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Copycat Tagalong Cookies

Behind Thin Mints and Samoa Cookies, Tagalong Cookies were always a favorite of mine whenever the Girl Scouts came around. These cookies are made with a simple, tender butter cookie base, topped with a layer of sweetened peanut butter, and coated in silky, rich chocolate. Each bite is a melt-in-your-mouth experience and now you can have them homemade year round.

copycat tagalong cookies final product

How To Make Homemade Tagalong Cookies

These delicious copycat Girl Scout cookies are super easy to make and I am going to take you through every step of this recipe.

Making The Cookie Dough

For the base of these cookies, we use that delicious tender, cross between a butter cookie and a sugar cookie. The dough comes together nicely and is prepared all in one bowl. The key to a tender cookie begins in the creaming of the butter and sugar at the very beginning of this recipe. This process not only combines the two ingredients but whips small air pockets into the mixture at the same time. This helps contribute to the end result texture of our cookies. After adding the dry ingredients to the wet, the dough will begin to appear crumbly but will come together nicely in the end.

copycat tagalong cookies final product

Rolling & Chilling The Cookie Dough

Off the bat, our dough will be sticky. It’s best to roll the dough between two pieces of parchment paper to prevent it from becoming a sticky mess on your countertop or rolling pin. The dough will need to chill in the refrigerator for at least one hour before cutting out the circles and baking. Chilling the dough not only makes it easier to work with, thus our circles holding their shape better but also prevents them from spreading too much in the oven.

copycat tagalong cookie dough being cut into circles

Peanut Butter Layer

Of course, the most important component of this cookie is the peanut butter layer. In this recipe, we are using a sweetened peanut butter mixture of skippy peanut butter, unsalted butter, and powdered sugar. This mixture is so smooth and delicious.

How To Make The Peanut Butter Filling Layer

I used a tipless piping bag to pipe an even layer of peanut butter on top of each cookie. Once an even layer of peanut butter filling was complete on each cookie, I used an offset spatula to help spread it out evenly. It’s important to spread the filling out so that there is a smooth finish on top of our cookies after they’ve been dipped. The peanut butter is easier to get a smooth finish if they’ve chilled in the fridge for some time.

copycat tagalong cookies with peanut butter filling piped on top
copycat tagalong cookies with opeanut butter filling smoothed out on top using an offset spatula

How To Store Homemade Tagalong Cookies

The best way to store tagalong cookies is easy and simple. Place them in an air-tight container or sealed ziplock baggie with parchment between each layer of stacked cookies. They can stay good in the fridge for up to 5 days. They can also be stored, sealed, in the freezer for up to 3 months.

holding copycat tagalong cookies final product

More Copycat Girlscout Cookie Recipes

Copycat Tagalong Cookies

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 6 votes
Servings

18-20

servings
Cooking time

10

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 1 cup unsalted butter, room temperature

  • 1/2 cup granulated sugar

  • 2 cups all-purpose flour

  • 1/4 tsp. baking powder

  • 1/4 tsp. salt

  • 2 1/2 Tbsp. whole milk

  • 1 tsp. vanilla extract

  • Peanut Butter Layer
  • 2 cups creamy peanut butter (I recommend Skippy)

  • 1/2 cup confectioner’s sugar

  • 2 Tbsp. unsalted butter, room temperature

  • Chocolate Coating
  • 2 cups semi-sweet chocolate chips (you can also use milk chocolate)

  • 2-3 Tbsp. coconut oil

Directions

  • In a large bowl with an electric mixer or the bowl of a stand mixer fit with the paddle attachment, cream together the butter and the sugar until light and smooth.
  • Scrape down the sides of the bowl then add in the flour, baking powder, and salt. Mix on low speed then add in the milk and vanilla. This will help to bring the dough together a bit more. The dough may look crumbly at first but should come together nicely after a minute or so.
  • Transfer the dough to your work surface on top of parchment paper. Place another piece of parchment paper on top of the dough then roll out to about a 1/8 of an inch thick.
  • Allow the dough to chill in the fridge for at least one hour before baking. You can prepare the peanut butter layer in the meantime.
  • Using an electric mixer, combine the butter, peanut butter, and confectioner’s sugar on low speed until there are no lumps and you’ve reached a nice, smooth consistency. Place this in the fridge in the meantime as well.
  • Once the dough has chilled, preheat the oven to 350 degrees then use a 3″ – 3 1/2″ circle cookie cutter to cut out as many cookies as you can. Re-roll the scraps until all of the dough has been used up.
  • Place the cookies on a baking sheet fit with parchment paper about 2″ apart. Then bake for 10-12 minutes or until golden brown.
  • Allow the cookies to cool completely before adding the peanut butter layer.
  • Use a piping bag to pipe an even layer of peanut butter on top of each cookie. Begin in the center then work your way out until the entire cookie has peanut butter on top. Then use an offset spatula to spread the peanut butter to create a smooth finish.
  • Allow the cookies topped with peanut butter to chill in the freezer for at least two hours or overnight. Chilling them will make them much easier to dip.
  • Once the cookies have chilled, dip them one at a time in the chocolate and coconut oil mixture. To melt that mixture perfectly, microwave in 30-second intervals mixing between each time until it is nice and smooth. Allow the excess chocolate to drip back into the bowl of chocolate then scrape the bottom of the cookie to remove the chocolate on the bottom. I used a fork to complete this process.
  • Place the dipped cookies onto a cookie sheet fit with parchment paper then allow them to set in the fridge for about 15 minutes.
  • Enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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