I hope everyone had an awesome Easter! I sure did, it involved lots of yummy yummy treats. I’m on day 3 of the treats and finally got to dig in that mini apple pie yesterday. I shared it with my mom and ooo-eee YUM! That was good. Apple slices are awesome but a whole different beast than an apple pie with a lattice crust. Something about the lattice crust makes it taste better to me.
Maybe I’m crazy? …I wonder how apple slices would be with a lattice crust….oooh the possibilites!
Anyways Tagalongs are amazing. Whoever invented them, they are my idol. Is there a better combination than peanut butter on top of a nice butter cookie covered in a layer of chocolate? I’ll respond for you. NO. Unfortunately, one can only buy so many boxes of girl scout cookies without looking like a nut. And here comes the double wammie. The girl scout cookies that we ordered came over Lent and my mom ate them all. Dum, dum dum. What now? The internet saves the day once again!
My sister actually found this recipe for me that was on our Yahoo homepage from a food blog. Not only was there the recipe for home-made Tagalongs, but there was all the other flavors too. So far, I’ve only made the Tagalongs (which are my absolute favorite Girl Scout Cookie), but I plan on making a few others with my sister as soon as she comes home from college and we’ll see if they are just as good as the Tagalongs. It will be a tough one to beat, but now that I’ve tried these Tagalongs, nothing seems impossible.
If you neve bake anything else in your life, just please bake these. They aren’t hard, I promise. The cookies, those are easy-slice and bake. The peanut butter tops- just like playing with play-doh. I must warn you though, the chocolate can be a little tricky. I would recommend melting the chocolate in a double broiler and then dipping the cookies in and taking them out with a fork. I tried using the microwave to melt the chocolate, bad idea. Also! There is nooo need to add any butter, margarine or oil to the melted chocolate. I found that just made things more difficult.
I ended up having more cookies and chocolate than peanut butter, so I just put some chocolate on top and those even turned out great.
(from The Family Kitchen)
1 c. unsalted butter, room temp.
1 c. sugar
1 large egg
1 t. vanilla extract
1/2 t. kosher salt
3 c. flour
1/2 c. peanut butter
1/2 c. confectioners’ sugar
2 c. chocolate chips
- Cream together butter and sugar, until smooth. Add in egg and beat until well incorporated. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Shape dough into a cylinder with a diameter of about 2-3 inches. Wrap in parment paper and freeze for at least a half hour.
- Preheat oven to 350 degrees F. Slice dough into 1/8 inch disks and place on baking sheets, about a half inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze and save for later. Bake for 8 minutes. Place on a cooling rack and let cool completely.
- Mix together peanut butter and powdered sugar. Form into small disks and press onto cookies. Melt chocolate in a double broiler ( You may use the microwave to melt the chocolate, which is what I did. But I would HIGHLY recommend using the double broiler). Coat cookies completely in chocolate and lift out with a fork. Place on a parchment lined baking sheet and let set, or freeze/refrigerate to speed up the process.