Tagalong Cookies Recipe

If you’ve ever dreamed of capturing that iconic Girl Scout magic in your own kitchen, these Tagalong Cookies are your golden ticket. Buttery shortbread gets topped with creamy peanut butter filling and coated in a glossy shell of rich dark chocolate. Each bite delivers a crisp crunch followed by the melt-in-your-mouth decadence of peanut butter and chocolate—the dream trio! Whether you’re making them for a special occasion or just to treat yourself, homemade Tagalong Cookies will blow the store-bought version out of the water and steal hearts at any gathering.

Ingredients You’ll Need

The beauty of Tagalong Cookies lies in their simple, classic ingredients, each one stepping up to create rich flavor and irresistible texture. A handful of pantry staples, quality chocolate, and a love for peanut butter transform into something extraordinary.

• Unsalted Butter (1 cup + 6 tablespoons): Room temperature butter ensures maximum creaminess in both the cookie base and that silky peanut butter layer.
• Granulated Sugar (2/3 cup): Lends sweetness and helps the shortbread become perfectly crisp.
• Egg Yolks (2 large): Add richness and help bind the dough, making it extra tender.
• Vanilla Extract (3 teaspoons total): Divided for both the dough and the filling, vanilla rounds out the flavor with lovely warmth.
• All-Purpose Flour (2 ½ cups): Provides just the right structure for sturdy but delicate cookies.
• Salt (½ teaspoon): A little salt sharpens all the other flavors and balances the sweetness.
• Creamy Peanut Butter (1 ¼ cups): The true heart of Tagalong Cookies! Stick with creamy for that lush, classic filling.
• Powdered Sugar (1 ¼ cups, sifted): Keeps the peanut butter layer sweet, smooth, and easy to pipe.
• Ghirardelli Dark Chocolate Melting Wafers (3 10-oz bags): These melt smooth as silk and add a glossy finish—perfect for dipping and drizzling.

How to Make Tagalong Cookies

Step 1: Make the Shortbread Dough

Start with the cookie base by creaming your softened unsalted butter and granulated sugar together in the bowl of a stand mixer. This should take a couple of minutes until it’s pale and fluffy. Add the egg yolks and vanilla extract, beating again to fully incorporate and create a rich, aromatic dough foundation. Finally, gradually add your flour and salt, mixing on low until a dough ball forms and pulls away from the sides.

Step 2: Shape and Chill the Dough

Turn the dough out onto parchment paper and divide it into two even portions. Roll each piece into a log about 1.75 to 2 inches thick and 5 to 6 inches long. Wrap these tightly in plastic wrap and let them chill in the fridge for at least 45 minutes. This crucial step firms up the butter, which means the cookies bake up with sharp, neat edges and that signature snap.

Step 3: Bake the Cookies

Preheat your oven to 350°F and line a large baking sheet with a silicone mat. Slice each chilled dough log into 1/4-inch rounds, and if needed, gently reshape into perfect circles. Lay them out on your prepared baking sheet, spacing an inch apart. Bake for 11 to 13 minutes until the edges are turning golden. Allow the cookies to cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

Step 4: Prepare the Peanut Butter Filling

While your cookies cool, whip up the peanut butter layer. In a medium bowl, beat together the room temperature butter and creamy peanut butter until the mixture is completely smooth and lump-free. Mix in the sifted powdered sugar and vanilla extract, creating a filling that’s thick, spreadable, and sweet with salty notes. Transfer to a large piping bag fitted with a round tip (or simply snip the end), and you’re ready to assemble.

Step 5: Assemble the Tagalong Cookies

Place your cooled cookies on a fresh parchment or silicone-lined baking sheet. Pipe a generous swirl of peanut butter filling onto each, starting at the edges and working inward. Use a flat knife to gently smooth the tops. Pop the cookies in the refrigerator for 15 to 30 minutes—just long enough for the filling to firm up and make coating a breeze.

Step 6: Coat in Chocolate

Melt your Ghirardelli chocolate wafers in a microwave-safe bowl, using 30-second bursts at 50 percent power and stirring well after each session. When the chocolate is silky but not hot, use a fork to dip each cookie, coating the bottoms first. Then, use a spoon to pour rich chocolate over the top and sides, ensuring every millimeter is covered. Gently tap off any excess and set the finished cookies back onto the baking sheet. Optional: drizzle leftover chocolate on top for extra flair.

How to Serve Tagalong Cookies

Garnishes

While Tagalong Cookies are gorgeous on their own, a light sprinkle of flaky sea salt just before the chocolate sets makes the flavors pop even more. If you’re feeling playful, add a dusting of gold or silver sprinkles for a festive touch, or a scatter of finely chopped peanuts for extra crunch.

Side Dishes

Serve Tagalong Cookies alongside a cold glass of milk for a classic pairing, or set them out with hot coffee or rich hot chocolate for a grown-up treat. They also shine as part of a cookie platter with other homemade favorites—think shortbread, brownies, or lemon bars for a colorful (and delicious) contrast.

Creative Ways to Present

To make your Tagalong Cookies really stand out, arrange them on a pretty cake stand or in a decorative tin lined with parchment. For gift giving, tuck them in little cellophane bags tied with ribbon, or box them up as part of a DIY “cookie of the month” delivery for friends and family.

Make Ahead and Storage

Storing Leftovers

Tagalong Cookies keep beautifully in an airtight container at room temperature for up to 1 week. Line the layers with parchment or wax paper so the chocolate coating stays pristine and doesn’t smudge.

Freezing

Want to make a big batch ahead of time? Tagalong Cookies freeze wonderfully. Once the chocolate has fully set, stack them gently in a freezer-safe container, using parchment between layers. They’re best enjoyed within 2 months—just let them thaw at room temperature before serving.

Reheating

There’s no need to reheat these cookies, but if you prefer a gooey, melty peanut butter moment, pop a Tagalong Cookie in the microwave for 5 to 8 seconds. Don’t overdo it though, or you’ll risk melting the chocolate completely!

FAQs

Can I use milk chocolate instead of dark for these Tagalong Cookies?

Absolutely! If you’re a fan of a sweeter, creamier coating, feel free to swap in your favorite milk chocolate melting wafers. Just be sure to melt them gently so you get a smooth, glossy finish.

What’s the best way to get perfectly round cookies?

Chilling the dough logs thoroughly is key, as is using a sharp knife for slicing. If the cookies look a little wonky after slicing, simply reshape them with your fingers or with the rim of a round cookie cutter right on the baking sheet before baking.

Can I make Tagalong Cookies gluten free?

Yes! Substitute your favorite gluten-free all-purpose flour blend (make sure it includes xanthan gum) for the regular flour. The texture may be slightly different, but you’ll still get delicious results.

How do I keep the chocolate coating smooth and glossy?

Using high-quality melting wafers like Ghirardelli helps a ton. Always melt at low power to avoid scorching, and make sure the cookies and filling are well chilled before dipping so the chocolate sets quickly and doesn’t streak.

Do I need special equipment to make these cookies?

Nothing fancy! A stand mixer makes the dough mixing very easy, but a hand mixer works in a pinch. For the filling, a sturdy plastic bag with the tip cut off can replace a piping bag, and regular kitchen utensils will do the rest.

Final Thoughts

Homemade Tagalong Cookies are a true labor of love—simple, nostalgic, and outrageously delicious. Don’t wait for cookie season to savor these peanut-butter-and-chocolate wonders. Pick up some pantry staples and treat yourself (and your favorite people) to a batch of these iconic cookies—you’ll be hooked after the very first bite!

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