Nutty Buddy Waffle Recipe

Preheat and prep

Preheat your waffle iron according to manufacturer instructions. Lightly grease plates with about half of the neutral oil or a nonstick spray.

Dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt until evenly combined.

Wet ingredients

In a separate bowl, beat 2 large eggs lightly. Add 1 1/2 cups whole milk, 6 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract; whisk to combine.

Incorporate peanut butter

Warm 1/2 cup peanut butter briefly (10–15 seconds) in the microwave so it becomes pourable. Whisk the warmed peanut butter into the wet mixture until smooth and evenly incorporated.

Combine batter

Make a well in the dry ingredients and pour in the wet peanut butter mixture. Stir with a spatula until just combined; small lumps are okay. Avoid overmixing to keep waffles tender. If batter is very thick, add up to 2 tablespoons milk to reach a pourable, thick but ribboning consistency.

Rest batter (optional)

Let the batter rest 5–10 minutes at room temperature. This hydrates the flour and gives slightly lighter waffles.

Prepare cookie crumbs and nuts

Place about 3 oz crushed peanut butter sandwich cookies into a shallow bowl (pulse briefly in a food processor or put in a zip-top bag and crush with a rolling pin). Roughly chop 1/2 cup roasted peanuts and set aside. Reserve a small pinch (about 1 tablespoon) of cookie crumbs and peanuts to finish the waffles.

Swirl or top with chocolate

Warm 1/2 cup chocolate-hazelnut spread slightly to make it pourable (10–15 seconds). Either swirl a tablespoon into each waffle after cooking or drizzle over plated waffles.

Optional garnishes

If desired, dust with 2 tablespoons powdered sugar, add 1 cup whipped cream, and serve with maple syrup to taste (about 1/2 cup for the plate).

Add mix-ins to batter (optional)

Fold about half of the crushed cookies (about 1.5 oz) and half of the chopped peanuts (about 1/4 cup) gently into the batter if you want nutty pockets inside the waffles. Do not overmix.

Cook waffles

When the waffle iron is fully hot, pour an appropriate amount of batter (usually 1/2 to 3/4 cup depending on iron size) onto the center of the iron. Close and cook until deep golden brown and crisp, about 3–5 minutes per waffle (follow your iron's indicator). For extra crunch, cook an additional 30–60 seconds for a firmer crust.

Finish and plate

Transfer waffles to a wire rack set over a baking sheet to keep crisp while you cook the remaining batter. Immediately drizzle or spread a spoonful of warmed chocolate-hazelnut spread over each waffle, sprinkle reserved cookie crumbs and chopped peanuts, and add whipped cream and powdered sugar if using. Serve with maple syrup on the side.