Homemade Tagalong Cookie Bites Recipe
Introduction
These Homemade Tagalong Cookie Bites are a delightful twist on the classic Girl Scout cookie. Combining crispy wafers, creamy peanut butter cups, and a rich chocolate coating, they make a perfect treat for any occasion. Easy to assemble and irresistibly tasty, they’re sure to become a favorite snack.
Ingredients
- 72 mini Nilla Wafer cookies (regular sized can be used as well)
- 1 7-ounce bag of mini peanut butter cups, unwrapped
- 5 ounces chocolate chips (about 1 cup) or melting chocolate wafers
- 5 ounces peanut butter chips (about 1 cup)
Instructions
- Step 1: Preheat your oven to 300 degrees Fahrenheit.
- Step 2: Arrange 36 mini Nilla wafer cookies on a baking sheet lined with parchment paper.
- Step 3: Place a mini peanut butter cup in the center of each cookie on the baking sheet.
- Step 4: Heat the cookies in the oven for 90 seconds. Be careful not to heat longer than 90 seconds to avoid melting too much.
- Step 5: Remove from the oven and top each peanut butter cup with another cookie. Gently press down to sandwich without squishing the peanut butter cup.
- Step 6: Chill the tray of assembled cookie sandwiches in the refrigerator for 15–20 minutes or until the chocolate has set.
- Step 7: Melt the chocolate chips and peanut butter chips together using a double boiler or microwave. Optionally, add a teaspoon of coconut oil to thin the chocolate for easier dipping.
- Step 8: Dip each cookie sandwich into the melted chocolate using a fork or chocolate dipper. Let excess chocolate drip off before placing the cookie back on the baking sheet.
- Step 9: Refrigerate the dipped cookies until the chocolate coating hardens completely.
Tips & Variations
- If you prefer a sweeter chocolate coating, use white chocolate chips in place of peanut butter chips.
- For an extra crunch, sprinkle crushed nuts or cookie crumbs over the wet chocolate before it sets.
- Make sure to not overheat the peanut butter cups to maintain their shape and texture.
- Using parchment paper on the baking sheet prevents sticking and makes cleanup easier.
Storage
Store the cookie bites in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to three months and thaw in the fridge before serving. When reheating, allow them to come to room temperature to enjoy their full flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sized Nilla wafers instead of mini?
Yes, regular sized Nilla wafers work well but the cookie bites will be larger and take slightly longer to set.
What is the best way to melt the chocolate and peanut butter chips?
You can melt them gently in a double boiler over simmering water or use a microwave in short bursts, stirring frequently to prevent burning.
Print
Homemade Tagalong Cookie Bites Recipe
- Total Time: 40 minutes
- Yield: 36 cookie bites 1x
Description
These Homemade Tagalong Cookie Bites are a delightful twist on the classic Girl Scout treat, featuring a crispy cookie sandwich filled with a mini peanut butter cup and coated in a smooth blend of melted chocolate and peanut butter chips. Perfectly portioned and irresistibly rich, these bite-sized desserts are easy to make and sure to satisfy your sweet tooth.
Ingredients
Cookies & Filling
- 72 mini Nilla Wafer cookies (regular sized cookies can also be used)
- 1 7-ounce bag of mini peanut butter cups, unwrapped
Chocolate Coating
- 5 ounces chocolate chips (approximately 1 cup) or melting chocolate wafers
- 5 ounces peanut butter chips (approximately 1 cup)
- Optional: 1 teaspoon coconut oil to thin chocolate
Instructions
- Preheat Oven: Preheat your oven to 300 degrees Fahrenheit to prepare for warming the peanut butter cups.
- Arrange Cookies: Place 36 mini Nilla wafer cookies on a baking sheet lined with parchment paper, spacing them evenly.
- Add Peanut Butter Cups: Place one mini peanut butter cup in the center of each cookie on the baking sheet.
- Warm Peanut Butter Cups: Heat the cookies and peanut butter cups in the oven for 90 seconds to soften the chocolate. Do not heat longer to avoid melting completely.
- Assemble Sandwiches: Remove the baking sheet from the oven and immediately place another cookie on top of each peanut butter cup, gently pressing down but not squishing the filling.
- Chill to Set: Place the baking sheet in the refrigerator for 15-20 minutes to allow the chocolate to set firmly.
- Melt Chocolate Coating: In a double boiler or microwave, melt together the chocolate chips and peanut butter chips until smooth. Optionally, add a teaspoon of coconut oil to thin the mixture for easier dipping.
- Dip Cookie Sandwiches: Using a chocolate dipper tool or fork, fully coat each cookie sandwich in the melted chocolate, tapping off excess before placing back on the parchment-lined baking sheet.
- Final Chill: Refrigerate the dipped cookies until the chocolate coating is completely hardened, approximately 20-30 minutes.
Notes
- Do not overheat peanut butter cups to prevent melting and messiness.
- Using parchment paper prevents sticking and makes cleanup easier.
- Adding coconut oil to the chocolate can make dipping smoother and shinier but is optional.
- Store finished cookies in an airtight container in the fridge to maintain freshness.
- Mini Nilla Wafers and mini peanut butter cups are used for bite-sized treats, but regular sizes work for larger portions.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Tagalong Cookies, Homemade Girl Scout Cookies, Peanut Butter Chocolate Cookies, Bite-Sized Dessert, Chocolate Dipped Cookies
