Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tagalong Girl Scout Cookies Copycat Recipe

★★★★★

4.5 from 107 reviews
  • Author: lilan
  • Total Time: 1 hour 10 minutes
  • Yield: Approximately 24 cookies 1x

Description

This Tagalong Girl Scout Cookies Copycat recipe recreates the beloved combination of buttery shortbread cookies topped with a creamy peanut butter and crushed saltine mixture, all enrobed in rich semi-sweet chocolate. Perfectly crisp, sweet, and indulgent, these homemade treats capture the iconic flavor and texture of the classic Girl Scout cookie using simple ingredients and straightforward steps.

Ingredients

Scale

Shortbread Dough

  • 1 cup salted butter, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Peanut Butter Filling

  • 3/4 cup peanut butter (Jif preferred)
  • 2/3 cup saltine crackers, crushed
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract

Chocolate Coating

  • 2 cups semi-sweet chocolate, chopped

Instructions

  1. Prepare Shortbread Dough: Using a stand mixer or hand mixer, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix to combine evenly.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the butter mixture while mixing on low speed, just until combined to form a dough.
  3. Chill Dough: Turn the dough out onto a work surface lined with two sheets of plastic wrap. Divide the dough in half, shape each half into a disc, wrap tightly in the plastic wrap, and freeze for 20 minutes to set. This step helps the dough firm up for easier rolling and cutting.
  4. Bake Shortbread Cookies: Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper. Lightly flour your work surface and roll out one disc of dough to 1/4 inch thickness. Using a 2-inch round cookie cutter or a similar rim, cut out circles and place them on the prepared baking sheet.
  5. Position Baking Sheet: Place the baking sheet on the middle-high rack of the oven to prevent the bottoms of the cookies from browning excessively.
  6. Bake Cookies: Bake the shortbread rounds for 20-25 minutes or until the edges become light golden brown. Remove from oven and transfer cookies to a cooling rack to cool completely while preparing the peanut butter filling.
  7. Make Peanut Butter Filling: In a medium bowl, combine the peanut butter and crushed saltine crackers. Use a hand mixer or whisk to mix until fully incorporated. Add vanilla extract and mix again, then gradually add powdered sugar, continuing to beat the mixture until it forms a thick, paste-like consistency.
  8. Chill Filling: Wrap the peanut butter filling tightly in plastic wrap and refrigerate until ready to assemble the cookies. This helps the filling firm up and makes handling easier.
  9. Assemble Cookies: Using gloved hands, scoop about 1 teaspoon of the chilled peanut butter filling, roll it into a ball, and press it onto the center of each cooled shortbread cookie. Lightly flatten the dollop and gently work the filling towards the edges to create a slight hill shape on top. Repeat with all cookies.
  10. Freeze Assembled Cookies: Place the assembled cookies on a flat surface and freeze them for 15 minutes. This ensures the peanut butter filling adheres well to the cookie and makes the cookies cold for a better chocolate coating process.
  11. Temper Chocolate: Melt half of the chopped semi-sweet chocolate in a microwave-safe bowl by heating for 1 minute, stirring every 20 seconds. When mostly melted, add the remaining chocolate and whisk continuously until smooth and fully melted. The chocolate should slightly cool and become tempered for coating.
  12. Coat Cookies in Chocolate: Line a baking sheet with parchment paper to set the cookies. Dip each frozen cookie fully into the melted chocolate, using a fork to lift it out. Tap off excess chocolate and place the coated cookie on the parchment paper. Repeat with all cookies.
  13. Allow Chocolate to Set: Let the chocolate-covered cookies rest at room temperature until the chocolate hardens completely. Store the finished cookies in an airtight container for up to 5 days.

Notes

  • Freezing the dough and cookies helps maintain shape and improves chocolate coating adhesion.
  • Using salted butter enhances flavor, but unsalted butter can be substituted by adding a pinch more salt.
  • Crushing saltine crackers finely is key for texture integration in the peanut butter filling.
  • Chocolate tempering can be done carefully using a double boiler if preferred instead of microwave.
  • Store cookies at room temperature; refrigeration may cause chocolate to bloom or soften filling.
  • For gluten-free option, substitute all-purpose flour and saltines with gluten-free variants.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Tagalong cookies copycat, Girl Scout cookies, peanut butter cookies, shortbread, chocolate covered cookies, homemade Girl Scout cookies

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cooklilan.com/tagalong-girl-scout-cookies-copycat-recipe/