Do you want Girl Scout Cookies all year long? These homemade tagalongs are for you! Made with only 5 ingredients, it’s doesn’t get an easier than this.
what are tagalongs?
Tagalongs are one of the most popular girl scout cookies on the market! Even as a kid, I remember being a Girl Scout and always ordering a box of Tagalongs and Thin Mints for myself (not much has changed!) This peanut butter and chocolate wafer cookie is so delicious. They have a soft vanilla cookie inside with a coating of peanut butter and chocolate on top. If you’ve never tried one, you are missing out!
homemade tagalongs
These homemade tagalongs are a spin-off of the Girl Scout cookies! Made with only 5 ingredients, it really doesn’t get easier than this. Instead of making a vanilla cookie from scratch, this recipe using a Nilla Wafer, adds a layer of peanut butter, and coats the entire cookie in chocolate. This is basically an upgrade from my healthy peanut butter cup recipe. This recipe for homemade tagalongs is your answer to enjoying Girl Scout cookies all year long!
what ingredients do i need?
This recipe only requires 5 ingredients. The best part is that you probably have these ingredients in your pantry!
- Peanut butter – The peanut butter is the star of this recipe! When you bite into the homemade tagalong, you’ll definitely look forward to a generous amount of this ingredient. Peanut butter is packed with healthy fats and protein. I like to use a natural peanut butter (the kind with just peanuts and salt), but any kind of peanut butter will work great.
- Vanilla protein powder – The protein powder is combined with the peanut butter to make a protein-packed core for these homemade tagalongs. The amount of protein powder will vary depending on the kind of peanut butter you use. You want to use enough so that the peanut butter mixture can easily be rolled into balls.
- Coconut oil – The coconut oil is helpful for melting the chocolate chips. A scoop of this into the bowl with chocolate chips will create the top and bottom layer of the tagalong.
- Milk chocolate chips – The milk chocolate chips are the key to the top and bottom layer of the cookies. These will be melted and surround the peanut butter to create the delicious combination.
- Nilla wafers – These vanilla-flavored, wafer-style cookies are the easiest way to get the wafer flavor you’re hoping for in a tagalong without having to make an entire recipe from scratch.
what substitutions can i make?
- Peanut Butter – Any kind of nut butter will work for this recipe! You can use almond butter, sunflower butter, or any kind of flavored peanut butter. You absolutely need to use some sort of nut butter!
- Protein Powder – I like to use vanilla protein powder but you could experiment with using another flavor. Adding protein powder really helps with the consistency of the peanut butter inside of the peanut butter cups. However, if you really didn’t want to use any, you could probably get away with just adding the peanut butter to the middle of cookie.
- Milk Chocolate Chips – While milk chocolate is most similar to a Tagalong, sometimes I prefer to use dark chocolate chips because I love all things dark chocolate. However, you can use whatever chocolate matches your needs and preferences.
- Coconut Oil – Using some sort of oil will create a thinner consistency for the chocolate, making it easier to coat the cookie. However, you can use coconut, vegetable, avocado or whatever kind of oil you prefer.
- Nilla Wafers – If you want to make a vanilla wafer from scratch, go for it!
IS THIS RECIPE HEALTHY?
Each person has their own definition of healthy, and this recipe absolutely is healthy for me! This recipe has a balance of carbohydrates, protein, and healthy fats. The recipe uses simple ingredients and is better for me than an actual Tagalong. I love that this tastes so delicious and is something I can easily make right in my own home!
HOW LONG DOES THIS TAKE TO MAKE?
This recipe is quick and easy! It will take about 30 minutes total, including clean up and the time you are waiting for the chocolate to harden in the freezer. The great thing about these is that you don’t really need to worry about presentation so you can quickly roll through the steps of the recipe and know it’s going to turn out delicious!
HOW DO I MAKE THIS RECIPE?
Please don’t be intimated by the number of steps in this recipe! It really is quick and easy.
- Gather all ingredients.
- Place 12 muffin liners in a muffin tin. Spray the liners with cooking spray.
- In a microwave safe bowl, add the chocolate chips and coconut oil. Heat in the microwave for about 2 minutes, stirring every 30 seconds. Mix well until the chocolate is melted. Add additional time, if needed.
- Scoop a spoonful (about 1/2 tbsp) of melted chocolate into the bottom of each muffin liner. Use a spoon to press the chocolate up onto the sides a little bit. Set the remaining chocolate aside.(The trick to make the chocolate last is to use less chocolate than you think on the bottom by creating a thin layer and using a spoon to spread it around!)
- Place the muffin tin in the freezer for about 10 minutes or until the chocolate is hard.
- In another bowl, prepare the peanut butter mixture. Start by adding all of the peanut butter and part of the protein powder. Mix well and continue adding protein powder until the peanut butter mixture isn’t drippy anymore. You might need to adjust the ratios based on how drippy the peanut butter is.
- Use a small scoop or your hands to make 12 balls with the peanut butter mixture. Set aside. (Note: If you choose to make a drippy mixture, you can place the balls in the freezer to make them a little more firm.)
- Once the bottom layer of chocolate is frozen, take the muffin tin out of the freezer. Add one of the peanut butter balls on top of each chocolate bottom and gently use your finger to press the ball so it is smooth on the chocolate.
- Add a Nilla Wafer on top of the layer of peanut butter.
- Use the rest of the melted chocolate to place 2 scoops (about 1 1/2 tbsp) over the layers of Nilla Wafer and peanut butter to make the top layer of chocolate for the tagalong.
- Place the muffin tin in the freezer for another 10 minutes until the chocolate is hard.
- Take out of the freezer and enjoy!
HOW CAN I STORE THESE?
Store the homemade tagalongs in an airtight container in the freezer. I’ve never made these last for more than a week, but you can store these healthy peanut butter cups in the freezer for up to 3 months.
WHEN SHOULD I MAKE THIS RECIPE?
You can make this recipe the night before you need it, at the beginning of the week, or at least an hour before you want them. They are INCREDIBLE.
looking for more recipes?
If you love chocolate and peanut butter, you’ll definitely want to try my healthy peanut butter cups! In fact, this recipe is a variation of the peanut butter cups.
READY FOR THE RECIPE?
If you try this recipe and love it, please rate it and share it with your friends! Let me know if these homemade tagalongs are also your new favorite treat!
Homemade Tagalongs
Equipment
- muffin tin
- Muffin liners
- small bowl
- spoon
- Cooking spray
Ingredients
- 1/3 cup peanut butter
- 2 scoops vanilla protein powder depends on the peanut butter you use
- 1 tbsp coconut oil
- 1 cup dark chocolate chips
- 12 Nilla wafers
Instructions
- Gather all ingredients.
- Place 12 muffin liners in a muffin tin. Spray the liners with cooking spray.
- In a microwave safe bowl, add the chocolate chips and coconut oil. Heat in the microwave for about 2 minutes, stirring every 30 seconds. Mix well until the chocolate is melted. Add additional time, if needed.
- Scoop a spoonful (about 1/2 tbsp) of melted chocolate into the bottom of each muffin liner. Use a spoon to press the chocolate up onto the sides a little bit. Set the remaining chocolate aside. (The trick to make the chocolate last is to use less chocolate than you think on the bottom by creating a thin layer and using a spoon to spread it around!)
- Place the muffin tin in the freezer for about 10 minutes or until the chocolate is hard.
- In another bowl, prepare the peanut butter mixture. Start by adding all of the peanut butter and part of the protein powder. Mix well and continue adding protein powder until the peanut butter mixture isn't drippy anymore. You might need to adjust the ratios based on how drippy the peanut butter is.
- Use a small scoop or your hands to make 12 balls with the peanut butter mixture. Set aside. (Note: If you choose to make a drippy mixture, you can place the balls in the freezer to make them a little more firm.)
- Once the bottom layer of chocolate is frozen, take the muffin tin out of the freezer. Add one of the peanut butter balls on top of each chocolate bottom and gently use your finger to press the ball so it is smooth on the chocolate.
- Add a Nilla Wafer on top of the layer of peanut butter.
- Use the rest of the melted chocolate to place 2 scoops (about 1 1/2 tbsp) over the layers of Nilla Wafer and peanut butter to make the top layer of chocolate for the tagalong.
- Place the muffin tin in the freezer for another 10 minutes until the chocolate is hard.
- Take out of the freezer and enjoy!
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