Homemade Tagalong Cookie Bites
If you like Girl Scout cookies you'll love these homemade tagalong bites! Nilla wafers, peanut butter cups and dipped in chocolate!
Servings 36 pieces
Calories 80kcal
Ingredients
- 72 MINI Nilla Wafer cookies (can use regular sized as well)
- 1 7-ounce bag of MINI peanut butter cups unwrapped
- 5 ounces chocolate chips or melting chocolate wafers (about 1 cup)
- 5 ounces peanut butter chips (about 1 cup)
Instructions
- Preheat your oven to 300 degrees.
- Place 36 mini Nilla wafer cookies onto a baking sheet lined with parchment paper.
- Place a mini peanut butter cup in the center of each one.
- Heat in oven for 90 seconds. Note: DO NOT heat longer than 90 seconds.
- Remove from the oven and place another cookie on top of each peanut butter cup. We're NOT squishing or flattening the peanut butter cup, just adding a cookie on top and slightly pressing down.
- Immediately chill the tray of cookies in the refrigerator for 15-20 minutes, or until chocolate has set.
- Melt chocolate chips and peanut butter chips together in a double boiler or in the microwave. Note: you can add a teaspoon of coconut oil to the bowl of chocolate chips if you'd like to thin them out a little (optional).
- Dip cookie sandwiches into chocolate using a chocolate dipper tool or fork. Tap the tool or fork against the side of the bowl to allow the excess chocolate to drip off before transferring the cookie back to the baking sheet.
- Refrigerate cookies until the chocolate has hardened.
Video
Notes
Store homemade tagalong bites in an airtight container for up to 2 weeks.
Note: if using regular-sized Nilla wafers you will need a little more melted chocolate.
Nutrition
Calories: 80kcal