Description
Homemade tagalong cookies deliver a classic Girl Scout favorite with crisp shortbread, creamy peanut butter, and smooth chocolate coating. Chocolate lovers and baking enthusiasts can easily recreate this delightful treat in their own kitchen.
Ingredients
Scale
- 2.5 cups (350 g / 12.35 oz) all-purpose flour
- 1 cup (226 g / 8 oz) unsalted butter, room temperature
- 2 large egg yolks
- 6 tbsps unsalted butter, room temperature
- ⅔ cup (126 g / 4.4 oz) granulated sugar
- 1.25 cups creamy peanut butter
- 1.25 cups powdered sugar, sifted
- 3 bags (10 oz each) Ghirardelli dark chocolate melting wafers
- 2 tsps (10 mL / 0.33 fl oz) pure vanilla extract
- 1 tsp pure vanilla extract
- 0.5 tsp salt
Instructions
- Dough Preparation: Cream butter and sugar in a stand mixer until light and fluffy. Blend in egg yolks and vanilla extract until smooth.
- Dry Ingredient Integration: Fold flour and salt into the mixture, creating a cohesive dough. Divide into two equal logs, wrap in plastic, and refrigerate for 45 minutes to firm up.
- Baking Setup: Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper.
- Cookie Shaping: Slice chilled dough logs into quarter-inch rounds. Arrange on prepared baking sheet with slight spacing.
- Baking Process: Bake for 11-13 minutes until edges turn golden. Transfer to a wire rack and cool completely.
- Filling Creation: Whip butter and peanut butter until smooth. Incorporate powdered sugar and vanilla, mixing to a creamy consistency.
- Filling Application: Pipe peanut butter filling onto cookie centers. Briefly chill to set the layer.
- Chocolate Coating: Melt chocolate in a microwave-safe bowl, stirring to prevent burning. Dip each filled cookie, ensuring complete coverage.
- Finishing Touch: Tap off excess chocolate and place on parchment paper. Allow chocolate to set at room temperature or refrigerate to expedite.
Notes
- Chill Dough Strategically: Refrigerate logs for at least 45 minutes to enhance flavor development and prevent spreading during baking.
- Slice Evenly: Use a sharp knife to cut cookie rounds precisely quarter-inch thick, ensuring uniform baking and consistent texture.
- Control Chocolate Melting: Microwave chocolate in short intervals, stirring frequently to prevent burning and achieve smooth, glossy coating.
- Handle with Care: Allow cookies to cool completely before filling and coating to maintain structural integrity and prevent filling from melting.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 285
- Sugar: 14g
- Sodium: 75mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 37mg