We are smack in the middle of Girl Scout cookie season around here…and I find myself surrounded by way more cookies than can possibly be good for me.
And while Girl Scout cookies are quite tasty on their own, I wanted to try something new. I came up with this — a cookie within a cookie.
I began with a basic chocolate chip cookie recipe, then added a box of Tagalongs that I’d pulsed in the food processor until they formed chunks.
I’d say quit sooner rather than later — you can break up the bigger chunks with your fingers or a spoon — but you don’t want to chop them too long and make cookie dust. I added semisweet chocolate chips because I’m just a semisweet kind of girl…but the milk chocolate would work great with the milk chocolate in the Tagalongs as well.
They’ve got hints of peanut butter, but not as strong as actual peanut butter cookies. And the kids keep demanding more, so I’m counting this recipe a success!
- 2 1/4 c flour
- 1 tsp baking soda
- 1 tsp salt
- 1 c butter
- 3/4 c white sugar
- 3/4 c brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 box Tagalong Girl Scout Cookies
- 1 c chocolate chips (semisweet or milk)
- Combine flour, baking soda and salt in medium bowl. Set aside.
- In a mixer, on medium speed, cream butter and sugars.
- Add eggs and vanilla and beat until smooth.
- With a wooden spoon, stir in dry ingredients, mixing just until combined.
- In a food processor, pulse one box of Tagalongs until chunks form.
- Add to batter.
- Add 1 c chocolate chips and stir until mixed through.
- Drop by rounded tablespoon onto cookie sheet.
- Bake at 350 degrees for 10-12 min or until edges are lightly browned.