I love and support the girl scouts. I was one many years ago. I just love their cookies too!
You’ll love these because now you can get your fix of the girl scout cookie year round without shelling out as much money and cutting some of the calories and fat. Plus, you know exactly what’s going into your cookies. See all those reasons? I found a recipe from love and olive oil and modified it to take out some of the butter, subbed in greek yogurt, and a few other minor tweaks that I thought helped the recipe. You won’t miss the stick of butter because there’s still one in there and you can feel slightly less guilty about the peanut buttery goodness that’s draped in chocolate.
The resulting cookie has a chewy base with satisfying peanut butter in the middle covered in chocolate. Not a bad way to spend the day!
- 1/2 cup butter, room temperature
- 1/2 cup non fat greek yogurt
- 1 egg
- 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
- 1 1/2 cups creamy peanut butter (natural or regular)
- 3/4 cup confectioners’ sugar
- generous pinch salt
- 1/2 tsp vanilla extract
- 8 oz. candy chocolate coat
- about 8 oz. semisweet chocolate chips
- 2 oz cocoa butter OR 1 tablespoon vegetable oil
Preheat oven to 350 degrees F.
In a large mixing bowl, cream together butter, greek yogurt, egg, 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. If it’s still stiff, add milk, one tablespoon at a time until it comes together.
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 arrange them fairly closely together.
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.
To make filling, whisk together peanut butter, confectioners’ sugar, salt and vanilla in a small microwave-safe bowl. When the mixture has come together, heat it in the microwave (in short intervals, stirring frequently), until it is soft. Working carefully with the warm filling, transfer it to a plastic (ziploc) bag and snip the corner off.
Pipe a generous dome of the filling into each cookie’s “thumbprint”. Spread if you want a flatter cookie.
Chill filled cookies for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate and cocoa butter in a small, heat-resistant bowl placed over a small saucepan filled with simmering (not boiling) water. (the double boiler method)
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to set.