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stack of peanut butter patty tagalong cookies on a wooden board, cut open so you can see the layers of cookie and peanut butter. Coated in chocolate

Tagalongs (Chocolate Peanut Butter Patties)

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5 from 3 reviews

  • Author: Emily
  • Total Time: 30 minutes
  • Yield: 20 cookies 1x
  • Diet: Vegan


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!



For cookie base:

  • 1 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 TBS refined coconut oil, softened but not melted
  • 1/2 cup cane sugar
  • 3 TBS creamy peanut butter
  • 3 TBS almond milk

For topping:

  • 1/3 cup creamy peanut butter
  • 1 cup chocolate*, melted
  • 1 tsp refined coconut oil


  1. Preheat the oven to 350 degrees F and oil a large baking sheet.
  2. 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.
  3. 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).
  4. 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).
  5. 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).
  6. 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.


I used dark chocolate here to keep things dairy-free, but feel free to use whatever kind of chocolate you prefer

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 141 calories
  • Sugar: 7.9 grams
  • Sodium: 124 milligrams
  • Fat: 8.1 grams
  • Saturated Fat: 3.7 grams
  • Unsaturated Fat: 4.4 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 15.2 grams
  • Fiber: 1.4 grams
  • Protein: 2.7 grams
  • Cholesterol: 0 milligrams