Tagalong Cookie Recipe
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These homemade Tagalong Cookies taste exactly like the original! All of the magic starts with a buttery shortbread cookie that is spread with a creamy peanut butter filling. Top everything with a little chocolate and you have a winning cookie flavor everyone will love.
Looking for more Girl Scout cookie inspiration? Be sure to try my favorite Thin Mint recipe or our Samoas!
Recipe Features
- Make Ahead: You can make the dough up to 3 days in advance and keep it stored in the refrigerator.
- Freezer Friendly: Make the cookies and keep them stored in the freezer for up to 2 months.
One of the most popular dessert flavor combinations is chocolate and peanut butter, and this Copycat Tagalong cookie nails the duo. Buttery crackers smothered in a sweet and salty peanut butter filling and coated in chocolate? Yes, please!
Bonus that you can start the dough in advance. There is nothing better than a make-ahead dessert that is also crowd pleasing. You’ll find that you can’t resist eating more than one.
PS- If you are looking for more Girl Scout inspired recipes, try my Savannah Smiles Cookies.
What are Tagalong Cookies made of?
Girl Scout cookies are gold in this house. You just cannot beat the flavor lineup. I will fight for the last box of Savannah Smiles, which are sadly discontinued, and shamelessly hide my box of Thin Mints in the back of the freezer. We stock up when the season strikes, but thanks to this super simple recipe I don’t need to. I can have peanut butter tagalongs all year long! Here is what you need:
- Shortbread Cookie Ingredients: I like to make my own shortbread cookie using butter, powdered sugar, flour, salt and vanilla. But here’s a secret. You can totally pick up a package of pre-made shortbread cookies from the store for $2-$3, and they will be just as tasty!
- Creamy Peanut Butter: The secret is in the pb filling. Creamy peanut butter mixed with just a touch of sugar gives you a sweet topping that brings all of the flavors together.
- Powdered Sugar: This is in the cookie and the filling instead of regular granulated sugar,
- Chocolate: Here’s the deal, I really love semi-sweet or dark chocolate for these cookies. However, you can totally use milk chocolate. Pick whichever you prefer.
- Shortening: The secret to that smooth top? Shortening mixed with melted chocolate will thin it out just enough that you get a perfect even coat that is not too thick.
Tagalong Cookie Recipe
I briefly mentioned above, but this tagalong cookie recipe starts with a crisp and buttery shortbread cookie. You can make a homemade version, which is incredibly simple, or pick up a box from the store for around $2-3. Once you have your cookie base it is as easy as spreading on a sweetened PB and dipping in melted chocolate!
- Once the cookies have cooled completely, spread 1/2 teaspoon of the peanut butter mixture on the top of each cookie. This doesn’t have to be perfect. Do your best to spread an even-ish amount over the top.
- Carefully dip each cookie in the melted chocolate, using a fork to help tap off the excess.
- Transfer to a parchment lined baking tray and allow to set.
- Keep the cookies stored in an airtight container on the counter or in the freezer for a longer life.
Cookie Tips and FAQs
No. In fact, we have made this recipe replacing the shortbread with Ritz crackers, vanilla wafers, and graham crackers. All taste equally delicious. Remember, making homemade shortbread cookies is completely optional. We frequently pick up pre made cookies from our grocery store bakery to use.
Yes. The best way to freeze these cookies is to baked and dip as directed. Allow the chocolate to set completely and transfer all of the cookies to a baking tray, layered in a single layer. Freeze solid, about 1 hour, and transfer to a freezer safe container or bag.
When ready to enjoy, transfer the cookies to the counter and allow to come to room temperature.
These cookies will last up to 3 to 4 days stored in an airtight container on the counter. They will last up to 1 month if stored in the freezer.
More Peanut Butter Recipes
- 2-Ingredient Chocolate Peanut Butter Fudge
- Peanut Butter Bars
- Peanut Butter Kiss Cookies
- Classic Peanut Butter Cookies
- Homemade Peanut Butter Cups
- No Flour Peanut Butter Cookies
- Chocolate Peanut Butter Smoothie
- Chocolate Peanut Butter Cookies
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Copycat Tagalong Cookies
Ingredients
For the Cookies:
- 1 cup butter (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
For the Peanut Butter Filling:
- 3/4 cup peanut butter
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
For the Chocolate Topping:
- 1½ cups chocolate chips
- 1 tablespoon shortening
Instructions
For the Cookies:
- Add the soft butter to a mixing bowl along with the powdered sugar. Beat with the paddle attachment of a stand mixer, or a hand mixer, until fully combined and fluffy, about 1 minute.
- Scrape the sides of the bowl and add the vanilla, flour, and salt.
- Continue to mix at low/medium speed until the dough comes together.
- Divide the dough into 2 and wrap in plastic. Refrigerate 1 hour.
- Preheat the oven to 350 degrees.
- Once chilled, roll the dough between 2 pieces of parchment paper until 1/4 inch thickness.
- Cut into circles and add to a baking tray lined with parchment or silicone baking mats.
- Bake 10 to 12 minutes, or until the edges are just lightly browned.
- Cool completely.
For the Filling:
- Combine the peanut butter, powdered sugar, and vanilla to a small bowl.
- Mix until combined.
- Once the cookies have cooled completely, spread 1/2 teaspoon of the peanut butter mixture on the top of each cookie. This doesn’t have to be perfect. Do your best to spread an even-ish amount over the top.
For the Chocolate Topping:
- Place the chocolate and shortening into a glass ,or microwave safe, container.
- Heat for 1 minute.
- Stir well.
- If the chocolate is not fully melted, continue to heat in 15 second intervals until smooth, being sure to stir well between each heat.
- Carefully dip each cookie in the melted chocolate, using a fork to help tap off the excess.
- Transfer to a parchment lined baking tray and allow to set.
- Keep the cookies stored in an airtight container on the counter or in the freezer for a longer life.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
