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These DIY cookie bites put a homemade spin on Tagalongs by using simple items to create a treat that's just as good as what the Girl Scouts sell. The clever combo of Nilla wafers with mini peanut butter cups lets you whip up that famous chocolate-peanut butter taste without much work at all.
I came up with these when my little girl was upset about missing the Girl Scout cookie sales and couldn't get her favorite Tagalongs. Now we've made it our winter tradition to cook up these tasty bites together every year.
Ingredients
- Mini Nilla Wafer cookies: gives you that crunchy base without having to bake shortbread yourself
- Mini peanut butter cups: adds that smooth peanut butter middle so you don't need to mix your own filling
- Chocolate chips: forms that must-have outer layer that wraps everything up just like the real cookies
- Peanut butter chips: mixed into the chocolate coating to boost the nutty flavor in every bite
- Optional coconut oil: makes the chocolate thinner for easier dipping and gives it a nice shine
Step-by-Step Instructions
- Get the Base Ready:
- Lay out thirty six mini Nilla wafers on a sheet with parchment paper, leaving some room between each one. The parchment stops them from sticking and makes cleaning up super easy.
- Warm the Peanut Butter Centers:
- Put a mini peanut butter cup right in the middle of each Nilla wafer. Warm them in a 300 degree oven for just 90 seconds – enough to make the cups soft but not totally melted.
- Build Your Cookie Stacks:
- Put another Nilla wafer on top of each warm peanut butter cup, pressing down lightly. You want a sandwich where the peanut butter cup stays slightly raised to get that classic Tagalong bump.
- Cool Them Down:
- Put the cookie stacks in the fridge for about 15 to 20 minutes so the peanut butter centers can harden again. This key step keeps the filling from leaking when you dip them later.
- Cover With Chocolate:
- Melt your chocolate and peanut butter chips until they're totally smooth. Dunk each cold cookie stack into the chocolate mix, lift it out with a fork, and tap off any extra. You want just enough coating to cover without making thick puddles.
- Let Them Set:
- Put the chocolate-covered cookies back on the parchment paper and chill them until the coating gets hard, about 10 minutes. When they're done, they'll look a bit shiny and make a crisp sound when you bite into them.
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The mini peanut butter cups really make this recipe stand out. The first time my daughter and I made these, she snuck so many cups while unwrapping that my husband had to run to the store for more. Now we always steal a few cups during prep – it's become our little family joke.
Make Ahead and Storage Tips
These DIY Tagalong bites actually taste better after they sit for a day because the cookie softens a bit from touching the peanut butter filling. Keep them in a sealed container with parchment paper between the layers so they don't stick together. They'll stay good at room temperature for up to two weeks, though in our house they vanish way faster than that.
Easy Variations
For a minty chocolate twist, swap out the peanut butter cups for Andes mints and use regular chocolate for dipping. You can make almond butter Tagalongs by using almond butter cups instead and adding a tiny bit of almond extract to the chocolate coating. Once you get the hang of the basic method, you can try all sorts of different fillings.
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Serving Suggestions
Put these cookie bites on a multi-level platter to really wow guests at your dessert table. They go great with cold milk for the kids or coffee for grown-ups. During holiday season, I put them in tiny cupcake papers and pack them in gift boxes with ribbons for my kid's teachers and our neighbors.
FAQs About the Recipe
- → Can I use regular-sized Nilla wafers instead of mini ones?
Sure thing, regular Nilla wafers work fine too. Just remember you'll probably need extra melted chocolate to cover the bigger cookies completely.
- → How long can I store these tagalong cookie bites?
They'll stay good in a sealed container for about 2 weeks. It's best to keep them in the fridge to maintain their texture and freshness.
- → What should I do if the chocolate is too thick for dipping?
If your chocolate's too thick, just mix in a bit of coconut oil or vegetable shortening before you melt it. This makes it smoother for dipping.
- → Is there an alternative to peanut butter cups for this recipe?
You can totally switch things up with caramel chocolates or even throw in some chocolate-covered almonds for a different flavor combo.
- → Can I make these bites dairy-free?
Absolutely. Just grab some dairy-free chocolate chips and peanut butter cups from your local store and use those instead.