This delectable Homemade Tagalongs Cookie Recipe will allow you to have the scrumptious flavor of Girl Scout cookies anytime you get a craving. They are really pretty simple to make, and whenever someone tries them, they are sure to fall head over heels in love.
Ingredients
For the Cookies:
1cupbutter, softened
1/2cupsugar
2cupsall purpose flour
1/4teaspoonbaking powder
1/2teaspoonsalt
1/2teaspoonvanilla extract
2tablespoonsmilk
For the Filling:
1 1/2cupscreamy peanut butter
3/4cupconfectioners’ sugar
generous pinch salt
1/2teaspoonvanilla extract
For the Chocolate Coating:
8ouncessemisweet chocolate chips
1tablespoonshortening
Instructions
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.