Homemade Girl Scout Tagalongs

It’s that time of year where you start seeing girl scouts selling cookies outside your local grocery store.  I honestly haven’t eaten girl scout cookies in quite a while but I used to love the thin mints & tagalongs!! I could polish off a thin mint sleeve in no time, especially if they were cold! So after you polish off your girl scout cookies and no more are available you can make your own tagalongs at home!

These were very close to the real thing!! I especially loved these cold too, so I recommend storing them in the fridge.  I combined a few different recipes to come up with my own and I loved the way they came out.  I halved the recipe for the homemade vanilla wafers for the cookie base, which are great on their own too. These tagalongs aren’t hard to make, but they are a bit time consuming, so you might want to make these when you have a little time on your hands.  They were really fun to make and definitely worth the effort!! Especially if you can’t find any girl scout cookies or your stash has depleted.

Homemade Girl Scout Tagalongs
Source: Cookie Base from Williams-Sonoma, Peanut Butter Filling from Babble.com, Chocolate Coating from Bakers Royale
Makes Approximately 20 cookies

Ingredients:
 
For the Cookie Base:
1 stick unsalted butter, room temperature
1/4 cup sugar
1/8 tsp. salt
1 egg yolk
1/2 tbsp. vanilla
1 cup all purpose flour

For the Peanut Butter Filling:
1/2 cup creamy peanut butter
1/2 cup confectioner’s sugar
2 tbsp. milk

For the Chocolate Coating:
1 cup semi-sweet chocolate chips
2 tbsp. heavy cream or half & half
6 tbsp. confectioner’s sugar
4 to 5 tbsp. warm water

Directions:

For the Cookie Base: 
In the bowl of a stand mixer, cream together the butter, sugar & salt on medium speed until combined.  Reduce the speed to low and add in the egg yolk and vanilla and mix until fully incorporated.  Add in the flour a little at a time and mix until combined and a dough forms.

Remove the bowl from it’s stand and turn the dough out onto a clean surface.  Separate the dough into two equal portions and roll each portion into a log that is approximately 1 1/2 to 2 inches in diameter.  Wrap each log in plastic wrap and place in freezer fro 25 to 30 minutes. (This is so dough will firm up and slice easily).

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Remove both of the logs from the freezer and take them out of their plastic wrap. Slice the dough into cookies crosswise so they are approximately 1/4 inch thick.  Place each cookie on the baking sheet, one inch apart (these do not rise or spread hardly at all).

Bake the cookies for approximately 12 to 15 minutes until edges are lightly golden.  Allow cookies to cool on the baking sheet for five minutes. Transfer to a cooling rack to cool completely.