Girl Scout cookies are a taste and nostalgia that can't be beat. Yes I was a Girl Scout at one time, or maybe just a Brownie. I can't remember. Some try to replicate the cookies, and I applaud them for it. It may not be exactly the same taste, but it's close enough. Peanut Butter Patties are one of my favorite cookies, next to the Caramel Delights of course. Jocelyn at Inside BruCrew Life posted a recipe several months ago from Baking Bites which replicated Caramel Delights called Somoas Bars. I went to the Baking Bites blog and discovered most every cookie recreated. I made a total of three different cookies. Here's the first. I renamed the recipe based on my naming preference instead of calling them Tagalongs which I found out was the original name for them. I remember them as Peanut Butter Patties.
Peanut Butter Patties
adapted from Baking Bites
INGREDIENTS
COOKIESPeanut Butter Patties
adapted from Baking Bites
INGREDIENTS
1 cup unsalted butter, softened
1/2 cup sugar
2 cups all purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
1 tbsp. half n half
PEANUT BUTTER FILLING
1/2 cup sugar
2 cups all purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
1 tbsp. half n half
PEANUT BUTTER FILLING
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners sugar
1/2 tsp. vanilla extract
approx. 8 oz. semisweet chocolate
generous pinch salt
DIRECTIONS
FOR THE COOKIES
Preheat oven to 350 F. In a large mixing bowl, cream together butter and sugar.
Roll a little over a tbsp. of dough into a ball and flatten into a disc about 1/4-inch thick.
Immediately after removing cookies from the oven, use the back of a small spoon or measure to make a depression in the center of each cookie.
Pipe a generous dome of the filling into each cookie’s “thumbprint”.
3/4 cup confectioners sugar
1/2 tsp. vanilla extract
approx. 8 oz. semisweet chocolate
generous pinch salt
DIRECTIONS
FOR THE COOKIES
Preheat oven to 350 F. 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. Roll a little over a tbsp. of dough into a ball and flatten into a disc about 1/4-inch thick.
Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread much, so you can place them close 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 the back of a small spoon or measure 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.
Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread much, so you can place them close 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 the back of a small spoon or measure 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.
FOR THE FILLING
Stir together peanut butter, confectioners sugar, salt and vanilla in a small bowl. When the mixture has come together, heat it in the microwave at short intervals, stirring frequently, until it is very soft.
Working carefully with the warm filling, transfer it to a pastry bag and pipe a generous dome of the filling into each cookie’s “thumbprint”.
Chill filled cookies for 20-30 minutes, or until the peanut butter is firm.
Melt 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.
Dip 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. I experimented with dipping methods to save time.
Makes about three dozen.
Roll a little over a tbsp. of dough into a ball and flatten into a disc about 1/4-inch thick.
Immediately after removing cookies from the oven, use the back of a small spoon or measure to make a depression in the center of each cookie.
Pipe a generous dome of the filling into each cookie’s “thumbprint”.
I read the title to this post and my butt instantly grew 3 sizes...LOL!
As always, looks delish, Amy:-)
yum yum yum! this was one of the ones I wanted to try out too. one of my absolute fav girl scout cookies.