I don’t know about you, but it is Girl Scout cookie season! I bought multiple boxes of course (how can you say no to them?).
Chris and I made our first attempt of homemade tagalongs the other day, they were so good!
Homemade TagalongsRecipe adapted from Baking Bites
- 1 cup butter, room temperature
- 1/2 cup sugar
- 2 cups all purpose flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 tbsp milk
How to do it:
- In 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.
- Take 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 arrange them fairly closely together.
- Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
- Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
The next step is to make the creamy peanut butter filling!
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar
generous pinch salt
1/2 tsp vanilla extract
How to do it:
Whisk together peanut butter, confectioners’ sugar, salt and vanilla in a small microwave-safe bowl. When the mixture has come together, heat it in the microwave (in short intervals, stirring frequently), until it is soft. Working carefully with the warm 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”.
After the peanut butter filling has cooled, generously cover the cookies in melted chocolate.