My daughters always have fun selling Girl Scout cookies – who can resist two enthusiastic, cute kids? I’m impressed that they sold 58 boxes each. But above all, I’m impressed that my younger daughter never complains that she can’t eat Girl Scout cookies, because they’re not gluten-free. This year, we decided to make our own gluten-free version of Tagalongs, or Peanut Butter Patties, so all of us could enjoy them.
Tagalongs were one of the girls’ top sellers this year – behind Thin Mints, of course. Tagalongs are a rich treat: a shortbread cookie topped with a peanut butter layer and enrobed in chocolate. Last year, we made gluten-free Thin Mints, so this year we decided to tackle Tagalongs. It’s a labor-intensive process — first you make the shortbread cookie dough and chill it, then bake the cookies, prepare the peanut butter topping, dip it all in melted chocolate and let it cool — but the results are worth the hassle.
My 10-year-old, who can eat gluten and who has quite a discerning palate, dubbed our homemade gluten-free Tagalongs better than the real deal. “The peanut butter is more peanut buttery, and the chocolate is more chocolaty,” she declared. My mother-in-law agreed.
On a side note, my friend Melissa (Hi, Melissa!) was upset that the cookies are called Tagalongs instead of Peanut Butter Patties. Apparently, there are two companies that bake Girl Scout cookies, and Little Brownie Bakers calls them Tagalongs, while ABC Bakers calls them Peanut Butter Patties. Glad we resolved that mystery. Next year, maybe we’ll tackle making a gluten-free Samoa!
Update 3/27/12: If you have leftover peanut butter mixture, use it to make mini gluten-free peanut butter cups, like mini Reese’s cups. See recipe for Homemade Peanut Butter Cups.