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!
Prep Time35 minutesmins
Cook Time16 minutesmins
Chill Time45 minutesmins
Total Time1 hourhr36 minutesmins
Course: Cookies
Cuisine: American
Keyword: copycat, copycat recipe, girl scout cookies
2packagesmilk chocolate melting wafers,10 ounce each
Instructions
In a large mixing bowl, cream together the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt until fully blended.
Add flour until fully blended. Dough will be crumbly. Shape the cookie dough with your warm hands into a large smooth ball. Cut the ball in half, then shape each half into a log. Roll it carefully on parchment paper until the dough log is 1 1/2 inch thick. Wrap each log of dough in plastic wrap. Refrigerate for about 45 minutes.
Preheat oven to 350 degrees F. Unwrap the chilled dough. Slice 24 (1/4-inch thick) cookies from each log. Place cookies on parchment paper lined cookie sheet, about 1-2 inches apart.
Bake cookies for about 16 minutes, until the bottoms edges of the cookies lightly brown. Cool cookies completely after baking on a wire rack.
For the peanut butter filling, beat creamy peanut butter with powdered sugar in a bowl. Lay cookies on parchment paper and drop a heaping teaspoon (use a small cookie scoop for easy scooping) onto the top of each cookies. Use your fingers to spread it out as evenly as possible.
Melt chocolate wafers according to package directions. Once melted and smooth, drop cookies (bottom side down) into the chocolate. Use a fork to hold the cookie and a spoon to drizzle chocolate over the top. Tap off any excess chocolate. Place cookie back on parchment paper.
Repeat with remaining cookies.
Notes
Make it easier. Swap out the homemade cookie filling with Nilla Wafers instead!
Counter: Place the cookies in an airtight container, like a ziplock bag, and leave them on the counter for up to 4 days. Cookies may get melty in warmer temperatures.
Refrigerator: Place the cookies in an airtight container, and store them in the fridge for up to 8 days. Enjoy chilled or bring to room temperature before serving.
Freezer: Place the cookies in a gallon-sized freezer ziplock bag, and store them in the freezer for up to 3 months. Thaw overnight in the fridge then serve chilled or bring to room temperature.
You don’t have to spread the cookies too far apart on the baking sheet. They will only spread slightly while baking. I was able to fit 20 cookies on a large cookie sheet.
I don’t recommend dunking the entire cookie into the melted chocolate because the peanut butter may come off the cookies a little bit and cause some small lumps.
To help the chocolate set faster, you can place the cookies under a fan or place them in the fridge or freezer. Please note, putting them in the refrigerator or freeze may cause them to sweat at room temperature.