This recipe is from bakingbits.com
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Units: US | Metric
- 1Preheat oven to 350°F.
- 2In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
- 3Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
- 4Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
- 5Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie.
- 6Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
- 7In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
- 8Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
- 9Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
- 10Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.
- 11Makes about 3-dozen.
- 12*You might need slightly less sugar if you’re using the conventional peanut butter, as it tends to be a bit sweeter. Taste the filling before using to make sure you like the sweet/savory balance.
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Nutritional Facts for Girl Scout Cookies: Tagalongs
Serving Size: 1 (36 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 186.6
- Calories from Fat 125
- Total Fat 13.9 g
- Saturated Fat 6.4 g
- Cholesterol 13.6 mg
- Sodium 122.5 mg
- Total Carbohydrate 14.6 g
- Dietary Fiber 1.8 g
- Sugars 6.3 g
- Protein 4.3 g