I love girl scout cookies. My sister and I were both in girl scouts growing up. I think I only made it to a brownie but that's ok I was still a girl scout. Growing up my parents would always keep the thin mints in the freezer. I think part of it was that they liked them cold and I think the other part was that they were trying to hide them from us kids. I have 2 types favorite girl scout cookies. I love both thin mints and tagalongs. Depending on my mood that day I might like one over the other. A while back my husband bought a box of tagalongs. Honestly I hadn't eaten these kind in a few years. They combine my favorite flavor combo: chocolate and peanut butter. We had just finished the box and I decided that I could make something like this. I started searching the internet for good recipes. I found one that looked delicious and went for it. What came of this experience was a delicious cookie that is even better than the boxed variety. These cookies have no preservatives, no artificial anything, just yumminess covered in high quality chocolate!
2 sticks (1 cup) unsalted butter at room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3 cups all-purpose flour
1/2 cup smooth peanut butter (I used Adams all natural with great results)
1/2 cup powdered sugar
2 cups high quality chocolate chips (I used milk chocolate, but semi-sweet would be great too)
1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until smooth. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. 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 parchment paper and freeze for at least 25 minutes.
2. Preheat oven to 350 degrees. 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 another time. Bake for 8 minutes. Place on a cooling rack and let cool completely.
3. Mix together peanut butter and powdered sugar. Form into small disks and press onto cookies. Melt chocolate in a microwave safe bowl for 30 second intervals, and mix well after each interval. Coat cookies completely in chocolate and lift out with a fork. Place on a parchment lined baking sheet and let set, or freeze to speed up the process.
Recipe Source: The Family Kitchen