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Home » Desserts » Tagalongs

Tagalongs

Last updated on July 14, 2023 By Crazy Vegan 2 Comments

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This Tagalongs recipe is a delightful homemade combination of a buttery shortbread cookie base, luscious peanut butter filling, and a rich chocolate coating! With simple ingredients and straightforward steps, this recipe is easy to follow, allowing you to enjoy these irresistible cookies in no time.

tagalongs.
Table of Contents
  • Why you’ll love this recipe
  • Ingredients needed
  • How to make Tagalongs
  • Tips to make the best recipe
  • Storage instructions
  • Recommended tools 
  • More cookie recipes to try
  • Frequently asked questions
  • Tagalongs
    • Cookies
    • Peanut butter filling
    • Chocolate coating

If you’re a fan of classic cookies that evoke nostalgia you should also look into my Snickerdoodles and chocolate chip cookies.

Why you’ll love this recipe

  • Classic and nostalgic treat. Tagalongs are a beloved classic from the Girl Scouts cookie lineup, evoking nostalgic memories and bringing a sense of joy and familiarity with every bite.
  • Perfect balance of sweetness. The sweetness of the shortbread cookie and chocolate coating is perfectly balanced with the savory richness of the peanut butter filling, creating a harmonious and satisfying treat.
  • Versatile and shareable. Tagalongs are a versatile treat suitable for various occasions. Enjoy them as a snack, dessert, or share them with family and friends at gatherings or parties, spreading the joy of these irresistible cookies.

Ingredients needed

  • Vegan butter. Vegan butter is needed for the shortbread cookie base, providing a buttery flavor and helping to create a tender and crumbly texture.
  • All-purpose flour. All-purpose flour is the main dry ingredient in the cookie dough, giving structure and stability to the cookies.
  • Powdered sugar. Powdered sugar is used in the cookie dough to add sweetness and contribute to the desired texture of the shortbread cookies.
  • Creamy peanut butter. Creamy peanut butter serves as the filling, adding a rich and nutty flavor that pairs perfectly with the cookie base.
  • Dairy-free chocolate. Dairy-free chocolate is used for the chocolate coating, providing a smooth and luscious layer that enhances the overall taste of the Tagalongs.
  • Coconut oil (optional). Helps to give the chocolate coating a smooth, rich texture.
  • Non-dairy milk. Non-dairy milk is used to bind the cookie dough together and create a smooth consistency. I prefer unsweatened almond milk.
  • Vanilla extract. Vanilla extract is added to the cookie dough to enhance the flavor and provide a subtle sweetness.

How to make Tagalongs

Step 1 – Prepare the dough. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened vegan butter and powdered sugar until well combined and fluffy. Add the vanilla extract and mix again.

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    Gradually add the flour to the butter mixture and mix until a crumbly dough forms. If the dough seems too dry, add 1-2 tablespoons of non-dairy milk, a little at a time, until the dough comes together.

    Step 2 – Roll and bake. Roll the dough into 1-inch balls and place them onto the prepared baking sheet. Flatten each ball with the back of a spoon or your thumb to create a small well in the center. Bake the cookies in the preheated oven for about 12-15 minutes or until the edges turn lightly golden. Remove from the oven and let them cool completely.

    Step 3 – Fill the cookies. Prepare the peanut butter filling in a small bowl. Mix together the creamy peanut butter, powdered sugar, and vanilla extract until smooth and well combined. Spoon a small amount (about 1/2 teaspoon) of the peanut butter filling into the well of each cooled cookie.

    Step 4 – Coat in chocolate. In a microwave-safe bowl or using a double boiler, melt the dairy-free chocolate and coconut oil (if desired) until smooth and creamy. Dip each cookie into the melted chocolate, ensuring it is fully coated. Use a fork or a dipping tool to lift the cookie out of the chocolate, allowing any excess to drip off.

    Place the coated cookies back onto the parchment-lined baking sheet and let them set at room temperature until the chocolate hardens. Once the chocolate has set, you can refrigerate the cookies for a short time to speed up the process. Enjoy!

    girl scout tagalongs.

    Tips to make the best recipe

    • Ensure proper cookie texture. For the perfect Tagalongs, make sure the cookie base is tender and crumbly. Cream the vegan butter and powdered sugar thoroughly until light and fluffy, and don’t overmix the dough to avoid developing gluten and resulting in a tougher texture.
    • Chill the dough. After preparing the cookie dough, refrigerate it for at least 30 minutes or until firm. Chilling the dough helps it hold its shape during baking and prevents excessive spreading, resulting in nicely formed cookies.
    • Use quality dairy-free chocolate. Choose high-quality dairy-free chocolate for the coating. Opt for a brand that melts smoothly and has a good flavor such as Enjoy Life, Ghirardelli or Trader Joe’s Pound Plus Dark Chocolate. If desired, add a tablespoon of coconut oil to the melted chocolate for a smoother and shinier finish.

    Storage instructions

    To store: Allow the chocolate coating to fully harden and set at room temperature before storing the cookies. Place the Tagalongs in an airtight container, separating the layers with parchment paper or wax paper to prevent sticking. Store the container in a cool, dry place, away from direct sunlight and heat sources for up to 5-7 days.

    homemade tagalongs.

    Recommended tools 

    • Stand mixer. Makes the dough making process a lot easier, especially if there’s a lot of dough making in your kitchen.
    • Hand mixer. Is always an alternative!

    More cookie recipes to try

    • Nutella sandwich cookies
    • Pistachio milk and hazelnut chocolate chunk cookies
    • No bake vegan cookies

    Frequently asked questions

    Can I substitute another nut butter for peanut butter?

    Yes, you can substitute other nut butters such as almond butter or cashew butter for peanut butter if you have allergies or prefer a different flavor. Keep in mind that the taste and texture may vary slightly, but it can still result in delicious cookies.

    Can I use gluten-free flour for the cookie dough?

    Yes, you can use gluten-free flour in place of all-purpose flour to make gluten-free Tagalongs. Ensure the gluten-free flour blend is suitable for baking, and follow the same measurements and instructions in the recipe.

    Can I freeze Tagalongs?

    Yes, Tagalongs can be frozen for longer storage. After fully assembling the cookies with the peanut butter filling and chocolate coating, place them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag, separating the layers with parchment paper. Thaw the frozen Tagalongs at room temperature before enjoying.

    tagalongs recipe.

    Tagalongs

    This Tagalongs recipe is a delightful homemade combination of a buttery shortbread cookie base, luscious peanut butter filling, and a rich chocolate coating! With simple ingredients and straightforward steps, this recipe is easy to follow, allowing you to enjoy these irresistible cookies in no time.
    5 from 2 votes
    Print Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 18 servings
    Calories 278 kcal

    Ingredients
      

    Cookies

    • 1 cup vegan butter
    • 1/2 cup powdered sugar
    • 2 cups all-purpose flour
    • 1/2 teaspoon vanilla extract
    • 1 1/2 tablespoons almond milk unsweetened

    Peanut butter filling

    • 3/4 cup peanut butter creamy
    • 1/4 cup powdered sugar
    • 1/4 teaspoon vanilla extract

    Chocolate coating

    • 8 ounces dairy-free chocolate chopped or chips
    • 1 tablespoon coconut oil

    Instructions
     

    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened vegan butter and powdered sugar until well combined and fluffy. Add the vanilla extract and mix again.
    • Gradually add the flour to the butter mixture and mix until a crumbly dough forms. If the dough seems too dry, add 1-2 tablespoons of non-dairy milk, a little at a time, until the dough comes together.
    • Roll the dough into 1-inch balls and place them onto the prepared baking sheet. Flatten each ball with the back of a spoon or your thumb to create a small well in the center. Bake the cookies in the preheated oven for about 12-15 minutes or until the edges turn lightly golden. Remove from the oven and let them cool completely.
    • Prepare the peanut butter filling in a small bowl. Mix together the creamy peanut butter, powdered sugar, and vanilla extract until smooth and well combined. Spoon a small amount (about 1/2 teaspoon) of the peanut butter filling into the well of each cooled cookie.
    • In a microwave-safe bowl or using a double boiler, melt the dairy-free chocolate and coconut oil until smooth and creamy. Dip each cookie into the melted chocolate, ensuring it is fully coated. Use a fork or a dipping tool to lift the cookie out of the chocolate, allowing any excess to drip off.
    • Place the coated cookies back onto the parchment-lined baking sheet and let them set at room temperature until the chocolate hardens. Once the chocolate has set, you can refrigerate the cookies for a short time to speed up the process. Enjoy!

    Notes

    TO STORE: Allow the chocolate coating to fully harden and set at room temperature before storing the cookies. Place the Tagalongs in an airtight container, separating the layers with parchment paper or wax paper to prevent sticking. Store the container in a cool, dry place, away from direct sunlight and heat sources for up to 5-7 days.

    Nutrition

    Calories: 278kcalCarbohydrates: 26gProtein: 5gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gSodium: 129mgPotassium: 79mgFiber: 2gSugar: 12gVitamin A: 479IUCalcium: 25mgIron: 2mg
    Keyword Tagalongs
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      Comments

      1. Loretta E Keane says

        at

        I haven't tried this yet but wondering if there would be a good GF sub. Thanks for your amazing recipes!

        5 stars

        Reply
        • Crazy Vegan says

          at

          You can definitely sub the flour for a GF blend, almond flour or oat flour - the texture will be slightly different so you may need to adjust the quantities slightly :)
          Reply
      5 from 2 votes (1 rating without comment)

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      Amrita @ Crazy Vegan Kitchen
      I'm the crazy cat behind this blog. Curious? Find out more about me.


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