Tagalong Cookies (Copycat)

by Sabrina Snyder

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2 Comments

16 Servings
Prep Time 15 minutes
Cook Time 12 minutes
Refrigerate 1 hour
Total Time 1 hour 27 minutes
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Tagalong Cookies (Copycat) are the perfect recreation of the cookies you love and remember. Made at home so you can enjoy them year-round!

These cookies are the perfect replica of the Girl Scout cookie flavor. For more Copycat Recipes, be sure to try Homemade Thin Mints and Nilla Wafers next.

Everybody has their go-to Girl Scout cookie. Whether it’s Thin Mints, Samoa’s, or Do-Si-Do’s, there’s at least one flavor to tempt everyone. Sadly Girl Scout cookie season isn’t year round. If you haven’t tried this classic flavor before, Tagalong Cookies have a buttery shortbread base, sweetened peanut butter cream filling, and a delicious chocolate coating. This cookie is sure to win over the peanut butter and chocolate fan in your life.

Dinner, then Dessert

Tagalong Cookies (Copycat) Recipe

Tagalong Cookies (Copycat) are the perfect recreation of the cookies you love and remember. Made at home so you can enjoy them year-round!
Yield 16 Servings
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Chocolate covered cookies with peanut butter filling.
PrintRate

Ingredients
 

Shortbread Cookie:

  • 1 cup unsalted butter , softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups flour

Peanut Butter Filling:

  • 3/4 cup peanut butter
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Chocolate Coating:

  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips

Instructions

Shortbread Cookie:

  • To your stand mixer add the butter and powdered sugar on medium speed to combine then raise the speed to high and cream for 3-4 minutes until light and fluffy.
  • Add in the vanilla extract until just combined.
  • Sift the flour and add to the stand mixer on the lowest speed setting.
  • Remove and place in plastic wrap shaped into a disk and chill for 1 hour.
  • Heat oven to 350 degrees and line two baking sheets with parchment paper.
  • Roll out the dough between two pieces of parchment paper 1/4″ thick.
  • Using a 2″ round cookie cutter, cut out the cookies.
  • Place onto the parchment paper lined baking sheets.
  • Bake for 10-12 minutes or until the edges begin to brown.
  • Let them cool for 5 minutes then remove from the baking sheet.
  • Cool cookies completely.

Peanut Butter Filling:

  • Wash your stand mixer and dry.
  • Add in the peanut butter, powdered sugar, vanilla extract and salt until well combined.
  • Remove and place in a small bowl.
  • Spread on about 1 teaspoon of peanut butter topping into an even domed shape on the cooled cookies.

Chocolate Coating:

  • In a large glass bowl or double boiler on your stove top add the milk chocolate and semi sweet chocolate chips.
  • Cook in the microwave in 30 second increments stirring between each time you heat it until chocolate is smooth.
  • Carefully dip the cookies into the chocolate, let excess drip and place onto wax paper lined sheets to dry.

Notes

Note: This copycat version tastes almost exactly like the original. If anything it’s even more delicious because you can enjoy while they’re fresh.

Nutrition

Serving: 3 Cookies | Calories: 390kcal | Carbohydrates: 38g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 65mg | Potassium: 153mg | Fiber: 2g | Sugar: 22g | Vitamin A: 385IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 2mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. These look outstanding! What brand of peanut butter has given you the best results? I grew up eating Jiff and it just doesn’t perform as well as it did way back then. Thank you!

    Reply