Tagalongs are my preferred Girl Scout Cookie variety. I decided to make these with dark chocolate from Scharffen Berger, on the recommendation of a commenter. The shortbread is the same used in the non-Samoas recipe, and the peanut butter filling is a snap to make. These are possibly my new favorite cookies. Ever.
Better than Tagalongs
Prep Time: 1.75 hrs
Total Time: 3.75 hrs (includes chilling time)
Yield: 20 cookies
2 c flour plus extra for rolling
1 c unsalted butter plus 4 tbsp
0.5 c sugar
3 tsp salt
1 tsp vanilla
2 c creamy peanut butter
0.5 c confectioner's sugar
20 oz dark chocolate (70% is ideal)
(1) Prepare shortbread dough as in the "Samoas" recipe, using 0.5 tsp salt and reserving the rest.
(2) Preheat oven to 350 degrees.
(3) Roll out dough on a floured surface to 0.5 inches thick; cut into circles.
(4) Bake for about 10 minutes on a parchment paper lined baking sheet, until edges turn golden brown
(5) Cool on a wire rack.
(6) Mix together peanut butter, confectioner's sugar, 2.5 tsp salt, and 4 tbsp butter until blended
(7) Transfer peanut butter mixture to a pastry bag with a 0.5 inch opening
(8) Pipe peanut butter mixture onto cookies, leaving about 0.25 inches around the edge
(9) Temper chocolate by first melting to 115 degrees, then chilling to 82 degrees, then reheating to 90 degrees.
(10) Dip cookies into chocolate to cover completely
(11) Place on freezer paper; freeze for at least 2 hours
(12) Bring to refrigerator temperature and enjoy!
Notes: See the notes to the "Samoas" post for why you should temper the chocolate. I had made twice as much dough as needed when making the "Samoas," so I froze half to use here. If using frozen dough, allow to come to room temperature on the counter, then chill for about 30 minutes.