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Homemade Tagalong Cookies

April 18, 2011 By Naomi Robinson | Bakers Royale 28 Comments

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.

Homemade Tagalongs

Homemade 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.

Homemade Tagalongs

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

Ingredients:

Cookies:

  • 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

Instructions:

Cookies:

  1. 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.
  2. 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.
  3. 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.

Assembly:

  1. 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.
  2. 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.

Filed Under: Cookies, Sweet

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Comments

  1. Urvashee says

    April 18, 2011 at 7:39 pm

    Just like your Samoas, these look absolutely perfect. You’ve done it again Naomi!

  2. Amber | Bluebonnets & Brownies says

    April 18, 2011 at 9:02 pm

    LOoooove Tagalongs!

  3. Brenda @ a farmgirl's dabbles says

    April 18, 2011 at 9:03 pm

    Those look better than the real things – beautiful!!

  4. Tracy says

    April 18, 2011 at 9:37 pm

    They look lovely! I have a peanut allergy too, but these are my hubby’s favorite Girl Scout cookies!

  5. Jamie | My Baking Addiction says

    April 18, 2011 at 9:46 pm

    I am a big Tagalong fan! These look so delish!

  6. Lauren @ Crave. Indulge. Satisfy. says

    April 19, 2011 at 12:18 am

    Tagalongs are my favorite Girl Scout cookies, these look perfect! Love that cake pedestal too!

  7. Kristen says

    April 19, 2011 at 1:46 am

    Pretty incredible, girl! And you have a peanut allergy and still made these? Impressive!

  8. Sylvie @ Gourmande in the Kitchen says

    April 19, 2011 at 1:56 am

    Perfect timing as I’ve just run out of Girl Scout Cookies!

  9. Christina Reed says

    April 19, 2011 at 1:57 am

    These look delicious. I’m sure they are AWESOME. I’m not much for lemon, but the Lemonades are my newest addiction for Girl Scout cookies. Will you be making any of these any time soon??? Please!!!

  10. Nancy@acommunaltable says

    April 19, 2011 at 2:00 am

    Woo Hoo!!! We just finished out Girl Scout stash and this is one of our favorites – can’t wait to make these for my crew!!
    Love the photo as well and the wonderful wood backdrop!!!

  11. Maris (In Good Taste) says

    April 19, 2011 at 10:55 am

    These are incredibly perfect!

  12. Kita says

    April 19, 2011 at 11:57 am

    These are the girl scout cookies that do me in. I look down and there are just crumbs left…. Can’t wait to make them at home and add them to the hips. lol

  13. Xiaolu @ 6 Bittersweets says

    April 19, 2011 at 11:59 am

    Aw so very sweet of you to make these for your guy. Sorry to hear of your allergy. My bf loves PB too, so I may have to make these for him!

  14. rachel says

    April 19, 2011 at 12:51 pm

    looks delicious. i really like this idea; there are a lot of steps but this is absolutely attainable. thanks!

  15. Brooke (Baking with Basil) says

    April 19, 2011 at 1:00 pm

    Those look so much better than a real Tagalong! Yum!!

  16. Heather says

    April 19, 2011 at 4:14 pm

    Tagalongs are the absolute best. Making them at home might put me in dangerous not-fitting-in-my-pants territory…

  17. Maria says

    April 19, 2011 at 6:27 pm

    I love tagalongs! These look perfect!

  18. Cookbook Queen says

    April 20, 2011 at 1:36 am

    GORGEOUS!! Perfect as always…and I just know they taste as good as they look 🙂

  19. LimeCake says

    April 20, 2011 at 6:02 am

    I’ve never had tagalongs before but judging by the ingredients list, I’d love them! Can’t say no to PB. Yum!

  20. Caroline says

    April 20, 2011 at 7:33 pm

    Yum! I love it! Tagalongs are my favorite of the girl scout cookies. I’m so excited to try these! 🙂

  21. Jen @ My Kitchen Addiction says

    April 21, 2011 at 1:59 am

    I’m saving this recipe for my hubby… Tagalongs are his favorite cookies. 🙂

  22. Michelle says

    April 21, 2011 at 5:10 pm

    Genius. I love everything you do.

  23. My Kitchen in the Rockies says

    April 23, 2011 at 12:45 am

    I’m in love with the picture you took of the cookies. Just gorgeous!

  24. Avanika (Yumsilicious Bakes) says

    April 26, 2011 at 5:40 pm

    These cookies look awesome, Naomi. A great way for me to try girl scout cookies, they aren’t available here!

  25. Jenny says

    March 4, 2012 at 7:20 pm

    Again bowing to your greatness.

  26. shala says

    March 12, 2013 at 6:37 pm

    These look so amazing! I’m drooling! Lol hmm I don’t have a peanut allergy bt I wonder how they would taste with almond or sunflower butter?

  27. Kathleen Eskridge says

    February 2, 2015 at 9:40 am

    Can’t wait to make my three favorites,Thin mints, Samoas and Tagalongs for valentine gifts.

  28. ellen says

    March 8, 2015 at 8:53 pm

    These look great! Does your chocolate coating dry enough to enable them to be stacked and packaged, or do they require parchment to do so?

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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