first class girl scout tagalongs vest

girl scout tagalongs

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Girl Scout Tagalongs

If you, like us, wait for Girl Scout Cookie season all year, then these copycat Tagalongs are for you. A quick shortbread base is topped with a mound of peanut butter and dipped in chocolate—that’s it! There’s no need to suffer through a craving all year anymore.

Ingredients

  • 3/4 c. (1 1/2 sticks) unsalted butter, softened
  • 3/4 c. (85 g.) confectioners’ sugar
  • 1 3/4 c. (210 g.) all-purpose flour, plus more for surface
  • 1/2 tsp. kosher salt
  • 1/2 c. (128 g.) creamy peanut butter
  • 1/3 c. (40 g.) confectioners’ sugar
  • 2 c. semisweet chocolate chips
  • A 1 3/4" round cookie cutter

Direction

  1. Preheat oven to 350°. In a large bowl, using a handheld mixer on medium-high speed, beat butter and confectioners’ sugar until smooth and creamy. Add flour and salt and beat until dough comes together.
  2. On a lightly floured surface, turn out dough. Roll to 1/4" thick. Using round 1 3/4" cookie cutter, cut out rounds. Arrange on a parchment-lined baking sheet, spacing 1" apart. Reroll scraps and cut out more rounds. If your dough feels too warm at any point, wrap in plastic wrap and refrigerate until cold. Freeze rounds until solid, about 20 minutes.
  3. Bake cookies until set and lightly golden around the edges, 10 to 12 minutes. Let cool.
  4. Make Ahead: Dough can be made 3 days ahead. Tightly wrap in plastic and refrigerate.
  5. In a medium bowl, mix peanut butter and confectioners’ sugar until smooth.
  6. Spread about 1 teaspoon peanut butter filling on each cookie, leaving a small border around the edges.
  7. In a medium heatproof bowl, microwave chocolate in 30-second increments, stirring between each, until melted and smooth, about 1 minute total.
  8. Using a fork, dip cookies into chocolate, tapping off excess on side of bowl. Place cookies on a wire rack. Refrigerate until chocolate is set, about 30 minutes.