I’m back! After taking a much needed break, I knew I needed to come back with a showstopper. Well, did you know today is National Girl Scout Day?! In honor of this occasion, I present the Giant Tagalong Cookie Cake; a gigantic homage to my favorite Girl Scout Cookie! A buttery shortbread cookie crust, topped with a creamy peanut butter fudge, all covered in a silky chocolate ganache.
What is in a Tagalong Cookie?
Tagalong Cookies are a delicious butter cookie, with a creamy peanut butter layer, all covered in a chocolate ganache. YUM!
Are Tagalongs and Peanut Butter Patties the Same?
Same delicious cookie, longer name 😂
INGREDIENTS
Shortbread Cookie Crust
- 2 cups All-Purpose Flour
- 1/2 cup Confectioner’s Sugar
- 3/4 tsp Salt
- 1 cup (2 sticks) Unsalted Butter, melted and cooled
Peanut Butter Fudge
- 2 cups Creamy Peanut Butter
- 1/2 cup (1 stick) Unsalted Butter, room temperature
- 1 tsp Vanilla Extract
- 2 1/4 cups Confectioner’s Sugar
- 1 tbsp Milk
Chocolate Ganache
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 6 tbsp Unsalted Butter, room temperature
INSTRUCTIONS
Shortbread Cookie Crust
Preheat oven to 350 degrees. Prepare a 9″ springform pan by lining with parchment paper and lightly spraying with cooking spray.
In a large mixing bowl, whisk together the flour, confectioner’s sugar, and salt. Pour in the melted/cooled butter and mix with a rubber spatula until a smooth dough forms.
Press the dough into the prepared pan. Use a fork to pierce the dough a few times (this will help avoid any air bubbles while baking).
Bake for 15 – 20 minutes or until golden brown. Leave it in the pan and let cool completely.
Peanut Butter Fudge
Combine the peanut butter and butter in a large microwave-safe bowl. Microwave for 15 second intervals (stirring in between) until the butter is completely melted.
Add in the vanilla extract, confectioner’s sugar, and milk and stir. The mixture will be very thick.
Evenly spread the mixture over the cooled Shortbread Cookie Crust.
Chocolate Ganache
In a medium microwave safe bowl, combine the chocolate chips and the butter. Microwave for 15 second intervals (stirring in between) until the chocolate has melted and the mixture is smooth and shiny.
Carefully remove the springform pan collar and transfer the crust to a plate or cake board. Make sure you remove the parchment paper that was underneath the crust.
Pour the ganache over the top and use an offset spatula or butter knife to evenly spread it out. I like to cover the sides as well, but that’s up to you!
Let the ganache set for an hour at room temperature prior to cutting.
This Giant Tagalong Cookie Cake will make your year-round Girl Scout cookie dreams come true!
Follow me on Instagram and tag @500spatulas so I can see all the recipes you make. 👩🍳
Giant Tagalong Cookie Cake
Ingredients
Shortbread Cookie Crust
- 2 cups All Purpose Flour
- 1/2 cup Confectioner's Sugar
- 3/4 tsp Salt
- 1 cup (2 sticks) Unsalted Butter melted and cooled
Peanut Butter Fudge
- 2 cups Creamy Peanut Butter
- 1/2 cup (1 stick) Unsalted Butter room temperature
- 1 tsp Vanilla Extract
- 2 1/4 cups Confectioner's Sugar
- 1 tbsp Milk
Chocolate Ganache
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 6 tbsp Unsalted Butter room temperature
Instructions
Shortbread Cookie Crust
- Preheat oven to 350 degrees. Prepare a 9" springform pan by lining with parchment paper and lightly spraying with cooking spray.
- In a large mixing bowl, whisk together the flour, confectioner's sugar, and salt. Pour in the melted/cooled butter and mix with a rubber spatula until a smooth dough forms. Press the dough into the prepared pan. Use a fork to pierce the dough a few times (this will help avoid any air bubbles while baking). Bake for 15 – 20 minutes or until golden brown. Leave it in the pan and let cool completely.
Peanut Butter Fudge
- Combine the peanut butter and butter in a large microwave-safe bowl. Microwave for 15 second intervals (stirring in between) until the butter is completely melted.
- Add in the vanilla extract, confectioner's sugar, and milk and stir. The mixture will be very thick. Evenly spread the mixture over the cooled Shortbread Cookie Crust.
Chocolate Ganache
- In a medium microwave safe bowl, combine the chocolate chips and the butter. Microwave for 15 second intervals (stirring in between) until the chocolate has melted and the mixture is smooth and shiny.
- Carefully remove the springform pan collar and transfer the crust to a plate or cake board. Make sure you remove the parchment paper that was underneath the crust. Pour the ganache over the top and use an offset spatula or butter knife to evenly spread it out. I like to cover the sides as well, but that's up to you! Let the ganache set for an hour at room temperature prior to cutting. This Giant Tagalong Cookie Cake will make your year-round Girl Scout cookie dreams come true!
