Giant Girl Scout Tagalong Cookie

Giant Girl Scout Tagalong Cookie

When Girl Scout Cookie season ends, don’t dispair! Make yourself a GIANT Tagalong Cookie to consol yourself and tide you over until next year. My favorite Girl Scout cookie is the Tagalong, and this huge version has all the classic components – a crisp cookie, creamy peanut butter filling, and a sweet milk chocolate coating. It’s almost as good as a real Tagalong, only way bigger!

What’s your favorite kind of Girl Scout Cookie?

Here’s a recipe for a Giant Tagalong Cookie:

Giant Tagalong
8 tablespoons (1 stick) butter, softened
1 cup granulated sugar
1 egg white
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup creamy peanut butter
1/2 stick butter
2/3 cup powdered sugar
16 ounces (1-1/2 bags) Wilton Light Cocoa Candy Melts or milk chocolate chips

Preheat the oven to 325Β°. Spray a 9 inch round cake pan thoroughly with nonstick cooking spray. β€―
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the egg white and vanilla and beat until well combined. Stir together the flour, baking powder, baking soda and salt. Add it to the butter mixture and beat until just combined. The dough will be very crumbly but should hold together when squeezed in your hand. Press firmly and evenly into the cake pan.
Bake for 30-35 minutes or until the edges of the cookie are lightly browned. Cool in the pan for 15 minutes before removing to a cooling grid. Let cool completely.
Melt the candy or chocolate chips according to the instructions on the package. Cover the top of the cookie (the rough side) evenly in candy and chill to set, at least 5 minutes.
To make the peanut butter filling, beat the peanut butter, butter, and powdered sugar on medium speed until completely smooth and slightly lightened in color. Flip the cookie over so the chocolate side is down. Spread the peanut butter filling over the cooled cookie, mounding the icing slightly in the center. Freeze until the icing is completely firm, about 30 minutes. Remelt the remaining candy and pour over the top of cold peanut butter filling, pushing it over the edges to cover completely. Run the spatula around the bottom of the cookie to remove extra candy. Refrigerate until set, about 5 minutes.

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