Tagalongs (or Peanut Butter Patties as I knew them in my Girl Scout days) were always my favorite. There's just something about peanut butter and chocolate that only a cookie can make better. Or ice cream. Wait, that gives me an idea. . . .
What was I saying? Right! Girl Scout Cookies are awesome. But it's not always GSC season! (see what I did there?) So now you can make your own, at home, any time of year. And since it uses the same recipe base as Trefoils and Samoas, you can turn your kitchen into a cottage industry of cookie goodness!
What was I saying? Right! Girl Scout Cookies are awesome. But it's not always GSC season! (see what I did there?) So now you can make your own, at home, any time of year. And since it uses the same recipe base as Trefoils and Samoas, you can turn your kitchen into a cottage industry of cookie goodness!
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Signing UpStep 1: Ingredients
First, you'll need the basic shortbread recipe, which you can find here.
Just to have it handy, here's a repeat of those ingredients:
Just to have it handy, here's a repeat of those ingredients:
- 1 cup (2 sticks) butter, room temperature
- 115g (1/2 cup) sugar
- 250g (2 cups) all purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1 1/2 cups creamy peanut butter (peanut allergies? try almond butter!)
- 1/2 cup confectioners’ sugar
- 1/2 tsp vanilla extract
- 8-oz milk chocolate - you may notice my picture includes semi-sweet. Mistake! In fact, for an even more copycat type chocolate coating, use this one.
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The GSC stopped selling them here in Massachusetts! Now I have the recipe to make them myself. MUAHAHA! >:D
Thank you for posting it.
Happy baking!
And thanks for posting all of these evil cookie recipes, Scoochmaroo! you're keeping at least one little vegan baker busy.... :)
Can you make those?
Thank you!
Before adding the peanut butter filling to the cookie....Coat the bottoms first and set on wax paper until the chocolate hardens. Then place the coated-bottom cookies on a wire cooling rack over a cookie sheet. Next, add the peanut butter filling to the cookies. Slowly, pour melted chocolate over the top of the filling and cookie. The excess chocolate will drip over the sides of the cookies onto the cookie sheet. You'll then be able to remelt and reuse the excess chocolate for other things.
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The person with a dairy issue. Look online there are shortbread recipes that don't use milk and you should be able to swap out the butter for a stiff margarine.
Why not upgrade the mass-produced version to real food?
(I like Trader Joe's re-makes of popular products, because they are usually much better than the originals.)
Thank you for the 'ible!!