I just love a good Girl Scout Cookie, but since the season is so short I am always looking for recipes to recreate my favorite cookies in my own kitchen. It is hard to choose a favorite Girl Scout cookie, but if I had to narrow it down it would be Samoas, followed by thin mints, then Tagalongs. Since I have already found a great Samoas cookie, I went on the search for a Tagalong, or Peanut Butter Pattie, recipe. After only a two second search on Pinterest I found one! Buttery shortbread topped with a peanut butter filling and covered with a layer of chocolate glaze. This is a Tagalong on steroids! Just look at that gooey peanut butter filling, you won’t find that much peanut butter in a regular Tagalong!
One Year Ago: Spicy Soba Noodles with Chicken in Peanut Sauce
Homemade Tagalongs (Peanut Butter Patties)
- 1 cup butter, softened
- 1/2 cup sugar
- 2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
For the Filling:
- 1 1/2 cups creamy peanut butter
- 3/4 cup confectioners’ sugar
- generous pinch salt
- 1/2 teaspoon vanilla extract
For the Chocolate Coating:
- 8 ounces semisweet chocolate chips
- 1 tablespoon shortening
Directions:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bow, whisk together the flour, baking powder, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Mix in flour mixture followed by the vanilla and milk.
- Roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 1 inch apart. Using your thumb, dowel or a melon baller, make an indentation in the center of each cookie.
- Bake for 11-13 minutes, or until edges are golden brown. Remove the cookie sheets from the oven. Using your thumb, dowel or a melon baller, press into the cookies again. Cool cookies for 5 minutes on baking sheet, then transfer to wire rack to cool completely.
- To make the filling, In a medium bowl, mix peanut butter, confectioners’ sugar, salt and vanilla. Place in freezer for 10 minutes, or until slightly firm. Roll a heaping teaspoon of filling into a ball and place in the middle of the indented part of the cookie, pressing down so that it sticks. Place cookies in the refrigerator for 20 minutes, or until firm.
- To make the chocolate coating, melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper. Refrigerate for 30 minutes to set.
Yields: 3 dozen cookies
Prep Time: 30 minutes
Bake Time: 13 minutes
Ready In: 1 hour and 50 minutes
Source: adapted from the Novice Chef, originally from Baking Bites
Looking For More Girl Scout Inspired Desserts? Check Out a Few of my Favorites!
Samoas (Caramel DeLites) Cookie Bars
Samoas (Caramel DeLites) Cupcakes
Chocolate Chip Thin Mint Cookies
Thin Mint Cheesecake Swirl Brownies
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