I don’t usually post on the weekend but this recipe seems like a weekend kind of kitchen project. Not because it’s difficult but because you have to chill the dough for a while. So I wanted to get it up today. 🙂
Super yum. 🙂
Dough balls scooped and ready to chill. I left mine in the icebox for 3 hours.
Dough balls moved to parchment lined cookie sheet and flattened with palm.
Filled, sandwiched and stacked. Someday I’ll move that computer off this counter when I’m taking pics. 😉
Like a large portion of the population…I love love love peanut butter Girl Scout cookies and to me GS cookies are a spring thing. I will always associate them with spring break / Easter time.
It’s spring here now so it was officially time to try to de-gluten this yearly tradition. 🙂
These taste exactly like I hoped they would. I didn’t get mine quite as small or crisp as the originals but that’s easily corrected with a smaller cookie and longer bake time.
I will make these every single March from now on. 🙂
Hope y’all have a nice weekend. 🙂