Homemade Tagalong Cookies
Girl Scouts Tagalong cookies have to be one of the best cookies on earth. The good news is, they're incredibly easy to make at home! Made with just a handful of ingredients, these cookies are possibly even more delicious than the classic ones!
Ingredients
Cookies
- 1 cup almond flour
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- good pinch sea salt
Peanut butter filling
- 1/2 cup peanut butter
- 3 tbsp maple syrup
- 1 1/2 tbsp melted coconut oil
- 1/2 tsp vanilla extract & good pinch sea salt
Chocolate coating
- 1 cup chocolate chips
- 2 tsp melted coconut oil *optional, if needed to thin chocolate
- Flakey sea salt *Optional. I like maldon's!
Instructions
Cookies
- Preheat oven to 350F. In a large bowl, mix together all of the shortbread cookie ingredients until dough forms.
- Using a small cookie scoop, or rolling the cookie dough into balls yourself, drop onto a parchment lined baking sheet. Using your palm, slightly flatten the balls. You can smooth the outer edges by kind of cupping the cookies around (see video). Make a small indent in the center of each one.
- Bake for 9-12 minutes until the cookies are golden around the edges. Remove from the oven and let cool completely. I like to pop mine in the freezer for a bit to speed this up.
Peanut butter filling
- In a small bowl, mix together all of the peanut butter filling ingredients until smooth. When the cookies are cool to touch, divide the mixture amongst them, filling the indents.
- Return the baking sheet to the freezer to allow the filling to firm up enough to dunk them in chocolate.
Chocolate coating
- You can use the double boiler method to melt the chocolate or you can do it in the microwave. Heat the chocolate and coconut oil together in 30 second increments, stirring well between each one until completely smooth.
- Quickly dip each cookie in the chocolate. Using a fork to flip the cookie over and run it against the top side of the bowl to let any extra slide off.
- Place back on the cookie sheet. Once they are all dunked, I like to top mine with a little flakey sea salt. Then place the cookie sheet in the freezer for 20 or so minutes to allow the chocolate to harden.
- Once hardened, store the cookies in an air-tight container in the fridge or the freezer.
Notes
Storing cookies: I like the cookies out of the freezer, but they will be crunchier and the filling will be more of a firm/caramel like consistency. You can store them in the fridge for a true peanut butter filling.
They last in the fridge up to two weeks and in the freezer for up to three months.