Copycat Tagalongs

It’s that time of year again. Every time I go into the kitchen at work, there it is…haunting me. The Girl Scout cookie order form. Normally Thin Mints are my favorite, but after making gallons upon gallons of Thin Mint ice cream last summer, well, let’s just say I’ve had my fill. My number 2 choice GS cookie is definitely the Tagalong.


Crunchy shortbread cookie smothered in rich, creamy peanut butter and dunked in chocolate, can’t get much better than that. Well, it can if you make them without all of those artery-clogging hydrogenated oils. Not to mention that those precious treats are laced with loads of palm oil and palm oil companies are singlehandedly ruining the lives of millions of people and animals around the world and causing major deforestation…but that’s a whole other subject!

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Copycat Tagalongs

6 ounces unsalted butter at room temp
1/2 cup raw, organic sugar
1/2 tsp bourbon vanilla extract
1 3/4 cups all purpose flour
pinch of salt

good quality salted, creamy peanut butter (like Trader Joe’s or Adams)
1 bag semi sweet Trader Joe’s chocolate chunks

Preheat oven to 350 degrees.

Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium until the sugar and butter are combined. Add vanilla and salt.

Remove bowl from mixer and sift the flour directly into the bowl. Return to mixer and mix on medium/low until just combined, scraping down the bowl with a spatula as needed.

Turn the dough onto a flour surface and shape into a round disc. It will be very crumbly.

Cover dough with plastic wrap and refrigerate for at least 30 minutes.

After 30 minutes, return dough to flour surface and roll out to a thickness of about 1/2 an inch.

Cut out cookies using a round cookie cutter and place them on a baking sheet with parchment paper. Make an indent with your thumb on each cookie (this is where you will put the peanut butter later). Depending on the size of your cookie cutter, it will make anywhere from 10-30 cookies (I got 20).

Bake for 20-25 minutes, or until the edges of the cookies are a nice, golden brown. Remove from oven and let cool completely.

Add a small dollop of peanut butter to the top of each cookie and freeze for 20 minutes so the peanut butter does not melt when you dip the cookies in the chocolate.

While cookies are freezing, melt the chocolate: in a small sauce pan on low heat, add a little bit of chocolate at a time and stir constantly until it is melted. You may want to occasionally remove the sauce pan from the heat while melting to prevent the chocolate from burning. Keep adding more chocolate until the whole bag is melted.

Drop the cookies into the chocolate, one at a time, peanut butter side first. Turn them over with a fork and shake off the excess chocolate. You can use the side of the sauce pan to scrape off extra chocolate on the bottom of the cookie.

Place the chocolate covered cookies on parchment paper and allow the chocolate to set up completely. I recommend enjoying these puppies with a huge glass of milk!

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