Tagalong Cookies

(Last Updated On: August 4, 2020)

Tagalong Cookies: Crunchy shortbread cookies topped with creamy peanut butter and covered in rich milk chocolate. Tastes even better than your favorite Girl Scout cookie!

tagalong cookies

 

I think I have a problem.

 

Tagalongs

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I’ve already eaten all the Girl Scout cookies we bought. This wouldn’t be such a big deal if

  1. We didn’t buy them from the neighborhood Kid and
  2.  twice from the Scouts selling at our local supermarket

Opps!

tagalongs cookies

My favorite girl scout cookies have always been tagalongs. The chocolate peanut butter combination is irresistible!

My homemade tagalong cookies  start with a crunchy shortbread cookies. Then they are topped with sweetened peanut butter, before being dipped in rich milk chocolate. Dare you to eat just one of these homemade tagalongs! So good!

More Amazing Cookies:

Coffee Chocolate Chip Cookies

Tagalong Cookie Recipe

 

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Tagalong Cookies

Tagalong Cookies: Crunchy shortbread cookies topped with creamy peanut butter and covered in rich milk chocolate. Tastes even better than your favorite Girl Scout cookie!
Course Cookie
Cuisine American
Keyword copycat, homemade
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 24 Cookies
Calories 395kcal
Follow On Pinterest For More Recipe IdeasFollow @bakingbeautyblog or #bakingbeautyblog
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Ingredients

For the Peanut Butter Filling

  • 1 ¼ Cup Peanut Butter
  • 1 Cup Powder Sugar

For the Shortbread Cookie Base

  • 3/4 Pound Butter Softened
  • 1 Cup Sugar
  • 1 Tablespoon Vanilla Extract
  • 3 1/2 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 ~1/2 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 ~1/2 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.

Nutrition

Calories: 395kcal | Carbohydrates: 42g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 33mg | Sodium: 176mg | Potassium: 110mg | Fiber: 1g | Sugar: 26g | Vitamin A: 395IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1.3mg
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Adapted via A Dash of Sanity

 

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What do you think of this Tagalongs recipe? 

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