Chocolate and Peanut Butter Cookies–like Tagalongs

Girl Scout cookies are everywhere this week.  I grew up loving them just like everyone else.  As a mother I understand that the girls are learning how to deal with people, present a sales pitch and learn some self-confidence.  I usually but a few boxes and donate them to our food pantry.  Then I make a cash donation to the local troop.  I learned in Economics 101 that the troop really doesn’t make much money for their expenses through the cookie sales.  That said–I enjoy the kinds of cookies they sell.

The following recipe allows me to bake the peanut butter patties that Tagalongs were based on and keep them gluten-free for my family.  Also, I can make that any time of the year!  I like to make them for Easter or at the end of the school year.  My family would be happy if I made them every month, but our waistlines just wouldn’t!

Happy gluten-free baking!

Chocolate and Peanut Butter Cookies--like Tagalongs
For the shortbread cookies:
  • 1 cup butter, softened
  • ½ cup granulated sugar
  • 2 cups Baking Free™ gluten-free All Purpose Flour
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • 2 tablespoons milk
For the peanut butter filling:
  • 1 cup smooth peanut butter
  • ½ cup powdered sugar
  • pinch of salt (don't forget this!)
  • ½ teaspoon vanilla
For the chocolate coating:
  • 12 ounces gluten-free semisweet chocolate chips
  • 2½ tablespoons shortening
For the shortbread cookies:
  1. Preheat oven to 350 degrees F and line cookie sheets with parchment paper.
  2. In a medium bowl, blend together the flour, baking powder and salt--set aside.
  3. In the bowl of a stand mixer fitted with a paddle, beat together the butter and sugar until light and fluffy. add in the flour mixture and the vanilla and milk. Mix well. Refrigerate dough for about 15 minutes.
  4. Roll a heaping tablespoon of dough into balls 1½ inch and place on prepared sheets at least 2 inches apart. Using your thumb or a dowel, press an indentation into the top of each cookie.
  5. Bake for 11-13 minutes, or until edges are starting to brown. Remove the cookie sheets from the oven and repress the indentations in the warm cookies. Cool on the pan for about 5 minutes then move cookies & parchment to baking racks to cool completely.
For the peanut butter filling:
  1. In a medium bowl, mix peanut butter, powdered sugar, salt and vanilla with a spoon. Mix well.
  2. Place filling in freezer for 10 minutes or until firm. Roll a heaping teaspoon of filling into a ball and place in the indent on the cooled cookies. Press filling down so that it sticks to the cookie.
  3. Place all the cookies in the refrigerator for 20 minutes or so.
For the chocolate coating:
  1. Melt the shortening and chips in a metal bowl over a pan of simmering water. Stir until smooth and remove from heat, but keep bowl over water.
  2. With two spoons dip the chilled cookies into the chocolate. Let excess drip off. Place cookies on parchment limed tray and refrigerate for 30 minutes to set the chocolate. Makes 24 cookies.