Homemade Tagalongs

Tagalongs
You don't have to wait all year for the Girl Scouts to start selling, you can make 'em at home. Keep an eye out for a homemade Samoa recipe, coming soon :)



This recipe really isn't very hard, just a little labor intensive. It's easiest to prepare the parts in the order they are here.

Note about the cookies: Cut them first into circles and then use a bottle cap, bottom of a shot glass, etc. to press an indentation for the filling.

Also, wax/parchment paper is essential to this recipe.

Preparation: Line bake sheet with parchment paper and heat oven to 350 degrees F.

Cookie Base

• 1/2 cup powdered sugar
• 1 cup butter
• 1 tablespoon vanilla
• 2 cups of flour

Instructions:

1. Place ½ cup confectioner sugar and butter in a bowl fitted with a paddle attachment and beat on medium until light and creamy. Add vanilla and beat until combined. Add flour and beat until combined. Place dough in refrigerator and chill for 20 minutes.
2. Turn out dough on a lightly floured surface and roll out the dough to a 1/4 of an inch in thickness. Using a two inch round cookie cutter stamp out cookies. Using the flat end of a glass or bottle lightly press it into the stamped out cookie dough to create a shallow well. Bake at 350 degrees for about 10-12 minutes. Cool cookies on a wire rack.

Peanut Butter Filling 

• 1 cup creamy peanut butter
• 1/2 cup powdered sugar 
• 2 teaspoons vanilla extract

Instructions:

Place peanut butter in a sauce pan and heat on low until it becomes soft and resembles the consistency of a cold milk shake. Add remaining ½ cup of confectioner and stir to combine. Add vanilla extract stir to combine.

Chocolate Dipping Sauce
• 1 cup semi-sweet chocolate chips
• 2 tablespoons milk
• 6 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Instructions:

Place chocolate and milk in a bowl over simmering water. Let sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Tagalong Assembly:

1. For easy handling, place the peanut butter filling in a pastry bag or Ziploc bag with a corner cut and pipe the peanut butter filling on the cookie. Place cookies in the refrigerator for 1 hour for the filling to harden and solidify slightly. *Note: the peanut butter filling is easiest to work with if it's warm. I warmed the pastry bag for 20 sec. in the microwave. 
2. Remove cookies from refrigerator, dip in warm chocolate. Dip the topside first and then roll the cookie over to cover the back side. 
3. Place cookies on wax/parchment paper to cool. For faster cooling, put them in the fridge.