Copycat Girl Scout Tagalong Cookies buttery cookies with peanut butter centers and a milk chocolate covering are better than the originals. Adding yet another cookie to my cookie addiction repertoire.
Those cute little girl scouts have it out for me. No, correction, they have it out for everyone! With their ever-so-cute sales pitches and delicious bites of heaven. I simply can’t resist. I love sponsoring them, helping them earn badges, raise money for their troop, and go to camp. But what about the rest of the year?
Come on, what’s a girl going to do when she runs out of here favorite Girl Scout cookie? Well this desperate girl had to make hers. And the Tagalons are my absolute favorite all because of the gooey peanut butter center.
This year I didn’t even buy my favorite cookie, thinking I would 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. I thought, I will buy the ones the kids like and save myself… WRONG! On a busy afternoon, I found that I had eaten a ½ row of Thin Mints (I consequently began cursing the cute little girl from Jordan’s dance class that sold me it). So if I’m going 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 the 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.
Don’t forget to pin this to your favorite Pinterest board for later.
Homemade Copycat Girl Scout Tagalong Cookies
- Peanut Butter Filling:
- 1 ¼ cup all natural peanut butter, like Adam’s All-Natural Peanut Butter
- 1 cup powder sugar, sifted
- Shortbread Cookie:
- 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 Coat:
- 1 lb. Milk Chocolate dipping candy, I like Chocomaker
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.
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.
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.