Recipes and Cooking Copycat Chocolate Peanut Butter Cookies We created these cookies based on Girl Scout Tagalongs (aka Peanut Butter Patties) and we can assure you, they are just as hard to stop eating as the scout-delivered cookies. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 21, 2019 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Chill Time: 60 mins Bake Time: 7 mins Total Time: 97 mins Servings: 46 Yield: 46 cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened ¾ cup granulated sugar ½ teaspoon salt 2 egg yolks 2 teaspoon vanilla 2 cup all-purpose flour 1 cup powdered sugar 1 cup peanut butter ½ cup heavy cream 8 ounce milk chocolate, chopped 8 ounce chocolate-flavor candy coating (almond bark), chopped Directions In a large bowl beat butter with a mixer on medium 30 seconds. Add granulated sugar and salt and beat until combined. Beat in egg yolks and vanilla. Beat in flour. Cover and chill 1 hour or until dough is easy to handle. Preheat oven to 375°F. On a lightly floured surface, roll dough until 1/4 inch thick. Using a 2-inch scalloped cookie cutter, cut out dough, rerolling scraps as needed. Place cutouts 2 inches apart on an ungreased cookie sheet. Bake 7 to 8 minutes or until light brown. Remove; cool on a wire rack. In a medium bowl combine powdered sugar, peanut butter, and cream. Spread onto cookies, using about 2 tsp. for each cookie and leaving centers slightly mounded. Place on waxed paper. In a small saucepan heat milk chocolate and candy coating over low until melted. Spoon over cookies, allowing excess to drip off. Let stand on a wire rack set over waxed paper until set. To Store Layer cookies between waxed paper in an airtight container. Store in refrigerator up to 5 days or freeze up to 3 months. Print Nutrition Facts (per serving) 165 Calories 11g Fat 16g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 46 Calories 165 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 23mg 8% Sodium 89mg 4% Total Carbohydrate 16g 6% Total Sugars 11g Protein 2g Vitamin C 0.1mg 1% Calcium 19mg 1% Iron 0.5mg 3% Potassium 59mg 1% Folate, total 16.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.