Tagalongs are one of the most delicious Girl Scout Cookies! With a crisp vanilla cookie base, a layer of peanut butter and a coating of chocolate they're also surprisingly easy to make especially in the Thermomix!
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Tagalongs Girl Scout Cookies
An Original Recipe by Lorraine Elliott
Preparation time: 40 minutes plus 60 minutes resting time
Cooking time: 25 minutes
Makes 30-35 cookies
Biscuit or cookie ingredients:
- 100g/3.5ozs. butter, room temperature
- 45g/1.6ozs. caster or superfine sugar
- 1 teaspoon vanilla extract
- 145g/5.1ozs. plain all purpose flour
For the Peanut Butter Filling
- 115g/4ozs. icing or powdered sugar
- 100g/3.5 ozs. Pic's crunchy peanut butter
- 115g/4ozs. smooth peanut butter
- 1/4 teaspoon salt
- 300g/10.6ozs. milk or dark chocolate
- 3 teaspoons coconut oil
Step 1 - Add all cookie ingredients into the bowl and put on speed 6 for 10-15 seconds, scrape down the sides and then knead function for 30 seconds.
Step 2 - Divide the dough in two. Flour two sheets of parchment and roll out one half of the dough and cut out rounds using a 4cm/1.6inch round cutter. Refrigerate for 30 minutes, 60 minutes if you have the time. Then bake for 23-25 minutes until pale golden. Cool completely.
Step 3 - Place icing sugar in bowl and process on speed 6 for 10 seconds and then add the peanut butter and salt and process for 15 seconds on speed 5.
Step 4 - Pinch off small balls, around the size of a fat grape and flatten gently between your fingers or in your palm. Place on the shortbread and repeat until all cookies are covered with peanut butter.
Step 5 - Melt the chocolate at 50C speed 2 for 4-5 minutes and stir in coconut oil. Dip the cookies in the chocolate and using two forks lift the choc dipped cookie out. I leave it for a few seconds to allow the excess chocolate to drip off before placing back on the parchment to set. Set in the fridge for 20 minutes.