All you need are 5 ingredients to make homemade Tagalong cookies – or depending on where you're from, they might be called Peanut Butter Patties! Using store-bought shortbread cookies as the base for this quick and easy, no-bake Girl Scout copycat recipe means you don't have to be at the mercy of Girl Scout cookie season.
If you've seen my copycat Girl Scout s'mores cookie recipe, you've heard me talk about this before – so you can feel free to scroll down.
But for those of you who haven't, did you know there are two completely different sets of Girl Scout cookies?
Long story short, Girl Scout cookies have two different manufacturers, which results in two different selections of cookies that could very well have the same name.
I also learned that for that same reason, there are Girl Scout cookies that are the same, but have two different names! I’m learning something new every day.
- Caramel deLites = Samoas
- Do-si-dos = Peanut Butter Sandwich
- Peanut Butter Patties = Tagalongs
So between the different names, different manufacturers, and the current Girl Scout Cookie Shortage of 2023… things are wild in Girl Scouts country.
And that, my dears, is why I needed to make my own tagalongs/peanut butter patties. They're admittedly my favorite Girl Scout cookie – shhhh, don't tell the Thin Mints.
I'd love to convince myself to make my own shortbread cookie base, but I just know I'm not going to do it. So we're taking a well-deserved shortcut with store-bought shortbread cookies and four other simple ingredients.
There's no need to get out the stand mixer, shape dough, or bake anything!
- Storebought shortbread cookies – We're a huge fan of Walkers products in this house, so it was a no-brainer for me to grab a package of their Pure Butter Shortbread Rounds. Mind you, these are pretty large cookies, so they will be bigger than the Girl Scout cookies. That's obviously not a bad thing, just want you to be prepared ;) It really doesn't matter what brand you use, as long as you're grabbing a buttery shortbread cookie.
- Creamy peanut butter – Any kind will do. I usually have Justin's peanut butter in the house, but you could use Skippy, Jif, Kirkland, or whatever you've got! If you're going to use natural peanut butter, make sure it's really well mixed.
- Powdered sugar – Also known as confectioners' sugar, we're adding just a little bit to add a little sweetness and stability to the peanut butter layer.
- Pure vanilla extract – For a little flavor dimension to the peanut butter layer. You can leave this out if you'd like.
- Chocolate melting wafers – I like to use Ghirardelli chocolate melting wafers, but you could substitute chocolate almond bark or chopped chocolate thinned with a little coconut oil or vegetable oil instead.
How to Make Tagalongs
Step 1: In a small mixing bowl, combine peanut butter, powdered sugar, and vanilla extract. Using a hand mixer (or stirring by hand with a mixing spoon), beat until completely combined. I'm able to do it easily with just a fork, but it will depend on the thickness of your peanut butter.
Step 2: Prepare a baking sheet with a sheet of parchment paper, and lay out all the shortbread cookies in a single layer.
Step 3: Spoon 1 heaping teaspoon of peanut butter mixture on top of the center of each shortbread cookie.
Step 4: Distribute any remaining peanut butter mixture among the cookies, then use a knife or icing spatula to smooth out the mixture evenly across each cookie top.
Step 5: Using either a microwave or a double boiler, melt your chocolate. Then use a candy dipper or a fork to submerge each cookie into the melted chocolate until completely coated, then lift out and gently tap the fork against the side of the bowl to remove excess dripping chocolate.
Step 6: Transfer the coated cookies back to the parchment paper to set at room temperature, or place them in the fridge to set.
Substitutions & Variations
- Don’t have chocolate melting wafers? You can use chocolate almond bark, chopped chocolate, or chocolate chips instead. If you’re using the latter, you can add a little bit of oil to help thin out the chocolate for dipping.
- Don’t like dark chocolate? No problem! Use whatever kind of chocolate you’d prefer for the chocolate coating – these are awesome with milk chocolate, semisweet chocolate, or white chocolate as well.
- Decorate ‘em! I love to drizzle a little extra melted chocolate and white chocolate on top for a little pizzazz, but you could also add sprinkles and make them extra special.
- Want a different filling? You can also use almond butter, cashew butter, or sunflower butter for a different spin on things.
How to Store Homemade Peanut Butter Patties
Store the cookies in single layers between sheets of parchment paper in an airtight container in the fridge for up to 2 weeks. Though I doubt they'll last that long! ;)
Stack them in a single layer on a baking sheet and freeze for 1 hour. Then transfer them to a freezer-safe bag or container and store them in the freezer for up to 1 month. Just let them sit out on the counter to come to room temperature before you dig in.
Well, the official Girl Scout Tagalongs have an unfortunately long list of ingredients. But for the sake of this recipe, we're using shortbread cookies as a base; peanut butter, powdered sugar, and vanilla extract for the filling; and chocolate to coat the outside.
They are! The naming difference is just because the Girl Scout use two different manufacturers for their cookies, resulting in two different product lines (same products, just different names). I've heard people say that Tagalongs have a thicker layer of peanut butter, but since I can't get both kinds at the same time, I haven't been able to confirm that personally.
You betcha! Stack them in a single layer on a baking sheet and freeze for 1 hour. Then transfer them to a freezer-safe bag or container and store them in the freezer for up to 1 month. Just let them sit out on the counter to come to room temperature before you dig in.
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Homemade Tagalongs/Peanut Butter Patties (Girl Scout Copycat Recipe)
- 9 shortbread cookies, I like to use Walkers Pure Butter Shortbread Rounds
- ¼ cup creamy peanut butter, can substitute almond butter, cashew butter, or sunflower butter
- ¼ cup confectioners’ sugar (powdered sugar)
- ⅛ teaspoon pure vanilla extract
- 10 ounces chocolate melting wafers, can substitute chocolate almond bark, chopped chocolate or chocolate chips
Prep cookie base
- Cover a baking sheet with parchment paper or a nonstick silicone mat . Lay out all the shortbread cookies in a single layer. Set aside.9 shortbread cookies
- In a small mixing bowl, combine peanut butter, powdered sugar and vanilla extract. Using a hand mixer (or stirring by hand with a mixing spoon), beat until completely combined.1/4 cup creamy peanut butter1/4 cup confectioners’ sugar (powdered sugar)1/8 teaspoon pure vanilla extract
- Spoon 1 heaping teaspoon of peanut butter mixture on top of each shortbread cookie. Distribute any remaining peanut butter mixture among the cookies, then use a knife or icing spatula to smooth out the mixture evenly across each cookie top.
- Microwave method: In a microwave safe bowl, heat chocolate in 30 second increments, stirring after each, until melted and smooth. Use something with a decent amount of depth to it to make dipping easier, such as a liquid measuring cup. Double boiler method: In a double boiler (with a small amount of water in the saucepan that doesn't touch the bottom of the top pan), bring water to a simmer. Add chocolate and stir constantly until chocolate has melted.10 ounces chocolate melting wafers
Coat in chocolate
- Using a candy dipper or a fork, submerge each cookie into the melted chocolate until completely coated, then lift out and gently tap the fork against the edge of the bowl to remove excess dripping chocolate. Transfer the coated cookies back to the parchment paper to set.
- Place in the fridge for 10 minutes to cool and set, then enjoy!
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