Tagalong Cookies

Homemade Tagalong Cookies make the perfect balance of buttery shortbread, fluffy peanut butter filling, and rich milk chocolate. No need to wait for Girl Scout season – whip up these irresistible classics right now! 

Love girl scout treats? We took some of the classic flavors of cookies to make our easy Thin Mint Puppy Chow and homemade Samoa candy!

Why These Tagalongs Work

This Tagalongs recipe brings you the iconic taste you crave whenever you crave it. With my copycat Girl Scout recipe, you’ll get all of the buttery shortbread cookie bliss, creamy peanut butter, and an indulgent chocolate coating, on your terms.

• It’s basically effortless. With easy-to-follow instructions, crafting these cookies is a breeze. No need to be a baking expert; you’ll achieve impressive results every time.
• The perfect gift. These homemade Tagalongs make for heartwarming gifts. Surprise your friends and family with a batch, and witness their delight as they enjoy the familiar flavors with your personal touch.
• You’ve already got the ingredients. Everyday pantry staples are all you need. Uncomplicated and hassle-free, this recipe ensures you can whip up these delectable cookies without a trip to the store.

Love chocolate and peanut butter? Our peanut butter brownies are an indulgent treat, that is easy to make too! Or give our easy peanut butter pie a try next!

Ingredient Notes

• Unsalted Butter – Using unsalted butter allows you more control over the saltiness of the cookies. With additional salt and peanut butter in the recipe, you’ll want to skip salted butter to achieve a tasty balance of flavors. 
• Granulated Sugar – Granulated sugar dissolves quickly to sweeten the dough evenly. You can substitute equal parts for coconut or brown sugar in a pinch, but the finished cookie flavor and texture will differ.
• Egg Yolks – Egg yolks add richness and moisture to the cookies. Save the unused egg whites for a morning breakfast scramble or homemade meringue cookies!
• Kosher Salt – Kosher salt is less salty than table salt. This makes it especially suited to balancing the sweetness of these cookies without overpowering them.
• All-Purpose Flour – No need for fancy flours. All-purpose flour has the protein content and structure that will keep these cookies moist, tender, and the ideal amount of crumbly.
• Creamy Peanut Butter – Make sure to use regular creamy peanut butter like Jif, Skippy, or Peter Pan. You won’t want to pick a chunky peanut butter or one that separates. Both of these variations will alter the texture of the filling. 
• Powdered Sugar – Sometimes called confectioners’ sugar or icing sugar. The super fine consistency creates a fluffy, melt-in-your-mouth texture.
• Chocolate Melting Wafers – These are the fastest and simplest way to achieve a smooth chocolate coating with a delectable snap. Tagalongs typically feature milk chocolate. However, you can use dark or white chocolate for delicious variations.

PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).

Easy Instructions

1. Create the Dough. In a mixing bowl, cream unsalted butter and granulated sugar until fluffy. Incorporate egg yolks, vanilla extract, and salt until well blended. Mix in flour until fully combined (dough may be crumbly).
2. Shape. Shape the dough into one large smooth ball. Divide the dough in half and form each half into a log.
3. Roll the Dough. Roll each log on parchment paper until 1½” thick. Wrap each log separately in plastic wrap and refrigerate for 45 minutes.
4. Get Prepped. Preheat oven to 350°F. Unwrap the chilled dough and slice it into ¼” thick cookies. You should get about 24 cookies from each log. Arrange cookies 1-2” apart on a parchment-lined cookie sheet.

Whip-Up Peanut Butter Filling.

• Beat the peanut butter with powdered sugar until fluffy.
• Scoop a heaping teaspoon onto each cookie and smooth it evenly.

Dip in Chocolate.

• Melt chocolate wafers.
• For each cookie, gently drop it (bottom side down) into the chocolate and then support it with a fork. Use a spoon to scoop up and drizzle chocolate over the top. Then, tap off the excess and place on parchment paper.

Tips and Tricks

• Speed the process. Replace the homemade shortbread with prepackaged Nilla Wafers for the fastest and easiest Tagalong dupe ever! 
• Less space, more cookies! The shortbread won’t spread much in the oven, so you can pack the cookie sheets pretty full. I can fit about 20 cookies per sheet. 
• Don’t dunk! If you submerge the cookie into the chocolate coating, it will become a lumpy, crumby mess. Follow the dip and drizzle method to keep the cookie coating smooth.
• Cut down on dry time. To set the chocolate quickly, pop them into the fridge or freezer. If you use regular untempered chocolate, the cooler temperature can cause the chocolate to “bloom.” That’s where the milk fat comes to the surface and crystallizes, leaving a dull, white, or gray appearance. If this happens, the cookies will still be just as delicious (but not as pretty). 

Recipe FAQs

More Easy Dessert Recipes

• Peanut Butter Cookies
• Banana Pudding Recipe
• Rice Krispie Treats
• Chocolate Eclair Cake
• Crockpot Candy

Easy Cookie Recipes

See all Cookies recipes

Peanut Butter Cookie Dough Bars

Brown Butter Snickerdoodles

Brown Butter Chocolate Chip Cookies Recipe

Coconut Shortbread Cookies