Homemade Tagalong Cookies Recipe
Introduction
Homemade Tagalong Cookies are a delightful treat combining a crisp cookie base with creamy peanut butter and rich chocolate. This simple recipe lets you recreate the classic dessert right in your own kitchen.
Ingredients
- Cookies (store-bought or homemade)
- Peanut butter (smooth or crunchy, about 1 cup)
- Chocolate (semi-sweet or milk, 1 to 2 cups for dipping)
Instructions
- Step 1: Spread a generous layer of peanut butter on each cookie, covering the top evenly.
- Step 2: Melt the chocolate in a heatproof bowl over simmering water or in short bursts in the microwave.
- Step 3: Dip each peanut butter-topped cookie into the melted chocolate, ensuring it is fully coated.
- Step 4: Place the dipped cookies on a parchment-lined tray and chill in the refrigerator until the chocolate is fully set, about 30 minutes.
Tips & Variations
- Use crunchy peanut butter for added texture or add a sprinkle of crushed pretzels before dipping for a salty twist.
- Swap semi-sweet chocolate for dark or white chocolate according to your taste.
- For a smoother coating, temper the chocolate before dipping.
Storage
Store the cookies in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for a few minutes before serving for the best flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade cookies for this recipe?
Yes, homemade cookies work wonderfully; just ensure they are firm enough to hold the peanut butter and chocolate layers without breaking.
How do I prevent the chocolate from melting on warm days?
Keep the cookies refrigerated until serving, and store them in a cool, dry place to maintain the chocolate coating’s firmness.
PrintHomemade Tagalong Cookies Recipe
Homemade Tagalong Cookies combine a buttery cookie base topped with creamy peanut butter and a rich chocolate coating. This easy no-bake recipe lets you create a classic Girl Scout cookie favorite in your own kitchen, perfect for snacking or sharing with friends and family.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 50 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Peanut Butter Layer
- 3/4 cup creamy peanut butter
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
For the Chocolate Coating
- 1 1/2 cups semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Prepare the Cookie Dough: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add vanilla extract, then gradually mix in the flour and salt until a soft dough forms. Chill the dough for 30 minutes.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Roll the dough into small 1-inch balls and flatten them into thin disks. Place on a baking sheet lined with parchment paper. Bake for 10-12 minutes until edges are lightly golden. Allow to cool completely.
- Make the Peanut Butter Filling: In a medium bowl, combine the creamy peanut butter, powdered sugar, and softened butter until smooth and creamy.
- Assemble the Cookie Layers: Spread a generous layer of the peanut butter mixture on the bottom side of each cooled cookie. Sandwich two cookies together with the peanut butter filling in between, forming a sandwich cookie.
- Prepare the Chocolate Coating: Melt the semi-sweet chocolate chips with vegetable oil in a microwave-safe bowl in 30-second increments, stirring between each, until smooth and glossy.
- Dip the Cookies: Using a fork or dipping tool, carefully dip each peanut butter sandwich cookie into the melted chocolate, fully covering it. Allow excess chocolate to drip off, then place cookies on parchment paper to set.
- Chill to Set: Refrigerate the cookies for at least 1 hour or until the chocolate coating is firm and set. Once hardened, the cookies are ready to enjoy or store in an airtight container.
Notes
- Use creamy peanut butter for the smoothest filling texture.
- Adding vegetable oil to the chocolate helps create a glossy and smooth coating.
- Chilling the dough before baking prevents spreading and helps keep the cookies thick.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
Keywords: Tagalong Cookies, Peanut Butter Cookies, Homemade Girl Scout Cookies, Chocolate Peanut Butter Cookies, No-Bake Peanut Butter Layer
