Tagalong Cookie Copycat Recipe

6 Mar

tagalong recipe

This recipe is NOT dairy free or gluten free.

Recipe from babble.com

  • 2 sticks (1 cup) unsalted butter or margarine at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 cups all-purpose flour
  • 1/2 cup smooth peanut butter
  • 1/2 cup confectioner’s sugar
  • 2 cups semi-sweet chocolate chips


1. Cream together butter and sugar. Beat until smooth. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. Add in salt and flour slowly. Mix until completely incorporated and dough is uniform. Shape dough into a cylinder with a diameter of about 2-3 inches. Wrap in parchment paper and freeze for at least 25 minutes.tagalong recipe

2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about a half inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Bake for 8-10 minutes. You do not want these cookies to brown. Place on a cooling rack and let cool completely.

3. Mix together peanut butter and powdered sugar. Form into small disks and press onto cookies well. If there are edges of the peanut butter disc not stuck to the cookie entirely, it will release in the chocolate and make a mess. Melt chocolate in a microwave safe bowl for 30 second intervals, and mix well after each interval. Coat cookies completely in chocolate and lift out with a fork. Place on a parchment lined baking sheet and let set, or freeze to speed up the process.

 

Sitting on the couch the other night, my friend and I got a crazy craving for cookies. Of course he wanted chocolate chip, but I wanted something different. So we started researching and decided girl scout cookies would be perfect. I just so happen to have all the ingredients for Tagalongs in my kitchen already so the decision was made!

This recipe was not only delicious, but super easy to make! My recommendations: do not leave to cookies in too long (I left mine in for 12 minutes because they still looked to doughy, but then they browned and became crunchy) and completely adhere the peanut butter to the cookie to avoid losing it in the chocolate. Oh, and make sure you have some soy milk nearby. These cookies are SWEEEET!

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