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.
Love those minty chocolatey wafers? I have shared the best recipe for homemade Thin Mints to get you through the year and it only uses three ingredients! You are welcome.
In the camp of peanut butter? Me too.
After making Homemade Samoa cookies– I made mini-Tagalongs from the center cut-outs of the caramel delights. No waste in my kitchen when it comes to cookies!
These are button size, but you could make them bigger if you choose, just use a small biscuit cutter or round cookie cutter.
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
Make the cookies:
In 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 fork to cover both sides. Place on a cooking tray lined with wax paper. Repeat process until all cookies are complete. Place tray into refrigerator to set chocolate coating.
Keep in an airtight container and enjoy!
They sound like a lot of work, but once you get going it goes by quickly. And if you love these cookies like I do, it’s well worth the effort!
Now I can buy one box, just for the sole purpose of helping support a great organization, which for me, makes the parting of my few dollars all that much sweeter.