Homemade Tagalong Cookies
A homemade version of the classic Girl Scout cookie featuring a buttery shortbread base, creamy peanut butter filling, and a smooth chocolate coating.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 1/2 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 cup Creamy Peanut Butter
- 1/2 cup Powdered Sugar
- 2 cups Milk Chocolate Chips
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add vanilla and then gradually mix in the flour until a dough forms.
- Roll out dough to 1/4-inch thickness and cut into 2-inch circles.
- Bake for 10-12 minutes until edges are barely golden; cool completely on a wire rack.
- Mix peanut butter and powdered sugar together until smooth.
- Place a tablespoon-sized dollop of the peanut butter mixture onto each cooled cookie.
- Melt chocolate chips in the microwave in 30-second intervals until smooth.
- Dip each cookie into the melted chocolate, coating completely, and place back on parchment paper to set.
Notes
- Chill the dough for 30 minutes before cutting to prevent spreading.
- Ensure cookies are completely cool before adding peanut butter to avoid melting.
- Store in the refrigerator for a firmer chocolate snap.
Find it online: https://dishmio.com/homemade-tagalong-cookies/