Peanut butter and chocolate; you really can’t go wrong. Unless, of course, you’re trying to be good (hah, my good intentions last for about an hour) or you’re allergic to peanut butter (I am so sorry. I should bake you a batch of pity cookies). Put them in a waffle (hello, peanut butter chocolate chip waffles), and I’m there.
I didn’t have any spelt flour, so I ended up using white whole wheat flour. It’s not quite as healthy, but it’s better than plain old AP flour. I decreased the salt from ¾ tsp to ¼ tsp, since the peanut butter I have is already salted.
I’m unsure of the purpose of letting the batter sit for 10 minutes before cooking them, but I’m betting it’s to let the wet ingredients absorb the spelt flour. Although I didn’t use spelt flour, I figured I’d keep the rest time just in case. The batter ended up super spongy, unlike any waffle batter I’ve ever made.
I used a 1/3 cup measure, and ended up making 10 waffles. These waffles didn’t fill the whole well, but I kind of liked the free-form edges.
Afraid to cook them for too long (didn’t want to burn the chocolate), but was still able to get nice golden crust. The chocolate chips were a bit annoying, since they stuck to the griddle; perhaps cacao nibs or cocoa powder would work better.
The taste of these peanut butter chocolate chip waffles was reminiscent of a very soft (in a good way) peanut butter cookie with chocolate chips. Tastes best when hot and not too browned (wheaty flavor minimized).
I also decided to ignore the banana cream (a banana infused whipped cream to go along with the waffles as per the cookbook) due to laziness.
Peanut Butter Chocolate Chip Waffles
adapted from King Arthur Flour Whole Grain Baking
1 cup white whole wheat or spelt flour
2 T baking powder
1/4 tsp kosher salt
1/2 cup peanut butter (I like crunchy, but creamy works as well)
1/4 cup granulated sugar
4 T unsalted butter, melted
2 eggs, room temperature
1 cup milk, room temperature (whole is best but 2% works)
1/2 cup chocolate chips (I like dark but semisweet works, too)
Combine the dry ingredients in a small bowl. Cream the peanut butter and sugar, then add the butter. Beat in the eggs one at a time until completely smooth. Add the milk gradually; it will be very wet. Stir in the flour mixture just until combined. Stir in the chocolate. Let the batter sit for 10 minutes. Cook waffles in a hot waffle iron and serve hot.