Air Fryer Girl Scout Tagalongs
Description
You will love this recipe! This easy Air Fryer Girl Scout Tagalong Recipe captures the classic flavors of the beloved cookie with a crispy shortbread base, creamy peanut butter center, and a rich chocolate coating. Made easily at home using your air fryer, they’re a delicious and fun treat to bake anytime. Perfect for snack time, parties, or satisfying that peanut butter and chocolate craving!
Ingredients
- 5 ounces butter, soft
- ⅓ cup granulated sugar
- 1 ⅓ cups all purpose flour
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
- 4.5 ounces creamy peanut butter
- ½ cup confectioners’ sugar
- 9 ounces quality milk chocolate
Instructions
Make the shortbread cookies:
- In a large mixing bowl beat together granulated sugar butter and vanilla with an electric mixer until creamy. Gradually add the flour, combined with the salt. Use the dough attachment of your mixer or mix with a wooden spoon to make a soft dough.
- Shape the dough into a log about 2 inches in diameter. Wrap it very well with cling film and place it in the fridge for 2 hours or overnight.
- Cut the log into slices up to 1/2 inch thick. You should end up with about 10 slices
- Arrange the cookies on the basket of your air fryer, lined with a piece of parchment paper.
- Bake 5 or 6 at a time, at 330° F for 10-12 minutes, depending on the air fryer. The cookies are ready when just their edges are golden brown.
- Let the cookies cool for 5-6 minutes in the air fryer basket, and then carefully transfer them to a wire rack to cool completely.
Make the filling:
- In a large mixing bowl, combine peanut butter and confectioners’ sugar. Beat with an electric mixer at a high speed until creamy.
- Divide the filling between the cookies using a teaspoon. Spread the filling around the top of each cookie. Arrange the cookies on a baking sheet and place them in the freezer for 15 minutes.
Make the glaze:
- Melt about 3/4 parts of the chocolate in a double boiler. Add the rest of the chocolate to the melted one and mix continuously until the whole quantity is melted. Make sure you are using a dry spatula or tablespoon: no water should be in contact with the chocolate to avoid seizing.
- Place one cookie on a large fork. Hold the fork over the bowl with the melted chocolate. Using a tablespoon, pour chocolate over the cookie so it gets completely coated. Tap gently the fork on the side of the bowl so the excess chocolate drips down.
- Place the tagalongs on a pan lined with parchment paper. When all of them are coated, you can place them in the fridge for 30 minutes for the chocolate to get firm. Ideally leave them to set at room temperature however it will take 1 hour or more for the chocolate to get firm.
Equipment
- Cooking Spray
- Parchment Paper
Notes
Notes:
- Store the tagalongs for about a week at room temperature. During hot days you can store them in the fridge. Before serving, allow them to stay 15 minutes at room temperature.
- You can freeze them for up to 2 months in airtight containers. Make sure they are separated one from another with parchment paper.
- You can use only milk chocolate for coating or a mix of milk and dark chocolate, depending on your preferences. Milk chocolate melts easier so consider this when keeping the tagalongs at room temperature.
Nutrition
Serving: 1ServingCalories: 396kcalCarbohydrates: 44gProtein: 6gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 30mgSodium: 209mgPotassium: 169mgFiber: 2gSugar: 21gVitamin A: 354IUCalcium: 18mgIron: 2mg