The Whisking Tree

Girl Scout Cookies 3 Ways

Base Cookie (Trefoil):

• 1 Cup salted butter, room temperature
• 1⁄2 Cup sugar
• 2 Cups all-purpose flour
• 1⁄4 teaspoon baking powder
• 1⁄8 teaspoon salt
• 2 1⁄2 Tablespoon whole milk, or nut-milk alternative
• 1 teaspoon  vanilla extract

Peanut Butter Filling (Tagalong):

• 2 Cups creamy peanut butter (I used Jif)
• 2 Tablespoons salted butter, room temperature
• 1 Cup powdered sugar
• 3/4 Cup dark chocolate chips
• 3/4 Cup semi-sweet chocolate chips
• 2 Tablespoons coconut oil

Coconut Caramel Topping (Caramel deLites):

• 2 1⁄4 Cups shredded, unsweetened coconut
• 1 Cup caramel sauce
• 1⁄4 teaspoon salt
• 3/4 Cup dark chocolate chips
• 3/4 Cup semi-sweet chocolate chips
• 2 Tablespoons coconut oil

Base Cookie (Trefoil) :

1. In a large bowl, cream together the butter and sugar until light and smooth. Add in the flour, baking powder, and salt. Mix until mostly combined, scraping the sides of the bowl often. Finally, add the milk and vanilla. Mix until fully combined, which may take up to 2 minutes if mixing by hand.
2. Roll out the dough between two pieces of parchment paper until about 1/4 inch thick.
3. Allow dough to chill for at least one hour in the fridge. (If making tagalongs, you can make the filling while waiting)
4. Preheat the oven to 350 degrees. Cut out your cookies using round cookie cutters, reusing the dough scraps until all dough has been used up.
   • If making Trefoils or Tagalongs, use a 2 inch round cookie cutter to cut as many shapes as you can, reusing dough as necessary.
   • If making Caramel deLites, begin by using a 3 inch cookie cutter until all dough has been used. Then, use a cake piping tip to cut out a small hole in the middle of each cookie. Reuse any remaining dough.
5. Place your cookies on a parchment-lined baking sheet about 2 inches apart. Bake the cookies for about 10 minutes, until the edges are golden brown.
6. Cool cookies completely before adding any filling or toppings.

Tagalongs:

1. While the cookie dough chills, beat together the peanut butter, butter, and powdered sugar in a small bowl until smooth.
2. Chill in the fridge for an hour, or until cookies have been baked and cooled completely.
3. Using a piping bag, swirl an even layer of filling on each cookie. Smooth out the tops using an off-set spatula.
4. Chill the cookies in the freezer for an least two hours, or overnight. (This helps the peanut butter not to melt when dipping in chocolate).
5. Melt the chocolate chips and coconut oil in the microwave at 30-second intervals, until fully melted and smooth.
6. Using your hand and a fork, dip each cookie completely in melted chocolate. Scrape off the excess chocolate from the bottom, and place on a parchment-lined baking sheet.
7. Chill the cookies in the fridge for 30 minutes (Or freeze for 10) to set.

Caramel deLites:

1. Place coconut in a saucepan over medium heat. Continuously stir the coconut in the pan until toasted and golden brown.
2. In a small sauce-pan, heat the caramel sauce until warm. Add in the coconut and salt. Mix until the coconut is fully coated in caramel.
3. Spoon a small amount of room-temperature caramel sauce onto each cookie (This will help keep the topping to stick on the cookie).
4. Using your hands or two forks, place an even amount of topping onto each cookie, pressing slightly.
5. Allow the cookies to chill in the fridge for 15 minutes.
6. Melt the chocolate chips and coconut oil in the microwave at 30-second intervals, until fully melted and smooth.
7. Dip the bottom of each cookie into the chocolate, scraping off any excess. Place on parchment-lined baking tray. Drizzle more melted chocolate on top of each cookie using a fork or spatula.
8. Chill cookies for 30 minutes (or freeze for 10) to set the chocolate.