Homemade Girl Scout Tagalong cookies

These are A's favorite Girl Scout cookies and my second most favorite cookie. Because I adore Chocolate and peanut butter! HOLY BATMAN!! I have died and gone to heaven and seriously will never waste $4.25 on Tagalong cookies again!
I have fell in love with this blogger because she has found the perfect Girl Scout cookie recipes and more importantly she has shared them with the whole world!
The basic cookie dough is like a thimble cookie recipe.
I chose not to melt the peanut butter and add it to a pastry bag. I chose to pat
mine out. It works beautifully, why add another step if it is not needed?? But, if you would like to melt it down, put in a bag and cool it down and then pipe it on your cookie then knock yourself out! I also chose to melt the chocolate into a very fluid state and have the cookies lined up on a wire rack on top of a cookie sheet butted next to each other and I chose to pour the chocolate right over the top of them. (like a candy factory) Once they cooled I then dipped the bottoms into melted chocolate. If I needed more chocolate I chilled the cookie sheet, scraped it into the bowl and heated in the microwave again!

Homemade Tagalongs (a.k.a. Peanut Butter Patties)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Filling
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar*
generous pinch salt
1/2 tsp vanilla extract
about 8-oz semisweet chocolate

In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together,
(I chose to omit the microwave part)

heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
(Once the mixture has come together just pat out and put on top.)

Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.

Makes about 3-dozen
*You might need slightly less sugar if you’re using the conventional peanut butter, as it tends to be a bit sweeter. Taste the filling before using to make sure you like the sweet/savory balance.