Homemade Tagalong Cookies
Enjoy the classic Girl Scout Tagalongs year-round with this elegant homemade recipe. Featuring buttery shortbread, creamy peanut butter filling, and smooth chocolate coating, these cookies are sure to impress.
46 Servings
Ingredients
For the Shortbread Cookies:
- 1 cup 226 grams unsalted butter, softened
- ¾ cup 150 grams white sugar
- ½ teaspoon salt
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 cups 250 grams all-purpose flour
For the Peanut Butter Filling:
- 1 cup 120 grams powdered sugar
- 1 cup 250 grams creamy peanut butter
- ½ cup 120 ml heavy cream
For the Chocolate Coating:
- 8 ounces 225 grams milk chocolate, chopped
- 8 ounces 225 grams chocolate-flavored candy coating, chopped
Instructions
Prepare the Dough:
- In a large mixing bowl, beat the softened butter using an electric mixer on medium speed for approximately 30 seconds, until creamy.
- Incorporate the sugar and salt, continuing to beat until well combined.
- Add the egg yolks and vanilla extract; beat until thoroughly mixed.
- Gradually add the flour and blend until a cohesive dough forms.
- Cover the dough and refrigerate for approximately 1 hour, or until it becomes firm enough to handle with ease.
Shape and Bake the Cookies:
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to a thickness of 1/4 inch (0.6 cm).
- Utilize a 2-inch cookie cutter to cut out circles from the dough. Reroll scraps if necessary.
- Arrange the cutouts on an ungreased baking sheet, leaving 2 inches of space between each.
- Bake for 7 to 8 minutes, or until the edges of the cookies turn light brown.
- Transfer the cookies to a wire rack to cool completely before proceeding.
Prepare the Peanut Butter Filling:
- In a medium bowl, combine the powdered sugar, peanut butter, and heavy cream. Stir until a smooth, thick consistency is achieved.
- Spread approximately 2 teaspoons of the peanut butter mixture onto each cookie. Allow the filling to be slightly mounded at the center.
- Arrange the prepared cookies on wax paper for the next step.
Apply the Chocolate Coating:
- Place a wire rack over a sheet of wax paper to catch excess chocolate.
- Melt the milk chocolate and candy coating in a small saucepan over low heat, stirring consistently until smooth.
- Spoon the melted chocolate over each cookie, ensuring complete coverage. Allow any excess chocolate to drip off before placing the cookies back on the wire rack.
- Allow the cookies to set completely before serving.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a high-quality gluten-free flour blend (such as one that includes xanthan gum for better structure). Ensure that your powdered sugar, peanut butter, and chocolate are certified gluten-free.