When it comes to cookies, Girl Scouts has some of the best! Now you can make these Girl Scout Tagalong Cookies right at home!
What is in a tagalong Girl Scout cookie?
Tagalong Girl Scout cookies are made with a vanilla wafer, peanut butter, and chocolate coating. They are one of the most popular Girl Scout cookies! You can find them in the cookie aisle at your local grocery store.
Making tagalong cookies at home is really easy! All you need is some vanilla wafers, peanut butter, and chocolate.
What are Tagalongs called now?
The Girl Scouts have renamed the Tagalongs to Peanut Butter Patties.
What is the most popular Girl Scout cookie??
The most popular Girl Scout cookie is the Thin Mint! They are a chocolate mint cookie that is dipped in a chocolate coating. Yum!
Girl scout cookie season is super fun because you don’t HAVE to choose your favorite girl scout cookie! These homemade tagalong cookies have no artificial flavors unlike the traditional girl scout cookie.
What flavor Girl Scout cookies are there?
There are many different flavors of Girl Scout cookies! Some of the most popular flavors are Thin Mints, Samoas, Tagalongs, Trefoils, and Do-si-dos.
How many calories are in a Girl Scout cookie?
This depends on the type and size of the cookie. However, most Girl Scout cookies range from 100-200 calories per cookie. These delicious cookies are some of the favorite cookies of the girl scout cookie program.
What flavor is tagalong?
Tagalongs are a peanut butter and chocolate cookie. The homemade tagalongs are made with melted chocolate and an awesome peanut butter filling.
These crunchy cookies are a great recipe for anytime! These buttery cookies remind me of a peanut butter cup. The peanut butter layer in at the top of the cookie and they are so good.
What ingredients are in a tagalong?
1 cup unsalted butter, softened
1 cup granulated sugar
1 tbsp vanilla extract
2 1/3 cup flour, scooped and leveled
1/4 tsp salt
1 1/2 cup smooth peanut butter
1 cup powdered sugar
1 tbsp vanilla extract
1 lbs milk chocolate melting wafers or almond bark
You don’t need any coconut oil , almond flour, vegetable oil, sea salt or hydrogenated palm oil for these copycat girl scout cookies. The creamy peanut butter at the center of each cookie with a shortbread cookie base makes these copycat tagalong cookies top tier!
Where can you serve these girl scout tagalong cookies?
Tagalongs can be served as a dessert or snack. They are perfect for Parties, potlucks, bake sales, or just to have around the house!
How long do these tagalong cookies last?
These cookies will last for 2-3 weeks in an air-tight container.
These copycat girl scouts tagalong cookies are made with chocolate and peanut butter and it's so good!
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 2 1/3 cup flour, scooped and leveled
- 1/4 tsp salt
- 1 1/2 cup smooth peanut butter
- 1 cup powdered sugar
- 1 tbsp vanilla extract
- Chocolate Coating
- 1 lbs milk chocolate melting wafers or almond bark
- In the bowl of a stand mixer, cream the butter and sugar for 4-5 mins until light and fluffy.
- Add in the vanilla extract and mix until well combined.
- Slowly add in salt and flour. Mix until just comes together – do not over mix.
- Wrap in plastic wrap and chill for 30 minutes.
- To make the filling
- Mix peanut butter, powdered sugar and vanilla until completely smooth (about 4 min).
- Place filling in a piping bag or Ziplock bag and set aside.
- After 30 mins
- Use a 2 tbsp size cookie scooper to scoop the dough onto the parchment lined baking sheets.
- Flatten to about ¾ inch with your fingers and bake for 10-12 mins
- Allow the cookies to cool for 10 mins before moving them to a cooling rack to cool completely (10-15 additional mins).
- After the cookies have cooled
- Pipe a thick ring of the peanut butter mixture onto the cookie.
- Melt 16 oz chocolate melting wafers or almond bark
- Melt chocolate in 30 second increments in a microwave safe bowl, stirring after each.
- (Should take 3 times)
- Dip cookies in chocolate and use a fork to lift up.
- Scrape the fork (bottom of the cookie) across the side of the bowl to release excess chocolate.
- Place on parchment paper and allow cookies to set for at least 30 mins.
- Pour the excess chocolate onto a sheet of parchment paper, once it sets you can take the dried chocolate and store it in a ziplock bag to be used again (unless you have crumbs in it)
*You can roll this dough out and cut it into shapes but the shapes WILL spread a little. So it’s best to cut the shapes and then freeze for an hour before baking 12 mins
Amount Per Serving Calories 369Total Fat 22gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 10gCholesterol 25mgSodium 123mgCarbohydrates 39gFiber 2gSugar 24gProtein 6g
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