Peanut Butter Patties for Roya

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Last Friday was the birthday of one of my closest friends Roya. We’re been friends ever since first grade when I told her drinking chocolate milk would make her fat so she only drank white milk and to this day she’s still extremely slender and tall. We’re spent countless hours studying together, for math, physics, SATS, and biology were she helped me save my grade. Since she’s such a great friend and put up with me all these years I decided I wanted to make her something extremely special. She told me that the peanut butter patties were her favorite type of Girl Scout cookie so I found a recipe on Baking Bites. These are also known as “Tagalongs” which kind of confuses me because isn’t being a tagalong a bad thing?

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Creaming butter and sugar.

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Mixing in other ingredients to form the dough.

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Ready to bake.

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Done baking and I made a dent in the cookie for the filling.

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Peanut butter filling.

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Spreading the filling.

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Covering with the chocolate.


Ingredients

1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
Bake cookies for 11-13 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.

Filling
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar
generous pinch salt
1/2 tsp vanilla extract
(I added some butter to my peanut butter mixture because it was too dry.)
about 8-oz semisweet chocolate (I added some oil to make the melted chocolate more easier to spread)

In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot 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 cookies with filling for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.

Makes about 3-dozen.

Grade: A++++
Wow! These were soooo delicious. I think even better than the actual Girl Scout version. They tasted like little bites of heaven with the perfect mixture of peanut butter, chocolate, and crunchy cookie. I think I could have ate all of the cookie but of course I had to save some for the b-day girl. Everyone at school loved them!

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