Another Vegan Girl Scout Cookie...Chocolate and Peanut Butter

A few weeks ago, I posted about my experience veganizing the ever popular Girl Scout Thin Mint. It was actually a lot easier than might be expected. I simply made a chocolate mint sugar cookie dipped in melted minty chocolate. 

The next Girl Scout cookie I tackled was the tagalong. Delicious peanut butter cookie, creamy peanut butter, and a smooth chocolate coating. 

I used the peanut butter cookie recipe from Vegan Cookies Take Over Your Cookie Jar meant for vegan nutter butters. You could easily use your favorite vegan peanut butter cook recipe, though. 

These were a hit with my co-workers.

Tagalongs

1 batch of your favorite peanut butter cookie recipe
3 cups of vegan chocolate chips
2 tablespoons of coconut oil
a jar of peanut butter

After following the directions for your cookie recipe, preheat the oven to the appropriate temperature.

Grease you cookie sheets and roll to dough into even balls. Place the balls onto the cookie sheet and press down into a disc.

With your thumb, press a well into the center of the cookie.

Bake for the directed time. 

When the cookies are done and still warm, take a measuring spoon (I used a tablespoon) and press the bottom into the center of each cookie.

Let them cool. 

Once cooled fill the center of each cookie with a teaspoon of peanut butter. 

Freeze the cookies for an hour. 

Melt the oil over medium and then add the chocolate chips. 

Once the chocolate is smooth, dip each cookie into the chocolate, covering them and placing them back onto the cookie sheet lined with parchment paper or aluminum foil. 

Freeze the cookies.

Enjoy!