Girl Scout cookies have a special place in my heart because I used to be a Girl Scout. Not to brag, but I did win the prize for most cookies sold in my troop one year despite suffering a sprained ankle the week prior. That’s dedication. The cookies I sold the most of (besides Thin Mints)? Tagalongs! If you’ve never had Tagalongs, also known as Peanut Butter Patties, you’re in for a treat!
A crisp, shortbread-style cookie is topped with creamy peanut butter and enveloped in melted chocolate. Swoon! Our inspired version is naturally vegan and gluten-free, simple to make, salty-sweet, and tastes JUST like the real thing! Let us show you how it’s done!
How to Make Homemade Tagalongs
Tagalongs consist of a shortbread cookie base, peanut butter filling, and chocolate coating.
To keep the shortbread cookie base gluten-free, we used a combination of almond flour (for classic cookie flavor and texture), oat flour (because it’s hearty and slightly sweet), and tapioca flour (to lighten them up and help them crisp). Baking soda provides the leavening and sea salt enhances the flavors. Coconut oil helps them get crispy, while maple syrup adds a hint of natural sweetness.
The peanut butter filling is a simple combination of a smooth salted peanut butter and a little bit of maple syrup. The mix of the two creates a drippy consistency that goes on top of the crisp shortbread cookie for the perfect contrast of textures.
Lastly, it’s coated with a mixture of melted semisweet chocolate chips and coconut oil for a perfectly sweetened, melt-in-your-mouth, chocolaty coating!
We hope you love these peanut butter patties (a.k.a. Tagalongs)! They’re:
& SO delicious!
Enjoy these gems any time a chocolate + peanut butter craving strikes! Or host a homemade Girl Scout cookie night (virtual or IRL) and make these Tagalongs along with The BEST Thin Mints (V/GF). So fun!
More Chocolate Peanut Butter Cookies
- Double Peanut Butter Chocolate Chip Cookies
- Peanut Butter Cup Cookies
- Vegan Peanut Butter No-Bake Cookies
- 3-Ingredient No-Bake Peanut Butter Cookies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Peanut Butter Patties (AKA Tagalongs!)
PEANUT BUTTER FILLING
- 1/4 cup smooth salted peanut butter (if using unsalted peanut butter, add 1 healthy pinch sea salt)
- 2 tsp maple syrup
- 1 cup dairy-free semisweet chocolate chips (we used Enjoy Life)
- 2 tsp refined coconut oil
- In a food processor combine almond flour, oat flour, tapioca flour, baking soda, and salt. Pulse a few times to fully combine.
- Add in solid refined coconut oil (if your coconut oil has liquified simply place it into the fridge for a couple of minutes) and pulse until you achieve small crumbs, about 8 pulses. Add the maple syrup and pulse until a loose dough starts to form, about 10 pulses.
- Transfer the dough to a piece of parchment or wax paper, flatten the dough slightly and fold it up tightly, then chill in the refrigerator for 20-30 minutes. Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
- Remove cookie dough from the fridge. Place the dough on a piece of parchment paper that has been lightly floured with tapioca flour. Dust some tapioca flour on top of the dough as well. Roll out the dough until it is about 1/8-inch (~3 mm) thick. Using a 2-inch (~5 cm) circle cookie cutter, cut out 16 circles. You will need to roll out the dough at least twice to get 16 cookies — continue rolling out the dough until all of it is used up. If the dough begins to break easily and becomes difficult to work with, put it back in the fridge to firm up slightly.
- Using a metal spatula, transfer the cookies to your parchment-lined baking sheet, keeping them at least 2 inches (~5 cm) apart. Bake for 7-10 minutes, or until the edges become lightly golden. They should feel slightly firm to the touch when hot. Remove the cookies from the tray and place on a cooling rack until completely cooled.
- While the cookies are cooling combine the peanut butter and maple syrup in a small bowl. Stir well and set aside.
- Place the chocolate chips and 2 tsp of coconut oil into a small saucepan (amount as original recipe is written // adjust if altering batch size). Stirring constantly, heat the chocolate chips on low heat until about half of the chocolate is melted. Remove from the heat and continue to stir until the chocolate is completely melted. You can also do this in the microwave in 30-second increments. Set aside.
- Once cookies are cool, place the cooling rack of cookies over your parchment-lined baking sheet to catch any drips. Line a large round plate with parchment paper and set aside. Parchment is important here as your completed cookies will be difficult to remove in the final step without it!
- Place a heaping 1/2 tsp of peanut butter mixture in the center of each cookie. Shake and tap the cookie to spread the peanut butter, leaving about 1/4-inch of cookie around the edge. Place cookies on your parchment-lined plate and chill in the freezer for 10 minutes, until peanut butter is firm to the touch.
- Remove cookies from the freezer and place them back on the cooling rack. Pour 1 tablespoon melted chocolate on each cookie, letting it coat the top and sides of each cookie. Shake the cookies to evenly distribute the chocolate.
- Once all of the cookies are covered in chocolate, use a metal spatula to transfer them back onto the parchment-lined plate, carefully ensuring the cookies don’t touch (the chocolate will stick them together)! Place the cookies in the fridge until completely set, about 15 minutes, then remove gently with a spatula.
- Enjoy them chilled or at room temperature. Store in an airtight container in the refrigerator up to 5 days or in the freezer up to 1 month.