BABISH
recipes
community
livestream
cookware
cookbook
contact
JOIN
COOKIE NACHOS INSPIRED BY SWEET TOOTH GOES EURO
571,455 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
metric
INGREDIENTS
For the Cookie Chips
3 sticks unsalted butter, room temperature
100 g powdered sugar, sifted
1 ½ tsp vanilla extract
400 g all purpose flour + more for dusting
¾ tsp kosher salt
As needed finishing salt
For the Marshmallow Fluff
3 large egg whites
¼ tsp cream of tartar
150 g sugar
225 g light or golden corn syrup
75 g water
1 tsp vanilla extract
6 tbsp unsalted butter, melted
For the Candied Peanuts
6 oz roasted peanuts
2 ¾ oz granulated sugar
1 ¾ oz water
To taste kosher salt
For the Chocolate Granola
⅓ cup maple syrup or golden syrup
⅓ cup packed brown sugar
¼ cup dutch processed cocoa powder
2 tbsp vegetable oil
½ tsp kosher salt
2 cup rolled oats
½ cup slivered almonds
½ cup pecans, roughly chopped
For the Pico de Fresas
1 lb strawberries, washed + hulled + roughly chopped
0.5 dragon fruit, peeled + chopped
¼ cup mint, torn
¼ cup sugar
For the Cookie Nachos
Cookie Chips (see recipe above)
Marshmallow Fluff (see recipe above)
Candied Peanuts (see recipe above)
Chocolate Granola (see recipe above)
As needed fresh strawberries, chopped
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.
3 sticks unsalted butter, room temperature
100 g powdered sugar, sifted
1 ½ tsp vanilla extract
3.
Add the flour and kosher salt to the bowl, then mix until a homogeneous dough forms.
400 g all purpose flour + more for dusting
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.
3 large egg whites
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.
150 g sugar
225 g light or golden corn syrup
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.
1 tsp vanilla extract
6 tbsp unsalted butter, melted
6.
For the Candied Peanuts
1.
Combine the peanuts, sugar, and water in a large high-sided skillet.
6 oz roasted peanuts
2 ¾ oz granulated sugar
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.
⅓ cup maple syrup or golden syrup
⅓ cup packed brown sugar
¼ cup dutch processed cocoa powder
2 tbsp vegetable oil
½ tsp kosher salt
2 cup rolled oats
½ cup slivered almonds
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.
1 lb strawberries, washed + hulled + roughly chopped
0.5 dragon fruit, peeled + chopped
¼ cup mint, torn
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)
Marshmallow Fluff (see recipe above)
Candied Peanuts (see recipe above)
Chocolate Granola (see recipe above)
As needed fresh strawberries, chopped
2.
Serve with a side of the Pico de Fresas.
Pico de Fresas (see recipe above)
Unlock this recipe
Welcome to the...
Babish Culinary Universe
Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.
Try it out for a month free, then just $1/month
RELATED RECIPES
