![]() On a lightly floured surface, pat dough into an 8x7-inch rectangle. Stir in any remaining flour with a spatula or wooden spoon. Beat in as much of the flour as you can with the mixer. Add the 1/2 cup granulated sugar and the vanilla beat until smooth. In a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. Just let them sit out on the counter to come to room temperature before you dig in.Preheat oven to 375☏. ![]() Then transfer them to a freezer-safe bag or container and store them in the freezer for up to 1 month. ![]() Stack them in a single layer on a baking sheet and freeze for 1 hour. Though I doubt they'll last that long! ) Freezing Store the cookies in single layers between sheets of parchment paper in an airtight container in the fridge for up to 2 weeks. How to Store Homemade Peanut Butter Patties Want a different filling? You can also use almond butter, cashew butter, or sunflower butter for a different spin on things.Decorate ‘em! I love to drizzle a little extra melted chocolate and white chocolate on top for a little pizzazz, but you could also add sprinkles and make them extra special.Don’t like dark chocolate? No problem! Use whatever kind of chocolate you’d prefer for the chocolate coating – these are awesome with milk chocolate, semisweet chocolate, or white chocolate as well.If you’re using the latter, you can add a little bit of oil to help thin out the chocolate for dipping. Don’t have chocolate melting wafers? You can use chocolate almond bark, chopped chocolate, or chocolate chips instead.Step 6: Transfer the coated cookies back to the parchment paper to set at room temperature, or place them in the fridge to set. Chocolate melting wafers – I like to use Ghirardelli chocolate melting wafers, but you could substitute chocolate almond bark or chopped chocolate thinned with a little coconut oil or vegetable oil instead.Pure vanilla extract – For a little flavor dimension to the peanut butter layer.Powdered sugar – Also known as confectioners' sugar, we're adding just a little bit to add a little sweetness and stability to the peanut butter layer.I usually have Justin's peanut butter in the house, but you could use Skippy, Jif, Kirkland, or whatever you've got! If you're going to use natural peanut butter, make sure it's really well mixed. Creamy peanut butter – Any kind will do.That's obviously not a bad thing, just want you to be prepared ) It really doesn't matter what brand you use, as long as you're grabbing a buttery shortbread cookie. Mind you, these are pretty large cookies, so they will be bigger than the Girl Scout cookies. Storebought shortbread cookies – We're a huge fan of Walkers products in this house, so it was a no-brainer for me to grab a package of their Pure Butter Shortbread Rounds.There's no need to get out the stand mixer, shape dough, or bake anything! So we're taking a well-deserved shortcut with store-bought shortbread cookies and four other simple ingredients. I'd love to convince myself to make my own shortbread cookie base, but I just know I'm not going to do it. ![]() They're admittedly my favorite Girl Scout cookie – shhhh, don't tell the Thin Mints. So between the different names, different manufacturers, and the current Girl Scout Cookie Shortage of 2023… things are wild in Girl Scouts country.Īnd that, my dears, is why I needed to make my own tagalongs/peanut butter patties. I also learned that for that same reason, there are Girl Scout cookies that are the same, but have two different names! I’m learning something new every day. ![]()
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