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Active Time: 1 Hour

Start to Eat: 2.5 Hours (Including Chill Time)

Makes: 40 cookies (give or take)


If you've never had this craveable girl scout cookie, it's a crispy, delicious cookie layered with creamy peanut butter and covered in chocolate. The process may seem a bit daunting but it's so worth it, plus your friends will be outrageously impressed with your baking skills. 

Homemade Tagalong Cookies
Homemade Tagalong Cookies




  • 1 cup all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ tablespoon sugar

  • 1 teaspoon salt

  • 3 tablespoons cold unsalted butter

  • 1 tablespoon vegetable or canola oil

  • 5 tablespoons cold water


Peanut Butter Filling:

  • 1 cup creamy peanut butter

  • ½ teaspoon salt

  • 2 tablespoons softened butter

  • ¼ cup powdered sugar


Chocolate Coating:

  • 1 cup semi-sweet chocolate chips

  • 1 cup bittersweet chocolate chips

  1. Preheat the oven to 400°F. Prepare 2 baking sheets with parchment paper or silicone mats.

  2. Using a food processor, combine flour, baking powder, sugar, and salt; pulse until combined. Cut the cold butter into ½ inch cubes, add that to the processor; pulse until the mixture resembles sand. Add oil, pulse again. Finally, gradually add 1 tablespoon at a time of the cold water until the dough pulls together completely but isn’t too wet.

  3. Roll out the dough on a well-floured surface until about ¼ inch thick (pretty thin!). Cut out using a circle cookie cutter ( I used a 2-inch cookie cutter). Poke a few times with a toothpick or fork, this helps cook the cookies evenly without them puffing up too much!

  4. Place cookies on the baking sheets and bake for 12 minutes or until golden brown on the edges. Set aside to cool (must be completely cool before assembling).

  5. While the cookies bake or while they cool, let’s make the peanut butter filling! Using a whisk or electric mixer, combine all peanut butter filling ingredients together until completely combined.

  6. Now it’s time to assemble - be warned, this can get messy! First, you’re going to take a knife or offset spatula and put about ½ tablespoon of peanut butter onto each cracker. 

  7. **This is optional but after this step, I put the peanut butter topped crackers in the fridge for roughly 30 minutes to make it less messy and a little easier to coat with the chocolate. 


  9. Next, in a microwave-safe bowl, combine all of the chocolate coating ingredients and melt in the microwave 30 seconds at a time until melted and smooth. Do NOT heat too hot.  

  10. Using a large fork (or something similar) dip the peanut butter crackers into the chocolate, coating them completely, and then make sure to knock any excess chocolate off the cookie before placing them on parchment paper (I just put them right back on the baking sheets!)

  11. Optional - sprinkle the tops with flake or coarse salt. Let chill in the fridge for an hour until set. You are welcome to devour them all now OR put them in a container and keep them in the fridge for up to 1 week!


Loyal Olive Oil
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