Tagalong Cookies

Name: Tagalong Cookies
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 24 Cookies
Ingredients: 1 ¼ Cup Peanut Butter; 1 Cup Powder Sugar; 3/4 Pound Butter (Softened); 1 Cup Sugar; 1 Tablespoon Vanilla Extract; 3 1/2 Cups All Purpose Flour; Pinch of Salt (To Taste); 16 Ounces of Milk Chocolate Chips

posted by Krystle on March 11, 2019 1 Comment »

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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!

I think I have a problem.

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

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

Opps!

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!

Tagalong Cookie Recipe

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5 from 1 vote

Tagalong Cookies

Servings: Cookies

Prep Time: 35 mins

Cook Time: 15 mins

Total Time: 50 mins

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!

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: 7.9%, Vitamin C: 0.1%, Calcium: 3.4%, Iron: 7.4%

Course: Cookie

Cuisine: American

Keyword: copycat, homemade

Author: Krystle

Tried this recipe?I wanna see! Tag @bakingbeautyblog on Instagram and use the hashtag #bakingbeauty!

Adapted via A Dash of Sanity

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