Pecan Cookie Waffles With Honey Cinnamon Butter Recipe

Ingredients

1/2

cup unsalted or salted butter, softened

3

tablespoons honey

1/2

teaspoon ground cinnamon

3/4

cup chopped pecans

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

2

eggs

1

teaspoon pure vanilla extract

1/2

cup half-and-half

Preparation

In small bowl, beat butter, honey and cinnamon with electric mixer on medium-high speed 1 to 2 minutes or until light and creamy; set aside.

In 10-inch skillet, cook pecans over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.

Heat oven to 200°F. Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with Crisco® Original No-Stick Cooking Spray.)

In large bowl, break up cookie dough; add eggs and vanilla. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Beat on medium speed about 2 minutes or until smooth. Slowly add half-and-half, beating until batter is smooth and thin. Stir in 1/2 cup of the pecans.

Pour 1/3 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Cook about 3 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.

To serve, top each waffle with about 1 tablespoon honey-cinnamon butter and sprinkle with 1 teaspoon of the remaining pecans.