Crunchy shortbread cookies topped with creamy peanut butter and covered in rich milk chocolate. Make your favorite Girl Scout cookie at home anytime when the craving hits.
I think I have a problem with Girl Scout cookies. First I buy them all from my local scouts. And then I make eat them all and have to bake them myself. I mean you can’t buy from the grocery store scouts three times a week, can you?! Earlier I made homemade thin mints. Now we’re making homemade tagalongs!
Did you know Girl Scouts have been selling cookies like these since 1917? Tagalongs have always been one of my favorites. They’re also known as Peanut Butter Patties depending on which of the two Girl scout Bakeries they come from. These cookies feature a buttery shortbread cookie topped with creamy peanut butter and coated in rich milk chocolate. They’re easy to make at home when you’re craving them in the off-season, or need them for another recipe such as a cake.
The chocolate peanut butter combination is irresistible! Soon you’ll be cooking your Girl Scout supplier to the curb with this copycat recipe.
Why I Love These Cookies
- Homemade Shortbread: There is nothing like rich and buttery homemade shortbread.
- Common Ingredients: These are made with pantry ingredients you may already have on hand.
- No Mixer Required: We mix up our batter with just a wooden spoon.
Ingredient Notes and Shopping Tips
- Peanut Butter: Tagalongs are made in the Girl Scout’s factory with Peter Pan peanut butter. I used Jif. No matter what brand you choose avoid natural or low-fat varieties.
- Butter: Use softened butter not melted for the best results. To quickly soften butter cut it into smaller pieces or heat in the microwave on 50% power.
- Flour: Measure your flour by spooning it into the measuring. Don’t dip your cup into the bag of flour, or you’ll likely use too much.
- Chocolate Chips: You can also use chocolate Candiquik if you’d prefer.
How To Make Tagalong Cookies
- Make Filling: Combine peanut butter and powdered sugar. Scoop onto a lined pan, and chill while you make your cookies.
- Make Shortbread Base: Combine butter and sugar. Stir in vanilla and salt. Add flour a little at a time.
- Chill: Chill for 30-40 minutes.
- Roll: Roll out dough and cut using a biscuit cutter.
- Bake: Bake for 14-16 minutes or until done. Cool.
- Dip: Spread peanut butter mixture over cookies. Melt chocolate and dip cookies into it. Allow to harden on wax paper before enjoying.
Leftovers
Storage: Store at room temperature for up 3 days.
Refrigerate: Store in the fridge for up to 7 days.
Freeze: Store in an air-tight container or a freezer baggie for up to 3 months. Thaw before enjoying, or eat frozen for a cold treat.
Tips and Tricks
- No biscuit or cookie cutter? No problem, use a juice glass, small bowl, or even a cleaned tin can instead.
- Chill Dough: Don’t skip the chilling step. Shortbread’s texture comes from the cool butter slowly melting in the oven.
- Chocolate Chips: Chocolate chips will hold their shape until mixed, so be sure to stir when microwaving or you risk scorching your chocolate. Also, be sure to avoid any contact with water or oil, which can cause chocolate to seize up or to become too hard.
- Dip: Use a fork to easily dip the cookies into the chocolate.
- Wax Paper: Allow chocolate to harden on wax paper for a mess-free clean-up.
More Amazing Cookies To Try
Carrot Cake Cookies With Cream Cheese Frosting
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Tagalong Cookies
Ingredients
For the Peanut Butter Filling
- 1 ¼ Cup Peanut Butter
- 1 Cup Powdered Sugar
For the Shortbread Cookie Base
- ¾ Pound Butter Softened
- 1 Cup Sugar
- 1 Tablespoon Vanilla Extract
- 3 ½ Cups All Purpose Flour
- Pinch of Salt To Taste
For the Chocolate Coating
- 16 Ounces of Milk Chocolate Chips
Instructions
For the Peanut Butter Filling
- In a small mixing bowl, combine peanut butter and powdered sugar until incorporated.
- Line a cookie sheet with wax paper. Fill a small cookie scoop ~½ way full of the peanut butter mixture. Place on prepared pan.
- Refrigerate for 10-15 minutes or until set.
- Preheat the oven to 350 degrees F.
For the Shortbread Cookie Base
- Cream butter and sugar together.
- Stir in vanilla and salt.
- Add flour a little at a time until just combined, do not over mix.
- Form dough into one large disc. Wrap in plastic wrap and chill for 30-45 minutes.
- Roll dough to ~½ inch thickness. Cut out circles with a small biscuit cutter.
- Bake on an un greased pan for 14-16 minutes or until the edges are golden brown. Cool completely.
For the Milk Chocolate Coating
- Melt chocolate chips in the microwave for 1-2 minutes, stirring frequently until smooth.
- Place peanut butter balls onto cookies. Spread to edges with a knife.
- Use a fork to dip into chocolate until covered. Allow excess to drip off.
- Place on a cookie sheet lined with wax paper in the fridge until set.
Notes
- Peanut Butter: Tagalongs are made in the Girl Scout's factory with Peter Pan peanut butter. I used Jif. No matter what brand you choose avoid natural or low-fat varieties.
- Butter: Use softened butter not melted for the best results. To quickly soften butter cut it into smaller pieces or heat in the microwave on 50% power.
- Flour: Measure your flour by spooning it into the measuring. Don't dip your cup into the bag of flour, or you'll likely use too much.
- No biscuit or cookie cutter? No problem, use a juice glass, small bowl, or even a cleaned tin can instead.
- Chill Dough: Don't skip the chilling step. Shortbread's texture comes from the cool butter slowly melting in the oven.
- Chocolate Chips: Chocolate chips will hold their shape until mixed, so be sure to stir when microwaving or you risk scorching your chocolate. Also, be sure to avoid any contact with water or oil, which can cause chocolate to seize up or to become too hard.
- Dip: Use a fork to easily dip the cookies into the chocolate.
- Wax Paper: Allow chocolate to harden on wax paper for a mess-free clean-up.
Nutrition
You’re so talented! Peanut butter and milk chocolate. Yumm!