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