⭐️Test Kitchen Approved!⭐️These fudge-y, homemade tagalong cookies feature layers of buttery shortbread and creamy peanut butter filling all coated in rich chocolate! Now you can enjoy your favorite Girl Scout cookie all year long!
Prep Time25 minutesminutes
Cook Time10 minutesminutes
Chill Time40 minutesminutes
Total Time1 hourhour15 minutesminutes
Ingredients
For the Cookies
1cup (2 sticks)unsalted butter, room temperature
½cupgranulated sugar
2cupsall-purpose flour
¼teaspoonbaking powder
½teaspoonsalt
½teaspoonvanilla extract
2tablespoonswhole milk
For the Filling
1 ½cupscreamy peanut butter
¾cuppowdered sugar
½teaspoonsalt
½tspvanilla extract
For the Chocolate Coating
8ozsemi-sweet chocolate chips
1tablespooncoconut oil, butter, or vegetable oil
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Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mats. Set aside.
In a large mixing bowl with a hand mixer, cream together the butter and sugar. Mix in the flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
Using a small cookie scoop, scoop out a tablespoon of dough. Using your hands, flatten it into a disc about 1/4-inch thick. Place on a prepared baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can arrange them fairly closely together.
Bake cookies for 10 to 12 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.
Peanut Butter Filling
Add the peanut butter, powdered sugar, salt and vanilla to a small microwave-safe bowl. Microwave in short 30 second intervals stirring frequently, until soft and smooth. Be careful not to over-heat, the mixture will become very runny!
Working carefully with the warm 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 filled cookies in the fridge for 20 to 30 minutes, or until the peanut butter is firm.
Chocolate Coating
Melt the chocolate and coconut oil together in 30 second intervals in a microwave safe bowl. Stirring often, until smooth.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to set.
Video
Notes
Store: Place them in an airtight container for up to 3 days, or store in the fridge for up to 7 days. Set the cookies on the counter for 10 minutes before digging in to let them come to room temperature.Freeze: Set them on a baking sheet and freeze them for 1 hour. Transfer them to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them overnight in the fridge or on the counter for about 30 minutes.Don’t rush the cooling process: After you make dents in the cookies, you must let them cool completely before adding the filling. If they’re even a tiny bit warm, the peanut butter filling will melt off and make a mess. Same with waiting for the cookies to chill before dunking them in the melted chocolate! I know it’s really hard to wait, but having patience will make a big difference!Check the butter: Press your finger into the butter. It should dent very easily. If it doesn’t, pop it into the microwave on the defrost setting in 10-second intervals until completely softened, otherwise it won’t beat evenly into your cookie dough.Add a fruit filling: Reduce the peanut butter filling by half and add 1 teaspoon of a fruit jelly or jam, like strawberry or raspberry. Freeze them until completely firm and then coat with chocolate as usual.Skip the dipping: Another way to coat your cookies with the chocolate is to arrange them on a wire cooling rack, leaving a little space between each cookie. Then spoon, or gently pour, the melted chocolate over the top of each cookie.