Cookies/ Recipes

Copycat Girl Scout Tagalongs

Girl Scout Cookies are one of those iconic foods that everybody knows about and some even count the days until they return every year. But what happens when your very pregnant sister in law has a birthday in November and just LOVES the Tagalongs? Well, you figure out how to recreate those delicious shortbread cookies with peanut butter and coated in chocolate and make her little pregnant heart happy.

Copycat Girl Scout Tagalongs

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

A perfect copycat of the famous Girl Scout Tagalongs


  • 2 1/2 cups creamy peanut butter
  • 2 cups powdered sugar, sifted
  • 3 sticks unsalted butter, softened
  • 1 cup white sugar
  • 1 tbsp vanilla extract
  • 3 1/2 cups flour
  • 2 (10 oz) bags of dark chocolate melting chips ( I used Ghirardelli)



In a medium bowl, mix together the peanut butter and sifted powder sugar thoroughly. Make sure no sugar can be seen.


Line a cookie sheet with wax paper and drop tablespoon sized dollops on it. I just eyeball it. Place in refrigerator.


In a large bowl, cream together the butter and white sugar until they are combined. Add the vanilla.


Slowly add flour and continue to mix until the dough is formed.


Put dough in refrigerator and chill for at least 30 minutes.


Once the time is up, preheat oven to 350 degrees.


On a floured surface, roll out dough to 1/4 to 1/2 inch thickness. Cut cookies out using a round 3 inch cookie cutter. You can use any size you want but this is just the only round one I have.


Place on ungreased cookie sheet and bake for 14-16 minutes until sides begin to brown. Continue until all dough has been rolled and cut out.


Allow to cool completely.


Once cooled, remove peanut butter from refrigerator and take 1 dollop of peanut butter and spread onto 1 cookie. Pressing it down with your thumb seemed to work the best for me. Continue until all cookies and peanut butter are done.


Melt the melting chips according to directions on bag and dip each cookie completely into chocolate. Allow excess chocolate to drip off before moving onto the next cookie. You are wanting a thin coat of chocolate. Continue until all cookies are coated.


Place in refrigerator to harden and then remove and allow to become room temperature before you enjoy.

You Might Also Like

No Comments

Leave a Reply