Knockoff Tagalong Cookies: Because Who Needs a Cookie Sales Pitch When You Have Sally’s Baking 101 and Two Amazing Kids?

Friends, I have the most amazing kids. Seriously. I know every parent says that, but I genuinely hit the jackpot with mine. They’re smart, funny, kind, and—most importantly—they understand my deep, borderline obsessive love of baking.

Now, let’s be honest—there’s a looming emotional meltdown somewhere in my future when both of them are fully out in the world doing adult things without me. I can already picture myself sitting on the couch with a cup of tea, clutching a mixing spoon like a security blanket, muttering to myself about the days when they still fought over who got to lick the batter bowl. But for now, I get to enjoy the fact that my “adult kiddos” still hang out with me, and—bonus—they give really good birthday presents.

The Gift That Launched a Cookie Binge

Zander, came through big this year. He knows me well (that and his big sister told him, buy mom this! So is it a Z victory or an Ivy win?).  He showed up on my birthday with the new Sally’s Baking 101 cookbook. You guys. This is my love language. Some people unwind with Netflix; I unwind by reading a cookbook like it’s a novel.

Yes, I actually read them. Cover to cover. With a cup of coffee and the same level of focus other people reserve for murder mysteries or fantasy sagas. I analyze photos, dog-ear pages, and mutter things like, “Ooooh, that crumb structure!”

So, as tradition dictates, I sat down with the new book—flanked on either side by Zander and Ivy—and we started flipping through the glossy, butter-scented pages (yes, I swear cookbooks smell like butter and dreams). The ritual is simple: I flip, they scan, and one of them yells “STOP!” when something catches their eye.

We made it about halfway through when we landed on Chocolate Covered Peanut Butter Shortbread Cookies. Before I could even process the photo, Ivy screamed, “STOP!!!” so loudly the cat jumped off the couch.

And honestly? She was right. These cookies were calling our name.

Tagalongs, But Make Them Better

Now, I’m not saying these cookies are a total knockoff of Girl Scout Tagalongs… they're more like a tagalong and a peanut butter cup had a baby. Only better. Because no overpriced cardboard box, no guilt about walking past a tiny human asking if I want to support her troop, and no freezer full of regret when I realize I just spent $40 on cookies that disappeared in 12 minutes.

These buttery shortbread cookies have that perfect crumbly texture—rich and buttery but still crisp—and then there’s a layer of creamy peanut butter filling that sits on top like it knows it’s the main character. Finish it all off with a dip in glossy melted chocolate and sprinkled with flaky sea salt, and you’ve got yourself a cookie that could win awards, start wars, or at least make you temporarily forget about laundry.

And because I can never leave a recipe completely alone (I know, shocking), I made a few tweaks.

First, I made these bigger than traditional Tagalongs. Because when I want a cookie, I don’t want a polite little two-bite situation. I want a cookie. One that requires commitment. One that says, “Yes, I’m here for dessert, and I’m not apologizing.”

Second, I chilled the dough a bit longer—because if you’ve ever baked cookies at high altitude, you know the struggle is real. Cookie spread is not a cute look. These need structure, people.

The Verdict

The verdict from Ivy was immediate and enthusiastic. She inhaled one, paused mid-bite, and declared, “They’re even better than the original!”

And friends, she’s not wrong.

These are comfort cookies in every sense of the word. They’re nostalgic, chocolatey, peanut buttery, and—best of all—require zero coordination with a cookie sales season. You can bake them anytime the craving hits (which, if you’re me, is approximately always).

So, thank you, Sally, for creating this masterpiece. And thank you, Zander, for knowing exactly what kind of gift makes your mom’s heart (and stomach) happy. Now, the only question left is… what should I make next?

Knockoff Tagalong Cookies (aka Chocolate Covered Peanut Butter Shortbread Cookies)

Adapted slightly from Sally’s Baking 101

Ingredients

For the shortbread cookies:

• 1 cup (2 sticks) unsalted butter, softened

• ¾ cup powdered sugar

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• ¼ teaspoon salt

For the peanut butter layer:

• ¾ cup creamy peanut butter (no natural, runny stuff here)

• ¼ cup powdered sugar

• 1 tablespoon unsalted butter, softened

• Pinch of salt

For the chocolate coating:

• 2 cups semi-sweet or milk chocolate chips

• 1 tablespoon coconut oil or shortening (for smoothness and shine)

• Flaky Sea Salt for topping (optional)

Directions

1. Make the shortbread dough:
   In a large bowl, beat the butter and powdered sugar until smooth and creamy. Add the vanilla. Gradually mix in the flour and salt until the dough just comes together. It’ll look a little crumbly—don’t panic. That’s how shortbread rolls.

2. Chill out:
   Roll the dough into a disc, wrap it in plastic, and chill for at least 30–45 minutes (or longer if you’re at high altitude). You can also make this dough a day ahead if you’re a planner or, you know, just got distracted watching a true-crime documentary.

3. Cut and bake:
   Preheat your oven to 350°F (177°C). Roll the dough out on a floured surface to about ¼-inch thickness. Cut into circles (use a round cutter, or just go wild with a glass if you can’t find one). Bake on a parchment-lined sheet for 10–12 minutes or until the edges are just golden. Cool completely.

4. Peanut butter perfection:
   In a medium bowl, mix the peanut butter, powdered sugar, butter, and salt until smooth. Spread about a teaspoon (or more, because who’s measuring?) of peanut butter mixture onto each cooled cookie. Chill the cookies again for about 30 minutes so the peanut butter firms up.

5. Chocolate dunk time:
   Melt the chocolate chips and coconut oil together until smooth. Dip each cookie into the chocolate to fully coat, then place on parchment to set.  Then sprinkle on that sea salt like the fancy goddess you are. You can pop them in the fridge for faster setting, but don’t blame me if you "taste test" one every five minutes.

6. Admire and devour:
   Once the chocolate has hardened, take a moment to bask in your cookie glory. Then eat one. Then another. Then hide the rest from your family if you have to.

So, there you have it: buttery, peanut-buttery, chocolate-covered perfection—no sashes, no sales pitches, and no guilt.

And to my kids: thank you for fueling my baking addiction under the guise of thoughtful gift-giving. To Sally: thank you for another winner. And to everyone else reading this, grab your mixing bowl and get ready to ruin all other cookies for yourself.

Now, if you’ll excuse me, I’m off to flip through Sally’s Baking 101 again with Ivy and Zander. I have a feeling another “STOP!!!” moment is coming soon.