Homemade Tagalong Cookies will help curb your cravings for these Girl Scout Cookie favorites once and for all! Full of rich peanut butter, cookie wafer and covered in chocolate, you will be able to enjoy these all year long!
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Girl Scout Cookies Only Happen Once a Year
Around this time every year, malls and the entrances to big box stores are flanked with tables filled with familiar colored boxes of green, orange, blue and purple. Young women entrepreneurs are at the ready to plop a few containers into a bag, eager for us to part with a few bucks and offer us a reason to slide off our well-intentioned resolution diets- all for the sake of fundraising.
And we were doing so well….
Until the thoughts of Thin Mints, Samoas and Tagalongs made our taste buds water at just the sight. The best marketing these little chickadees have is the supply & demand- knowing to only supply these delicious treats for a short period of time every year, making the demand grow into frenzy mode just to have a cookie.
Well, my friends. Fear not.
You may now enjoy these confections any time your heart desires. Yes, that’s right- I said ANY time you want them.
How to make Girl Scout Cookies at Home
Homemade Tagalong Cookies are Worth it!
In the camp of peanut butter? Me too.
Homemade Tagalong Cookies
What Other Helpful Tools Will You Need For Tagalong Cookies:
- Stand Mixer
- Hand mixer
- Glass Bowls
- Wax Paper
- Cookie Sheet Tray
- Small biscuit or cookie cutter
- Measuring Cups & Spoons
- Rolling Pin
They sound like a lot of work, but once you get going it goes by quickly. And if you love these cookies as I do, it’s well worth the effort!
Keep in an airtight container and enjoy!
Homemade Tagalong Cookies
For the cookies:
- 1 cup 2 sticks butter, at room temperature
- ½ cup sugar
- 2 cups all-purpose flour
- ½ tsp. salt
- 2 Tbsp. milk or half & half
- ½ tsp. vanilla extract
For the filling:
- ¾ cup creamy peanut butter I used Jif
- ½ cup powdered sugar
- ¼ tsp. vanilla
- Pinch of salt
To make the cookies:
- In a mixer, cream together butter and sugar until creamy.
- In a separate bowl, combine flour and salt.
- Add 1/3 of the flour mixture to the creamed butter, mixing well.
- Repeat with rest of flour mixture, blending well between each addition and scraping down the sides of the bowl as necessary.
- Add milk (or half & half) and vanilla, blending until combined and the dough begins to come together.
- Wrap dough securely in plastic wrap and refrigerate for about 1 hour.
- Preheat oven to 350 degrees and line cookie sheet pans with parchment paper.
- Once the dough has chilled, split ball in half and roll out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a small round cookie cutter or biscuit cutter
- Place on parchment lined baking sheet and bake 10-12 minutes until cookies are light golden brown. Cool on wire rack completely.
Make the Filling:
- Combine peanut butter, sugar, vanilla and salt in mixer bowl (I used a whisk attachment). Combine well.
- When cookies are cooled, spread peanut butter mixture over the top of cookie-I’ve seen recipes that give you an amount- but since these are homemade and if you LOVE peanut butter- pile it on- but no more than 2 tsp. or else it won’t dip correctly! 😉
Make the Chocolate Coating:
- 6 oz. milk chocolate morsels
- 6 oz. semi-sweet chocolate morsels
- 1 tsp. vegetable oil or Crisco
- In a microwave-safe bowl (preferably glass) combine chocolate and oil (or Crisco). Melt in segments of 30 seconds, stirring after each heat process until chocolate is completely melted.
To Make the cookies:
- Using 2 forks, dip peanut butter side into chocolate, then flip over with a fork to cover both sides. Place on a cooking tray lined with wax paper.
- Repeat process until all cookies are complete.
- Place tray into the refrigerator to set chocolate coating.
If you love Girl Scout Cookies, then you have to try our other recipe for Homemade Thin Mint Cookies using Ritz Crackers!
And our friend Julie has a scrumptious looking recipe for peanut butter cookie brownies!