Once upon a time, Miss Scrambled Egg was a girl scout; she paraded around in a brown vest collecting patches for learned skills and exciting day trips. She also sold a lot of Girl Scout Cookies. Girl Scout Cookie selling is a tough job in New England because it takes place in the winter. Troops set up stands outside of grocery stores and plazas to market themselves. It’s freezing and kind of miserable, but it teaches the young girls about patience and communication.
To this day, I always look forward to February and March (probably a little bit too much). It’s Girl Scout Cookie season. The little troops make camp outside of our Starbucks store dressed as Samoas and Tagalongs. They bat their eyelashes at our customers and generally do a booming business. My favorite Girl Scout Cookie has to be the Tagalong–a peanut butter and chocolate cookie that reminds me of my childhood.
Peanut butter and chocolate is my favorite flavor combination. It’s rich and filling. I love no-bake peanut butter bars, Reese’s Cups, and muddy buddies. On this snowy February morning, I thought about the goodness of that combination. Since I have not bought any Tagalongs yet, I thought about creating my own! I’m still a girl scout at heart.
It starts with a shortbread base with a touch of maple extract. I love maple peanut butter and thought it would be a nice touch. I baked the shortbread in muffin tins to give the shape of a tagalong. I let the shortbread cool and then used a melon baller to scoop the peanut butter topping. YUM!
1-1/2 sticks of butter (chilled and cut into small pieces)
3/4 cup powdered sugar
1-1/2 teaspoons vanilla extract
1/8 teaspoon maple extract
1/4 teaspoon salt
1-1/2 cups all purpose flour
Peanut Butter Filling:
4 tablespoons unsalted butter
1/3 cup peanut butter
1/2 cup powdered sugar
1/2 cup graham cracker crumbs or three graham crackers (crushed)
4 cups semi-sweet chocolate chips
1 tablespoon coconut oil / crisco
Preheat oven to 350 degrees.
In a stand mixer, beat butter until smooth. Slowly add powdered sugar and flour. Beat at medium speed for three to four minutes. Add vanilla, maple, and salt. Mix until ingredients are fully incorporated.
Grease muffin tin thoroughly with baking spray. Roll dough into one inch balls and place in muffin tins. Flatten the balls so the shortbread forms a small disk. Bake for 12 minutes or until golden brown. Let shortbread cool.
As shortbread cools, make the peanut butter filling. Beat butter until smooth then add peanut butter. Slowly add powdered sugar and graham cracker crumbs. Mixture will be slightly wet. If you want a firmer mixture, add more powdered sugar.
Remove shortbread from muffin tin with the smaller, flatter side facing you (see picture). Using a melon baller or spoon, scoop a half-inch ball of the peanut butter mixture on top of the shortbread. Flatten if you want a more compact tagalong.
In a double boiler, heat chocolate and coconut oil until smooth. Dip the bottom of the shortbread in chocolate then place on a cookie tray with parchment paper. Continue to do this until all shortbread has a chocolate base. Using a spoon or ladle, coat the rest of the cookie in chocolate. Top with a peanut butter pretzel or mini reese's if you choose! Place tagalongs in a cool space to harden. Enjoy!