I love these cookies but the filling is always butter filled. When I saw the recipe over at Bittersweet and finally got a pizzelle maker they went on the list.


The idea was great but I found the batter way too thick. I even thinned it out some and it just didn’t work with my pizzelle maker well. I got thick, not really crisp cookies. Well, they were crisp when I first made them but they did soften up. Next time I think I’ll use a regular pizzelle recipe.


Instead of making new caramel, I had some in the fridge from my Eggless Vegan Cheesecake. It worked. The recipe paird with the stroopwafels is probably better but I’m all about using leftovers.

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