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.
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!
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.
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
Frequently asked questions
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.
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.
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
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!
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