Once upon a time, I was a Girl Scout. I was a smiley, loud, bow in the hair, Girl Scout. I started out as a Brownie and even made it up to a Cadette. One of my favorite parts of being a Girl Scout though, hands down, had to be cookie season. There was nothing more exciting than having cases of Tagalongs, Thin Mints, and Samoas in your garage.
Unlike the Girl Scouts I see today, eight year old Madeline & friends sold these cookies. And when I say sold, I mean that chick in the picture went door to door, counted money, made change – the whole shabang. So I found myself a little sad when I came out of the grocery store and saw that table full of cookies, only to find those adorable little Brownies off to the side talking about Justin Bieber and making their Mom count the change for my three boxes of Tagalongs.
As much as I’m a little disheartened with how Girl Scouts may not be as wholesome and girl empowering as it was when I was in it, I still have really fond memories that make me glad I was a part of it.
For one of our badges, we had to cook a meal. Yeah, yeah, yeah, this isn’t Boy Scouts people, we learned how to cook, clean, set tables and act like a lady. My future husband will thank me, and so will you when you come over for a dinner party. Your welcome.
After that one encounter with the Justin Bieber GS cookie girls, I did not see one GS cookie stand ANYWHERE! I even downloaded the official Girl Scout Cookie Finder App for my phone. It had alerts for when cookies were near you – genius. But alas, here we are and I don’t have any cookies.
So instead of being depressed that I didn’t get to buy 15 more boxes of Tagalongs, I set out to make my own.
No more longing for tagalongs in mid September. I could not be more thankful for Jessica at The Novice Chef for posting about these. I think I may have been lost without them.
Heaping tablespoon of coconut oil (or vegetable oil/cocoa butter)
For the Cookies:
Preheat oven to 350º F.
In your mixer, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed. Mix in the vanilla and milk until it comes together into a soft dough.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a silipat/parchment-lined baking sheet and repeat with remaining dough. The cookies don’t spread so feel free to place them under an inch apart.
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 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.
For the Filling:
Stir together peanut butter, confectioners’ sugar, salt and vanilla in a medium sized microwave-safe bowl. When the mixture has come together, heat it in the microwave for 30 seconds at a time, until it is 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 10-15 minutes, or until the peanut butter is firm.
For the Coating:
Melt the chocolate and coconut oil in a small, heat-resistant bowl placed over a small saucepan filled with simmering water on the stove.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to set (or put in the fridge to set up quickly).
As seen on The Novice Chef, originally from Baking Bites.