TAGALONGS
My favorite Girl Scout Cookie is the Tagalong (AKA Peanut Butter Patty) – no contest. Here’s a homemade knock-off that is great to bring to holiday parties. (Recipe from thenovicechefblog.com) FOR THE COOKIES • 1 cup (2 sticks) unsalted butter, room temp
3. In a large mixing bowl with a hand mixer, cream together the butter and sugar. Mix in the flour, baking powder, and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball. 4. Using a small cookie scoop, scoop out a tablespoon of dough. Using your hands, flatten it into a disc about 1/4 of an inch thick. Place on a prepared baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can arrange them fairly closely together. 5. Bake cookies for 10 to 12 minutes, until the bottoms and edges are lightly browned, and the cookies are set. Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each. Cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. You must let them cool completely before adding the filling. If they’re even a tiny bit warm, the peanut butter filling will melt off and make a mess.
• ½ cup granulated sugar • 2 cups all-purpose flour • ¼ tsp. baking powder • ½ tsp. salt • ½ tsp. vanilla extract • 2 tbsp. whole milk
will become very runny! 2. Working carefully with the warm filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint.” 3. Chill filled cookies in the fridge for 20 to 30 minutes, or until the peanut butter is firm. CHOCOLATE COATING 1. Melt the chocolate and coconut oil together in 30 second intervals in a microwave safe bowl. Stir until smooth. 2. Dip chilled cookies into chocolate, let the excess drip off, and place on a sheet of parchment paper to set. Another way to coat your cookies with the chocolate is to arrange them on a wire cooling rack, leaving a little space between each cookie. Then spoon, or gently pour, the melted chocolate over the top of each cookie.
FOR THE FILLING • 1 ½ cups creamy peanut butter • ¾ cup powdered sugar • ½ tsp. salt • ½ tsp vanilla extract
FOR THE CHOCOLATE COATING • 8oz. semi-sweet chocolate chips • 1 tbsp. coconut oil, butter, or vegetable oil INSTRUCTIONS 1. Preheat oven to 350°F. Line a baking
sheet with parchment paper or silicone baking mats. Set aside.
PEANUT BUTTER FILLING 1. Add the peanut butter, powdered
2. Press your finger into the butter. It should dent very easily. If it doesn’t, pop it into the microwave on the defrost setting in 10-second intervals until completely softened, otherwise it won’t beat evenly into your cookie dough.
sugar, salt, and vanilla to a small microwave-safe bowl. Microwave in short 30 second intervals, stirring frequently, until soft and smooth. Be careful not to overheat; the mixture
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