If you love the classic Girl Scout cookie Tagalongs, you’ll be delighted with this homemade version that’s made from scratch with a buttery cookie base, creamy peanut butter filling, and a smooth chocolate coating. This recipe is the perfect treat for any occasion, and it’s surprisingly easy to make. Say goodbye to the box and make these indulgent Tagalongs in your kitchen today!
Making ahead:
- You can prepare the cookie dough and peanut butter filling up to 2 days in advance. Wrap the dough in plastic wrap and store it in the fridge. Take out of the fridge to bring to room temp 20-30 minutes beforehand.
- The peanut butter filling can be stored in an airtight container. When you’re ready to bake, roll and bake the cookies, then add the peanut butter filling and coat in chocolate.
Storing the cookies:
- Once the chocolate has set, store the cookies in an airtight container at room temperature for up to 5 days. For a firmer chocolate coating, refrigerate them for up to a week.
Freezing:
- These cookies freeze well! After the chocolate has set, place the cookies in a single layer on a baking sheet and freeze for 1-2 hours until firm. Then, transfer them to a freezer-safe container or bag and freeze for up to 2 months. To enjoy, simply thaw for 10-15 minutes at room temperature.
Copycat Tagalongs
Yield:
24-36
Prep Time:
25 minutes
Cook Time:
10 minutes
Additional Time:
30 minutes
Total Time:
1 hour 5 minutes
Ingredients
For the cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the filling:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
For the chocolate coating:
- 2 cups semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or vegetable shortening
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and powdered sugar together until light and fluffy. Mix in vanilla extract. Gradually add the flour and salt, mixing until a soft dough forms.
- Roll the dough out to about 1/4 inch thick on a floured surface. Use a round cookie cutter (about 2 inches) to cut out circles. Place them on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are lightly golden. Use the back of a spoon to create a slight indent in the center of each cookie (this gives a tad more room for the peanut butter to pool in the center). Let them cool completely.
- I n a bowl, combine peanut butter and powdered sugar until smooth.
- Scoop about 1 teaspoon of the peanut butter mixture onto each cookie and spread it into a small mound. Chill the cookies in the fridge for 15–20 minutes to firm up the filling.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth.
- Using a fork, dip each cookie into the melted chocolate, ensuring the entire cookie is coated. Let excess chocolate drip off.
- Place the coated cookies on a parchment-lined baking sheet. Chill in the fridge until the chocolate sets.
- Optional: melt 1/2 cup of chocolate chips + 1 tsp coconut oil. Drizzle on top of cookies after they have set slightly. Allow to set completely and enjoy!
