These Homemade Tagalongs are a DIY version of the classic Girl Scout cookie! Also known as Peanut Butter Patties, this crispy cookies are topped with a layer of PB and coated in smooth chocolate. Simple to make, a crowd-pleasing flavor combination, and totally vegan!
Are Peanut Butter Patties the same as Tagalongs?
Yes, Tagalongs and Peanut Butter Patties are essentially the same cookie. As discussed in the Samoa post, Girl Scouts of America use two bakeries to produce their cookies, which means that while some retain the same name (like Thin Mints) others are sold with slightly different titles.
What is in a Tagalong cookie?
- All purpose flour
- Baking soda
- Salt
- Refined coconut oil
- Sugar
- Creamy peanut butter
- Non-dairy milk
- Chocolate (for topping)
What do Tagalongs taste like?
Tagalongs taste like a bit Reese's Peanut Butter Cup, in cookie form. Using coconut oil in the cookie base helps maintain a very crispy texture once baked. It is important to use refined oil, as this will not lend a "coconut-y" taste to the final product.
Peanut butter is added to the cookie dough itself and as a topping, so this is a great recipe for PB lovers. I prefer dark chocolate to milk, but feel free to substitute your favorite variety here. If you are vegan, be sure to double check that the chocolate you use for topping does not contain milk solids.
I hope you enjoy this recipe for homemade Tagalongs! For more Girl Scout-inspired recipes, try one of these next:
Tagalongs (Chocolate Peanut Butter Patties)
Ingredients
For cookie base:
- 1 cup all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 TBS refined coconut oil softened but not melted
- ½ cup cane sugar
- 3 TBS creamy peanut butter
- 3 TBS almond milk
For topping:
- ⅓ cup creamy peanut butter
- 1 cup chocolate* melted
- 1 teaspoon refined coconut oil
Instructions
- Preheat the oven to 350 degrees F and oil a large baking sheet.
- In a medium sized bowl, combine flour, baking soda, and salt. In a large bowl, cream together coconut oil, brown sugar, peanut butter, and almond milk. Slowly add in dry mixture and combine until a cohesive dough forms. If your peanut butter is on the dry side you may need to add more almond milk to bring the dough together.
- Using scant 1 TBS measure, scoop dough into small rounds and place on the cookie sheet, evenly spaced apart. Press down with your hand until flat. Bake for 10 minutes, remove from the oven, and let cool. Press down on each cookie until flat again (this will make the peanut butter topping easier to spread).
- Once cookies are cool, spread each with a slick of peanut butter. Freeze peanut butter-covered cookies for at least 10 minutes, until firm (this will help them not lose PB when topped with chocolate).
- Melt your chocolate in with coconut oil (which will help with viscosity). This can be done on the stovetop or in the microwave. If you use the microwave, be sure to stir every 30 seconds or so (to prevent burning).
- Using a fork, dip each frozen cookie in bowl of chocolate and coat on all sides. Place on a wire tray and let cool again. I like freezing them again so they firm up quickly.
Video
Notes
Nutrition
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Jessica says
These are so simple to make and so similar to real tagalongs!
Susannah W Weis Frigon says
So good and so easy!
Emily says
Thank you for 5 stars!! 🙂
Donna Short says
These look great - Can't wait to try!
Emily says
Thanks Donna, I hope you love them!!