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Homemade Tagalong Cookies are made completely from scratch with a crispy cookie base, a salty peanut butter filling, and chocolate coating. Don’t wait for Girl Scout Cookie season, you can make these year-round.
I spent many years as a Girl Scout when I was young, so when it comes to cookies, I’ve had my fair share.
Whether you’re team Thin Mint (hi, it’s me!) or Samoa, Peanut Butter Sandwich or Peanut Butter Patty (AKA Tagalongs), there’s something special about cracking open that first box of cookies.
This homemade version of the beloved Tagalongs is hands-down better than the original. It starts with a thick and buttery shortbread cookie, then comes the easy peanut butter filling, and finally, the chocolate coating.
The ingredients are simple but there are several steps involved. They aren’t the fastest cookies to make but they are well worth the effort. I dropped off a batch of these at a friend’s house, and she texted me to tell me it was “literally the best cookie I’ve ever had”.
What are Tagalongs?
Tagalong Cookies are also known to me as Peanut Butter Patties. This is a traditional Girl Scout Cookie with a crispy cookie base, a peanut butter filling, and a chocolate coating. I have no issues eating an entire box in one sitting, they are truly delicious.
The Girl Scout Cookies are only available for a short time during the year, so I am bringing you a recipe you can make year-round. Plus, there was never quite enough peanut butter filling in the original cookie.
Recipe Ingredients
For the Cookies
- Unsalted butter: should be at room temperature
- Granulated sugar
- Large egg yolks
- Pure vanilla extract
- All-purpose flour
- Salt
For the Filling
- Unsalted butter: should be at room temperature
- Creamy peanut butter: A brand like Jif or Skippy is best. Avoid using natural peanut butters
- Powdered sugar: Sifted for the best consistency
- Pure vanilla extract
For the Coating
- Ghirardelli dark chocolate melting wafers– or something similar like Almond Bark is best.
There are three components to this cookie. The cookie base can be prepared in advance and even frozen ahead of time.
Prepare the Cookies
Combine butter and sugar: Beat the butter and sugar together until it’s light and fluffy.
Add liquid ingredients: Add the egg yolks and vanilla, beating until combined.
Add dry ingredients: Next, add the dry ingredients and beat until the dough starts to form.
Divide and Chill: Divide the dough into two equal halves, press and shape into a log about 1.75”-2” inches thick and about 5-6 inches long. Tightly wrap the dough in plastic wrap and chill for at least 45 minutes until the dough is fully hardened.
Slice and bake: Preheat the oven to 350°F. Line a large cookie sheet with a silicone baking mat. Slice the dough into ¼ inch slices. Reshape into a circle if necessary. Bake for 11-13 minutes or until the edges and bottom start to brown. Allow the cookies to cool for 10 minutes and then transfer to a wire rack to cool completely.
For the Filling
- Combine the softened butter and peanut butter and beat together until they’re well combined and free of lumps.
- Add the powdered sugar and vanilla extract and beat until well combined.
- Place the filling in a large piping bag with a fitted large open round tip or cut the tip of the bag off about .5”-.75” from the bottom tip.
To Assemble
Prep: Grab a couple of baking sheets and line them with parchment paper or a silicone mat.
Pipe: On top of the cookie, pipe a thin layer of peanut butter filling, starting at the outside edge and working the way into the middle. Smooth out the top of the peanut butter with a knife if needed.
Chill: Refrigerate for 15-30 minutes until the peanut butter topping has firmed up.
Melt the chocolate: In order to prevent the chocolate from burning, melt at 50% power in 30-second intervals; stir after each interval and continue until the chocolate is melted and smooth.
Dip: Use a fork to dip the bottom of the cookie, lowering it all the way into the chocolate, then lift it up. Then take a spoon to drip chocolate over the top of the cookie, covering it completely. To remove excess chocolate, tap the fork on the side of the bowl.
Set: Place the cookie back on the baking sheet and allow the chocolate to set completely. If you have any leftover chocolate, drizzle it over top of the covered cookies.
- Measure the Dough: I use a ruler to try and cut the slices evenly at ¼ inch. This ensures even baking time and consistent size cookies.
- How to Tell the Cookies are Done: The edges of the cookies should be starting to brown, and the bottom of the cookie is also starting to brown. The cookies will finish baking for a couple of minutes on the cookie sheet, so pay attention the last couple of minutes so they don’t overbake.
- Use the Right Type of Chocolate: I highly recommend using something like almond bark or Ghirardelli candy melts to coat the cookies. It is the smoothest consistency and will dry quickly. Chocolate chips tend to be too thick and difficult to work with.
- Dip in Small Batches: I recommend melting only one bag of chocolate at a time. As the chocolate cools down, it can get trickier to work with, and thicker overall. Cleaning off the fork or other utensils you’re using will also help.
How to Store These
I prefer to store these in the refrigerator, which keeps the peanut butter firm, but it still maintains a soft consistency. They can be stacked in an airtight container with a layer of parchment paper between the cookies. However, these can be stored at room temperature as well, the filling will be much softer.
Can I Freeze Tagalongs?
Yes, these are easy to freeze. Once the chocolate is set, transfer them to an airtight container. They can be stacked with a piece of parchment paper between the layers. Thaw in the refrigerator in order to prevent condensation from forming.
Print
- Prep Time: 3 hours
- Cook Time: 12 minutes
- Total Time: 3 hours 12 minutes
- Yield: 34 Cookies
Print Recipe
Pin RecipeDescription
Homemade Tagalong Cookies are made completely from scratch with a crispy cookie base, a salty peanut butter filling and chocolate coating.
Ingredients
For the Cookies
- 1 cup (226g) unsalted butter, at room temperature
- 2/3 cup (126g) granulated sugar
- 2 large egg yolks
- 2 teaspoons (10ml) pure vanilla extract
- 2 ½ cups (350g) all-purpose flour
- ½ teaspoon salt
For the Filling
- 6 tablespoons unsalted butter, at room temperature
- 1 ¼ cups creamy peanut butter
- 1 ¼ cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
For the Coating
- 3 bags (10oz) Ghirardelli dark chocolate melting wafers
Instructions
For the Cookies
- In a stand mixer, combine the butter with the sugar and beat on medium speed until well combined.
- Next, add the egg yolks and the vanilla extract and beat until well combined.
- Then, add the dry ingredients and beat until the dough starts to form. It should pull off the sides of the mixer to form one big ball of dough.
- Turn the dough out onto a piece of parchment paper. Divide the dough into two equal halves, press and shape into a log about 1.75”-2” inches thick and about 5-6 inches long. Tightly wrap the dough in plastic wrap and chill for at least 45 minutes until the dough is hardened.
- Preheat the oven to 350°F. Line a large cookie sheet with a silicone baking mat. Slice the dough into ¼ inch slices. Reshape into a circle if necessary. Bake for 11-13 minutes or until the edges and bottom start to brown. Allow the cookies to cool for 10 minutes and then transfer to a wire rack to cool completely.
For the Filling
- In a medium-sized mixing bowl combine the butter and peanut butter and beat until completely smooth and free of lumps.
- Add the powdered sugar and vanilla extract and beat until well combined. Place the filling in large piping bag with a fitted large open round tip or cut the tip of the bag off about .5”-.75” from the bottom tip.
To Assemble
- Prepare a baking sheet with parchment paper or a silicone mat. Pipe a thin layer of peanut butter filling, starting at the outside edge and working the way into the middle. Flatten the top of the peanut butter with a knife. Refrigerate for 15-30 minutes until the peanut butter topping has firmed up.
- In a microwave-safe bowl, melt the chocolate wafers at 50% power in 30-second intervals; stir after each interval and continue until the chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.
- Use a fork to dip the bottom of the cookie, lowering it all the way into the chocolate, then lift up. Then use a spoon to drip chocolate over the top of the cookie, covering it completely. Tap the fork on the side of the bowl to remove excess chocolate. Place the cookie on the baking sheet and allow the chocolate to set completely. If you have any leftover chocolate, drizzle it over top of the covered cookies.
Notes
- Measure the Dough: I use a ruler to try and cut the slices evenly at ¼ inch. This ensures even baking time and consistent size cookies.
- Chocolate: I recommend using almond bark or Ghirardelli candy melts to coat the cookies. It is the smoothest consistency and will dry quickly. Chocolate chips tend to be too thick and difficult to work with.
- Tips for dipping the cookies: Melt only one bag of chocolate at a time and dip only a few cookies at a time, leaving the rest of the cookies in the refrigerator. Clean utensils occasionally.
- Storing finished cookies: I prefer to store these in the refrigerator, which keeps the peanut butter firm, but it still maintains a soft consistency. They can be stacked in an airtight container with a layer of parchment paper between the cookies.
- Category: Cookies
- Method: Baked
- Cuisine: American
This recipe is absolutely delicious! A little time consuming due to the chilling time but otherwise a great cookie better than the Girl Scouts .
That’s awesome Renee, thank you so much!!