Girl Scout Tagalongs Cookies

Cookie Base
1/2 cup creamy peanut butter
1/3 cup almond flour
1/4 teaspoon baking soda
1 teaspoon cornstarch
3 teaspoons honey
1/2 teaspoon pure vanilla extract
1 egg white

Peanut Butter Filling
1/2 cup creamy peanut butter
2 Tablespoons honey
Chocolate Coating
3 ounces dark chocolate

Peanut Butter Drizzle
1/4 cup creamy peanut butter

Preheat oven to 350° F
Mix all ingredients for cookie base in a medium sized mixing bowl
Using a cookie scoop, place cookies on parchment prepared cookie sheet.
Flatten each cookie ball with hand to about 2 inches diameter and 1/4 inch thick. Should make 10-12 cookies
Bake for 8-10 minutes.
In a small bowl mix together your peanut butter filling ingredients together. Scoop 1/2 Tablespoon onto each cookie. Place cookies into the freezer on cookie sheet with parchment paper for 15-20 minutes.
Meanwhile prepare a double boiler system and begin melting your dark chocolate.
Take cookies out of the freezer. Spoon a Tablespoon over each cookie until it is chocolate covered. Place chocolate covered cookies back into the freezer to harden.
Continue with the double boiler system
Melt the peanut butter for about 2 minutes until it thins out.
Remove hardened chocolate cookies from freezer and drizzle peanut butter with a spoon over them.
Allow 10 minutes for the peanut butter to harden before moving them.
Store in a airtight container.