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Girl Scout Copycat Tagalong Cookies
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Tagalong Cookies - Copycat Girl Scout

These Girl Scout Copycat Tagalong Cookies have a tasty shortbread cookie base, a layer of peanut butter, and loads of sweet chocolate.
Course Dessert
Cuisine American
Keyword chocolate, cookie, Girl Scout, peanut butter, shortbread
Prep Time 25 minutes
Cook Time 14 minutes
Chill 2 hours
Total Time 2 hours 39 minutes
Servings 24 cookies
Calories 275kcal

Ingredients

Cookies

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup unsalted butter room temperature (2 sticks)
  • ½ cup confectioner’s sugar
  • ½ teaspoon vanilla extract

Peanut Butter Filling

  • ¾ cup creamy peanut butter
  • ½ cup confectioner’s sugar
  • ¼ teaspoon vanilla extract
  • teaspoon salt

Chocolate Coating

  • 2 cups milk chocolate chips
  • 1 teaspoon vegetable shortening or coconut oil

Instructions

Cookies

  • In a small bowl, whisk together the flour and salt. Set aside.
  • In a mixing bowl, beat the butter and confectioner’s sugar until fluffy, scraping down as needed, for about 3-4 minutes. Add the vanilla and beat until blended in.
  • Slowly add the flour mixture and beat just until mixed, scraping down as needed.
  • Transfer the dough to a piece of parchment paper and press it into a square. Wrap and refrigerate for at least 1 hour.
  • Preheat the oven to 350 degrees.
  • Prepare a large baking sheet with parchment paper.
  • On a lightly floured surface, roll out the cookie dough to ¼ inch.
  • Using a round cookie cutter, cut the dough and place it on the prepared baking sheet about 1-inch apart.
  • Bake the cookies for 12 to 14 minutes.
  • Transfer to a wire rack.
  • Allow the cookies to cool completely on the wire rack before moving on to the next step.

Peanut Butter Filling

  • In a mixing bowl, beat together the peanut butter, confectioner’s sugar, vanilla, and salt until well blended, scraping down the sides as needed.
  • Using two spoons, place a small dollop of peanut butter filling on top of each baked and cooled cookie. Spread the filing across the top of the cookies tapering at the edges.
  • Chill the peanut butter topped cookies for about 30 minutes. This will help during the chocolate coating process.

Chocolate Coating

  • In a large microwave-safe bowl, combine the chocolate chips and shortening.
  • Heat for 1 minute on high and then stir vigorously to allow the chocolate to continue melting from the residual heat.
  • Repeat in 30 second increments if needed, taking care to not overheat and seize the chocolate.
  • Line a baking sheet with parchment paper.
  • Dip the bottoms of the cookies in the melted chocolate.
  • Using a fork and a spoon, spoon additional chocolate over the top of the cookie, scraping the bottom to remove any excess chocolate. Transfer the cookies to the prepared baking sheet.
  • Refrigerate the cookies until the chocolate is set.
  • Store in an airtight container.

Nutrition

Serving: 1g | Calories: 275kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 20mg | Sodium: 96mg | Potassium: 115mg | Fiber: 1g | Sugar: 17g | Calcium: 22mg | Iron: 1mg | Net Carbohydrates: 22g