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This DIY take on Tagalong cookie bites turns basic items into a memory-triggering snack that stands up to the famous Girl Scout favorite. With Nilla wafers and tiny peanut butter cups, you'll get a smart shortcut that packs all that classic chocolate-peanut butter taste without much work.
I came up with these when my little girl missed out on Girl Scout cookie time and was heartbroken about not getting her top pick, Tagalongs. These homemade treats have turned into our yearly mom-daughter kitchen tradition every cold season since then.
What You'll Need
- Mini Nilla Wafer cookies: gives you that perfect crunchy base without going through the hassle of baking shortbread yourself
- Mini peanut butter cups: brings that trademark smooth peanut butter center without needing to make your own filling
- Chocolate chips: forms the essential outer layer that locks in goodness just like the cookies you know
- Peanut butter chips: mixed into the chocolate coating boosts the nutty flavor in every mouthful
- Optional coconut oil: makes chocolate thinner for easier dipping and adds a nice glossy look
How To Make Them
- Set Up Your Cookies:
- Lay out thirty six mini Nilla wafers on a sheet lined with parchment paper giving them room to breathe. The parchment stops them from sticking and makes tidying up super simple.
- Warm Up The Peanut Butter Centers:
- Put a mini peanut butter cup right in the middle of each Nilla wafer. Pop in a 300 degree oven for just 90 seconds which is enough to soften the peanut butter cups without turning them into puddles.
- Build Your Cookie Stacks:
- Put another Nilla wafer on each warm peanut butter cup pressing down easy and light. You're aiming for a sandwich where the peanut butter cup isn't totally flattened as that slight bump makes the true Tagalong shape.
- Cool Them Down:
- Stick the finished cookie sandwiches in the fridge for about 15 to 20 minutes so the peanut butter cups can harden again. This key step keeps the filling from running out when you dip them later.
- Cover With Chocolate:
- Melt your chocolate and peanut butter chips together until they're silky smooth. Dunk each cold cookie sandwich fully in the chocolate mix lifting them out with a fork and giving a tap to shake off extra. Your coating should be thin but fully cover everything.
- Let Them Set:
- Put the chocolate covered cookies back on your parchment paper and chill until the coating is hard all the way through about 10 minutes. When done, they'll have a faint shine and make a snap sound when you bite them.
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Those tiny peanut butter cups really make this recipe stand out. The first time I made these with my daughter, she snuck so many while unwrapping that my husband had to run to the store for extras. Now swiping a few peanut butter cups during cooking is our fun little custom.
Planning Ahead
These DIY Tagalong treats actually get better after sitting for a day as the cookie softens slightly from touching the peanut butter filling. Keep them in a sealed container with parchment between the layers so they don't stick together. They stay good at room temp for up to two weeks though at our house they're usually gone way before then.
Mix It Up
For a cool mint chocolate twist, swap out the peanut butter cups with Andes mints and use plain chocolate for dipping. Try almond butter Tagalongs by picking almond butter cups instead of peanut butter ones and putting a tiny bit of almond extract in the chocolate coating. Once you get the hang of it, this method works with so many different fillings.
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Ways To Enjoy
Set these cookie bites on a fancy multi-level platter to wow guests at your dessert table. They go great with cold milk for the kids or coffee for grown-ups. During holiday time, I put them in tiny cupcake papers and arrange them in gift boxes tied up with ribbon for my kid's teachers and our neighbors.
Common Recipe Questions
- → Can I use regular-sized Nilla wafers instead of mini ones?
Absolutely! Regular-sized wafers work fine too. Just remember you'll probably need extra melted chocolate for full coverage.
- → How long can I store these tagalong cookie bites?
You can keep them fresh for up to 2 weeks in a sealed container. It's best to pop them in the fridge to keep them nice and firm.
- → What should I do if the chocolate is too thick for dipping?
If your chocolate's too thick, just stir in a teaspoon of coconut oil or vegetable shortening while it's melting. That'll make it smoother.
- → Is there an alternative to peanut butter cups for this recipe?
You can switch things up with caramel chocolates or even chocolate-covered almonds for a different flavor combo.
- → Can I make these bites dairy-free?
They're easy to make dairy-free! Just grab some dairy-free chocolate chips and peanut butter cups from your local grocery store.