You know that time of year when sweet little angels ask you if you want to buy some Girl Scout cookies? Yeah, me too.
You know how quickly I go through those boxes? Oh you, too? The struggle is REAL with them cookies. While Samoas, or as they're coined now, Carmel Delights are my favorite, Tagalongs and Thin Mints are tied as a VERY close second!
But what happens when you want them outside of the window those said angels are selling them? Sure, I guess, if you live near a Girl Scout office, I *heard* it may be possible to buy these throughout the year(ask my husband about how I heard that), but what about making homemade girl scout cookies?? A while back I took a stab at Caramel Delights, as well as Thin Mints. While these need a touch of tweaking, recently I played around with crafting a copycat Tagalong recipe.
My first chocolate coating attempt was successful, but I didn't temper the chocolate which kept the chocolate melting if not refrigerated. So cold girl scout cookies? Big deal, NO problem. But I wanted to get the chocolate just right before passing the recipe onto you.
The shortbread in this cookie is exactly what I wanted and the peanut butter filling is *just* sweet enough. These were a big hit in my house and hope they are in yours, also!
Copycat Tagalong Cookies
For the shortbread
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups of all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp kosher or sea salt
For the filling
- 1/2 cup of all natural peanut butter (ingredients to look for: peanuts, salt)
- 1/4 cup powdered sugar
- 1 tbsp refined coconut oil
- 5 Hershey Bars
- 4 ounces of semi sweet chocolate morsels
For the shortbread
In a stand mixer fitted with a paddle, cream the butter, sugar, and vanilla together until creamy. In a small bowl, whisk the flour, baking powder, and salt. Slowly pour the dry ingredients into the creamed sugar and blend until combined. Place dough on a large surface and separate into two balls. Next take each ball and flatten into a round disc. Wrap in plastic wrap and refrigerate for at least 2 hours.
When you're ready to bake, preheat the oven to 350 degrees.
Remove the dough from the fridge and lightly flour a large surface where you can roll the dough out. Have a 2" circular cookie cutter ready.
Lightly flour the rolling pin and roll until about 1/4-1/2" thickness. Then using the cookie cutter, cut out circles, making sure you reuse all the scrap dough and keep rolling it out until theres none left (or none you can work with!).
Place prepared cookies onto a baking sheet lined with parchment paper and place into the oven. Bake for 10-15 minutes and then rotate the pan and bake for another 10-15 minutes until cookies are golden in color. Remove from heat. Let cookies stand on tray for about 5 minutes before placing them on cooling racks to complete the cooling process.
For the filling
Place ingredients in a medium bowl and with a handheld mixer, whisk the ingredients until smooth and no lumps are present.
For the coating
Temper the Hershey bars. Remove from heat and stir in the semi sweet chocolate until melted. For tips on how to temper, I use the directions found here.
Line up your cookies. Have a 1/2 teaspoon ready. Take the 1/2 teaspoon and fill it with the peanut butter mixture. Place the 1/2 teaspoon dollop of peanut butter on each cookie. Then using a small butter knife, spread the peanut butter so it covers the entire cookie.
Time to get messy. Have a baking sheet lined with parchment ready.
So you've melted your chocolate. Dip each cookie into the chocolate coating one at a time and place on the prepared baking sheet. Let cookies harden (I put mine in the fridge because #jackiehasnopatience) and try not to eat them all at once. #thestruggleisreal