Chocolate Peanut Butter Cookies (Girl Scout Tagalong Copycat)

Shortbread

1. 1

   Whip the room‑temperature butter in a medium bowl until creamy, then add the powdered sugar and beat until fully incorporated.

2. 2

   Add the vanilla extract, then fold in the flour and salt by hand just until a dough forms; shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 15–20 minutes.

3. 3

   Preheat the oven to 350°F. Roll the chilled dough on a lightly floured surface to less than 1/4 inch thick, cut cookies with a cutter, and place them on parchment‑lined baking sheets.

4. 4

   Bake for 8–10 minutes until the edges are lightly golden; remove from the oven and let the cookies cool completely on a wire rack.

Peanut butter filling

5. 5

   Mix the peanut butter and powdered sugar together until the mixture becomes crumbly but holds together when pressed, about one cup total.

Chocolate coating

6. 6

   Melt the semi‑sweet chocolate chips in a microwave‑safe bowl, heating in 30‑second intervals and stirring frequently until smooth.

Assemble

7. 7

   Place a small disc of the peanut butter mixture on each cooled cookie, then spread melted chocolate over the top, reaching the edges to seal the filling.

8. 8

   Refrigerate the assembled cookies until the chocolate hardens; serve at room temperature.