COOKIE NACHOS INSPIRED BY SWEET TOOTH GOES EURO

For the Cookie Chips

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

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.

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

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.

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.

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.

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

For the Marshmallow Fluff

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

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.

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

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.

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

For the Candied Peanuts

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

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

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

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

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

For the Chocolate Granola

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

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.

Transfer the oat mixture to the prepared baking sheet.

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

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

For the Pico de Fresas

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

For the Cookie Nachos

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

Serve with a side of the Pico de Fresas.