Lemon Blueberry Macadamia Cookie Dough Waffles
A creative breakfast twist that transforms refrigerated sugar cookie dough into fluffy waffles studded with macadamia nuts and bright lemon zest. The cookie dough base creates exceptionally tender waffles with a subtle sweetness that pairs beautifully with warm blueberry preserves and fresh whipped cream. Perfect for weekend brunch or special occasions when you want something impressive but easy. The combination of tart blueberries, rich macadamias, and citrusy lemon creates a bakery-style flavor profile that feels indulgent yet approachable.
Ingredients
- 1 roll refrigerated Pillsbury Sugar Cookie Dough, 16.5 oz
- ¾ cup blueberry preservesstrawberry or raspberry preserves1:1vegetarian
different berry flavor
- 1 ½ cups fresh or frozen blueberries, thawed and drained if frozen
- 1 cup whipping cream
- 2 eggs
- 2 teaspoons lemon peel, grated
- ½ cup macadamia nuts, chopped roasted unsalted
- 3 tablespoons water
Instructions
- 1
Let cookie dough stand at room temperature 10 minutes to soften
- 2
Mix blueberry preserves and blueberries in saucepan and cook over medium heat, stirring occasionally, until thoroughly heated
- 3
Beat 1/2 cup cream with electric mixer on medium-high speed 1 to 2 minutes until stiff peaks form and refrigerate
- 4
Heat oven to 200°F and heat waffle maker
- 5
Break up cookie dough in large bowl and add eggs and lemon peel
- 6
Beat with electric mixer on medium speed 1 minute until smooth
- 7
Beat in remaining cream and 3 tablespoons water until smooth and stir in nuts
- 8
Pour 1/3 cup batter onto each waffle section and close lid
- 9
Cook 4 to 6 minutes until waffles are golden brown
- 10
Remove waffles to heatproof plate and keep warm in oven
- 11
Top each waffle with blueberry mixture and whipped cream
Tips
Oil or spray waffle maker if it doesn't have nonstick coating to prevent sticking
Keep finished waffles warm in 200°F oven while making remaining batches
Check your waffle maker's manual for recommended batter amount as it may differ from 1/3 cup
Good to Know
Store leftover waffles covered in refrigerator up to 3 days. Reheat in toaster or oven.
Waffle batter can be made up to 2 hours ahead and refrigerated. Whipped cream can be made up to 4 hours ahead.
Serve immediately while waffles are warm and crispy. Blueberry mixture should be kept warm.
Common Mistakes
Do not overmix the batter to avoid tough waffles
Do not eat raw cookie dough after adding eggs for food safety
Keep waffle maker properly heated to avoid soggy waffles
Substitutions
slightly different flavor profile
different berry flavor
FAQ
Can I use frozen blueberries in the preserves mixture?
Yes, use frozen blueberries but thaw and drain them first to remove excess moisture that could make the mixture too thin.
What if I don't have a waffle maker?
You can make these as pancakes instead. Cook on a greased griddle over medium heat for 2-3 minutes per side until golden.
How long do leftover waffles keep?
Store covered in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in toaster or oven until crispy.