Tagalong Cookie Bites are bite-sized dessert sandwiches made with mini Reese’s peanut butter cups pressed between Nilla Wafers and coated in a smooth layer of melted chocolate and peanut butter chips, creating a crunchy, creamy treat inspired by classic Tagalong Girl Scout cookies!

Love the satisfying mix of crisp texture, rich sweetness, and bite-sized convenience? My Rolo Twix Bites check all the boxes with a crunchy cookie base layered with a creamy filling and coated in chocolate too!

Why you’ll love this recipe:

If you love the classic peanut butter and chocolate combination, these Tagalong Cookie Bites might be the easiest dessert you’ll ever make that still feels impressive. Inspired by the beloved Girl Scout Tagalong cookies, this fun little treat takes the same flavor idea and turns it into a simple, bite-sized dessert anyone can make at home. The recipe is almost unbelievably easy: a mini Reese’s peanut butter cup gets sandwiched between two Nilla Wafers and dipped in a smooth coating of melted chocolate and peanut butter chips.

The result is a crunchy, creamy, chocolatey cookie bite that tastes like a cross between a homemade Tagalong and a peanut butter cup. They’re rich, sweet, and just salty enough from the peanut butter to keep you coming back for another one. Because they’re small and easy to grab, they’re perfect for parties, dessert trays, holiday gatherings, or even just keeping in the fridge for a late-night sweet treat!

Ingredients you’ll need:

Mini Nilla Wafers
Reese’s Minis Unwrapped
Semi-sweet chocolate chips
Peanut butter chips
Vegetable oil

Traditional Tagalong cookies have been a favorite for decades thanks to their irresistible layers: a crisp cookie base, a thick layer of peanut butter, and a rich chocolate coating. These Tagalong Cookie Bites capture that same flavor combination but in a playful, homemade way that doesn’t require complicated steps.

Instead of mixing dough or rolling cookies, this version uses store-bought shortcuts that still deliver incredible flavor. Nilla Wafers create a light, crunchy cookie base while mini Reese’s peanut butter cups bring that creamy peanut butter center everyone loves. When the cookie sandwiches are dipped in melted chocolate and peanut butter chips, the coating hardens into a smooth shell that ties everything together.

The finished bites have the same satisfying balance of textures that makes Tagalongs so addictive: crisp cookies on the outside, creamy peanut butter in the middle, and a rich chocolate coating that melts in your mouth.

How to make the best Tagalong Cookie Bites:

Preheat your oven to 300 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
Place half the mini Nilla Wafers on your baking pan (flat side facing up), then add a mini Reeses cup on top of each one.
Bake for 90 seconds to soften the peanut butter cups, then immediately sandwich another mini Nilla Wafer on top.
Transfer the baking sheet of Reese’s sandwich cookies to the fridge for 10-15 minutes to firm the Reese’s cups back up.
In the meantime, combine chocolate chips, peanut butter chips, and vegetable oil in a microwave safe bowl. Microwave in 30 second intervals, stirring between, until the chocolate and peanut butter is melted and smooth.
Working one by one, drop the Reese’s cup sandwich cookies into the melted chocolate mixture. Let the excess chocolate drip off, then return to the lined baking sheet.
Transfer to the fridge once more to set the coating before enjoying!

One of the best things about Tagalong Cookie Bites is how versatile they are. They’re simple enough to whip up for a weeknight dessert but special enough to serve at a party or holiday gathering. They also travel well, which makes them a great choice for potlucks or bake sales.

Many people love making them during Girl Scout cookie season as a fun way to celebrate those iconic flavors even if they don’t have a box of Tagalongs on hand. Others make them year-round simply because they’re quick, crowd-pleasing, and hard to resist.

They also store beautifully in the refrigerator, where the chocolate coating stays firm and the peanut butter center stays perfectly creamy. In fact, I think they taste even better slightly chilled!

With only a handful of ingredients and almost no prep work, these cookie bites are the kind of recipe you’ll find yourself making again and again. Whether you’re a longtime fan of Tagalong cookies or simply someone who loves peanut butter and chocolate together, these little cookie bites are almost guaranteed to disappear quickly!

My top tips:

LINING YOUR PAN: Don’t skip the step of lining your pan with parchment paper or a silicone mat. This is super important especially when covering the cookie bites in chocolate. Lining your pan prevents sticking and makes it easy to peel up the cookie bites once they’re chilled.
NILLA WAFERS: I opted to make these cookie bites bite-sized by using mini Nilla Wafer cookies and mini Reese’s cups. You can also make this recipe with regular sized Nilla Wafers and the miniature Reese’s cups that are wrapped in gold foil. Just keep in mind you will need more chocolate chips and peanut butter chips for coating if you go this route.
BAKING THE PEANUT BUTTER CUPS: It’s important to only leave the peanut butter cups in the oven for 90 seconds. No more and no less! You don’t want them to melt and be too soft to the point where they don’t hold their shape, but you do want them to be slightly softened so that it’s easy to sandwich another cookie on top.
SANDWICHING: When sandwiching the softened Reese’s with another Nilla Wafer, you just want to press down lightly so that the peanut butter cups flatten out a little to fill both cookies. Try to avoid pressing too hard because the peanut butter cups will ooze out of the sides.
FIRMING UP: Chilling the cookie sandwiches before coating them in chocolate gives the Reese’s cups a chance to firm back up and ensures they will hold their shape when being tossed around in the bowl of melted chocolate and peanut butter chips. The cookie sandwiches only need 10-15 minutes in the fridge to harden back up.
DIPPING: Adding vegetable oil to the chocolate chips helps the chocolate become super smooth and the perfect consistency for dipping. It also helps the excess chocolate drip off after coating the cookies because it’s a thinner consistency.
CHILLING: If you’re impatient like me, you’re going to want to transfer your Tagalong Cookie Bites to the fridge or freezer for 30 minutes to make the chocolate coating set up faster. You can let these set at room temperature, but it will take a few hours for the coating to fully set up.
STORING: Once these cookie bites are fully set, I like storing any leftovers in an airtight container or Ziploc bag in the fridge or at room temperature for up to 2 weeks.

Looking for more chocolate and peanut butter treats? Check these out!

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