Dessertscopykat5.0
Homemade Girl Scout Tagalongs
These copycat Girl Scout Tagalongs feature tender butter cookies topped with creamy peanut butter and enrobed in milk chocolate. Even better than the original!
👥 24 Servings⏱️ Prep & Cook: 6h 35m⏳ Prep: 20 min🔥 Cook: 15 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
- mixing bowl
- oven
- pan
- knife
- microwave
📝 Preparation Steps
1
Line a large baking sheet with parchment paper.
2
In a medium-sized mixing bowl, combine flour and salt.
3
In a separate mixing bowl, cream the butter and sugar using an electric hand or stand mixer. Mix until smooth and fully combined.
sugar1 cuppowdered sugar1 cup
4
Add egg and vanilla. Mix again until smooth.
large egg1
5
Add flour mixture in, half at a time, and mix until fully combined and dough-like.
6
Remove dough from the bowl and place it on the baking sheet with parchment paper. Using your hands, flatten the dough onto the baking sheet pressing downward.
7
Use a rolling pin to smooth and roll out the dough to about ¼ - ½ inch thick.
8
Place the rolled out dough in the refrigerator for ⏱️ 1 hour.
9
When the chill time is complete, remove the dough from the refrigerator and preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
10
Using a 2-inch cookie cutter, cut rounds from the dough and place them onto the fresh sheet of parchment paper, 2 inches or more apart.
11
Bake for 9 to ⏱️ 11 minutes or until the edge of the cookie becomes golden brown. The cookies will spread a bit during cooking.
12
Allow the cookies to cool on the pan completely until they have reached room temperature.
13
Once the cookies are at room temperature, prepare your peanut butter mixture.
14
In a medium-sized mixing bowl, combine peanut butter, powdered sugar and butter using an electric hand or stand mixer. Mix until smooth and thick.
sugar1 cuppowdered sugar1 cup
15
Use a butter knife or your fingers to spread the peanut butter over the top of the cookie. It should mildly adhere to the cookie however you will want to press the mixture into the cookie, ensure it is fully covered. Do this for each cookie, one by one, place them back onto the baking sheet.
16
When all cookies have a peanut butter layer on top, place the baking sheets into the refrigerator to chill for about ⏱️ 30 minutes.
17
Near the end of the chill time, prepare the melting chocolate.
18
Add the chocolate chips to a microwave safe bowl. Microwave on 50% power for ⏱️ 1 minute. When done, stir well and add the vegetable oil. Microwave on 50% power for ⏱️ 30 second intervals, stirring in between, until the chocolate is silky smooth.
vegetable oil1 tablespoon
19
Use a fork and spoon to coat the cookie in chocolate. Hold the cookie on the fork and use the spoon to scoop the melted chocolate, pouring it over the cookie, coating it completely.
20
Do this one by one, placing each cookie back on the sheet of parchment paper after it’s covered.
21
When all cookies are covered in chocolate, place them back in the refrigerator for at least ⏱️ 1 hour.
Nutrition Facts
calories
247 kcal
fat Content
18 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
7 g
sodium Content
106 mg
protein Content
5 g
trans Fat Content
0.4 g
cholesterol Content
31 mg
carbohydrate Content
19 g
saturated Fat Content
7 g
unsaturated Fat Content
10 g
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