Tagalong Cookies Recipe with Creamy Peanut Butter Filling

Let’s talk cookies. Not just any cookies. We’re talking about Tagalong Cookies – those magical little rounds that unite crispy shortbread, creamy peanut butter, and silky chocolate into one bite of pure bliss. If you’ve ever found yourself hoarding boxes of these during Girl Scout season, friend, you’re not alone. But here’s the thing: you don’t have to wait for once-a-year delivery. You can make them from scratch, right at home. Anytime. Anywhere. (Dangerous knowledge, I know.)

These homemade Tagalong Cookies are the real deal: a buttery cookie base, a luscious peanut butter filling, and that signature chocolate coating. The result? A copycat cookie that’s arguably better than the original. Why? Because you can pile on as much peanut butter cookie filling as your heart desires. And trust me, you’ll want to.

I was a Girl Scout for years (yes, I still remember all the songs), and while I proudly sold every box I could, I was also busy stashing a few sleeves away for myself. Of all the Girl Scout cookie types, Tagalongs always ranked top-tier for me. Sure, Thin Mints have their loyal fan base (respect), but when it comes to peanut butter filled chocolate cookies, Tagalongs reign supreme.

Let’s break it down:
These cookies do have a few steps, but don’t be intimidated. Each layer builds flavor and texture, and the process is actually pretty fun. Think of it as a baking project that ends in a ridiculously delicious reward.

Start with the baking sweets basics: mix up that buttery shortbread dough, chill it, slice it, and bake until golden perfection. Then comes the magic: that dreamy peanut butter filling. It’s salty, sweet, and smooth. Like, eat-it-with-a-spoon kind of good. (Not that I did that. Okay, maybe I did. Once.)

Pro tip: Skip the natural peanut butter here. You want that creamy, processed perfection that holds its shape and stays smooth when piped. Something like Jif or Skippy will do the trick.

Next, we melt some chocolate (use Ghirardelli wafers or almond bark for the smoothest finish) and dip each cookie to coat it completely. Yes, your fingers will get a little chocolatey. No, you won’t care. It’s all part of the joy.

Want to know how to make peanut butter filled cookies that look bakery-perfect? Chill the cookies after you add the filling. That way, when you go in for the chocolate dunk, the peanut butter holds firm. It makes a difference.

Once the chocolate sets, what you’re left with is a stack of homemade peanut butter cookies so good they might just disappear by the next morning. (I’m speaking from experience here.)

A few tips to keep your cookies on point:

• Measure your slices evenly so they bake uniformly.
• Don’t overbake! The bottoms should just start to turn golden.
• Dip in small batches. Melt one bag of chocolate at a time to keep it smooth.

And just like that, you’re now the friend who knows how to make peanut butter filled cookies from scratch. You’ll become dangerously popular. Prepare yourself.

Storing the goods: I like to keep them in the fridge so the peanut butter cookie filling stays firm, but they’re totally fine at room temp, too. Just expect a softer bite.

Freezer-friendly? You bet. Once the chocolate sets, pop them in a container with parchment between layers. Thaw in the fridge to avoid sticky situations.

Whether you’re baking for a party, gifting a treat, or just craving some yummy cookies, these homemade Tagalongs hit every sweet spot. They’re nostalgic, decadent, and just plain awesome.

So grab that apron, queue up your favorite playlist, and get baking. Because life’s too short not to make your own Tagalongs.

Who’s ready for a second batch already?

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