I must confess – I have never had the Girl Scout Cookie “Tagalong.” I was a Thin Mint girl. But, when I saw a blog with Homemade Tagalongs (shortbread with a blot of peanut butter and a chocolate coating), I decided it was time to try them. Of course they needed to be vegan and high altitude. No problem.
I have another confession – I never look at how many cookies a recipe is supposed to make. This time I should have. It said to make 3 dozen while I made only 2 dozen of the most rich and decadent things around. Okay, maybe not such a bad thing.
Chocolate Peanut Butter Patties adapted from love and olive oil
1 cup vegan margarine, room temperature
1/2 cup organic sugar
2 cups plus 2 TBS all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
3 TBS soymilk
1 cup creamy peanut butter
1/2 cup confectioners’ sugar
1/2 tsp vanilla extract
8 oz. semisweet chocolate chips
1 TBS vegetable oil
Preheat oven to 370F. In a large mixing bowl, cream together margarine 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 scoop of dough and flatten it into a disc about 1/4-inch thick. Place on a baking sheet and repeat with remaining dough. Cookies will not spread much, so you can arrange them fairly closely together.
Bake cookies for 22-24 minutes, until bottoms and the edges are lightly browned and cookies are set. Start with the sheet on a rack in the lower 1/3 of the oven and move them up to the top rack half-way through baking time. Immediately after removing cookies from the oven, use 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.
For Filling: mix together peanut butter, confectioners’ sugar, salt and vanilla in a small bowl. Put in a plastic zip bag and work with your hands until it is soft. Cut a corner off the bag and pipe a dome of the filling into each cookie’s “thumbprint.” Chill filled cookies for 20 minutes, or until the peanut butter is firm.
Melt the chocolate and oil in a small, heat-resistant bowl placed over a small saucepan filled with simmering (not boiling) water. Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to set.
Until next time, happy baking!