How to make a Tagalongs doughnut (VIDEO)

Feb 25, 2016 at 6:09 p.m. ET

We love Girl Scout cookies as much as the next person — and we especially love Tagalongs, those chocolate and peanut butter patties. But imagine if those cookies magically transformed into peanut butter-filled, chocolate-glazed doughnuts. Your mind is blown, right? Ours, too! Friends, you can put a Tagalongs doughnut in your own hot little hand thanks to this mouthwatering recipe.

tagalongs doughnuts
Image: SheKnows; Graphic: Karen Cox/SheKnows

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Tagalongs doughnuts recipe

Recipe by Marissa Pintor

Yields 2 dozen


For the doughnuts

  • 7 cups Harvest King flour
  • 1 tablespoon instant yeast
  • 1 tablespoon kosher salt
  • 1/3 cup granulated sugar
  • 2 cups water
  • 2 eggs
  • 1 stick of butter (cubed, cold)
  • Tagalongs cookies, for garnish

For the chocolate glaze

  • 1 stick butter
  • 1/2 cup whole milk
  • 1/4 cup light corn syrup
  • 2 teaspoons vanilla extract
  • 1 cup milk chocolate (38 percent)
  • 3-1/2 cups powdered sugar, sifted

For the peanut butter filling

  • 2 cups granulated sugar
  • 4 tablespoons cornstarch
  • 1 teaspoon salt
  • 4-1/2 cups whole milk
  • 1-1/4 cups heavy cream
  • 2 cups peanut butter
  • 1 cup white chocolate

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For the doughnuts

  1. Mix all dry and wet ingredients on speed 1 for 2 minutes.
  2. Continue on speed 2 for 7 minutes.
  3. Add butter and mix for an additional 7 minutes on speed 2.
  4. Transfer dough to an oiled bowl and proof for 1 hour.
  5. Roll the dough sheet to 1 inch thick.
  6. Cut out with ring mold and proof for 45 minutes to 1 hour.
  7. Fry at 375 degrees F and let them cool before filling and glazing.

For the peanut butter filling

  1. In a large bowl, combine sugar, cornstarch and salt.
  2. Whisk milk, heavy cream and sugar mixture together.
  3. Transfer to a large sauce pot and whisk over medium heat to a boil.
  4. Whisk constantly until mixture is thick.
  5. Add peanut butter and white chocolate, cooking until thick again.

For the chocolate glaze

  1. Place butter, light corn syrup and vanilla in a sauce pot on medium heat until butter is melted.
  2. Turn on low heat, add chocolate, and whisk until melted.
  3. Turn off the heat and add the powdered sugar, then whisk until smooth.
  4. Use immersion blender to mix sugar until smooth.
  5. Fill the doughnuts with the peanut butter filling, glaze with the chocolate, then crumble the Tagalongs on top.

More: 17 amazing things you can do with a doughnut (PHOTOS)

Marissa Pintor is a pastry chef with Fox Restaurant Concepts at their restaurant The Henry in Phoenix.

marissa pintor tagalongs doughnuts
Image: SheKnows