Tagalongs
Satisfy your sweet tooth with these irresistible homemade Tagalongs, a delightful blend of buttery shortbread, creamy peanut butter, and a smooth chocolate coating. This recipe brings the beloved classic Girl Scout cookie straight to your kitchen, featuring a rich peanut butter layer that perfectly complements the tender cookie base. With just 20 minutes of prep time, you'll create 24 indulgent treats coated in glossy, semi-sweet chocolate for a professional-looking finish. Perfect for parties, gifting, or simply treating yourself, these Tagalongs are sure to be a crowd-pleaser. Whether you enjoy them fresh or keep them stored for later, these cookies offer that perfect balance of sweet, nutty, and decadent flavors in every bite.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 240 grams all-purpose flour
- 0.25 teaspoon salt
- 240 grams creamy peanut butter
- 120 grams powdered sugar
- 300 grams semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for melting chocolate)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract, then gradually add the flour and salt. Mix until the dough comes together and is slightly crumbly but cohesive.
On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out circles.
Place the rounds on the prepared baking sheet, about 1 inch apart. Bake for 8-10 minutes, or until the edges are just beginning to turn golden. Allow the cookies to cool completely on a wire rack.
In a medium bowl, mix together the peanut butter and powdered sugar until smooth and creamy. Spoon a small dollop (about 1 teaspoon) of the mixture onto the top of each cooled cookie, gently spreading it to form a flat layer.
Chill the cookies in the refrigerator for about 15 minutes to help the peanut butter layer firm up.
While the cookies chill, melt the semi-sweet chocolate chips and optional coconut oil in a microwave-safe bowl in 30-second increments, stirring in between, until smooth and glossy.
Using a fork or dipping tool, carefully dip each cookie into the melted chocolate, ensuring the entire cookie is coated. Let any excess chocolate drip off before placing the cookie back onto the parchment paper.
Let the cookies sit at room temperature or in the refrigerator until the chocolate coating is fully set, about 1 hour.
Enjoy your homemade Tagalongs with a glass of milk, or store them in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
6330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 410.5 g | 526% | |
| Saturated Fat | 198.0 g | 990% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1679 mg | 73% | |
| Total Carbohydrate | 655.9 g | 239% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 400.9 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1817 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
