Tagalong & Thin Mint Stuffed Chocolate Cookies

adapted from With Sprinkles On Top
2 cups all-purpose flour
2/3 cup cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup unsalted butter, room temp
1 cup sugar
2 teaspoons vanilla
2 eggs
1 ½ cups semi-sweet chocolate chips, melted
14 Tagalongs (PB Girl Scout Cookies)
14 Thin Mints
1. Preheat oven to 350 degrees F, and line cookie sheets with parchment paper
2. In a bowl whisk together all-purpose flour, cocoa powder, baking soda, and salt
3. Beat butter & sugar together on medium speed until combined (1-2min)
4. Add eggs one at a time, then the vanilla, beat on medium until combined
5. On low speed, gradually beat in the dry ingredients
6. Beat in the melted chocolate chips until combined
7. Divide dough in half, separate each half into either 28 or 14 balls
8. Wrap one (if you made 14), or 2 (if you made 28) ball(s) around a Tagalong, then repeat with the rest of the Tagalongs
9. Repeat #7 & #8 with the other half of the dough and the Thin Mints
10. Bake for 10-12 minutes or until puffy & set
11. Cool slightly on the cookie sheet, then transfer to a wire rack to finish
posted 4/15/13
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