These copycat Tagalong cookies are a homemade version of what has become a beloved and favorite Girl Scout Cookie. With a tasty shortbread cookie base, a layer of peanut butter, and loads of sweet chocolate, this cookie checks all the boxes when it comes to fulfilling sweets cravings.
This recipe will save you from having to wait for Girl Scout cookie season. It’s easy and requires only a handful of easy-to-find ingredients.
The next time you’re looking for satisfying and easy cookie recipes, pull this one out and give it a shot. These crisp, flavorful cookies covered in chocolate will make your day.
Common Questions about Tagalong Cookies
What are Tagalong cookies called now?
They may also be called Peanut Butter Patties.
Do Girl Scouts still make Tagalong cookies?
Yes, the Girl Scouts still make these cookies though in some places they may be named Peanut Butter Patties.
What is a Tagalong cookie?
Tagalongs have a delicious shortbread that’s covered in peanut butter and enveloped in chocolate.
Storage
You can store these cookies on the counter for 2-3 weeks, or in your fridge or freezer.
Refrigerator: Keep these cookies for up to a month in an airtight container or ziploc bag in your refrigerator. You can also wrap them individually in plastic wrap.
Freezing: Freeze cookies for up to 3 months in a freezer bag or freezer-safe container.
Tips
These are easy cookies to make — there aren’t a ton of tips or tricks necessary to get the best results.
- Be sure to bring all ingredients to room temperature to make for easy mixing.
- When adding ingredients like powdered sugar or flour, turn the mixer to low and add in increments.
- If you prefer not to microwave, you can use a double boiler to melt the chocolate
Ingredients for Homemade Tagalongs
Making Tagalong cookies only requires some simple ingredients in your pantry (or that you can easily grab at the grocery store).
Cookies
- All-purpose flour
- Salt
- Unsalted butter (room temperature)
- Confectioner’s sugar
- Vanilla extract
Peanut Butter Filling
- Creamy peanut butter
- Confectioner’s sugar
- Vanilla extract
- Salt
Chocolate Coating
- Milk chocolate chips
- Vegetable shortening or coconut oil
Kitchen Supplies You’ll Need
- Small bowl
- Large mixing bowl
- Microwave-safe bowl
- Parchment paper or Silicone Mat
- Cookie cutter (round)
- Rubber spatula
- Spatula
- Wire rack
- Baking sheet
How to Make Tagalong Cookies
This simple recipe makes easy work of recreating the original version of these chocolate-covered peanut buttery cookies.
Cookies
- Add flour and salt to a small bowl and whisk together until completely combined.
- In a separate bowl, use an electric mixer to beat together the butter and powdered sugar. Use a rubber spatula to scrape the side of the bowl and bottom of the bowl to incorporate all ingredients.
- Pour in the vanilla and continue beating until all ingredients are combined.
- While continuing to mix on low speed, gradually add the dry ingredients that are already mixed until just moistened.
- Move the dough to parchment paper.
- Press the dough into a square shape. Wrap and refrigerate.
- After refrigerating, remove the dough from the refrigerator and roll it out on a lightly floured surface.
- Cut the dough using the cookie cutter and place the circles on the prepared baking sheet.
- Bake until the cookies are light golden brown.
- Using a spatula, move the cookies from the cookie sheet to the cooling rack and allow them to come to room temperature.
Peanut Butter Filling
- Add the peanut butter, confectioner’s sugar, vanilla, and salt into a large bowl and mix until combined.
- Use spoons to place peanut butter on the center of each cookie.
- Spread the peanut butter topping evenly across the top of the cookies.
- After the peanut butter is spread on the top of each cookie, chill the cookies in the refrigerator.
Chocolate Coating
- Add the chocolate chips and shortening to a large microwave-safe bowl.
- Heat in intervals, stirring in between, until melted and smooth.
- Dip the bottom of the cookie into the melted chocolate before spooning additional chocolate over the top. Be sure to tap off the excess chocolate on each cookie.
- Place dipped cookies on a prepared baking sheet with parchment paper.
- Refrigerate until set.
What to Serve With Homemade Tagalong Cookies
We love to just snack on these as they are, but you can pair them, too.
- Milk – We love to serve a big glass of milk alongside these cookies — chocolate milk works well, too. You can also serve your favorite milk alternative.
- Coffee – Coffee is always a perfect pairing for desserts.
- Whipped cream – These are delicious dipped into whipped cream.
Why You Should Make Tagalong Cookies
If you’re a chocolate and peanut butter lover you likely don’t need any other reason to make these delicious cookies.
- Copycat of a classic – Everyone loves Girls Scout cookies so these will be popular wherever you take them.
- Delicious – Peanut butter and chocolate is a classic combination that anyone will love.
- Easy – This is a fairly easy recipe that results in some of the tastiest treats.
Variations and Add-ins
Since this is a copycat recipe we avoid recommending too many variations that will stray from the flavor of the original.
- Extract – For the extract, you can replace some or all of the vanilla with almond extract.
- Chocolate – Use dark chocolate or semi-sweet chocolate instead of milk chocolate.
- Flour – Instead of all-purpose experiment with your favorite alternative flour like almond flour or coconut flour.
- Salt – For a salty and sweet treat, try sprinkling sea salt over the top of the cookie.
- Nut butter – Instead of peanut butter try an alternative like almond butter.
If you love this easy Tagalong cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
More Great Copycat Recipes
Samoa Cookies – Girl Scout Copycat
Lemonades – Girl Scout Copycat
Mr. Fields Chocolate Chip Cookies – copycat
Do-Si-Dos – Girl Scout Copycat
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Tagalong Cookies – Copycat Girl Scout
Ingredients
Cookies
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter room temperature (2 sticks)
- ½ cup confectioner’s sugar
- ½ teaspoon vanilla extract
Peanut Butter Filling
- ¾ cup creamy peanut butter
- ½ cup confectioner’s sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
Chocolate Coating
- 2 cups milk chocolate chips
- 1 teaspoon vegetable shortening or coconut oil
Instructions
Cookies
- In a small bowl, whisk together the flour and salt. Set aside.
- In a mixing bowl, beat the butter and confectioner’s sugar until fluffy, scraping down as needed, for about 3-4 minutes. Add the vanilla and beat until blended in.
- Slowly add the flour mixture and beat just until mixed, scraping down as needed.
- Transfer the dough to a piece of parchment paper and press it into a square. Wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees.
- Prepare a large baking sheet with parchment paper.
- On a lightly floured surface, roll out the cookie dough to ¼ inch.
- Using a round cookie cutter, cut the dough and place it on the prepared baking sheet about 1-inch apart.
- Bake the cookies for 12 to 14 minutes.
- Transfer to a wire rack.
- Allow the cookies to cool completely on the wire rack before moving on to the next step.
Peanut Butter Filling
- In a mixing bowl, beat together the peanut butter, confectioner’s sugar, vanilla, and salt until well blended, scraping down the sides as needed.
- Using two spoons, place a small dollop of peanut butter filling on top of each baked and cooled cookie. Spread the filing across the top of the cookies tapering at the edges.
- Chill the peanut butter topped cookies for about 30 minutes. This will help during the chocolate coating process.
Chocolate Coating
- In a large microwave-safe bowl, combine the chocolate chips and shortening.
- Heat for 1 minute on high and then stir vigorously to allow the chocolate to continue melting from the residual heat.
- Repeat in 30 second increments if needed, taking care to not overheat and seize the chocolate.
- Line a baking sheet with parchment paper.
- Dip the bottoms of the cookies in the melted chocolate.
- Using a fork and a spoon, spoon additional chocolate over the top of the cookie, scraping the bottom to remove any excess chocolate. Transfer the cookies to the prepared baking sheet.
- Refrigerate the cookies until the chocolate is set.
- Store in an airtight container.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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