Copycat Girl Scout Tagalong Cookies
These Copycat Tagalong Girl Scout Cookies are made with a perfect buttery shortbread cookie base, a creamy peanut butter filling, and dunked in silky smooth chocolate. Now, don't have to wait all year long to enjoy your favorite Girl Scout Cookies!
Servings 40 cookies
Calories 225kcal
Ingredients
For the cookies
- 1 recipe sugar cookie dough
For the peanut butter filling
- 1 cup creamy peanut butter (like Jif or Skippy)
- 1 cup powdered sugar
- 4 Tbsp. unsalted butter
For the chocolate layer
- 3, 10 oz. bags dark or milk chocolate Ghirardelli chocolate melting wafers
Instructions
- Make cookie dough: prepare the cookie dough through step 4 using the stand mixer method. (Omit the almond extract and use a little more vanilla).1 recipe sugar cookie dough
- Divide the dough in 2: Divide the dough in half and place each half on a sheet of parchment paper. If it’s still a little shaggy just gently knead it until it comes together.
- Roll flat for the cookie cutter method OR shape into logs for slice & bake method: for the cookie cutter method, you'll place each half of dough on a sheet of parchment paper. Place a second sheet of parchment paper on top of each half of dough. Using a rolling pin, roll out each half of dough between the 2 sheets of parchment until ~1/4 inch thick.
- For slice and bake: pat and form each disk of the dough into a log about 2 inches in diameter, making it as fairly even as possible. Fold the parchment paper over the dough and roll it gently to create a smooth, even log, use a light dusting of flour if needed, if the dough is sticking. Both methods: refrigerate for at least 1 hour or until chilled and has hardened a bit.
- Preheat and prep: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Cut: remove one slab of cookie dough, or log, and use a 2 inch cookie cutter for cutting out the cookies, or slice in ¼ inch-thick circles and place on the prepared baking sheet, spacing the cookies about 1 inch apart from each other. Depending on how thin or thick you make the cookies, you can get 40-60 cookies. For the slice and bake option, you can form the into more of a circular shape if they look wonky.
- Bake: Bake the cookies for 9-11 minutes (do not over bake) or until the edges begin to turn golden brown. I like to underbake mine, but that's just preference. Allow to cool on the sheet pan for a few minutes, then transfer to a wire rack lined with parchment.
- Melt peanut butter: melt the peanut butter, powdered sugar, and butter in a heat-proof bowl in 20-30 second increments, stirring in between, until smooth and it will be a bit thick (not drippy). Careful not to overheat.1 cup creamy peanut butter (like Jif or Skippy), 1 cup powdered sugar, 4 Tbsp. unsalted butter
- Spread on peanut butter: Spread an even layer of peanut butter on each cooled cookie. Chill in the fridge for 10-15 minutes just to help the peanut butter set up a bit.
- Melt the chocolate: Add the melting wafers to a heat-proof bowl, or use a double boiler if preferred, and melt the chocolate in the microwave in 20-30 second increments, stirring in between, until melted and smooth. Be careful to not burn the chocolate!3, 10 oz. bags dark or milk chocolate Ghirardelli chocolate melting wafers
- Dunk: use a fork to dunk each cookie in the melted chocolate, coating the cookie completely, and tap the fork on the side of your bowl to tap off excess chocolate. Place the cookie on a piece of parchment and repeat with the remaining cookies.
- Enjoy: best part! Allow the chocolate to harden, then enjoy! I love these stored in the freezer!
Video
Notes
- Storage: storage in the fridge in an air-tight container or baggie for 1 week or freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 225kcal | Carbohydrates: 24g | Protein: 3.5g | Fat: 16.3g | Sodium: 76.4mg | Sugar: 17g