Peanut Butter Patties

Crispy vanilla cookies layered with peanut butter and covered with a chocolaty coating.




1½ pkgs. (24 cookies) Peanut Butter Patties Girl Scout cookies
3 tbs. butter or margarine, melted
2/3 c. salted peanuts, finely chopped


Place cookies in food processor or blender; process until fine crumbs.

Combine crumbs and butter; mix until well blended.

Roll mixture into 1-inch balls.

Place peanuts in small narrow bowl; roll each ball in peanuts, gently pressing peanuts into balls.

Store in covered container in refrigerator until ready to serve.


Peanut Butter Patties (Tagalongs) Milkshake


Peanut Butter Pattie Hedgehog Cupcakes


by ABC Bakers

Download the step-by-step instructions!


Peanut Butter Patties Cookie Mousse Cake

by Lauren Salkeld



  • 2 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
  • 1 (6.5-ounce) box Tagalongs/Peanut Butter Patties Girl Scout cookies
  • 1 1/2 cups peanut butter chips (about 9 ounces)
  • 2 1/2 cups plus 2 tablespoons heavy cream
  • 3 tablespoons creamy peanut butter (not natural, old-fashioned, or freshly ground)
  • 1 1/2 teaspoons pure vanilla extract
  • 3 tablespoons sugar


  1. Line a 9- by 5-inch loaf pan with plastic wrap, making sure the plastic is tucked into the corners and leaving at least a 2-inch overhang on all sides.
  2. In a dry metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Let cool slightly.
  3. Spread a small amount of melted chocolate on the rounded side of 9 cookies and place 3 of them, chocolate side down, on the bottom of the pan, in a row. Place another 3 cookies against each long side of the pan with the chocolate-coated sides facing the pan. Place the pan in the freezer.
  4. In a small saucepan over low heat, combine the peanut butter chips with 1 cup plus 2 tablespoons of the heavy cream. Warm, stirring frequently, until the peanut butter chips are just melted. Remove from the heat and continue to stir until the mixture is smooth. Add the peanut butter and the vanilla and stir until incorporated.
  5. In a stand mixer fitted with the whisk attachment, combine the remaining 1 1/2 cups heavy cream with the sugar and beat until the cream is very thick but not yet holding peaks. Add the whipped cream to the peanut butter mixture in 3 additions and fold in just until the mousse is streak-free.
  6. Carefully spoon about 3/4 of the mousse into the prepared pan, being careful not to move the cookies. Insert the remaining cookies into the mousse, arranging them in a row down the center of the loaf pan. Spread the remaining mousse over the wafers and carefully smooth the top. Press plastic wrap directly on the surface of the mousse then wrap the entire pan in a double layer of plastic wrap and chill until firm, at least 1 hour or overnight. DO AHEAD: The mousse cake can be made ahead, wrapped in a double layer of plastic wrap, and chilled for up to 3 days.
  7. To serve, take the mousse cake out of the refrigerator and remove the double layer of plastic wrap, along with the plastic wrap pressed on the surface of the mousse. Using the overhanging plastic wrap that lines the pan, carefully lift and loosen the cake from the pan without removing it. Place a large plate or platter on top of the pan then invert the cake and the plate. Remove the pan and the plastic wrap and serve immediately.

Peanut Butter Pattie Cake Bars



  • Cake mix
  • peanut butter
  • chocolate chips,
  • sweetened condensed milk
  • butter
  • Peanut Butter Patties


  1. Combine the cake mix, one stick of butter, and egg and mix until a soft dough forms.
  2. Now it’s time for the chocolate chips! Sprinkle them all over the yummy dough.
  3. Next we have our gooey topping. This is my absolute favorite part! Mix a half a cup creamy peanut butter with 1 can sweetened condensed milk until well combined.
  4. Next, chop up some of those famous peanut butter patties…
  5. Now it’s time to bake! Here’s our two cake bars, baking side by side. Bake these at 350 for 23-25 minutes.
  6. Eat! These are gooey, chocolaty, peanut buttery, and so, so delicious!

Peanut Butter Pattie Surprise Cupcakes





Chocolate PB Cupcakes:

  • 1 cup all purpose flour
  • 1 cup sugar
  • 1/3 cups cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 cup buttermilk
  • 1/4 cup oil
  • 1/2 cup strong black coffee
  • 1/4 cup creamy peanut butter
  • 2 boxes Peanut Butter Patties (One for inside the cupcakes, one for cookies on top of the cupcakes. Don’t worry, you will have left over cookies you can eat by themselves.)


  1. First, make a small pot of coffee. At least enough for 1/2 cup.
  2. Preheat oven to 350 and line a cupcake pan with paper liners.
  3. In a large bowl, combine all the ingredients (except cookies) and mix for two minutes.
  4. Fill each cupcake liner until the bottom is completely covered.
  5. Then place a Peanut Butter Pattie cookie in each one. Cover with more batter, just until the cookie is covered. The liners need to be 2/3 full, so if there is more room, you can add a little more batter.
  6. Bake for 15 minutes or until the tops of cupcakes spring back slightly when you touch them. They might be a tiny sunken spot in the middle, but it will be fine.
  7. Let the cupcakes cool for five minutes before transferring them to a wire rack to cool completely.


Chocolate Frosting:


  • 1 stick butter
  • 1/4 cup cocoa powder
  • 1/2 tsp vanilla
  • 1-2 tbsp milk
  • 1 1/2 cups powdered sugar


  1. In the bowl of a stand mixer or a medium sized bowl with a hand mixer, cream butter on medium-high speed for two minutes, or until smooth and creamy.
  2. Scrape the sides of the bowl and add cocoa powder, vanilla, and 1 tbsp milk. Mix on low speed until mostly combined, then mix on medium speed until everything is fully incorporated.
  3. Add powdered sugar and mix on low speed to keep the powdered sugar from flying everywhere. Once it’s mostly combined, mix on medium-high speed for 2-3 minutes. Scrap bowl as needed.
  4. If the frosting is too thick, add another tablespoon of milk and mix well. If the frosting is too thin, add 1/2 cup powdered sugar and mix well.
  5. Transfer frosting to a piping bag without a tip. Store in the fridge while making peanut butter frosting.

Peanut Butter Frosting:


  • 1 stick butter
  • 1/4 cup creamy peanut butter
  • 1 tsp vanilla
  • 2-3 tbsp milk
  • 2 cups powdered sugar


  1. In the bowl of a stand mixer or a medium sized bowl with a hand mixer, cream butter on medium-high speed for two minutes, or until smooth and creamy.
  2. Scrape the sides of the bowl and add peanut butter, vanilla, and milk. Mix well.
  3. Add powdered sugar 1 cup at a time and mix well. Scrape the bowl after each addition.
  4. If the frosting is too thick, add another tablespoon of milk and mix well. If the frosting is too thin, add 1/2 cup powdered sugar and mix well.
  5. Transfer frosting to a piping bag without a tip.

Chocolate Peanut Butter Ganache:


  • 1/2 cup heavy whipping cream
  • 6 oz milk chocolate chips
  • 1 tablespoon creamy peanut butter
  1. Place the chocolate chips and the peanut butter in a heat proof bowl.
  2. In a small saucepan, bring the cream to a boil. (Do not move away from the saucepan. I turned my back for a minute and it boiled over. It got all under the burner and a tiny little flame popped up! It went out immediately and I turned the eye off, but it was terrifying.)
  3. Pour the cream over the chocolate chips and peanut butter. Let it sit for five minutes and then whisk until smooth.
  4. Let the ganache cool for a minute, and then transfer it to some kind of squeezable container, or you could drizzle it over the cupcakes with a spoon.
After all of this, all you need to do is cut some Peanut Butter Patties in half and put them on top of the cupcakes!

Peanut Butter Patties Shake



  • 1/2 box of Peanut Butter Patties Girl Scout Cookies • 6 cups of vanilla ice cream
  • 1 cup of milk
  • 1 can of whipped cream


  1. Mix cookies, ice cream and milk in blender.
  2. Blend until desired thickness.
  3. Serve in tall milkshake glass and top with whipped cream and garnish with crumbled cookies.

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