Organic Tagalongs
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If you’re a fan of the iconic Tagalongs, then you’ll love this organic version made with just 7 ingredients! Skip the boxed treats this Girl Scout cookies season and make your own instead.
If you’re looking for more nostalgic cookies, try some if my other favorites like Organic Thin Mint Cookies, Lofthouse Sugar Cookies, or Homemade Vanilla Oreo Cookies.
Table of Contents
What are Tagalongs?
Tagalongs are a flavor of Girl Scout cookies that was always in an orange box. They are crunchy vanilla cookies with a peanut butter topping that is coated completely in chocolate. The traditional Tagalongs have a poor choice of ingredients that include seed oils, soy, corn syrup and other things you don’t believe are needed to make these delicious cookies.
So, I’m sharing my recipe for Organic Tagalongs with just 7 simple ingredients. While the Girl Scout cookies original has almost 20 ingredients that include artificial flavors, enriched flour, and more — this recipe has just 7 organic ingredients that you can trust. Plus, you’ll get to enjoy better tasting cookies with quality ingredients.
Ingredients
- Butter: I use Organic Valley Salted Butter in both the cookie and the peanut butter filling. You can use your favorite, just be sure it’s very soft. This is key for these cookies.
- Powdered Sugar: I use organic powdered sugar in the cookies and for the peanut butter frosting. Be sure it’s sifted for both.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Peanut Butter: I use organic creamy peanut butter, my favorite is Costco!
- Milk: Use whole milk, I prefer organic grassfed milk for the best flavor.
- Dark Chocolate: I use organic mini dark chocolate chips for ease. These specific ones have no stabilizers so they’re perfect for melting, and you don’t have to chop chocolate. You can use a dark chocolate bar as well, just be sure to chop it up into small pieces so it melts easily.
Tools Needed
- Scale: Always use a digital food scale for measuring ye best results.
- Mixer: I prefer my stand mixer for ease, but you could also use a hand mixer if you prefer.
- Baking Sheets: You’ll need two half sheet pans to bake these organic cookies.
- Parchment Paper: Thus is necessary as we’re dipping these in chocolate so you need parchment paper to ensure they can easily be removed. I use nontoxic parchment paper.
- Piping Bag: You’ll need a large piping bag to pipe the filling onto the cookies.
- Heatproof Mixing Bowl: You’ll need a heatproof mixing bowl to melt the chocolate.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
Add the flour into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
Step 3
Using your hands, form the dough into 30 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.
Step 4
Bake for 15 to 17 minutes until golden brown. Allow to cool completely on the cookie sheets.
Step 5
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, and vanilla extract. Mix on low and add in the milk as needed. Continue to mix and speed mixer up to high and mix until light and fluffy.
Step 6
Transfer the frosting to a piping bag and pipe a small dollop on top of each cookie. Turn the cookies over and press into the parchment paper to flatten the frosting so it’s the same diameter as the cookie.
Step 7
Transfer the tray to the freezer to let the frosting set, about 20 to 30 minutes.
Step 8
Melt the chocolate using a double boiler or in the microwave doing 39 second intervals, stirring brewery each one to prevent burning.
Step 9
Remove the cookies from the freezer and dip them into the chocolate to coat them completely. I like to use a fork as a spoon, so excess chocolate can drip off easily. Place the cookies back on the parchment paper lined baking sheets.
Transfer the cookies to the freezer to set. You can drizzle extra chocolate on top if you like.
Baker’s Tips
- Make sure your butter is soft; this is super important. If your butter is not soft enough the cookies can have an off texture, you’ll notice small holes in the bottom of the cookies when done if this happens. This means the butter was cold, therefore didn’t mix in well enough and will cause this.
- Always sift powdered sugar for smooth and creamy frosting.
- You can melt the chocolate using a double boiler or in 30 second intervals in the microwave, whichever you prefer.
- I don’t temper the chocolate because there’s milk in the frosting, so these should be stored in the fridge anyways.
How to Store
Because the peanut butter filling has milk, these organic cookies should be stored in the fridge. You can also freeze these in an airtight container for longer if you want.
FAQ’s
Yes, just add 1/2 teaspoon of salt.
Yes, you can use milk chocolate in place of dark if you prefer.
Yes, just use the substitution listed in the recipe Notes to make the cookies gluten free.
Craving More?
Organic Tagalongs
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 255 grams all purpose flour
Peanut Butter Filling
- 113 grams salted butter (softened)
- 226 grams powdered sugar (sifted)
- 57 grams peanut butter
- ½ teaspoon vanilla extract
- 1 to 2 tablespoons milk
Coating
- 800 grams mini dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
- Add the flour into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
- Using your hands, form the dough into 30 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.
- Bake for 15 to 17 minutes until golden brown. Allow to cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, and vanilla extract. Mix on low and add in the milk as needed. Continue to mix and speed mixer up to high and mix until light and fluffy.
- Transfer the frosting to a piping bag and pipe a small dollop on top of each cookie.
- Turn the cookies over and press into the parchment paper to flatten the frosting so it’s the same diameter as the cookie.
- Transfer the tray to the freezer to let the frosting set, about 20 to 30 minutes.
- Melt the chocolate using a double boiler or in the microwave doing 39 second intervals, stirring brewery each one to prevent burning.
- Remove the cookies from the freezer and dip them into the chocolate to coat them completely. I like to use a fork as a spoon, so excess chocolate can drip off easily. Place the cookies back on the parchment paper lined baking sheets.
- Transfer the cookies to the freezer to set. You can drizzle extra chocolate on top if you like.
- Store in an airtight container in the fridge for up to 7 days.
Video
Notes
Nutrition
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