If you’re a fan of those irresistible Girl Scout Tagalong cookies, get ready to elevate your baking game with these Huge Tagalong Cookies! Imagine biting into a soft, chewy cookie packed with creamy peanut butter and loaded with rich chocolate chips—pure bliss in every bite! This recipe promises to deliver the nostalgic flavors you love, but in a giant, shareable size that’s perfect for any occasion. Whether you're hosting a gathering or simply craving a sweet treat, these cookies are sure to impress. Ready to dive into this delicious adventure? Let’s get baking!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup creamy peanut butter
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and mix until well combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in creamy peanut butter, ensuring it is evenly distributed throughout the dough.
- Gently fold in chocolate chips, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter. This helps the ingredients blend better, resulting in a fluffier cookie.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies, so be gentle!
- Chill the Dough: For thicker cookies, consider chilling the dough for about 30 minutes before baking. This helps the cookies hold their shape and enhances the flavors.
- Use Quality Chocolate Chips: Opt for high-quality chocolate chips for a richer flavor. You can also mix dark and milk chocolate for a delightful contrast.
- Check for Doneness: Keep an eye on your cookies while they bake. They should be golden around the edges and slightly soft in the center. They will continue to firm up as they cool.
- Storage Tip: To keep your cookies fresh, store them in an airtight container with a slice of bread. This will help maintain their softness for days!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 45mg
