar, butter, corn syrup, and water in a saucepan. Over medium heat, stir the mixture until the sugar fully dissolves. Simmer for approximately 5 minutes, until it attains a deep, golden hue. Post removal from heat, incorporate cinnamon, vanilla, and salt into the mixture.

Attaining the ideal consistency for stroopwafel syrup is crucial. It must be viscous enough to bind the wafers yet malleable enough for effortless biting. If the syrup appears too thin, allow it to cool slightly. Conversely, if it’s too viscous, gently warm it or introduce a small amount of water to rectify the consistency.

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Pro tip: Maintain the caramel warm during the assembly of your stroopwafels. Employing a small teapot to re-soften the caramel if it cools excessively ensures each bite retains its desired gooey texture. This method mirrors the experience of indulging in vibrant red velvet waffles, equally captivating in their appeal.

Classic Dark Chocolate Covered Stroopwafels

I have a deep affection for dark chocolate stroopwafels. They represent a luxurious take on the traditional Dutch cookie, dipped in Belgian chocolate. Let’s look at how to make these exquisite treats at home.

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/3 cup brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 8 oz dark Belgian chocolate

Begin by blending the dry ingredients. In a separate bowl, cream together the butter and sugar. Next, incorporate the egg and vanilla, followed by the dry ingredients to create a dough.

Preheat your stroopwafel iron. Place a dough ball in the center and cook for approximately 30 seconds. Once hot, split the wafer and fill with caramel.

To finish, melt the Belgian chocolate in a double boiler. Dip each cooled stroopwafel halfway into the chocolate, allowing any excess to drip off. Place them on parchment paper to set.

These homemade dark chocolate stroopwafels stand up to any Belgian chocolate dipped cookie found in stores.

Milk Chocolate and Almond Covered Stroopwafels

I like making milk chocolate stroopwafels with almond toppings. This variation brings a creamy, nutty twist to the traditional Dutch cookie. Let’s look at the process of making these delectable treats.

• 1 cup (145g) gluten-free self-raising flour blend
• 1/3 cup (35g) caster sugar
• 1/2 cup (113g) unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 8 oz (226g) milk chocolate, chopped
• 1/2 cup (60g) sliced almonds

Begin by combining the dry ingredients in a bowl. Then, incorporate the wet ingredients, stirring until the mixture is smooth. Allow the batter to rest for 45-60 minutes. Next, heat your stroopwafel iron and cook each waffle for 2-2.5 minutes.

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Once the waffles have cooled, melt the milk chocolate. Dip each stroopwafel into the melted chocolate and sprinkle with almond toppings. This adds a creamy sweetness that harmonizes with the caramel filling.

Feel free to experiment with various chocolate types. Dark chocolate offers a deeper flavor, while white chocolate provides a sweeter taste. You can also vary the almond toppings by using chopped, slivered, or flavored almonds for distinct flavor combinations.

Mint Chocolate Covered Stroopwafels

I find immense joy in making mint chocolate stroopwafels, offering a refreshing spin on the traditional Dutch cookie. These cookies meld the deep flavor of chocolate with a refreshing mint note, ideal for any time of year. Let’s go on the journey of creating these delectable treats together!

To make 16 3.5-inch mint chocolate stroopwafels, you will require:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 12 oz dark chocolate chips
• 1 teaspoon peppermint extract
• Green food coloring (optional)

Commence by blending the flour, sugar, and salt in a mixing bowl. Introduce the softened butter, egg, and vanilla extract. Continue mixing until a cohesive dough emerges. Allow the dough to rest for 30 minutes.

Preheat your stroopwafel iron. Divide the dough into 8 uniform balls. Position one ball on the iron, close it, and cook for approximately 30 seconds. Immediately after cooking, slice the wafer in half while it is still warm.

To prepare the mint chocolate coating, melt the chocolate chips in a double boiler. Incorporate the peppermint extract and a touch of green food coloring if you desire. This concoction yields exquisite flavored chocolate coatings.

Dip each stroopwafel into the mint chocolate, ensuring a thorough coating. Place them on a wire rack to allow them to set completely.

White Chocolate and Raspberry Covered Stroopwafels

Listed below is my recipe for white chocolate stroopwafels with a fruity twist. This delightful treat combines the rich sweetness of white chocolate with the tartness of raspberries. It’s a perfect mix of flavors that will excite your taste buds.

• 20 homemade or store-bought stroopwafels
• 500g white chocolate, chopped
• 1 cup fresh raspberries
• 1/4 cup freeze-dried raspberry powder

Begin by melting the white chocolate in a double boiler. Dip each stroopwafel halfway into the melted chocolate, then place on a parchment-lined baking sheet. While the chocolate is still wet, sprinkle freeze-dried raspberry powder on top for an extra burst of flavor.

Then, add fruit-flavored toppings by placing fresh raspberries on the chocolate-covered stroopwafels. The smooth white chocolate and juicy raspberries create a delightful texture contrast. For a professional finish, drizzle some extra melted white chocolate over the raspberries.

Let the stroopwafels set in the refrigerator for about 30 minutes. Once firm, they’re ready to enjoy! These white chocolate stroopwafels are ideal for special occasions or as a luxurious treat with your afternoon coffee.

Remember, you can store these delicious treats in an airtight container for up to a week.

Caramel Drizzled Chocolate Covered Stroopwafels

I find immense joy in making double caramel stroopwafels. These treats elevate the traditional Dutch cookie with layers of sweetness. The magic happens with a caramel drizzle over chocolate-covered stroopwafels, transforming a classic dessert into a masterpiece.

To begin, start with the core ingredient: classic stroopwafels. You’ll need flour, butter, brown sugar, and cinnamon for the cookie base. For the filling, prepare a caramel-like syrup. Once the stroopwafels are baked, it’s time to coat them in chocolate.

Next, melt your preferred chocolate – be it dark, milk, or white. Dip each stroopwafel into the chocolate and place them on a wire rack to cool. The final step is the caramel drizzle. Heat caramel sauce until it’s smooth, then drizzle it over the chocolate in elegant stripes.

The outcome is a symphony of flavors. Crunchy cookies, gooey centers, rich chocolate, and sweet caramel drizzle meld together, creating a delightful experience. It’s no surprise that stroopwafels have been a beloved treat since the 1800s.

For those intrigued by Dutch sweets, consider a krumkake maker. This device enables you to make delicate Norwegian waffle cookies, expanding your dessert options.

Stroopwafels are incredibly versatile. They can be used to make ice cream sandwiches or crumbled over other desserts.

Peanut Butter Chocolate Covered Stroopwafels

Listed below is my favorite spin on the classic Dutch delight – peanut butter stroopwafels. This nutty chocolate fusion elevates the traditional caramel-filled waffle cookie. It’s a recipe that peanut butter enthusiasts will love.

To make these treats, gather 16 3.5-inch stroopwafels, 1 cup of smooth peanut butter, 2 cups of milk chocolate chips, and 1/4 cup of chopped peanuts. The peanut butter infuses a creamy texture, while the chocolate offers a rich coating. Chopped peanuts add a delightful crunch against the soft waffle.

Begin by melting the chocolate chips in a double boiler. As the chocolate melts, spread a thin layer of peanut butter on each stroopwafel. Once the chocolate is smooth, dip each stroopwafel into it, ensuring a thorough coating. Sprinkle chopped peanuts on top before the chocolate solidifies.

For those with peanut allergies, almond butter is a great alternative. It’s important to note that about 20-25% of children with peanut allergies outgrow them by age 8. If you’re concerned about allergies, always consult a doctor before introducing new foods.

These peanut butter chocolate stroopwafels are a delightful fusion of Dutch and American flavors.

Pistachio White Chocolate Covered Stroopwafels

I am captivated by the art of reinventing traditional Dutch sweets, and pistachio stroopwafels are my current fixation. These cookies merge the velvety texture of white chocolate with the distinct crunch of pistachios. This fusion not only enhances the stroopwafel but also propels it into the world of gourmet delights.

To make these pistachio stroopwafels, you will require:

• 8 classic stroopwafels (7-inch diameter)
• 12 oz white chocolate chips
• 1 cup shelled pistachios, finely chopped
• 1 tbsp coconut oil

Begin by melting the white chocolate chips with coconut oil in a double boiler. Once the mixture is smooth, immerse each stroopwafel halfway into the chocolate. Immediately sprinkle chopped pistachios over the chocolate layer. Then, place the stroopwafels on a parchment-lined baking sheet and refrigerate until they harden.

To add an extra layer of opulence, drizzle some of the leftover melted white chocolate over the pistachios. This step not only adds visual appeal but also intensifies the flavor profile. The interplay of sweet white chocolate and savory pistachios with the caramel-filled stroopwafel base results in a truly remarkable confection.

S’mores Chocolate Covered Stroopwafels

Listed below is my recipe for s’mores stroopwafels. This delightful treat combines the traditional Dutch cookie with the iconic American campfire dessert. Let’s look at this delectable blend of flavors together.

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup chocolate chips
• 1 cup mini marshmallows
• 1/2 cup graham cracker crumbs

Begin by combining the flour, sugar, and salt in a bowl. Then, add the melted butter, egg, and vanilla extract. Mix until the batter is smooth. Next, heat your stroopwafel iron and cook each waffle for approximately 30 seconds.

After cooling, dip half of each stroopwafel into melted chocolate. Sprinkle with graham cracker crumbs and add mini marshmallows on top. Also use a kitchen torch to toast the marshmallow toppings, capturing that genuine s’mores taste.

Spicy Dark Chocolate Covered Stroopwafels

I’ve recently fallen in love with adding a kick to traditional treats. Spicy chocolate stroopwafels are my new favorite. They combine the classic Dutch cookie with chili-infused chocolate for an extraordinary taste experience.

To make these spicy treats, gather 6 stroopwafel cookies, 10 oz of dark chocolate, and 1 tsp of chili powder. Begin by melting the chocolate in the microwave for 1 minute, stirring every 15 seconds until it’s smooth. Then, incorporate the chili powder, adjusting the amount based on your desired heat level.

Next, dip each stroopwafel into the spicy chocolate blend, coating half of the cookie. Arrange them on a parchment-lined baking sheet and top with extra chili powder or crushed red pepper flakes for an extra kick. Chill in the refrigerator for 20 minutes to set the chocolate.

The outcome is a delightful mix of sweet, spicy, and crunchy. The chili-infused chocolate’s warmth harmonizes with the stroopwafel’s caramel filling. This treat is a global delight that fuses Dutch tradition with a spicy twist, ideal for those who enjoy a little heat in their sweets.

These spicy chocolate stroopwafels are guaranteed to be a crowd-pleaser at any event. They’re simple to prepare and boast a distinctive flavor that will leave your guests wanting more.

Coconut Chocolate Covered Stroopwafels

I find immense joy in making coconut stroopwafels with tropical chocolate flavors. This recipe combines the traditional Dutch stroopwafel with a coconut twist. It’s a delightful journey into creating these irresistible treats.

• 135g all-purpose flour
• 34g granulated sugar
• 6g instant yeast
• 1g salt
• 62g softened unsalted butter
• 28g beaten egg
• 15g warm milk

For the filling and coating:

• 80g brown sugar
• 24g molasses
• 100g warm heavy cream
• 1g cinnamon
• 130g chocolate chips
• 12g coconut oil
• Coconut flakes (partially toasted)

Begin by blending the dry ingredients for the dough. Then, incorporate the wet ingredients and knead until the dough is smooth. Allow it to rest for 30 minutes. Next, divide it into 40g balls and cook in a stroopwafel iron for about 30 seconds each.

To prepare the caramel filling, combine brown sugar, molasses, cream, and cinnamon. Cook it slowly until it reaches the ideal consistency. Place the caramel between two stroopwafels to sandwich it.

For the chocolate coating, melt the chocolate chips with coconut oil to infuse a tropical flavor. Dip the stroopwafels in the melted chocolate and sprinkle with toasted coconut flakes.

Sugar-Free and Low-Carb Stroopwafel Options

I love stroopwafels but recognize they’re not ideal for everyone. That’s why I’m happy to introduce sugar-free stroopwafels and low-carb Dutch cookies. These treats are ideal for those monitoring their sugar intake or adhering to a low-carb diet.

To make sugar-free stroopwafels, I employ alullose as a sweetener. This alternative doesn’t raise blood sugar levels. I choose a blend of almond and coconut flour for the dough, keeping carbs in check. This blend yields a scrumptious, guilt-free take on the traditional Dutch cookie.

Below is a simple recipe for low-carb Dutch cookies that replicates the authentic stroopwafel flavor:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/3 cup alullose
• 1 egg
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder

Combine all ingredients to form a smooth dough. Utilize a stroopwafel iron to produce thin waffles. For the filling, concoct a sugar-free caramel with alullose and heavy cream. Place the caramel between two waffles for a delightful low-carb snack.

Vegan Chocolate Covered Stroopwafel Recipe

Listed below is my recipe for vegan stroopwafels. These plant-based Dutch cookies are a treat for all. Let’s look at how to make these dairy-free chocolate-covered delights.

• 2 cups all-purpose flour
• 1/2 cup vegan butter
• 1/3 cup plant-based milk
• 1/4 cup sugar
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt

For the filling and coating:

• 1 cup brown sugar
• 1/2 cup vegan butter
• 1/4 cup plant-based milk
• 1 cup dairy-free chocolate chips

Begin by combining the dry ingredients in a bowl. In another, cream the vegan butter and sugar. Add the flax egg, plant-based milk, and vanilla. Gradually mix the wet and dry ingredients to form a smooth batter.

Heat your stroopwafel iron and cook each wafer for about 1-2 minutes. While still warm, cut each wafer in half and fill with caramel. Finish by dipping them in melted dairy-free chocolate for a rich coating.

Nutritional Information and Dietary Considerations

I’ve looked at the nutritional aspects of stroopwafels to aid in your decision-making. A standard chocolate-covered stroopwafel contains 200-250 calories, influenced by its size and the type of chocolate used. This makes it more calorie-dense than its plain counterpart, thanks to the chocolate coating.

These treats are loaded with carbohydrates from the flour and sugar, alongside moderate fat from butter and chocolate. However, they are not a significant source of protein or fiber. It’s crucial to note that stroopwafels include gluten, dairy, and eggs, making them unsuitable for those with allergies or specific dietary needs. Fortunately, there are gluten-free and vegan versions available for alternative consumption.

Stroopwafels are indeed a tasty indulgence but should be consumed in moderation. I suggest limiting your intake to one or two pieces occasionally, rather than making them a regular snack. For a healthier twist, opt for carob-covered stroopwafels. Carob, being lower in fat and caffeine-free, offers a suitable alternative for certain dietary preferences.

The Nutri-Score system is a valuable tool for comparing the nutritional value of different stroopwafel brands. Seek out products with higher scores (closer to A) for a relatively healthier choice.