Copycat Girl Scout Cookies With 4 Ingredients!

These are better than the real deal tagalongs! Don’t take my word for it, try these tonight!

This recipe is for 12 cookies at the size I used. You may need to vary this recipe based on the size of cookies you make!

Here’s what you need:

1/2 cup creamy style peanut butter

1/4 cup powdered sugar

2 cups of milk chocolate chips

1 Package Shortbread Cookies (the trick for speed here is using store bought. I used Keebler brand Sandies this time for this recipe.)

In a medium bowl, mix the peanut butter and powdered sugar until you reach a smooth consistency.

I tried mixing this by hand at first, but after a long day of baking, I pulled out the mixer instead.

Get your shortbread cookies ready. Lay them out on a cookie sheet lined with parchment paper.

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Now scoop a dollop of peanut butter mixture onto each cookie. I like to separate my batter in half right away when I’m dishing out a set amount so I know I have some leftover for the last cookie.

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You can carefully spread the mixture in a nice layer, and then place these cookies into the freezer while you prep your chocolates.

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In a microwave safe bowl, start melting your chocolate chips in 10-15 second intervals, making sure to stop and stir the entire mixture before continuing heat. The chips should be completely melted within 40 seconds total.

Here’s the time consuming part: each cookie goes into the chocolate with the peanut butter side down, then flipped over carefully with a fork. You then allow the excess chocolate to drip off the cookies while holding with a fork and performing a slight jiggling motion. Expect this part to take a good 15 minutes. Place back onto parchment paper.

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Now these delicious crumpets go into the freezer or fridge until set and ready to consume! Prepare your ego for the plethora of compliments!

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Let me know if you’ve tried this in the comments!

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