Homemade Tagalongs are made with a buttery cookie base, peanut butter center, and covered in milk chocolate; they’re better than the originals.
These Copycat Girl Scouts Tagalongs Cookies have become my favorite cookies to make and devour. I am adding yet another cookie to my cookie addiction repertoire.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
While I completely love those original tagalong cookies from the Girl Scouts and could eat an entire box on my own, there is still nothing like homemade.
I honestly feel those cute little girl scouts see me coming from a mile away with a sign on my head that says, “sucker for cookies.” I am not the only one who falls for the cookies and their cute little smiles. I always feel for the moms standing out in the cold with them at the grocery store, trying to push cookies like there is no tomorrow.
TAGALONGS BAKING TIPS
Can you freeze homemade Tagalongs?
Yes! All cookies can be frozen, but it is best to wrap them individually to freeze them and only do this once they have cooled completely. Another way to freeze then is to stack them in layers in a Ziplock bag or container, separating the layers using parchment paper. I personally love individually wrapping them as I feel they taste better. Also, sometimes cookies taste better frozen. Let them sit out on the counter to come to room temperature before eating.
How long will Tagalongs stay fresh in an airtight container?
If properly stored, these cookies will last upto to a few days at a normal room temperature and stored in an airtight container. If you freeze or put in the refrigerator they will last longer. I like storying them in the fridge.
For the past few years though I will say that I didn’t buy the tagalong cookies. Mainly because I wanted to save myself from the self-inflicted torture of debating on whether to eat the whole box in one hour or draw it out a few.
A few years I have lied to myself by thinking, I will buy the ones the kids like and not eat any. Well, that’s a joke. It always happens that on a busy afternoon, I find myself have eaten a ½ row of Thin Mints. Then I find myself consequently cursing the cute little girl from Jordan’s dance class that sold it to me.
I decided last year that if I am to eat cookies, I’m going to eat my favorite! That’s when I decided to pull it together and come up with my own Tagalong cookie. So I got my little helper, Jersey Cake and whipped up a batch.
The result is essentially identical, if not better. The butter cookie tastes fresh, making a complete difference. So while you may be tempted to just buy a box don’t. Try out these Copycat Girl Scout Tagalong Cookies from scratch, they won’t disappoint, I promise. Want to try some of your other Girls Scout favorites?
Try these Girl Scout inpsired treats! Samoa Truffles, Homemade Thin Mints, Peanut Butter Sandwich Cookies, and Samoa Magic Bars.
Enjoy the cookies friends, life is too short not to enjoy a little sugar. XOXO San
Don’t forget to pin this recipe for COPYCAT GIRL SCOUT TAGALONG COOKIES to your favorite Pinterest board for later.
Tagalongs Cookies
Ingredients
Peanut Butter Filling
- 1 ¼ cup all natural peanut butter like Adam’s All-Natural Peanut Butter
- 1 cup powder sugar sifted
Shortbread Cookies
- 3/4 pound salted butter at room temperature
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- Salt to taste, if wanted
Chocolate Coating
- 1 lb. Milk Chocolate dipping candy I like Chocomaker
Instructions
Peanut Butter Filling
- In a small mixing bowl, mix together peanut butter and powder sugar until it’s completely blended and no sugar can be seen.
- On a cooking sheet, lay wax paper or grease the pan with cooking spray. Place ½ tablespoon of the peanut butter mixture on the prepared pan. I use my cookie dough scooper and use only ½ of scooper full of the peanut butter (I just eye ball it). Set in the refrigerator while making the cookies.
Shortbread Cookie
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt if wanted, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet.
- Bake for 14-16 minutes, until the edges begin to brown. Allow to cool to room temperature.
- Once cool, take out peanut butter balls from the fridge. Using a spatula, remove the peanut butter from the pan. Place 1 ball in the middle of the shortbread cookie and use a butter knife to spread the peanut butter around the cookie. Repeat with remaining peanut butter balls and cookies. You will have some left over cookies (8-10) – just dip those in the left over chocolate.
Chocolate Coating
- Melt chocolate per directions of the package. Once melted, place the cookie on a fork and dip into the chocolate. Remove the cookie from the chocolate once it is fully covered while still on the fork. Let the excess chocolate drip off and transfer on to wax paper to cool or greased cooling rack to harden.
This recipe was recently updated from it’s original posting date February 2014.
It’s surprised me how identically tasting these were, just minus the artificial taste that the real ones have. Bravo.
What a great recipe for all of us Tagalong Cookie fans. Thank you so much for sharing this awesome post with Full Plate Thursday and have a great weekend!
Come Back Soon!
Miz Helen
I so need to make these! Last time I bought a box of these cookies from the Girl Scouts there were like only 10 cookies in the box. Totally ridiculous for the price.
I know, now $4 a box and not even a dozen cookies…completely ridiculous! San
Tagalongs are my favorite Girl Scout cookie. I’m so happy I can have them all year-round now! Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next time.
These look delicious! I am featuring you tomorrow on Tasty Tuesday. Please stop by and grab a featured button and link up any new recipes you have!
http://www.minivandreams.com
Julia
Julia – Thanks so much for the feature! Sorry I am just now sending you a thanks! I was in the Bahamas last week with the family and just got back! See you this week again! XO San
Thank you for linking up at Tasty Tuesdays! I am featuring your post at this weeks party! I can’t wait to see what you link up this week! http://wp.me/p466oG-18B
Have a terrific weekend!
Cathy
APeekIntoMyParadise.com
#TastyTuesdays
I love you Cathy – thanks so much for featuring this recipe!! I love your blog and parties, as always XO your biggest fan! xo San
These look great! Just curious, why wouldn’t you make enough peanut butter spread to cover all of the cookies? Is the 1 1/4 cup equal to one jar?
Linda – I have a few kids at my house that I watch during the week that hate peanut butter, I saved the cookie for him. If you do the recipe and add another halve of the same recipe, you will have more than enough for all the cookies. How many ounces is your peanut butter jar? Sorry for the late delay, I was in the Bahamas last week and jut got back. Enjoy!! XO San
Oh yum! I love tagalongs! And somehow we missed the girl scout cookies this year. Pinning!
Alexis, thanks for the pin! Sorry to hear you missed out on the cookies!!! Although you saved some $, with them now costing $4 a box for maybe 10 cookies. You’ll love this recipe! XO San
You are my hero! Thank you so much for posting this. I’m going to pin and try these.
I love Girl Scout cookies! ( especially the chocolate ones! )
Your recipe sounds so delicious!
I saw your recipe featured at Treasure Box Tuesday, ! Im a new Google+ follower!
Thank you so much for the recipe! I just made these with GF flour and coconut palm sugar and they were divine!
I was soooooo excited when I came across this recipe. Tagalongs are my ABSOLUTE favorite! I buy at least 5 boxes and freeze them, so I can eat them throughout the year {although it’s hard not to eat a whole box in one sitting, hehe}. I can’t wait to try to make my own.
I featured this recipe on my blog today, I’d love for you to stop by 🙂
http://alittle-aboutalot.blogspot.com/2014/03/pintastic-friday-5-cookies.htm
I just wanted to let you know that your recipe doesn’t say to use a round cookie cutter, although according to your pictures you did.
“Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter.”