People might wax poetic about the fall foliage or eagerly await summer, but the season I look forward to the most is Girl Scout Cookie season! My favorites include Samoas and Thin Mints, but I think we can all agree that there’s almost no better combination than sweet peanut butter and delectable shortbread cookie all wrapped in a smooth chocolate coating. Yes, my friends, it’s true. I am firmly on Team Tagalong.
As I was munching on some Tagalongs after work last week and glancing at my calendar at the upcoming holidays I realized it was pretty much my duty to all fellow Jewish food and Girl Scout cookie lovers to reinvent the Tagalong as a hamantaschen cookie. These Tagalong hamantaschen taste identical to the original Girl Scout cookie, but in a Purim-perfect package your friends and family will adore – Scouts’ honor!
Ingredients
- 1 stick + 1 Tbsp (9 tablespoons total) unsalted butter, at room temperature and divided
- 3 oz cream cheese, at room temperature
- 3 Tbsp granulated sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp kosher salt
- 1/2 cup creamy peanut butter
- 1/3 cup confectioner’s sugar
- 1 cup chocolate chips
Directions
- Beat 1 stick (8 tablespoons) of the butter, cream cheese and granulated sugar till light and fluffy. Scrape down the sides and add one of the eggs and the vanilla. Beat again. Scrape down the sides and add the flour and salt. Beat till just combined.
- Divide the dough in half and roll each half to 1/4” thickness between 2 sheets of parchment or wax paper. Stack the doughs on a baking sheet and refrigerate for at least an hour (or up to 3 days). Meanwhile, line 2 baking sheets with parchment paper.
- Clean out your mixer bowl and attachment and place the peanut butter and confectioner’s sugar in the bowl. Beat till light and fluffy.
- Working with one dough at a time, cut circles using a cookie cutter or drinking glass (I used a 2 1/2” cookie cutter here) and place the circles on your prepared baking sheets, gathering and re-rolling the scraps till all the dough has been used.
- Place 1/2 teaspoon of the peanut butter filling in the center of each dough circle, and pinch the edges to form a triangle, making sure that the seams are firmly sealed. Beat the remaining egg with 1 tablespoon of water and brush the tops and sides of each cookie. Place in the freezer for at least 30 minutes (or up to overnight).
- Pre-heat the oven to 375 degrees. Bake the cookies for about 15 minutes or till just golden brown around the edges. Transfer to a wire rack to cool completely, and line a clean baking sheet with wax paper.
- Melt the chocolate chips with the remaining tablespoon of butter in a heatproof bowl set over a small pan of barely simmering water. Working with one cookie at a time, dip the bottom into the melted chocolate, shaking gently to remove any excess. Place on your lined baking sheet and repeat with the remaining cookies.
- Optional step: You can drizzle the tops of the cookies with any leftover chocolate. Place in the fridge to set before serving.
