Our Girl Scout Cookie order arrived this week. The darling little neighbor girl toddled over and dropped off what I had requested a good month ago. Thin mints, and of course Samoas (you can tell I'm obsessed with those) but unfortunately for me, and hubs, there were no Peanut Butter Patties, also known as Tagalongs, in my order.

I don't know what he was thinking, since I do KNOW they are hub's favorites, and I don't think they are half bad either.

So there is was.. 10 minutes after the cookie order arrives in the house, a sleeve of Thin Mints already down for the count and no Tagalongs to be had. Fortunately, I knew just where to turn. Once again, Nicole at Baking Bites was able to hook me up with a homemade recipe and so of course I had to give it a shot.

I did modify the recipe a little bit (since the cookie itself is in fact the same as the Samoa base I used before and I knew it was too moist when I prepared it last time. My recipe was:



Mix, roll and cut (although next time I would make them smaller and thicker for a better cookie to peanut butter ratio)


While still piping hot out of the oven. I dented them with the back of a serving spoon (again they were too wide and flat to do this well) Many of them cracked when I smooshed the spoon in, but they were still so soft and hot that I could easily push the crack together and they solidified just fine.


After allowing them to cool a good while, I mixed up the peanut butter filling, again with a small modification to the original recipe.



This turned out to be way too much filling. I would only use 1 cup of peanut butter if I was going to do this again. I used a zip top bag with the corner cut of to add a dollop of the mixture to each cookie. Now, if the cookies were smaller in diameter and had a deeper well I think this would have gone better. Instead they sorta looked like a blob of {edited since we are going to eat these things} on top of a cookie.

I then set up my make shift double boiler (a pyrex bowl on a 4 quart pot) and melted down an entire bag of Hershey's Kisses. (This was because clearance Valentine's day milk chocolate candy was way cheaper than milk chocolate chips)


There aren't any pictures of the actual dipping stage because there was no way I could deal with scortched chocolate coated fingertips and my camera at the same time.

To cover up the fact these were lumpy little cookies (and the fact that I didn't have enough chocolate to cover all of them), I thought I would accent them with dark chocolate drizzle. I microwaved dark chocolate chips in a zip top bag. I stood the bag up in the microwave inside a beer glass so that the chocolate would all stay down in one corner.


My tip for this step is cut the TEENIEST hole in the bag that you can. That chocolate runs out of there fast and a thinner, finer stream is much easier to work with.


I allowed these to harden for a few hours and here is what we ended up with:


They aren't really impressive until you cut those babies open:



OH YUM! I ended up once again with 3 dozen.

The cost breakdown for these came out to:
Clearance bag of Hershey's Kisses: ($.49)
Extra chocolate chips, half a bag ($.99)
Peanut Butter, half a jar ($.75)
Butter: ($1.25)
Flour/Sugar/Baking Powder/Milk/Vanilla/Salt: (~$3.50)

Total:$6.98

The Girl Scouts are selling them for $4 a dozen (I was wrong in my last post, this year the sales price in my area is $4/dozen), or $12.

Not bad, I came out $5 ahead.