So normally, I try to do mostly healthy baking. A lot of the time I swap out half of the regular flour for whole wheat, use butter substitutes, and make things with fruit or veggies.
Then there are times when that strategy goes flying out the window. This is definitely one of those times.
Thanks to the fact that it’s girl scout cookie season, my house has been flooded with endless boxes of Samoas, Thin Mints, and my personal favorite, Tagalongs. My girl scout days were limited to 2nd and 3rd grade when I spent two years as a Brownie, but the cookies were always my favorite part 🙂
This is by FAR the best way I’ve ever seen to eat girl scout cookies. The original method is for Oreos, but we didn’t have 5+ boxes of those on hand. Basically, you whip up a batch of regular chocolate chip cookie dough, and then use it to surround your cookie of choice. Being the peanut butter fanatic that I am, I obviously had to go with the Tagalongs.
While cookie inception may not be the healthiest dessert ever concocted, it’s certainly one of the yummiest/most insane. Some quote highlights from the family tastings:
“These are too addicting, I need to move myself away from them.”
“I ate enough for two of me.”
“These are genius!”
I guess they were a hit! Better go try some yourself….
Tagalong Stuffed Chocolate Chip Cookies
Adapted from Picky Palate
Makes 8 HUGE cookies
1/2 cup of unsalted butter, softened
3 tablespoons of light brown sugar
1/2 cup of granulated sugar
2 teaspoons of vanilla extract
1 3/4 cups of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1/2 cup of semi sweet or milk chocolate chips
1 box of Tagalongs or other cookie of choice (don’t worry, you won’t need the whole box)
Preheat the oven to 350 F. Line a baking tray with parchment paper or spray with nonstick spray.
In a large bowl, cream together the butter and sugars until the mixture is light and fluffy. Add in the egg and vanilla extract, whisking to combine.
In a separate, medium bowl, sift together the flour, salt, and baking soda. Whisk to combine. Add the dry ingredient mixture to the wet ingredients and stir until just combined. Finally, stir in the chocolate chips.
Take a tagalong and add a small scoop of cookie dough to one side; press to flatten slightly so that the dough sticks out slightly over the edge of the cookie. Add another small scoop to the other side and press to flatten as well. Use your fingers to seal the dough together so that the inner cookie is invisible. Place on the baking sheet and repeat until all the dough is used up.
Bake for 10-15 minutes, or until the cookies are golden brown on top. Let cool for 3-5 minutes, then enjoy!