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Tagalong Cookies Recipe

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4.5 from 114 reviews

Classic Tagalong Cookies are a beloved treat featuring a buttery shortbread base topped with a creamy peanut butter filling and coated in rich dark chocolate. These homemade cookies perfectly balance sweet and salty flavors with a smooth, melt-in-your-mouth texture. Ideal for cookie swaps, holiday baking, or anytime you crave a nostalgic dessert reminiscent of a favorite Girl Scout cookie.

Ingredients

Scale

Cookie Dough

  • 1 cup (226g) unsalted butter, at room temperature
  • 2/3 cup (126g) granulated sugar
  • 2 large egg yolks
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 ½ cups (350g) all-purpose flour
  • ½ teaspoon salt

Peanut Butter Filling

  • 6 tablespoons unsalted butter, at room temperature
  • 1 ¼ cups creamy peanut butter
  • 1 ¼ cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract

Chocolate Coating

  • 3 bags (10oz each) Ghirardelli dark chocolate melting wafers

Instructions

  1. Make the Cookie Dough: In a stand mixer, beat together the butter and granulated sugar on medium speed until well combined and creamy. Add the egg yolks and vanilla extract, mixing thoroughly. Gradually incorporate the all-purpose flour and salt until a dough forms that pulls away from the sides of the mixer bowl.
  2. Chill the Dough: Transfer the dough onto parchment paper. Divide into two equal portions and shape each into a log about 1.75 to 2 inches thick and 5 to 6 inches long. Wrap tightly in plastic wrap and refrigerate for at least 45 minutes until firm.
  3. Bake the Cookies: Preheat your oven to 350°F (175°C). Line a large cookie sheet with a silicone baking mat or parchment paper. Slice the chilled dough into ¼-inch thick slices, reshaping to round discs as necessary. Arrange on the baking sheet and bake for 11 to 13 minutes, or until edges and bottoms are lightly browned. Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  4. Prepare the Peanut Butter Filling: In a medium bowl, beat together the unsalted butter and creamy peanut butter until smooth and creamy with no lumps. Add powdered sugar and vanilla extract, mixing until well combined. Transfer the filling to a large piping bag fitted with a large open round tip or cut the tip off to about 0.5 to 0.75 inches.
  5. Assemble the Cookies: Lay out a baking sheet lined with parchment or a silicone mat. Pipe a thin layer of peanut butter filling onto the bottom of half the cookies, starting at the edges and spiraling inward. Use a knife to smooth and flatten the filling evenly. Refrigerate the topped cookies for 15 to 30 minutes until the peanut butter layer firms up.
  6. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate wafers at 50% power in 30-second intervals. Stir well after each interval. Continue heating until fully melted but be careful not to burn the chocolate.
  7. Coat the Cookies: Dip the bottom of each peanut butter-topped cookie into the melted chocolate using a fork, submerging completely, then lift out. Use a spoon to drizzle chocolate over the tops, ensuring they are fully covered. Tap the fork against the bowl to remove excess chocolate. Place each cookie on the prepared baking sheet and allow the chocolate to set completely. Drizzle any remaining chocolate over the cookies for decoration.

Notes

  • Make sure all butter and ingredients are at room temperature for better mixing results.
  • Chilling the dough prevents spreading and makes slicing easier.
  • Use a silicone baking mat or parchment to avoid sticking during baking and chocolate setting.
  • For a smoother peanut butter filling, ensure it is creamy and well-beaten before adding powdered sugar.
  • Allow the chocolate to fully set in a cool environment to avoid smudging.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Tagalong Cookies, peanut butter cookies, chocolate coated cookies, homemade Girl Scout cookies, easy peanut butter cookie recipe

Find it online: https://dailysimplerecipe.com/tagalong-cookies-recipe/