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. So I’m super excited to share this Tagalongs Girl Scout Cookies Recipe with you.
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 as (if not better than) the ones I bought!
This recipe came in super handy this year since I didn’t get to buy a single box of Girl Scout cookies once the Stay Home orders went into place.
Here’s what you’ll need:
Peanut Butter Filling:
Shortbread Cookie Ingredient:
- 3/4 pound salted butter, room temperature
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 3 1/2 cups all-purpose flour
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.
When dough is chilled, use a cookie cutter (or the top of a glass) to cut the cookies into a uniform size.
Place cookies on a parchment paper covered cookie sheet and bake for 14-16 minutes until the edges begin to brown.
Allow to cool room temperature.
Peanut Butter Filling:
While the cookies are baking, start making your 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.
Put a piece of parchment paper on a cookie sheet or grease your cookie sheet.
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 to 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 transfer to parchment paper covered cookie sheet to allow the chocolate to harden.