As my farewell to How I Met Your Mother and all its inside jokes and catchphrases, I salute the show with one of my favorite gags, Sombitch Cookies (see: Season 9 Episode 1 when Lilly met the mother). All we got from the dialogue was that the cookies has chocolate, peanut butter and caramel. Visually they were dark in color and thin. From that I decided to experiment and make my own version.
Many of the interpretations I’ve seen on the web involve adding some sort of chocolate candy stuffed with peanut butter or caramel into the middle of the dough resulting in soft cookies. Staying true to the thin, crisp-looking versions seen on the show, I experimented with a recipe for one of the best crisp cookies I’ve ever had, Cornflake Cookies from Humphry Slocombe, the ice cream shop in San Francisco.
Batch No 1 - I finely chopped chocolate chips, peanut butter chips and caramel bites so the cookie would be uniform. I baked them for 30 minutes to get them really crisp and golden. They were tasty but the flavors got lost because the mix-ins were chopped so finely. I wanted to distinctly taste chocolate, peanut butter and caramel.
Waste not, want not. Batch No 1 leftovers were crumbled for what I call a Sombitch Sundae: vanilla ice cream, crushed up Sombitch Cookies, drizzled salted caramel and finish with Maldon salt.
Batch No 2 - I ate far too many cookies from the first batch so this was going to be my last no matter how they turned out, luckily they were great. I repeated the recipe, but kept all the mix-ins whole. I also cut the baking time in half so they were crisp on the edges and chewy in the center. Each bite was a surprise of chocolate, peanut butter or caramel goodness.
SOMBITCH COOKIES
Yield: 28 cookies (3″ size)
As I mentioned, I used the Humphry Slocombe Cornflake Cookies recipe as the base because it’s got a great texture and I like the consistency both when chewy or crisp. Then I substituted the cornflakes for my mix-ins. DO try the cornflake version. They are delicious!
Corn Flake Cookies as seen on the Relish blog
My changes:
Cut the recipe in half
Omit the cornflakes and instead add:
1/2 cup semi-sweet chocolate chips
1/3 cup peanut butter chips
1/3 cup caramel bits (I used Kraft brand)
Maldon salt for finishing
Directions:
Shape the dough into ping-pong size balls to yield 28 cookies (3″ size). They are a bit larger in the original recipe.
Bake at 350 for 10-12 minutes until the edges are dry and the middle is still slightly soft. If you do want them to be really crisp, bake them for 25-30 minutes.
Set the tray on a cooling rack. Sprinkle flake salt on top. Allow the cookies to rest for 10 minutes. They will continue to bake.
Remove cookies from the tray to cool completely.
Enjoy!
Deliciously Noted is a food blog documenting my life in San Francisco - eating, baking, meeting artisans and chefs, and my getaways to New York and Paris. Enjoy and leave a comment or two!