Homemade Tagalong Cookies

Recreating classic Girl Scout Tagalongs at home promises both fun and delicious results. You get that irresistible mix of buttery shortbread, rich peanut butter, and smooth chocolate—without waiting for cookie season. Making these cookies from scratch means full control over ingredients, texture, and flavor. Here’s how to craft Tagalongs that rival the real deal.

Why Bake Your Own Tagalongs?

Homemade Tagalongs offer several distinct advantages:

Access Anytime: You’re not limited by the Girl Scout season. Satisfy cravings whenever they strike.
Customization: Adjust to suit dietary needs—swap in gluten-free flour or experiment with different nut butters.
Fresher Ingredients: Use quality chocolate, real butter, and your preferred peanut butter for a superior cookie.
Shareable: Tagalongs make beautiful gifts or crowd-pleasing treats for parties and events.

Ingredients You’ll Need

Gather your ingredients before you begin. Here’s what you’ll need for the three signature layers:

For the Shortbread Base

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt

For the Peanut Butter Filling

1 cup creamy peanut butter (not natural style)
¾ cup powdered sugar

For the Chocolate Coating

2 cups chocolate melting wafers (milk or semisweet work well)
Optional: 1 tablespoon coconut oil (for glossier chocolate)

Tip: Quality chocolate makes a noticeable difference in both flavor and finish. If you don’t have melting wafers, chop up a bar of chocolate for smooth results.

Prep and Baking Steps

Homemade Tagalongs do require multiple steps, but each one is simple and rewarding. Here’s a step-by-step guide.

1. Prepare the Shortbread Dough

Cream the butter and sugar together until pale and fluffy. Use a hand mixer or stand mixer for best texture.
Beat in vanilla extract.
Add flour and salt. Mix at low speed until a soft dough forms.
Wrap the dough in plastic and chill for 15–20 minutes. This helps the dough roll more easily and keeps cookies from spreading in the oven.

2. Shape and Bake the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment.
Roll the chilled dough between two sheets of parchment to about ¼-inch thickness.
Cut out 2-inch circles using a cookie cutter or the rim of a glass.
Place the circles 1 inch apart on prepared sheets.
Gather and reroll scraps as needed. You should get 30–36 cookies.
Bake until the edges are barely golden, 10 to 12 minutes. Watch closely; overbaking dries them out.
Allow cookies to cool completely on a wire rack before topping.

3. Make the Peanut Butter Filling

Stir peanut butter and powdered sugar together in a bowl. The mixture will thicken into a pliable dough.
Scoop out 1-teaspoon portions and roll into balls.
Flatten slightly into discs that match the diameter of the cookies.

4. Assemble and Chill

Place a peanut butter disc onto each cooled cookie, pressing gently until they adhere.
For easier chocolate coating, arrange cookies in a single layer on a tray and freeze for 10 minutes. Chilled cookies handle dipping much better and the chocolate sets faster.

5. Coat in Chocolate

Melt chocolate wafers in a microwave-safe bowl, heating in 20–30 second bursts and stirring in between until smooth.
Add coconut oil if desired for extra shine.
Using a fork, dip each cookie into melted chocolate to cover it completely. Tap off any excess.
Set each dipped cookie back on parchment. Work quickly so the chocolate doesn’t seize.

6. Let the Cookies Set

Leave the cookies at room temperature or place the sheets in the fridge for 15 minutes, just until the chocolate hardens.

Tips for the Best Tagalongs

Uniform Cookie Size: Roll the dough evenly. Uneven cookies bake at different rates. If you don’t have a rolling pin, a wine bottle works in a pinch.
Proper Peanut Butter: Skip natural peanut butters; their oily texture doesn’t blend well and may cause the filling to separate.
Chill as Needed: If the shortbread dough or formed cookies become soft during assembly, chill briefly to keep shapes sharp.
Prevent Sticking: Parchment paper or silicone baking mats are essential. They simplify both baking and post-chocolate cleanup.
Creative Variations: Try using almond butter or hazelnut spread in place of peanut butter for a twist.

Storage and Make-Ahead Options

Homemade Tagalongs store beautifully, whether you’re making them ahead for a holiday tray or storing leftovers.

Storing at Room Temperature

Layer cookies between sheets of parchment in an airtight container.
They keep well for up to 5 days.

Refrigerating

For longer freshness, refrigerate in a sealed container.
The chocolate remains snappy, and the peanut butter filling stays creamy for up to two weeks.

Freezing

Place cooled cookies in a freezer-safe box with parchment between layers.
Freeze for up to three months.
Thaw at room temperature for about 30 minutes before enjoying—great for keeping an emergency stash.

Troubleshooting Common Tagalong Issues

Sometimes cookies turn out less than perfect. Here’s how to fix or avoid the most common problems:

Problem	Solution
Dry, crumbly shortbread	Don’t overbake. Remove when edges are just golden.
Peanut butter too dry	Add a teaspoon or two of milk to smooth it out.
Chocolate coating streaks	Melt chocolate slowly and avoid water contact.
Sticking problems	Always use parchment for rolling, baking, and setting cookies.

Serving Suggestions

Enjoy Tagalongs as a snack by themselves or with a glass of milk. Serve as a statement piece on a dessert tray or package in cellophane bags for homemade gifts. Stack in decorative tins to brighten up a holiday table. Their layered look always impresses.

Frequently Asked Questions

Can I use other nut butters?

Absolutely, feel free to try almond or cashew butter. Make sure you use a traditional, not “natural,” style for best texture.

Can I make these gluten-free?

Yes, substitute a good quality gluten-free all-purpose flour blend. Expect the texture to be a bit more delicate, so handle with care after baking.

Can I use chocolate chips instead of wafers?

Yes, but add 1 teaspoon of coconut oil so the melted chocolate is fluid enough to coat the cookies easily.

Why do my cookies lose their shape?

This usually means the dough was too warm. Always chill before rolling and after shaping for clean, round cookies.

Homemade Tagalong cookies guarantee satisfaction for peanut butter and chocolate lovers alike. Baking them isn’t difficult and rewards you with treats that can be adapted to taste, packed for gifts, or simply enjoyed with coffee. So, tie on your apron and create this classic from scratch—you may never crave the store-bought version again.

Homemade Tagalong Cookies
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