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COOKIE NACHOS INSPIRED BY SWEET TOOTH GOES EURO

Picture for Cookie Nachos inspired by Sweet Tooth Goes Euro

560,787 views  Fun Fact, while many people believe the character of Sweet Tooth is over 500 years old, they are actually a timeless being who transcends temporal boundaries.

US

original

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INGREDIENTS

For the Cookie Chips

For the Cookie Chips

unsalted butter, room temperature

3 sticks unsalted butter, room temperature

powdered sugar, sifted

100 g powdered sugar, sifted

vanilla extract

1 ½ tsp vanilla extract

all purpose flour + more for dusting

400 g all purpose flour + more for dusting

kosher salt

¾ tsp kosher salt

As needed finishing salt

As needed finishing salt

For the Marshmallow Fluff

For the Marshmallow Fluff

large egg whites

3 large egg whites

cream of tartar

¼ tsp cream of tartar

sugar

150 g sugar

light or golden corn syrup

225 g light or golden corn syrup

water

75 g water

vanilla extract

1 tsp vanilla extract

unsalted butter, melted

6 tbsp unsalted butter, melted

For the Candied Peanuts

For the Candied Peanuts

roasted peanuts

6 oz roasted peanuts

granulated sugar

2 ¾ oz granulated sugar

water

1 ¾ oz water

To taste kosher salt

To taste kosher salt

For the Chocolate Granola

For the Chocolate Granola

maple syrup or golden syrup

⅓ cup maple syrup or golden syrup

packed brown sugar

⅓ cup packed brown sugar

dutch processed cocoa powder

¼ cup dutch processed cocoa powder

vegetable oil

2 tbsp vegetable oil

kosher salt

½ tsp kosher salt

rolled oats

2 cup rolled oats

slivered almonds

½ cup slivered almonds

pecans, roughly chopped

½ cup pecans, roughly chopped

For the Pico de Fresas

For the Pico de Fresas

strawberries, washed + hulled + roughly chopped

1 lb strawberries, washed + hulled + roughly chopped

dragon fruit, peeled + chopped

0.5 dragon fruit, peeled + chopped

mint, torn

¼ cup mint, torn

sugar

¼ cup sugar

For the Cookie Nachos

For the Cookie Nachos

Cookie Chips (see recipe above)

Cookie Chips (see recipe above)

Marshmallow Fluff (see recipe above)

Marshmallow Fluff (see recipe above)

Candied Peanuts (see recipe above)

Candied Peanuts (see recipe above)

Chocolate Granola (see recipe above)

Chocolate Granola (see recipe above)

As needed fresh strawberries, chopped

As needed fresh strawberries, chopped

Pico de Fresas (see recipe above)

Pico de Fresas (see recipe above)

DIRECTIONS

1.

For the Cookie Chips

1.

Preheat the oven to 350 °F. Prepare two large rimmed baking sheets with parchment paper.

2.

Combine the butter, sugar, and vanilla extract in the bowl of a stand mixer. Using the paddle attachment, mix until the butter is lighter in color and well combined with the sugar, about 2-3 minutes.

unsalted butter, room temperature

3 sticks unsalted butter, room temperature

powdered sugar, sifted

100 g powdered sugar, sifted

vanilla extract

1 ½ tsp vanilla extract

3.

Add the flour and kosher salt to the bowl, then mix until a homogeneous dough forms.

all purpose flour + more for dusting

400 g all purpose flour + more for dusting

kosher salt

¾ tsp kosher salt

4.

Remove the dough from the mixing bowl and shape it into a disk about ½ inch thick. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

5.

On a lightly floured work surface, roll the dough out to about ⅙-¼ inch thick. Using a triangular cookie cutter, pun out cookies from the dough. Transfer the cookies to the prepared baking sheets, leaving at least ½ inch between each cookie. Re-roll the dough scraps and press out as many other cookies as you can manage.

6.

Bake the cookies in the preheated oven for 10-14 minutes or until just beginning to turn golden brown around the outside of each cookie.

7.

Let the cookies cool on the sheet tray until ready to use.

8.

For the Marshmallow Fluff

1.

Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment.

large egg whites

3 large egg whites

cream of tartar

¼ tsp cream of tartar

2.

In a medium sauce pot, combine the sugar, corn syrup, and water. Bring the mixture to 240 °F. Stir the mixture just until it comes to a boil, then cover with a lid to remove any sugar granules stuck to the side.

sugar

150 g sugar

light or golden corn syrup

225 g light or golden corn syrup

water

75 g water

3.

Meanwhile, begin whipping the egg whites until they are white and frothy.

4.

Once the sugar syrup is ready, carefully pour the syrup into whipping egg whites on medium speed. Increase the speed to high and continue mixing until the meringue is thick, glossy, about 2-3 minutes.

5.

Pour in the vanilla and melted butter, then whisk until combined.

vanilla extract

1 tsp vanilla extract

unsalted butter, melted

6 tbsp unsalted butter, melted

6.

For the Candied Peanuts

1.

Combine the peanuts, sugar, and water in a large high-sided skillet.

roasted peanuts

6 oz roasted peanuts

granulated sugar

2 ¾ oz granulated sugar

water

1 ¾ oz water

2.

Cook the peanuts while stirring constantly until the sugar begins to crystallize.

3.

Turn the heat to low, and continue cooking and stirring the peanuts until they become a medium amber color.

4.

Transfer the candied peanuts to a large rimmed baking sheet lined with parchment paper.

5.

Allow the peanut to cool to room temperature. Store in an airtight container for up to 1 week before using.

6.

For the Chocolate Granola

1.

Preheat the oven to 300 °F and prepare a large rimmed baking sheet with a silicone baking mat.

2.

Combine the syrup, brown sugar, cocoa powder, vegetable oil, and salt in a large bowl. Whisk to combine, then fold in the rolled oats, almonds, and pecans.

maple syrup or golden syrup

⅓ cup maple syrup or golden syrup

packed brown sugar

⅓ cup packed brown sugar

dutch processed cocoa powder

¼ cup dutch processed cocoa powder

vegetable oil

2 tbsp vegetable oil

kosher salt

½ tsp kosher salt

rolled oats

2 cup rolled oats

slivered almonds

½ cup slivered almonds

pecans, roughly chopped

½ cup pecans, roughly chopped

3.

Transfer the oat mixture to the prepared baking sheet.

4.

Bake the granola in the preheated oven for 25-30 minutes, stirring about halfway through the baking time, or until crisp.

5.

Let cool completely before using or storing at room temperature in an air-tight container.

6.

For the Pico de Fresas

1.

Combine all of the ingredients in a medium bowl. Fold to combine, then set aside until ready to use.

strawberries, washed + hulled + roughly chopped

1 lb strawberries, washed + hulled + roughly chopped

dragon fruit, peeled + chopped

0.5 dragon fruit, peeled + chopped

mint, torn

¼ cup mint, torn

sugar

¼ cup sugar

2.

For the Cookie Nachos

1.

Spread the Cookie Chips on a serving platter of choice, then top with Marshmallow Fluff, Candied Peanuts, Chocolate Granola, and chopped strawberries.

Cookie Chips (see recipe above)

Cookie Chips (see recipe above)

Marshmallow Fluff (see recipe above)

Marshmallow Fluff (see recipe above)

Candied Peanuts (see recipe above)

Candied Peanuts (see recipe above)

Chocolate Granola (see recipe above)

Chocolate Granola (see recipe above)

As needed fresh strawberries, chopped

As needed fresh strawberries, chopped

2.

Serve with a side of the Pico de Fresas.

Pico de Fresas (see recipe above)

Pico de Fresas (see recipe above)

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