Wednesday, April 9, 2014

Peanut Butter Chocolate Chip Waffles

Dave isn't much of a morning person. He doesn't wake up ready to start the day. During the week, I don't mind because I'm out of the house before he even gets out of bed. But on the weekends it can be a bit of a challenge. But I have a secret weapon against morning grogginess and the grunts and grumbles that come along with it. Breakfast. If I know we've got a lot to do and I want Dave to get his but in gear, I can usually win by getting up a little early to make something delicious and smile-inducing for breakfast. And I know it'll go over well if I can include his favorite flavor combo--peanut butter and chocolate. So on a Saturday morning when Dave came down the stairs to find these big, fluffy peanut buttery waffles dotted with mini chocolate chips on his breakfast plate, sudden the grinchiness subsided and was soon replaced with the happy husband I appreciate. Breakfast for the win.

Always looking for new pancake and waffle recipes, I knew this one from Martha Stewart would likely be spot on. I added the mini chips and make buttermilk from vinegar and milk, but otherwise it was pretty much as advertised. Since waffles are a one at a time kind of prep, I set the oven and put my stone baking sheet inside so the finished waffles would stay warm until the last waffle was done. This was perfect and even though the recipe made a lot of waffles for just the two of us, I wrapped the leftovers in foil and stuck them in our dedicated zip top breakfast bag in the freezer so anytime I can't make breakfast fresh, Dave and cure the morning grumbles by tossing one or two of these guys in the toaster oven. I'm not saying these waffles make miracles happen, but really--with peanut butter and chocolate they'll definitely improve anyone's mood at least a little bit.

Peanut Butter Chocolate Chip Waffles


1 3/4 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 Tablespoons butter, melted
6 Tablespoons peanut butter
2 cups buttermilk (or 1 Tablespoon vinegar combined with enough milk to measure 2 cups)
2 eggs
1/2 cup mini chocolate chips

Preheat oven to 275 degrees F and place a stone baking pan (or other baking sheet) in the oven to warm. Whisk together flour, sugar, baking powder, baking soda and salt.  Set aside.

Place melted butter and peanut butter in a blender and blend until smooth and combined, about a minute. Scrape down the sides of the blender if necessary.

Add buttermilk and eggs and blend until smooth, about another minute.

Pour peanut butter mixture into flour mixture and stir until incorporated and all dry ingredients are wet. Take care to scrape the bottom and sides of the bowl to include but don't over mix.

Gently stir in mini chocolate chips.

Preheat waffle iron and spray with cooking spray. Scoop about 1/3 to 1/2 cup of batter onto waffle iron (depending on size--I used an ice cream scoop) and cook according to manufacturer's directions.

Once cooked, remove from waffle iron and transfer to warmed baking pan in oven to keep warm. Continue with remaining batter.

Once all waffles are cooked, remove pan from oven and serve with desired toppings, such as sliced bananas, additional chocolate chips, maple syrup, etc.

Makes 12 waffles.

Happy Baking,
The Cookie Princess

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