Pudding Peanut Butter Tagalong Cookies

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by Chef Maggie Norris

azfamily.com

Posted on February 25, 2013 at 10:23 AM

Adapted from bakeyourday.net
Yields: 3 dozen cookies

2 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
1/2 cup creamy peanut butter
3/4 cup brown sugar
1/4 cup sugar
2 eggs
1 package (3.4-ounce) instant vanilla pudding mix
1 tsp. vanilla
2 cups Peanut Butter Patties Girl Scout Cookies, broken into pieces

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or a Silpat liner.
In a medium bowl, mix the flour, baking powder and salt together. Set aside.

In the bowl of a mixer, cream the butter, peanut butter and the sugars together. Add eggs, pudding mix and vanilla and mix until well-combined. Slowly add the dry ingredients and mix until fully incorporated.
Stir in the cookie pieces by hand. Scoop tablespoon-sized dough balls onto the prepared baking sheets. Using the bottom of a glass cup, lightly flatten each cookie. They can be fairly close together; they will not spread during baking.

Bake in the preheated oven for 12-14 minutes. The cookies will be lightly set on the outside while still soft in the middle. Cool on the baking sheet for 2-4 minutes and finish cooling on a wire rack.
Cassie's Notes:

Use any mix-in or other kind of Girl Scout cookie you have on hand.

If you prefer to leave out the peanut butter, this recipe can be easily adapted by replacing the 1/2 cup peanut butter with butter (use 1 cup butter total.)
 

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