Who doesn’t love Girl Scout cookies, right? I grew up as a Girl Scout, so I’d always try to beg my mom to buy enough to survive on for the rest of the year. Even know, during Girl Scout cookie season, I will always have a cookie-stocked pantry. Hence the dawn of baking with Girl Scout cookies. Of all the things I could do with them, I decided to make Tagalong cookie truffles.
This recipe only makes ten truffles, so double up if you want more!
First, grind up the cookies in a food processor. Move the mixture to a bowl and use the back of a spoon to crush any remaining crunchy pieces. Because of the soft chocolate coating, the cookies would not grind very finely in my ancient food processor. Add in approximately 1/4 cup of peanut butter and 2 1/2 ounces of cream cheese. Use a spoon or spatula to mix everything together. It should be somewhat smooth but still thick.
Form balls with your hands and place them on a cookie sheet covered with wax paper or aluminum foil. Then melt the bar of baking chocolate according the instructions on the package. Dip each ball into the chocolate and lay back on the cookie sheet. Refrigerate until the chocolate has solidified.
While their cooling, microwave a tablespoon of peanut butter in a small bowl. 30 seconds is all you need. Mix it well. It should be very thin. Using a spoon, gently pour a little bit of the peanut butter over the truffles and put them back in the refrigerator.
Ta-da! All done and these Tagalong cookie truffles taste delicious…obviously, since they’re made with Girl Scout cookies.