Healthier Mock Girl Scout Tagalongs (Non-GMO)
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Ingredients
  • 2 sticks organic butter, softened at room temp
  • ½ cup Madhava Coconut Sugar
  • 2 cups organic all purpose flour
  • ½ tsp baking powder
  • ¾ tsp sea salt
  • 1 tsp vanilla extract
  • 2 TBSP organic milk
  • For the Filling:
  • 1½ cups organic peanut butter
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • ¼ tsp sea salt
  • For Dipping:
  • 1½ cups or 12 ounces of half semi-sweet chocolate and half milk chocolate chips
Instructions
  1. To Make the dough:
  2. Cream together the butter and coconut sugar. Add in the flour, baking soda and salt. Stir and mix together. Add in the milk and vanilla extract. Mix until the dough comes together and forms a soft ball. It will be soft but not sticky. Place a spoonful of dough forming it into a small ball and place on a cookie sheet. Take the back of a spoon or spatula and flatten it slightly to form a disk shape. Repeat with the remaining dough. Bake at 350 for 11 minutes or until slightly golden brown.
  3. Allow the cookies to cool while you make the filling. Cream together the peanut butter and powdered sugar slowly in a mixer (low speed as to not throw sugar all over the place). Once the peanut butter and sugar start coming together add in the salt and vanilla. Cream together for 1 minute. Place small spoonfuls (about 1 tsp) of the filling onto each cookie round. Allow to cool in the refrigerator for 30 minutes before dipping them in chocolate.
  4. Melt the chocolate in a microwavable bowl heating at 30 second intervals and stirring each time between. Remove the pan of cookies from the refrigerator and begin dipping each cookie into the melted chocolate. Place on a cookie sheet lined with wax paper and allow to cool completely before eating by placing them back in the refrigerator for up to an hour. Store in a airtight container in the fridge .
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2015/01/23/healthier-mock-girl-scout-tagalongs-non-gmo/