If You're Not Eating Ice Cream Sandwiches Made From Waffles, You're Doing It Wrong

Plain cookies are so last year.



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If you've only ever used a waffle iron to make waffles — the kind made from Bisquick and drizzled with syrup — you're a little behind the times. So, let us be the first to say: Welcome to 2017. It's nice to have you here. Nowadays, the mark of a versatile dish is if it can be stuck in a waffle iron. Mozzarella sticks, omelets, mashed potatoes: Pretty much anything can be waffled. And pretty much anything tastes better when it is.

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Tina Casaceli's pastries were binge-worthy without the gimmick. The Culinary Institute of America-trained pastry chef and owner of Milk & Cookies Bakery has a cult following for her cookies, which are the impossible combination of chewy and fluffy. But when an afternoon of recipe development led her to discover an unused waffle iron, Casaceli asked herself the million-dollar question: Will they waffle?

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You know the answer.



The dough holds up its chewiness when pressed, but the cookie edges get a little crispier than usual. Like all her other cookies, Casaceli gives the waffled ones an ice cream sandwich treatment by stuffing them with gelato and drizzling them with all the toppings a sundae would get. They're more waffle than sandwich — that is, they're easiest to eat with a fork and knife — but the mess hasn't stopped anyone from going hand to mouth, either.

It's the kind of rich dessert you want to wash down with glass of milk, and luckily, Milk & Cookies delivers what its name promises. Because with a food baby like the one you'll have, ain't nobody got time to pick up a jug on the way home.



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