Homemade Girl Scout Tagalongs
User Reviews
5.0
9 reviews
Excellent
Homemade Girl Scout Tagalongs
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These copycat Girl Scout Tagalongs feature tender butter cookies topped with creamy peanut butter and enrobed in milk chocolate. Even better than the original!
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Ingredients
- 2½ cups all-purpose flour
- 2 pinches salt
- 2 ticks unsalted butter
- 1 cup sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1½ cups creamy peanut butter
- 1 cup powdered sugar
- 2 tablespoons unsalted butter softened at room temperature
- 1 ounce bag milk chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Line a large baking sheet with parchment paper.
- In a medium-sized mixing bowl, combine flour and salt.
- In a separate mixing bowl, cream the butter and sugar using an electric hand or stand mixer. Mix until smooth and fully combined.
- Add egg and vanilla. Mix again until smooth.
- Add flour mixture in, half at a time, and mix until fully combined and dough-like.
- Remove dough from the bowl and place it on the baking sheet with parchment paper. Using your hands, flatten the dough onto the baking sheet pressing downward.
- Use a rolling pin to smooth and roll out the dough to about ¼ - ½ inch thick.
- Place the rolled out dough in the refrigerator for 1 hour.
- When the chill time is complete, remove the dough from the refrigerator and preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Using a 2-inch cookie cutter, cut rounds from the dough and place them onto the fresh sheet of parchment paper, 2 inches or more apart.
- Bake for 9 to 11 minutes or until the edge of the cookie becomes golden brown. The cookies will spread a bit during cooking.
- Allow the cookies to cool on the pan completely until they have reached room temperature.
- Once the cookies are at room temperature, prepare your peanut butter mixture.
- In a medium-sized mixing bowl, combine peanut butter, powdered sugar and butter using an electric hand or stand mixer. Mix until smooth and thick.
- Use a butter knife or your fingers to spread the peanut butter over the top of the cookie. It should mildly adhere to the cookie however you will want to press the mixture into the cookie, ensure it is fully covered. Do this for each cookie, one by one, place them back onto the baking sheet.
- When all cookies have a peanut butter layer on top, place the baking sheets into the refrigerator to chill for about 30 minutes.
- Near the end of the chill time, prepare the melting chocolate.
- Add the chocolate chips to a microwave safe bowl. Microwave on 50% power for 1 minute. When done, stir well and add the vegetable oil. Microwave on 50% power for 30 second intervals, stirring in between, until the chocolate is silky smooth.
- Use a fork and spoon to coat the cookie in chocolate. Hold the cookie on the fork and use the spoon to scoop the melted chocolate, pouring it over the cookie, coating it completely.
- Do this one by one, placing each cookie back on the sheet of parchment paper after it’s covered.
- When all cookies are covered in chocolate, place them back in the refrigerator for at least 1 hour.
Notes
- Store these cookies in the refrigerator when not serving. These cookies are best served chilled.
- Peanut Butter Texture: When you’re attempting to spread your peanut butter mixture onto the cookie, if the peanut butter does not adhere well or cracks, add a bit more butter (1 tablespoon at a time) to the overall mixture. However, it should spread well despite its thickness. Press the peanut butter mixture down onto the cookie with your fingers.
- Presentation Tip: After the cookies come out of the oven, they may spread a bit. Use a large cookie or biscuit cutter to ring the edges of the cookies, smoothing them out and tightening them up a bit. For perfect edges, you can also use a cookie cutter to cut the round of the cookie, throwing away the excess outer ring that may be grown while baking.
- Cookie Texture: Once the cookies are at room temperature, they should be able to stand up on their own, without folding over. They will be a soft cookie but should still have a slight crunch and maintain their shape.
- Chocolate Coating: Use the back of the spoon to push the chocolate over the cookie and around it. You want to pour a good bit over the cookie but then carefully shake the cookie side to side to evenly disperse the chocolate. Do not dip or dunk these cookies. The chocolate acts as the glue, holding the cookie and peanut butter together.
Nutrition Information
Show Details
Serving
1cookie
Calories
247kcal
(12%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.4g
Cholesterol
31mg
(10%)
Sodium
106mg
(4%)
Potassium
111mg
(3%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
276IU
(6%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 247kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 106mg | 4% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 276IU | 6% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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