Every year in late January or early February, I throw whatever diet I’m currently on out the window and binge on girl scout cookies. I’m not sure what my problem is, but I have absolutely ZERO willpower when it comes to Tagalongs…those delicious chocolate covered peanut buttery shortbread girl scout cookies.
I think part of the problem is that they’re only available for a small window each year so I feel like I have to buy them (and then I can’t resist eating them). One year, I bought a bunch of boxes and hid them so that I could have them throughout the year. And while that seemed like a good idea at the time, I ended up binge eating them in a shorter amount of time. Anyway…I’m sure you don’t want to hear all about my personal problems! 🙂
All that to say, I figured that if I wanted to eventually break this habit, I should figure out how to get my hands on Tagalongs Girl Scout Cookies year round…and since I couldn’t figure out a way to do that, I decided I’d need to learn to make them. And let me tell you, these are every bit as good (if not better) as the ones I bought!
Here’s what you’ll need:
Peanut Butter Filling:
- 1 ¼ cup peanut butter
- 1 cup powder sugar, sifted
- 3/4 pound salted butter, room temperature
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1 lb. Milk Chocolate for candy dipping
- Preheat the oven to 350 degrees F.
- Start by making the dough for the cookies. Using a paddle attachment on a mixer, mix together the butter and 1 cup of sugar until they are just combined.
- Add the vanilla.
- In a medium bowl, sift together the flour and salt if wanted, then add them to the butter-and-sugar mixture.
- Mix on low speed until the dough starts to come together. If your dough is a little dry try adding 1 Tbsp. of water at a time until the dough comes together.
- Roll dough into a ball and wrap in plastic, chill for 30 minutes.
- Bake for 14-16 minutes, until the edges begin to brown.
- Allow to cool room temperature.
Peanut Butter Filling:
- While Cookies are baking start the peanut butter filling. In a small mixing bowl, mix together peanut butter and powder sugar until it’s completely blended and no sugar can be seen.
- On a cooking sheet, lay wax paper or grease the pan with cooking spray.
- Place ½ tablespoon of the peanut butter mixture on the prepared pan. I used a cookie dough scooper and it worked great.
- Once Cookies are cool use a spatula, remove the peanut butter from the pan.
- Place 1 ball in the middle of the shortbread cookie and use a butter knife to
- spread the peanut butter around the cookie.
- Repeat with remaining peanut butter balls and cookies.
- Melt Chocolate coating according to package. Once melted use a fork to dip the cookies into the chocolate.
- Allow the excess chocolate to drip off the cookies and transferred to wax paper to allow cookie coating to harden.