Everyone loves the taste of Girl Scout’s ‘Tagalong’ cookies. It’s just a shame that they can’t be found all year long. Now that Girl Scout “season” is over, my tastebuds are longing for that sweet-chocolatey-peanut buttery-ooey gooey-goodness. Luckily, I’ve found just the recipe to satisfy my craving and can you believe it – all these ingredients were found in my pantry!
Peanut Butter Cookies
Cookie
Cookie
1 Cup of Butter, soften
1/2 Cup of Granulated White Sugar
2 Cups of All Purpose Flour
1/4 teaspoon of Baking Powder
1/2 teaspoon of Salt
1/2 teaspoon of Vanilla Extract
2 Tablespoons of Whole Milk
Peanut Butter Filling
1 1/2 Cups of Whipped Creamy Peanut Butter (Peter Pan’s works perfectly!)
3/4 Cups of Confectioner’s Sugar
1/2 teaspoon of Vanilla Extract
Pinch of Salt
8 oz. of Semi-Sweet Baking Chocolate Chips
1. Start by preheating the oven to 350°F.
2. In a large bowl, mix together the butter and white sugar. Slowly begin to add the flour, baking powder and salt. Lastly add the vanilla extract and the milk.
3. Once the dough forms together, take a tablespoon amount and roll into a ball, then flatten into a disc and place on a parchment-lined baking sheet. Continue with the rest of the dough.
4. Bake the cookies for about 12 minutes or until the edges of the cookies become a golden brown.
5. Quickly remove the cookies and carefully (they are hot!) use your thumb to create indents in the center of each cookie. This is where the peanut butter filling will lay. Let the cookies completely cool.
6. While the cookies cool, in a glass bowl, mix together the peanut butter, confectioner’s sugar, vanilla extract, and salt.
7. Briefly heat the peanut butter mixture in the microwave (or the oven, if it’s still on!) and fill a pastry bag (or ziplock baggy!) with the mixture.
8. Pipe the filling into each cookie’s “thumbprint”. Being generous with the filling makes the cookies extra yummy!
9. Let the cookies and their filling cool completely, you can speed this process by placing them in the fridge.
10. Melt the chocolate baking chips in a double boiler, keeping it over low heat to ensure the chocolate does not harden during this process.
11. Dip each cookie using your fingers or a candy fork and let the excess chocolate drip off over the bowl.
12. Place the cookies onto a clean sheet of parchment paper and place in the fridge for them to
harden.
harden.
These cookies are great for parties or any friends that crave Girl Scout cookies all year long as well. I do have to say though, they don’t taste exactly like Tagalongs, they do resemble them; however, they have more of a gourmet taste rather than a manufactured taste … but who would complain about that?!