It’s Girl Scout cookie season! Unfortunately for me, I don’t know any Girl Scouts and haven’t had the chance to order any cookies this year. My favorite Girl Scout cookie is the Tagalong (which should come as no surprise given that it’s a combination of two of my favorite things: chocolate and peanut butter). I am a devout follower of We Are Not Martha and almost squealed with delight when I saw this recipe! It’s a simple and delicious recipe – and they taste just like the real thing. Check back tomorrow for a recipe for Thin Mints!
• 2 sticks (1 cup) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 1 Tablespoon vanilla extract
• 1/2 teaspoon kosher salt
• 3 cups all-purpose flour
• 1/2 cup smooth peanut butter
• 1/2 cup powdered sugar
• 2 cups semi-sweet chocolate chips (you could use milk or dark chocolate as alternatives)
1. Cream together butter and sugar using the paddle attachment of an electric mixer. Beat until smooth. Then add in the egg and vanilla and beat until incorporated and smooth.
2. Turn the mixer to low and add in the salt and flour. Mix until well incorporated.
3. Shape dough into a cylinder with a diameter of about 2-3 inches. Wrap the dough in parchment paper and put it in the freezer for at least 25 minutes (I froze mine overnight).
4. When the dough is sufficiently chilled, slice it into 1/8 inch disks and place on baking sheets. Slice 30 cookies and then wrap the remainder of the dough in plastic wrap and stick it back in the freezer for another time. If you want to use all the dough to make about 60 cookies, you’ll want to double the measurement of peanut butter, confectioner sugar, and chocolate that you use later.
5. Bake the cookies at 350 degrees for about 8-10 minutes. Then place the cookies on a cooling rack and let them cool completely.
6. Make the peanut butter filling by mixing together the peanut butter and powdered sugar.
7. Melt the chocolate chips over a double broiler (or in the microwave).
8. Assemble the cookies by pressing small discs of peanut butter onto each cookie. Then dip the cookie into the melted chocolate and coat.
9. Place coated cookies on parchment or waxed paper to cool.