This is starting to get out of control. I baked another several dozen girl scout cookies today. This time, the delicious, chocolate covered, peanut butter goodness known as tagalongs. Baking Bites, My source for this project, calls tagalongs “less than remarkable” I disagree. These are some of my faves. I have to say though, they were VERY messy to make. Anytime a recipe says “dip in chocolate and allow the excess to drip off” Do NOT believe that its going to be that easy. This chocolate topping was too thick to “drip off” and the chocolate was HOT so I kept burning my fingers (not to mention accidentally lit a pot holder on fire) It took about 3 times as much chocolate as the recipe called for, but hey, if too much/thick chocolate is my worst problem today then my life is awesome!!!!
Besides baking, starting a small kitchen fire, and making a gigantic mess, I spent the majority of my day in ultimate boredom land, crunching numbers and attending a “webinar” Yes, it is as boring as it sounds. I am very much looking forward to the weekend (more cookies). Tonight we’re going out for wine and pizza and possibly starting our AWARD WINNING BATCH OF CHILI for Sunday’s big Chili cook-off. We’ll see how drunk we get at dinner. Drunk chili making may not be the best idea. Happy weekend to all!
Tagalongs recipe from Baking Bites
1 cup butter, soft
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
Preheat oven to 350F.
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 squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
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.
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar*
generous pinch salt
1/2 tsp vanilla extract
about 8-oz semisweet chocolate
In 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”.
Chill cookies with filling 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.