Binging with Babish: Sumbitches from How I Met Your Mother

I don't care if these are poison chocolate, peanut butter and caramel, we'll need some, I'm calling them, some here have another song, hey what's up guys, welcome back to Binging with Babish where this week I'm filming my video in an airport? with my head under a microfleece blanket, so we'll see how this goes while we try to make something tasty with chocolate, peanut butter and caramel, I don't even know how that will be possible, but we'll try it first. I have a bunch of these Square Candy Schools molds that we have to unwrap first, of course, before cutting them into quarters.

Once cut into quarters, I will try to roll them into small rounds. I don't think this matters. because they'll probably melt into the cookie, but that's my plan and I'm blindly stubborn after rolling them all into cute little balls, we can start working on our cookie dough and the cookies on the show looked like this to me. little thin, crispy ones that you get from Tate's, which starts out as a pretty normal cookie dough, we're going to measure out 8 and 1/2 ounces of all-purpose flour to which we're going to add 1 teaspoon of baking soda and kosher salt. and a small whisk to combine, then in the bowl of the stand mixer place 2 sticks of unsalted butter and 3 quarter cups each granulated sugar and light brown sugar tightly packed, place them on the paddle attachment attached to the stand mixer. foot and then we're going to beat these guys together, during which time we'll also add a teaspoon of vanilla extract.

I should mention that the butter is at room temperature which will help it whip up very quickly and easily, about 1 minute, once they are nice and creamy, adding 2 large eggs, once those eggs have been added we will scrape the sides of the bowl and we'll beat again for maybe 1 to 2 minutes until it's creamy, lift the paddle, scrape down the sides of the bowl one last time and then it's time. to add our dry ingredients all at once no need to get fancy here we're just going to mix this until smooth no more than 30 to 45 seconds make sure not to over mix unless you want hard cookies now it's finally time to add our chocolate chip mixes, peanut butter chips and our chopped butterscotch candies, let me know how you say it in the comments below, scrape all the delicious cookie dough from the paddle attachment and then it's time to use a small scoop of ice cream or a scoop of melon.

To get small even lumps of cookie dough, maybe 1 to 2 tablespoons spaced evenly on a parchment-lined baking sheet and then in a 375 degree Fahrenheit oven for 10 to 12 minutes, make sure you don't try to scrape them off until they're cold. since the melted candy will adhere them to the parchment paper like glue. Also, that batch seemed too big to be Tate's, so I'm reducing the bumps to an even tablespoon, which, as you can imagine, made them almost pop out. true, and if you can wait for once in

your

life for the cookies to cool completely, they will come off like this and look like Tate's and the cookies on the show, but what do they taste a little like? a little tricky to stack, but it doesn't matter because they have that signature ribbon clasp and they taste exactly as you imagined, thin, buttery, crunchy, caramelized, chocolate, peanut butter, but they have one fatal flaw: the caramel you see turns chewier than bazooka gum once it is allowed. to cool, so we'll take a page or two from cookie demigod Christina Tosi's book and stick with her justifiably famous peanut butter cookies, plus all her recipes are measured in grams, you all know how much I love that once that we have measured them.

We eliminated all of our wet ingredients, including 50 grams of glucose which you can find on Amazon. It's time to start combining the dry ones: 225 grams of bread flour, 2 grams of baking powder, 1 gram of baking soda, and a whopping 9 grams of kosher salt, it seems. As if Christina likes crackers, we will beat them lightly and then it will be time to deal with the butter, this time just a stick and a half at room temperature placed in the bowl of a mixer with 300 grams of granulated sugar and our 50 grams of glucose syrup if you can't find glucose you can use light corn syrup but in the end it will not have the same consistency and now begins the first of three shakes we are beating this first mixture at medium-high speed for 2 to 3 minutes until is light and fluffy, scraping down the sides of the bowl, adding 260 grams of creamy peanut butter and beating on medium-high speed for 30 seconds or until combined, then at this point with the mixer running on slow speed, let's add the eggs slowly one at a time until combined for about 30 seconds along with half a gram of vanilla extract before beating mercilessly on high speed for 3 minutes until lightly creamy and doubled in volume.

Last but not least, we need to add our pre combined dry ingredients after scraping the bowl once again of course, add the dry stuff and then mix minimally for about 30 seconds on medium-low speed until combined and now It's time to tackle the caramel portion of our Christina uses chopped peanut brittle in her cookie, so let's emulate that without peanuts, simply caramelize some granulated sugar over medium-low heat until it's amber in color, pour over some parchment and let it cool completely before peeling it off the parchment and tearing it into tiny pieces according to In

your

recipe we don't want pieces larger than a grain of rice, presumably because once these things get really hard they probably could steal them, so we're going to crush them really well before throwing them into our cookie dough and then it's time.

To talk about chocolate, you can use chocolate chips if you want, but I like chopped chocolate as it forms a lot of little pieces of different sizes and stripes throughout the cookie, so cut into large pieces of 4 to 6 ounces of high-quality dark chocolate and pour it over the top. then once again we're going to mix slowly and gently just to evenly incorporate our mixtures and there you have it, some serious cookie dough that unfortunately isn't ready to bake yet. First we need to divide the cookie dough into portions of two to Three tablespoons of each on a parchment lined baking sheet give them enough room as they are sure to expand and then we will lower the top a little to turn them into little plump discs of proportions uniforms that we will then stack. and wrap it prodigiously in plastic because these guys go in the refrigerator for as little as three hours and up to three days first.

I have to clean my refrigerator. I have some real science projects in the back here as you get older. cookie dough to make it look and taste better, so try to be patient once they finish chilling. We'll just unwrap them. This is a giant experimental batch and we will put them in a 375 degree Fahrenheit oven for 15 to 18 minutes afterwards. at which point they will emerge beautifully golden and crispy and there you have it two different versions of bastards. Sorry some victus, wait seriously, I can't say some because they put them on network TV, let's try this one more time.

Wow, thank you very much to whoever is editing this. Oh wait, it's me, I'm not a stinker anyway, now that we've got the antics out of the way, what do they look, feel and taste like? and the answer to those three questions is incredible on the outside. They're crunchy, but the glucose gives the inside a distinctive chewiness and you should stop what you're doing and make them right now.