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.
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 butter, 1/4 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.
Melt chocolate
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!
Video
Notes
Storage: Store in an airtight container between layers of parchment paper in the fridge for up to 2 weeks.Freezing: 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.Want a different filling? You can also use almond butter, cashew butter, or sunflower butter for a different spin on things.