Lady Scout Tagalongs are scrumptious butter cookies topped with peanut butter and coated in chocolate. There’s no must get cookies from the Lady Scouts when you may make tasty Peanut Butter Patties at house.
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What Makes Lady Scout Tagalong Cookies So Cravable All Yr Lengthy?
The anticipation for the following Lady Scout Cookies season begins simply across the identical time the winter vacation decorations come out. By then, the final of the hidden containers of cookies had lengthy been found and eaten, however the plain craving stays.
If visions of shiny purple packages of Tagalongs with their traditional mixture of chocolate and peanut butter start to fill your thoughts, why wait!? Make Copycat Lady Scout Tagalongs Cookies at house!
Why Ought to You Strive This Recipe?
For the reason that recipe for the shortbread cookies part on this model of Tagalongs requires an egg, the cookies are a lot softer than many copycat Tagalongs that use extra of a standard shortbread recipe.
With none eggs, traditional shortbread is dry and exhausting — excellent for dipping, however it isn’t so nice for making Tagalongs.
Lady Scout Tagalongs Substances
For these cookies, you’ll want:
- All-purpose flour
- Unsalted butter, divided
- Vanilla extract
- Creamy peanut butter
- Powdered sugar
- Milk chocolate chips
- Vegetable oil
Chocolate wafer melts are an awesome substitute for chocolate chips since they’re specifically formulated for coating baked items and received’t soften if overlooked at room temperature. For those who use chocolate wafer melts, chances are you’ll want to cut back the quantity of vegetable oil you employ.
Learn how to Make Copycat Lady Scout Tagalongs Cookies
To combine the dough for Tagalongs:
- Line a rimmed baking tray with parchment paper. Preserve it useful for later.
- In a mixing bowl, whisk collectively the flour and salt and put apart.
- Mix the butter and sugar within the bowl of a stand mixer. Use a paddle attachment on a medium setting to include the elements. Proceed to combine till the butter lightens in colour and the amount will increase. You need to use a hand mixer in the event you don’t have a stand mixer.
- Add the egg and vanilla extract to the creamed butter. Combine on a medium setting to completely distribute the egg.
- Whereas the mixer is working, add half of the whisked flour and salt. As soon as you’ll be able to’t see any patches of flour, add the opposite half to the mixer.
- Use a bowl scrapper to assist switch all of the cookie dough onto the parchment paper-lined baking tray.
- Unfold out the dough together with your arms and canopy it with plastic wrap. Use a rolling pin to easy the floor.
- Place the baking tray within the fridge for an hour to sit back dough. NOTE: You possibly can hold the cookie dough like this within the fridge for as much as three days.
To bake the cookies:
- After an hour, take away the chilled cookie dough from the fridge.
- Preheat the oven to 350°F.
- Line two extra rimmed baking trays with parchment paper to make use of later.
- Whereas the cookie dough remains to be stiff, use a two-inch spherical cookie cutter to punch out cookies from the dough. Place every reduce cookie onto the newly ready baking trays. Area the cookies at the very least two inches from one another and the perimeters of the tray. Re-roll any further cookie dough to make extra cookies.
- Bake the cookies till the perimeters brown barely, round ten minutes.
- Whereas the cookies are baking, place two wire racks on the counter.
- Place the recent trays on the wire racks and permit the cookies to chill to room temperature.
To arrange the peanut butter filling:
- Add the peanut butter, powdered sugar, and butter to the bowl of a stand mixer. For those who don’t have a stand mixer, use a hand mixer as an alternative.
- Whip the peanut butter filling on a medium setting till the powdered sugar and butter are labored into the peanut butter. The filling needs to be thick however nonetheless spreadable. Utilizing room-temperature peanut butter and butter helps, but when the filling is just too stiff to unfold, add one other tablespoon of butter and blend effectively.
- Unfold the peanut butter filling on high of the cooled cookies.
To make the chocolate coating:
- Add the chocolate to a microwave-safe bowl.
- Microwave at 50 % energy for one minute. Stir effectively and add the vegetable oil. Proceed to warmth at 50 % energy in 30-second bursts till the chocolate is easy.
To assemble a Tagalong cookie:
- Use a fork or a chocolate dipping instrument to carry a cookie. Dip solely the underside portion of the cookie into the melted chocolate and use a spoon to pour the chocolate excessive. Let the surplus chocolate drip and drain then put the cookie on a parchment paper-lined baking tray.
- Repeat the coating course of with the remaining cookies and pop the cookie-filled trays within the fridge till the chocolate hardens.
Be at liberty to experiment with these cookies. You might wish to attempt utilizing darkish chocolate as an alternative of milk chocolate or swapping crunchy peanut butter for easy.
What to Serve With These Chocolate-Peanut Butter Cookies
These selfmade tagalongs cookies are too fragile to dip, however they go effectively with milk, espresso, or tea. Some folks wish to freeze Tagalongs and luxuriate in them frozen.
Learn how to Retailer Tagalongs
Preserve Lady Scout Cookies peanut butter Tagalongs within the fridge or freezer inside an hermetic container to forestall the chocolate from melting. For those who use chocolate wafer melts as an alternative of chocolate chips, you’ll be able to retailer the cookies on the counter.
How Lengthy Does a Tagalong Cookie Final?
These cookies will last as long as every week within the fridge however will hold for at the very least two months within the freezer.
Extra Lady Scout Cookie Recipes
Favourite Cookie Recipes
Favourite Peanut Butter Recipes
Lady Scout Tagalongs
You can also make tagalong Lady Scout cookies at house with this straightforward copycat recipe.
- 2½ cups all-purpose flour
- 2 pinches salt
- 2 sticks unsalted butter
- 1 cup sugar
- 1 massive egg
- 1 tablespoon vanilla extract
- 1½ cups creamy peanut butter
- 1 cup powdered sugar
- 2 tablespoons unsalted butter softened at room temperature
- 1 11-ounce bag milk chocolate chips
- 1 tablespoon vegetable oil
Line a big baking sheet with parchment paper.
In a medium-sized mixing bowl, mix flour and salt.
In a separate mixing bowl, cream the butter and sugar utilizing an electrical hand or stand mixer. Combine till easy and totally mixed.
Add egg and vanilla. Combine once more till easy.
Add flour combination in, half at a time, and blend till totally mixed and dough-like.
Take away dough from the bowl and place it on the baking sheet with parchment paper. Utilizing your arms, flatten the dough onto the baking sheet urgent downward.
Use a rolling pin to easy and roll out the dough to about ¼ – ½ inch thick.
Place the rolled out dough within the fridge for 1 hour.
When the chilliness time is full, take away the dough from the fridge and preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Utilizing a 2-inch cookie cutter, reduce rounds from the dough and place them onto the contemporary sheet of parchment paper, 2 inches or extra aside.
Bake for 9 to 11 minutes or till the sting of the cookie turns into golden brown. The cookies will unfold a bit throughout cooking.
Permit the cookies to chill on the pan utterly till they’ve reached room temperature.
As soon as the cookies are at room temperature, put together your peanut butter combination.
In a medium-sized mixing bowl, mix peanut butter, powdered sugar and butter utilizing an electrical hand or stand mixer. Combine till easy and thick.
Use a butter knife or your fingers to unfold the peanut butter excessive of the cookie. It ought to mildly adhere to the cookie nonetheless it would be best to press the combination into the cookie, guarantee it’s totally coated. Do that for every cookie, one after the other, place them again onto the baking sheet.
When all cookies have a peanut butter layer on high, place the baking sheets into the fridge to sit back for about half-hour.
Close to the top of the chilliness time, put together the melting chocolate.
Add the chocolate chips to a microwave protected bowl. Microwave on 50% energy for 1 minute. When performed, stir effectively and add the vegetable oil. Microwave on 50% energy for 30 second intervals, stirring in between, till the chocolate is silky easy.
Use a fork and spoon to coat the cookie in chocolate. Maintain the cookie on the fork and use the spoon to scoop the melted chocolate, pouring it over the cookie, coating it utterly.
Do that one after the other, inserting every cookie again on the sheet of parchment paper after it’s coated.
When all cookies are coated in chocolate, place them again within the fridge for at the very least 1 hour.
Peanut Butter Texture: Whenever you’re trying to unfold your peanut butter combination onto the cookie, if the peanut butter doesn’t adhere effectively or cracks, add a bit extra butter (1 tablespoon at a time) to the general combination. Nevertheless, it ought to unfold effectively regardless of its thickness. Press the peanut butter combination down onto the cookie together with your fingers.
Presentation Tip: After the cookies come out of the oven, they might unfold a bit. Use a big cookie or biscuit cutter to ring the perimeters of the cookies, smoothing them out and tightening them up a bit. For excellent edges, it’s also possible to use a cookie cutter to chop the spherical of the cookie, throwing away the surplus outer ring which may be grown whereas baking.
Cookie Texture: As soon as the cookies are at room temperature, they need to have the ability to rise up on their very own, with out folding over. They are going to be a tender cookie however ought to nonetheless have a slight crunch and preserve their form.
Chocolate Coating: Use the again of the spoon to push the chocolate over the cookie and round it. You wish to pour a great bit over the cookie however then rigorously shake the cookie facet to facet to evenly disperse the chocolate. Don’t dip or dunk these cookies. The chocolate acts because the glue, holding the cookie and peanut butter collectively.
Serving: 1cookie | Energy: 247kcal | Carbohydrates: 19g | Protein: 5g | Fats: 18g | Saturated Fats: 7g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 7g | Trans Fats: 0.4g | Ldl cholesterol: 31mg | Sodium: 106mg | Potassium: 111mg | Fiber: 1g | Sugar: 7g | Vitamin A: 276IU | Calcium: 14mg | Iron: 1mg