Thermomix Tagalong Girl Scout Cookies Copycat

Thermomix Tagalong Girl Scout Cookies Copycat

Tagalongs are one of the most delicious Girl Scout Cookies! With a crisp vanilla cookie base, a layer of peanut butter and a coating of chocolate they're also surprisingly easy to make especially in the Thermomix!

Tagalongs Girl Scout Cookies

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An Original Recipe by Lorraine Elliott

Preparation time: 40 minutes plus 60 minutes resting time

Cooking time: 25 minutes

Makes 30-35 cookies

Biscuit or cookie ingredients:

  • 100g/3.5ozs. butter, room temperature
  • 45g/1.6ozs. caster or superfine sugar
  • 1 teaspoon vanilla extract
  • 145g/5.1ozs. plain all purpose flour

For the Peanut Butter Filling

  • 115g/4ozs. icing or powdered sugar
  • 100g/3.5 ozs. Pic's crunchy peanut butter
  • 115g/4ozs. smooth peanut butter
  • 1/4 teaspoon salt

Chocolate Coating

  • 300g/10.6ozs. milk or dark chocolate
  • 3 teaspoons coconut oil

Tagalongs Girl Scout Cookies

Step 1 - Add all cookie ingredients into the bowl and put on speed 6 for 10-15 seconds, scrape down the sides and then knead function for 30 seconds.

Step 2 - Divide the dough in two. Flour two sheets of parchment and roll out one half of the dough and cut out rounds using a 4cm/1.6inch round cutter. Refrigerate for 30 minutes, 60 minutes if you have the time. Then bake for 23-25 minutes until pale golden. Cool completely.

Step 3 - Place icing sugar in bowl and process on speed 6 for 10 seconds and then add the peanut butter and salt and process for 15 seconds on speed 5.

Tagalongs Girl Scout Cookies

Step 4 - Pinch off small balls, around the size of a fat grape and flatten gently between your fingers or in your palm. Place on the shortbread and repeat until all cookies are covered with peanut butter.

Tagalongs Girl Scout Cookies

Tagalongs Girl Scout Cookies

Step 5 - Melt the chocolate at 50C speed 2 for 4-5 minutes and stir in coconut oil. Dip the cookies in the chocolate and using two forks lift the choc dipped cookie out. I leave it for a few seconds to allow the excess chocolate to drip off before placing back on the parchment to set. Set in the fridge for 20 minutes.

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