Parks & Rec Cookies
I've never been more excited to share a recipe than these Parks and Recreation Cookies! Inspired by my all-time favorite show, these cookies channel your inner Leslie Knope, for a perfectly thick, chewy cookie coated in waffle crumbs. The cookie dough comes together easily and has a maple-forward flavor that I think JJ's Diner would be proud to serve. Comfort food to pair with my comfort show!
Servings: 20 large cookies, approximately
Ingredients
- 195 grams (about 6) frozen toaster waffles such as Eggo or Trader Joe's brand
- 134 grams (1 stick + 1½ Tablespoons) unsalted butter cold and cubed
- 150 grams (1¼ cups) granulated sugar
- 100 grams (½ cup) light brown sugar
- 1 large egg + additional egg yolk at a cool room temp
- 12 grams (1 Tablespoon) vanilla extract
- 21 grams (2 Tablespoons) maple syrup
- 260 grams (2 cups) all-purpose flour
- 20 grams (2 Tablespoons) malted milk powder optional
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 180 grams (1 cup) mix-ins of your choice I like a mix of white chocolate chips and toffee bits, plus extras for decorating
- flaky sea salt to finish, optional
Instructions
- Toast the toaster waffles on the lowest setting possible. We're trying to dry them out a bit, while enhancing their flavor through toasting. Once deeply golden brown, set aside and allow them to cool completely. Place in the bowl of a food processor and blitz until fine crumbs form. Set aside.
- If baking right away, preheat oven to 375°F / 190°C. Line light-colored rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, place the cold, cubed butter, granulated sugar, and light brown sugar, . Start mixing on low and slowly increase to medium-high until light, fluffy, and slightly lightened in color – about 5 minutes. Stop once or twice during this time to scrape down the bottom and sides of the bowl.
- Add the egg, egg yolk, vanilla extract, and maple syrup. Mix on medium until incorporated, about 1 minute. Scrape down the bottom and sides of the bowl.
- Add the flour, malted milk powder (if using), baking soda, baking powder, and salt. Mix on low until almost incorporated. Add the other mix-ins (white chocolate chips and toffee bits). Mix on low until just combined.
- Using a large 3-Tablespoon sized spring-loaded cookie scoop, portion the cookies into balls. Place the waffle crumbs on a plate and roll each cookie dough ball in the crumbs to coat, pressing lightly to adhere.
- Optional but highly recommended: Place the coated cookie dough balls on a parchment-lined baking sheet and cover well with plastic wrap. Chill for 24-48 hours, for thicker, chewier cookies with a significantly richer, deeper, better flavor.
- Bake cookies on prepared pans, spaced at least 2 inches apart, for 9 to 12 minutes, or until set and lightly golden brown at the edges, and just slightly damp looking in the middle.
- Sprinkle with flaky sea salt, if using. Allow cookies to cool on baking pans before serving.
Notes
Frozen Toaster Waffles: Any brand of frozen toaster waffles should work just fine. I used Trader Joe's brand, but Eggos or another store brand should work just fine. Toasting the waffles provides a deeper waffle flavor and allows the waffles to be blitzed into finer crumbs, which is better for easily coating the outside of each cookie dough ball. I have not tried using homemade waffles here.
Mix-Ins: I love to use a 50/50 combination of homemade toffee pieces (recipe in the Notes of this recipe post - but store-bought also worked just fine) and white chocolate chips, to allow the maple-y waffle flavors to shine. Feel free to use chocolate chips (although this may override the waffle flavor) or lightly toasted nuts. Crumbled, cooked bacon is also a delicious way to incorporate some Ron Swanson-approved fun here.
Measuring: Be sure to measure your ingredients (particularly flour) carefully. Use a digital kitchen scale for best results. Improper measuring will impact the results of your cookies.
Shaping: If you’re a perfectionist like me, immediately out of the oven, run a round cookie cutter (slightly larger in size than the cookies) around the edges of the hot cookies. This pulls their edges in slightly and makes uniform, perfectly round cookies.