Homemade Tagalong Cookies

Homemade Tagalong Recipe ~ Does your Girl Scout cookie stockpile never seem to last long enough? Fret not my fine foodies-here to extend it and as a follow-up to my  Homemade Samoas Cookie recipe, is a homemade recipe for Tagalongs.

Homemade Tagalongs

Homemade Tagalongs

Now the toughest part about creating this homemade Tagalong recipe was not being able to taste it along the way. Peanut allergy. Seriously, isn’t peanut flavoring like one of those paramount things every baker should know about on a first-hand basis? Couldn’t I have been gifted with an allergy to something like water chestnuts?

Thankfully setting the standard for this recipe is my husband, who absolutely loves these along with Do-si-Dos (and yes, you guessed it, I’m trying to develop a homemade version of those as well).

As for these homemade Tagalongs, they are incredibly easy to make and the cookie portion is actually the same dough I used for the Samoa’s recipe. Add a creamy peanut butter mixture with just 3 ingredients and then dip ii in some chocolate. Done. Tagalongs are now yours to keep year around!

A few notes:

  • Use creamy not chunky peanut butter.
  • To create the well for the peanut butter filling I used the bottom of a glass and just pressed it into the dough, but any flat bottom will do.
  • Work near a microwave during the last portion of assembling the cookie as the chocolate dipping sauce may need to be reheated for dipping or pouring consistency.

Homemade Tagalongs

Preparation: Line bake sheet with parchment paper and heat oven to 350 degrees F.

Ingredients:

Cookies:

  • 1 cup of confectioner sugar (divided use)
  • 1 cup butter
  • 1 tablespoon vanilla
  • 2 cups of flour
  • 1 cup creamy peanut butter
  • 2 teaspoons vanilla extract

Chocolate Dipping Sauce:

  • 1 cup chopped dark chocolate
  • 2 tablespoons whipping cream
  • 6 tablespoons powdered sugar, sifted
  • 4-5 tablespoons water, warm

Instructions:

Cookies:

  1. Place ½ cup confectioner sugar and butter in a bowl fitted with a paddle attachment and beat on medium until light and creamy. Add vanilla and beat until combined. Add flour and beat until combined. Place dough in refrigerator and chill for 20 minutes.
  2. Turn out dough on a lightly floured surface and roll out the dough to a 1/4 of an inch in thickness. Using a two inch round cookie cutter stamp out cookies. Using the flat end of a glass or bottle lightly press it into the stamped out cookie dough to create a shallow well. Bake at 350 degrees for about 10-12 minutes. Cool cookies on a wire rack.
  3. Place peanut butter in a sauce pan and heat on low until it becomes soft and resembles the consistency of a cold milk shake. Add remaining ½ cup of confectioner and stir to combine. Add vanilla extract stir to combine.

Chocolate Dipping Sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly:

  1. For easy handling, place the peanut butter filling in a pastry bag or Ziploc bag with a corner cut and pipe the peanut butter filling on the cookie. Place cookies in the refrigerator for 1 hour for the filling to harden and solidify slightly.
  2. Remove cookies from refrigerator. For easy chocolate dipping I use a shallow dish and a fork. Dip the topside first and then roll the cookie over to cover the back side. As an alternative, place cookies on a cooling rack with a bake sheet underneath and pour chocolate over cookies.
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34 Responses to “Homemade Tagalong Cookies”

  1. #
    1
    Urvashee — April 18, 2011 @ 7:39 pm

    Just like your Samoas, these look absolutely perfect. You’ve done it again Naomi!

    Reply

  2. #
    2
    Amber | Bluebonnets & Brownies — April 18, 2011 @ 9:02 pm

    LOoooove Tagalongs!

    Reply

  3. #
    3
    Brenda @ a farmgirl's dabbles — April 18, 2011 @ 9:03 pm

    Those look better than the real things – beautiful!!

    Reply

  4. #
    4
    Tracy — April 18, 2011 @ 9:37 pm

    They look lovely! I have a peanut allergy too, but these are my hubby’s favorite Girl Scout cookies!

    Reply

  5. #
    5
    Jamie | My Baking Addiction — April 18, 2011 @ 9:46 pm

    I am a big Tagalong fan! These look so delish!

    Reply

  6. #
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    Lauren @ Crave. Indulge. Satisfy. — April 19, 2011 @ 12:18 am

    Tagalongs are my favorite Girl Scout cookies, these look perfect! Love that cake pedestal too!

    Reply

  7. #
    7
    Kristen — April 19, 2011 @ 1:46 am

    Pretty incredible, girl! And you have a peanut allergy and still made these? Impressive!

    Reply

  8. #
    8
    Sylvie @ Gourmande in the Kitchen — April 19, 2011 @ 1:56 am

    Perfect timing as I’ve just run out of Girl Scout Cookies!

    Reply

  9. #
    9
    Christina Reed — April 19, 2011 @ 1:57 am

    These look delicious. I’m sure they are AWESOME. I’m not much for lemon, but the Lemonades are my newest addiction for Girl Scout cookies. Will you be making any of these any time soon??? Please!!!

    Reply

  10. #
    10
    Nancy@acommunaltable — April 19, 2011 @ 2:00 am

    Woo Hoo!!! We just finished out Girl Scout stash and this is one of our favorites – can’t wait to make these for my crew!!
    Love the photo as well and the wonderful wood backdrop!!!

    Reply

  11. #
    11
    paddle attachment — April 19, 2011 @ 2:14 am

    Wow, what a great recipe! Tagalongs are my 3rd favorite GS cookie (after Samoas and Thin Mints). I’m kind of cookie obsessed. Thanks too for the detailed assembly instructions. I haven’t worked with “glazing” chocolate before. I’m looking forward to following your lead!

    Reply

  12. #
    12
    Maris (In Good Taste) — April 19, 2011 @ 10:55 am

    These are incredibly perfect!

    Reply

  13. #
    13
    Kita — April 19, 2011 @ 11:57 am

    These are the girl scout cookies that do me in. I look down and there are just crumbs left…. Can’t wait to make them at home and add them to the hips. lol

    Reply

  14. #
    14
    Xiaolu @ 6 Bittersweets — April 19, 2011 @ 11:59 am

    Aw so very sweet of you to make these for your guy. Sorry to hear of your allergy. My bf loves PB too, so I may have to make these for him!

    Reply

  15. #
    15
    rachel — April 19, 2011 @ 12:51 pm

    looks delicious. i really like this idea; there are a lot of steps but this is absolutely attainable. thanks!

    Reply

  16. #
    16
    Brooke (Baking with Basil) — April 19, 2011 @ 1:00 pm

    Those look so much better than a real Tagalong! Yum!!

    Reply

  17. #
    17
    Heather — April 19, 2011 @ 4:14 pm

    Tagalongs are the absolute best. Making them at home might put me in dangerous not-fitting-in-my-pants territory…

    Reply

  18. #
    18
    Maria — April 19, 2011 @ 6:27 pm

    I love tagalongs! These look perfect!

    Reply

  19. #
    19
    Cookbook Queen — April 20, 2011 @ 1:36 am

    GORGEOUS!! Perfect as always…and I just know they taste as good as they look :)

    Reply

  20. #
    20
    LimeCake — April 20, 2011 @ 6:02 am

    I’ve never had tagalongs before but judging by the ingredients list, I’d love them! Can’t say no to PB. Yum!

    Reply

  21. #
    21
    Caroline — April 20, 2011 @ 7:33 pm

    Yum! I love it! Tagalongs are my favorite of the girl scout cookies. I’m so excited to try these! :)

    Reply

  22. #
    22
    Jen @ My Kitchen Addiction — April 21, 2011 @ 1:59 am

    I’m saving this recipe for my hubby… Tagalongs are his favorite cookies. :)

    Reply

  23. #
    23
    Michelle — April 21, 2011 @ 5:10 pm

    Genius. I love everything you do.

    Reply

  24. #
    24
    My Kitchen in the Rockies — April 23, 2011 @ 12:45 am

    I’m in love with the picture you took of the cookies. Just gorgeous!

    Reply

  25. #
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    Avanika (Yumsilicious Bakes) — April 26, 2011 @ 5:40 pm

    These cookies look awesome, Naomi. A great way for me to try girl scout cookies, they aren’t available here!

    Reply

  26. #
    26
    Scaxiaanire — December 2, 2011 @ 8:43 pm

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  27. #
    27
    Jenny — March 4, 2012 @ 7:20 pm

    Again bowing to your greatness.

    Reply

  28. #
    28
    shala — March 12, 2013 @ 6:37 pm

    These look so amazing! I’m drooling! Lol hmm I don’t have a peanut allergy bt I wonder how they would taste with almond or sunflower butter?

    Reply

  29. #
    29
    Sharell Buczko — March 24, 2013 @ 10:27 am

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