Copycat Tagalongs
Copycat Tagalongs are homemade chocolate peanut butter cookies inspired by the classic Girl Scout favorite.A crisp, buttery shortbread cookie forms the delicious base of every treat.Creamy peanut butter adds a rich, nutty layer with a slightly salty flavor.A smooth chocolate coating surrounds the cookie for a decadent finish.The recipe uses simple ingredients and easy techniques suitable for home bakers.Serve these homemade cookies at parties, holidays, bake sales, or whenever you crave chocolate and peanut butter.
Ingredients
For the shortbread cookies
- ½ cup (113 g) unsalted butter, softened
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- ¼ teaspoon salt
- 1–2 tablespoons milk, if needed
For the peanut butter filling
- ¾ cup (190 g) creamy peanut butter
- ¼ cup (30 g) powdered sugar
- ½ teaspoon vanilla extract
- A small pinch of salt, optional
For the chocolate coating
- 10 ounces (285 g) semisweet chocolate chips or chopped chocolate
- 1 teaspoon coconut oil or neutral vegetable oil, optional, to help thin the coating
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.Make sure your butter is softened but not melted. This helps the shortbread dough hold its shape and produces a tender cookie.
- In a mixing bowl, beat the softened butter and granulated sugar until smooth and creamy. Add the vanilla extract and mix well.Gradually add the flour and salt. Mix until the dough begins to come together. If it seems too dry or crumbly, add milk one teaspoon at a time until it can be pressed into a smooth dough.Avoid adding too much liquid, as the cookies should remain firm enough to support the peanut butter filling.
- Lightly flour your work surface and roll the dough to approximately ¼ inch (6 mm) thick.Use a small round cookie cutter, approximately 1½–2 inches wide, to cut out the cookies. Transfer them to the prepared baking sheet, leaving a little space between each one.Gather the dough scraps, gently reroll them, and cut out additional rounds.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set.Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Transfer them to a wire rack and cool completely before adding the filling.
- In a bowl, combine the creamy peanut butter, powdered sugar, vanilla extract, and optional pinch of salt.Stir until the mixture becomes thick, smooth, and spreadable. If the peanut butter is particularly runny, add a little extra powdered sugar.Spread a small mound of peanut butter mixture onto each cooled cookie. Shape the filling into a rounded layer, leaving a narrow border around the edge.
- Arrange the filled cookies on a parchment-lined tray and refrigerate for 20–30 minutes.Chilling helps the peanut butter layer firm up, making the cookies easier to dip into chocolate without losing their shape.
- Place the chocolate in a microwave-safe bowl. Heat in 20–30-second intervals, stirring thoroughly between each interval until smooth.If desired, add the coconut oil or neutral vegetable oil to help create a thinner, smoother coating.Alternatively, melt the chocolate in a heatproof bowl over a saucepan of gently simmering water. Keep water away from the chocolate to prevent it from becoming thick or grainy.
- Using a fork or dipping tool, carefully lower each chilled cookie into the melted chocolate. Turn it gently until the shortbread base and peanut butter layer are completely covered.Lift the cookie and allow the excess chocolate to drip back into the bowl. Place it on the parchment-lined tray.Repeat with the remaining cookies. Use a small spoon to cover any exposed peanut butter spots if necessary.
- Refrigerate the coated cookies for 15–20 minutes, or until the chocolate has hardened.Once set, transfer the cookies to an airtight container. Serve them chilled for a firm bite or allow them to stand briefly at room temperature for a softer peanut butter center.
Notes
- Use creamy peanut butter: A conventional creamy peanut butter generally creates a smooth, easy-to-spread filling.
- Cool the cookies completely: Warm shortbread can soften the peanut butter layer and make chocolate dipping difficult.
- Chill before dipping: Firm filling helps the cookies maintain their shape during coating.
- Choose good-quality chocolate: Semisweet chocolate balances the sweetness of the peanut butter.
- Avoid overheating chocolate: Excessive heat can cause chocolate to thicken, scorch, or become grainy.
- Make evenly sized cookies: Consistent thickness helps the shortbread bake evenly.
- Adjust the filling consistency: Add a little powdered sugar if the peanut butter mixture is too soft.
- Check allergen requirements: Peanut butter contains peanuts, and chocolate products may contain milk or other allergens.