This easy copycat Tagalong cookie recipe makes the best cookies! Tagalongs are chocolate covered shortbread cookies with a creamy peanut butter filling are delicious!
We are all about sharing easy seasonal recipes and this cookie recipe is sure to please.
Why You Will Love This Recipe
These homemade tagalongs are simple, delicious and ready in about 45 minutes
This peanut butter chocolate cookies are the perfect picnic or lunchbox snack. They are also easy to make.
Now you can make these copycat cookies that were made famous by the Girl Scouts.
This buttery shortbread cookie recipe would make a great cookie recipe for a holiday cookie exchange.
There is crunchy cookie goodness in the center of each cookie.
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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 Tagalong Cookies
This recipe only requires a few simple ingredients.
- flour
- butter
- sugar
- peanut butter
- powdered sugar
- vanilla extract
- milk chocolate wafers
Equipment and Kitchen Tools Needed
- 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
How to Make Homemade Tagalong Cookies
Step By Step Instructions
- In a medium bowl, mix sugar and butter.
- Add dry ingredients and blend well.
- Wrap dough in plastic wrap and chill in the refrigerator about 30 minutes.
- Prepare peanut butter topping.
- Bake cookies on a prepared cookie sheet.
- Place cookies on a wire rack and let cool
- Prepare chocolate
- Spread peanut butter mixture on top of each cookie.
- Dip cookies in melted chocolate using a fork.
- Wipe off excess chocolate.
- Let cookies set before serving.
Pro Tips and Timesaver Shortcuts
- Use softened butter for easy blending. Leave butter at room temperature for at least 15 minutes or place in the microwave for not more than 7-8 seconds.
- The cookie dough requires chilling so you can make the shortbread dough ahead of time for easier preparation.
- These cookies will firm as they cool. Be sure to let then set a least 30 minutes after covering with the chocolate.
Variations, Notes, and Substitutions
- You can substitute dark chocolate for milk chocolate if desired.
Serving and Storage Suggestions
- Serve with
- Store cooled cookies in an airtight container.
More Easy Cookie Recipes
Recipe FAQs
Store in an airtight container.
Use parchment paper: Lining your baking sheet with parchment paper prevents sticking and helps to ensure even baking.
Using a cookie scoop ensures uniform cookie size and promotes even baking.
Don't forget to pin this recipe.
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 tablespoon vanilla extract
- 2 ⅓ cup flour scooped and leveled
- ¼ teaspoon salt
Peanut Butter Filling
- 1 ½ cup smooth peanut butter
- 1 cup powdered sugar
- 1 tablespoon 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!
Tamara
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.
Raquel
They really are a fun and tasty cookie!