Tagalong Blondies are better than the original Girl Scout Cookies! Creamy peanut butter over a buttery blondie finished off with chocolate.
These Tagalong Blondies are incredibly simple to make and feed a crowd. While these cookies are one of my favorites and I love making my Copycat Girl Scout Tagalong Cookies, these blondies are so much easier!
And I hate to break it to you Girl Scouts out there, sorry but not sorry, these are better than the real deal. And while I will continue to be persuaded by your cuteness and buy, well I already bought 2 boxes and I will continue to buy your cookies. I will never ever, ever buy another box of Tagalongs.
I will buy Thin Mints – every time!
And while I more than love this recipe, it should come with a warning. You see in the past years, without fail I always secretly curse those adorable little Girl Scouts for selling me these delicious bites of heaven and forcing me to eat everyone in record time. I lack self-control and it was all their fault. But now thanks to these bars, I have no one to blame but myself for eating the entire panโฆor waitโฆmaybe, just maybe since the hubby bought the peanut butter, it is all his fault.
Let’s face it, friends, there really isn’t a better combination than chocolate and peanut butter! I may be found sometimes in the pantry hiding eating spoonfuls of peanut butter with chocolate chips or M&M’s – and you know what I don’t feel bad.
I mean everyone has the thing that solves the world’s problems for them, I have 3: my husband, Starbucks and these Tagalong Blondies.
So if I need to put on my comfy pants to eat the entire pan, so be it.
xoxo San
How do you makeย Tagalong Blondies?
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Preheat oven to 350 degrees, then lightly spray a 9×13 pan with cooking oil and set aside.
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In a small bowl, sift together the salt, baking powder, and flour, set aside.
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In a large bowl or KitchenAid mixer, beat together the butter and brown sugar until smooth and creamy. Add in the eggs and vanilla, beat again until well incorporated and smooth.
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Then add in the flour mixture a 1/2 cup at a time and beat after each addition until well incorporated, repeat until all of the flour is gone.
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Bake in preheated oven for 23-25 minutes. Let the bars completely cool before adding the peanut butter layer.
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In a small mixing bowl, mix together peanut butter and powdered sugar until itโs completely blended and smooth.
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In a medium microwave safe bowl combine chocolate chips and Crisco, heat for 30 seconds, then remove and stir. Repeat until chocolate is completely melted and smooth.
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Pour over the peanut butter layer and let it sit at room temp until chocolate hardens. I get impatient and will set it in the fridge for 10-15 minutes, to speed up the process. But be sure that your chocolate is at room temp when you cut the bars to prevent large cracks.
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Store in an airtight container, if you are storing leftovers, I put ours in the fridge and then before serving let them come to room temp, but even cold they are amazing!
Be sure to try my other Girl Scout Cookie inspired recipes, like myย Thin Mint Ice Cream Cupcakes, Samoa Donuts, or myย Copycat Tagalong Cookies.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Tagalong Blondies

Ingredients
Blondie Brownies
- 1/2 cup butter softened
- 2 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups flour
Peanut Butter Layer
- 2 cups creamy peanut butter
- 2 cups powdered sugar
Chocolate Layer
- 1/2 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 3 tablespoons Crisco shortening
Instructions
Blondie Brownies
- Preheat oven to 350 degrees, then lightly spray a 9x13 pan with cooking oil and set aside.
- In a small bowl, sift together the salt, baking powder, and flour, set aside.
- In a large bowl or KitchenAid mixer, beat together the butter and brown sugar until smooth and creamy. Add in the eggs and vanilla, beat again until well incorporated and smooth.
- Then add in the flour mixture a 1/2 cup at a time and beat after each addition until well incorporated, repeat until all of the flour is gone.
- Bake in preheated oven for 23-25 minutes. Let the bars completely cool before adding the peanut butter layer.
Peanut Butter Filling
- In a small mixing bowl, mix together peanut butter and powdered sugar until itโs completely blended and smooth.
Chocolate Layer
- In a medium microwave safe bowl combine chocolate chips and Crisco, heat for 30 seconds, then remove and stir. Repeat until chocolate is completely melted and smooth.
- Pour over the peanut butter layer and let it sit at room temp until chocolate hardens. I get impatient and will set it in the fridge for 10-15 minutes, to speed up the process. But be sure that your chocolate is at room temp when you cut the bars to prevent large cracks.
- Store in an airtight container, if you are storing leftovers, I put ours in the fridge and then before serving let them come to room temp, but even cold they are amazing!

These look sinfully delicious! I will definitely try them out tomorrow ๐
Also, what would you recommend I could substitute for Crisco? We don’t really have it in my little corner of the world.
Coconut oil
Thanks a bunch!
When and where are the M&Ms added in? This is totally in the 20% category, it qualifies so well! Be still my heart. I don’t even want to know the nutrient breakdown.
Mmmm those look fantastic! So many layers to love ๐
OMG. This is one of the best desserts Iโve made in a long time. Even better than the actual Tag Alongs!! Easy to make. Cut into one-inch square pieces at most. They are very richโฆand will last longer.
This made my day, thank you, I am so happy you loved them too. โค๏ธ