This Peanut Butter Patties (Girl Scout Tagalongs) copycat recipe tastes just like the real thing. It’s a delicious, quick and easy no-bake dessert to make with just a few ingredients.
I love figuring out how to make delicious restaurant recipes at home. Two family favorites are my Texas Roadhouse Cinnamon Butter and my Shamrock Shake Recipe.
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Why this Peanut Butter Patties Recipe is a Keeper
My cookie recipe is the perfect copycat for the tagalong Girl Scout cookies. It’s quick, easy and absolutely delicious. I love girl scout cookies lmy favorite are the samoas. I will have to create a copycat recipe for that one next
- No-Bake Friendly: No oven required for the cookie or the peanut butter base.
- Classic Flavor Combo: Chocolate and peanut butter in every bite.
- Freezer-Friendly: Perfect for making ahead.
- Simple Ingredients: Pantry staples you probably already have.
Are Peanut Butter Patties the Same as the Tagalongs?
Pretty much! Some people say they have subtle differences but the main difference is they come from two different Girl Scout bakeries.
Pro Tip for the Cookie
Chill the peanut butter layer before dipping in chocolate. This helps it hold its shape and makes coating much easier.
Ingredient Notes for Copycat Girl Scout Tagalongs
You need just 4 pantry staples to make this irresistable copycat recipe. No cookie dough or cookie cutters needed for this easy recipe.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Peanut Butter: Use creamy peanut butter, unless you prefer a crunchy peanut butter filling.
- Ritz Crackers: Buttery Ritz Crackers make the best base for the peanut butter mixture.
- Chocolate Chips: I like milk chocolate, but you could also use dark chocolate or white chocolate as well.
Variations and Substitutions for Homemade Tagalongs
There are a couple different swaps you can make to make this recipe extra delicious.
- The Filling: Swap peanut butter for almond butter, cashew butter, or SunButter (for a nut-free version).
- Cookie Base: Spread the peanut butter on a shortbread cookie base or vanilla wafers.
- Gluten-Free: You can use a gluten free cracker that is made with almond flour,
- Vegan: Use vegan butter in the cookie and dairy-free chocolate chips for the coating to make healthy.
- Sweeter Cookie: To make the peanut butter filling sweeter, beat it with a little powdered sugar and vanilla extract to enhance it’s flavor. You could also mix in a little maple syrup instead.
- Coating: You can use almond bark or chocolate wafer melts for the chocolate coating.
Equipment for Chocolate Peanut Butter Patties
You don’t need anything particularly fancy, but these tools make the job easier to make the cookie. A small bowl, a spatula and some other simple gadgets.
- Double Boiler: Use a small saucepan and a heat safe mixing bowl to slowly melt chocolate gently (or a microwave safe bowl and patience).
- Dipping Fork or Skewer: Helps you submerge the cookies without leaving giant thumbprints in the chocolate.
How to Make Homemade Peanut Butter Patties
This cookie recipe comes together in just 3 quick and easy steps. It’s perfect for when you really want those yummy cookies, but it’s nowhere near Girl Scout cookie season.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Peanut Butter Filling: Line a baking sheet with parchment paper. Spread a heaping teaspoon of peanut butter onto the cracker. Then top with the other half of the crackers so you have little peanut butter sandwiches.
- Melted the Chocolate Coating: Place the chocolate chips in a double boiler. Use two forks to dip each cracker sandwich into the melted chocolate, tapping off any excess.
- Add Topping: Place cookies on the lined baking sheet. Before the chocolate on top sets, sprinkle chopped peanuts, sea salt or fun sprinkles on top.
Prep Ahead for Chocolate Covered Peanut Butter Patties
Get these cookies in the fridge even faster with a few prepare-ahead steps.
- Chill Before Dipping: Firm base for cleaner coating of semisweet chocolate.
- Freeze for 20 Minutes: Freeze on a parchment-lined baking sheet to speed up chocolate setting.
- Store in Layers: Use a sheet of parchment paper to set the cookies in layers.
How to Store, Freeze and Use Leftovers
- Storing: Store in an airtight container at room temp for up to 5 days.
- Refrigerating: Extends shelf life up to 10 days.
- Freezing: Keep cookies in the freezer for up to 3 months.
- Using Leftovers: Chop and use as ice cream topping. Make a peanut butter bark. Stir them together, spread on parchment paper, sprinkle with sea salt, and chill.
Questions About Girl Scout Peanut Butter Patties
Creamy tends to work best for the center of each cookie, but it can also be done with crunchy or natural peanut butter. For a fun twist try using a cookie butter or nutella.
The best way to avoid cracking is to dip your cookies when they’re at room temperature. Cracking is usually due to drastic temperature changes.
Tips for Making 4 Ingredient Peanut Butter Cookies
- Chill the Rounds: After you put the peanut butter dollop on the cookie, freeze the cookies for 15 minutes before dipping. This prevents the peanut butter from sliding off into your warm chocolate.
- The “Tap” Method: When dipping, lift the cookie out of the chocolate and gently tap your wrist. This shakes off the excess chocolate for a thin, crisp shell.
- Creamy vs. Crunchy: While the original uses creamy, a “crunchy” peanut butter version adds an amazing texture that the Girl Scouts haven’t explored yet.
- Melting Chocolate Chips: If you want to microwave your chocolate chips, heat them with a little coconut oil so it doesn’t seize.
- Serve These Treats With: Thin Mint Girl Scout Cookies, Mocha Latte or Peanut Butter Chocolate Haystacks.
More Recipes You Might Like
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Peanut Butter Patties (Girl Scout Tagalongs)
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Ingredients
- 48 Ritz Crackers
- 2 cups Peanut butter
- 12 ounces Chocolate chips
- 1 cup Chopped peanuts, for garnish
Instructions
- Spread a thick layer of peanut butter on half of the crackers.
- Top with remaining crackers.
- Melt chocolate in a double boiler.
- Using two forks, dip cracker sandwiches into chocolate, shaking off the excess chocolate.
- Place treats on parchment or wax paper lined baking sheets.
- Sprinkle chopped peanuts on top. Cool completely.
Christina’s Notes
- Add Sprinkles: Top your cookies with festive sprinkles for a colorful finish.
- Quick Set: Place the dipped cookies in the fridge to chill or place the cookies in the freezer for quick setting.
- Variation tip: Stir 1 tablespoon of coconut oil in 1 cup of chocolate, combine well with a spoon until smooth.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
I am going to try these as soon as I can because I love peanut butter!!!
You won’t be disappointed! 🙂 Thanks for stopping by!
One trick to the chocolate is to add a little bit of vegetable oil to it and melt it very slowly.
Thanks so much for providing this tip! 🙂
I got a church meeting coming up , I’m going to make these!
You definitely won’t be sorry! 🙂 Enjoy!
Christina, I had trouble with the chocolate. I could not get it thin enough so it would run off so I had big gobs of chocolate stuck to each cookie, so you practically had to scrape the extra off. Then the chocolate would not firm up unless it was in the fridge. Despite this, they tasted great! Just wondering if I could add anything to the chocolate to make them easier to dip.
I had a little trouble the first time I did it because I used chocolate chips that were in my cupboard. I think they were old because the chocolate never got creamy. However, I tried again with a brand new package of chocolate chips and it worked perfectly. I could also be from the chocolate coming in contact with water. If you’re using a double boiler, make sure that the steam doesn’t come up and get into the chocolate. That will cause it to seize too. Here’s a link that can help: http://candy.about.com/od/workingwithchocolate/a/chocmistakes.htm. I hope this helps. These are really good so it’s worth the trouble of giving them another try! 🙂
When I make anything that requires dipping in chocolate, I always add one square of cooking/canning wax to them melting chocolate. This causes the chocolate coating to firm up when cool kind of like the shell Ice cream topping. Also, use baking chocolate bars instead of chocolate chips or chocolate almond bark.The chips are meant to keep their shape when baked into a recipe.
I’m not a precise measurer when it comes to anything, which is probably why most of my baking turns out like crap. It sounds like this recipe is right up my alley!
love the tag-a-longs – will definitely try these!
You won’t be disappointed! 🙂
These sound so easy and so good! =D
They are deeeevine! 🙂