Tagalong Cookie Recipe
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This easy copycat Tagalong cookie recipe makes delicious cookies. Tagalongs are chocolate-covered shortbread cookies with a creamy peanut butter filling. They are a classic favorite during Girl Scout cookie season, and now you can enjoy homemade Tagalong cookies anytime at home.
Perfect for sharing, celebrating the season, or satisfying your cravings for your favorite childhood cookies. We love easy, seasonal recipes made with simple ingredients, and this cookie recipe is sure to please.
Why You’ll Love This Recipe
- Simple to make and ready in about 45 minutes.
- Uses everyday pantry staples like butter, flour, and vanilla extract.
- A perfect picnic or lunchbox snack.
- A fun homemade version of your favorite Girl Scout cookie.
- Great for holiday cookie exchanges or family gatherings.
- Crunchy shortbread cookie base with a creamy peanut butter filling and a rich chocolate coating.
- Feels like a real deal treat during Girl Scout cookie season.
I am working on a Thin Mints recipe that will be on the site soon.
These cookies are really quite easy to make.
Ingredients for copycat girl scout cookies
You will need just a few simple ingredients:
- Flour
- Butter
- Sugar
- Peanut butter
- Powdered sugar
- Vanilla extract
- Milk chocolate wafers
Equipment and kitchen tools
- Hand or stand mixer
- Mixing bowls (large and small)
- Plastic wrap
- Parchment paper
- Baking sheet
- Cookie scooper
- Wire rack
- Piping bag or Ziplock bag
- Fork
How to make girl scout tagalongs
- In a medium bowl, mix sugar and butter.
- Add dry ingredients and blend well.
- Wrap dough in plastic wrap and chill for about 30 minutes.
- Prepare the peanut butter filling.
- Scoop dough onto a parchment-lined baking sheet and flatten slightly.
- Bake cookies at 350°F for 10-12 minutes.
- Let cookies cool on a wire rack.
- Pipe peanut butter mixture onto each cookie.
- Melt the chocolate wafers.
- Dip each cookie in the melted chocolate using a fork.
- Let cookies set before serving.
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Tips for the Best Results
- Use softened butter for easier blending. Leave it at room temperature for about 15 minutes or microwave it for 7-8 seconds.
- Prepare the shortbread cookie dough ahead of time for easier handling.
- Use a baking sheet lined with parchment paper or wax paper to prevent sticking.
- Flatten the cookies gently before baking to create the perfect center of each cookie for the peanut butter mixture.
- When melting chocolate wafers or chocolate chips, heat them in 30-second intervals, stirring between each, to get smooth melted chocolate without burning. You can also use a double boiler if you prefer.
- Scrape the excess chocolate off the bottom of the cookie by dragging the fork along the side of the bowl.
- Allow cookies to fully set on a wire rack or baking sheet lined with parchment paper for at least 30 minutes after coating them in chocolate.
Substitutions and Variations
- Swap milk chocolate for dark chocolate if you prefer a richer taste.
- You can use natural peanut butter or smooth peanut butter for the filling, depending on your preference.
- Try almond butter instead of peanut butter if you prefer it.
- Add a sprinkle of sea salt on top of the chocolate coating for a salty-sweet flavor.
- If you want uniform cookies, roll out the dough and use a cookie cutter. Freeze the shapes before baking to help them keep their form.
FAQs About This Recipe
Yes, you can prepare the shortbread cookie dough and peanut butter mixture a day ahead. Store the cookie dough wrapped in plastic wrap in the refrigerator, and let it sit at room temperature for a few minutes before shaping and baking.
Store cooled cookies in an airtight container at room temperature. They will stay fresh for several days.
Yes, you can freeze these homemade Tagalong cookies. Place cookies in a single layer in an airtight container, separating layers with parchment paper or wax paper.
You can melt chocolate chips with a teaspoon of vegetable oil or coconut oil to create a smoother chocolate coating.
Yes, you can use your favorite brand of smooth or natural peanut butter for the creamy peanut butter filling.
More Easy Cookie Recipes
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Tagalong cookie Recipe
Equipment
- Hand or stand mixer
- Mixing bowl – large and small
- Plastic Wrap
- Parchment Paper
- Baking Sheet
- cookie scooper
- Wire Rack
- Piping Bag or Ziplock Bag
- Additional Parchment Paper
- Fork
Ingredients
Shortbread Cookies
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 2 1/3 cup flour scooped and leveled
- 1/4 tsp salt
Peanut Butter Filling
- 1 1/2 cup smooth peanut butter
- 1 cup powdered sugar
- 1 tbsp vanilla extract
Chocolate Coating
- 1 lb milk chocolate melting wafers or almond bark
Instructions
- In the bowl of a stand mixer, cream the butter and sugar for 4-5 minutes until batter is light and fluffy.
- Add in the vanilla extract and mix until well combined.
- Slowly add in salt and flour. Mix until just comes together – do not over mix.
- Wrap in plastic wrap and chill for 30 minutes.
Make the Peanut Butter Filling
- In a medium bowl, mix peanut butter, powdered sugar and vanilla until completely smooth (about 4 minutes).
- Place filling in a piping bag or Ziplock bag and set aside.
- After the cookie dough has cihlled, use a 2 tablespoon size dcookie scooper to scoop the dough onto the parchment lined baking sheets.
- Flatten to about ¾ inch with your fingers and bake for 10-12 minutes
- Allow the cookies to cool for 10 mins before moving them to a cooling rack to cool completely (10-15 additional minutes).
- After the cookies have cooled, pipe a thick ring of the peanut butter mixture onto the cookie using a piping tip.
- Melt chocolate melting wafers or almond bark in a microwave safe bowl.
- Melt chocolate in 30 second increments until melted stirring after each interval. Usually about 3 intervals will do it,
- Dip cookies in the melted chocolate and use a fork to lift up.
- Scrape the fork (bottom of the cookie) across the side of the bowl to release excess chocolate coating.
- Place cookies on parchment paper and allow cookies to set for at least 30 mins.
- Pour the excess chocolate onto a sheet of parchment paper. Let set about 20-30 minutes
Notes
Nutrition
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I share easy recipes to celebrate the season and a few things that I don’t share here. I email you only once a week, as I know how valuable your time is and respect that tremendously!
They look so good! My favorite Girl Scout cookie. I like the idea of fresh, homemade chocolate and fresh peanut butter – maybe puffier than the boxed version – because that’s how I roll.
They really are a fun and tasty cookie!