Tagalong Crescents Recipe

Friday, February 25, 2011

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It’s that time of year again.  The time when Girl Scouts everywhere literally are everywhere, selling their Thin Mints, Samoas and Tagalongs.  I’m talking about Girl Scout cookies, people.

Yes, the little darlings are out en masse, camped out in front of every supermarket in town, hawking their wares. And, they are good at it, too!  Seriously.  They must throw in a Dale Carnegie course or two when they sign you up!  It would take the most hardened of hearts to resist those sweet, angelic faces. I don’t know about you, but my steely resolve goes right out the window each time I look into a pair of those sad and pleading eyes.  So, I buy cookies – lots of them.  And then, I take them home and try to figure out what the heck to do with them!

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This is my niece, Samantha.   She’s a Daisy.  Sammie takes her Girl Scout cookie selling very seriously.  Could you resist that face?  I didn’t think so.  I bought ten boxes from her.  Is there a twelve step program for this?  If so, sign me up. 

Over the years, I’ve found some fun and creative ways to use my stash of Girl Scout cookies. By far, one of my favorites is in these Tagalong Crescents.  These buttery, flaky treats are super easy to put together and they take hardly any time at all.  The pastry is nothing more than store bought refrigerated crescent roll dough.  The dough is filled with a  rich and creamy blend of cream cheese,  peanut butter, sugar, chocolate chips and crushed Tagalong cookies.  Honestly, from start to finish, these little babies will take you less than a half hour to prepare.  As you take that first delectable bite of tender, warm from the oven pastry surrounding smooth and lush chocolate-peanut buttery goodness, you’ll wonder how you ever lived without them.

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Once you’ve stockpiled your cookies, the first thing you need to do to whip up these Tagalong Crescents is make the easy peasy filling.  Beat some cream cheese, peanut butter and powdered sugar together.  I use creamy peanut butter, but crunchy will work fine here too.  Don’t use that “natural-style” peanut butter, though.  It’s oily and grainy and well… it just looks a little bit gross to me.  I don’t know how it would bake up, either.  If you do use it and your crescents suck, don’t say I didn’t warn you.

When your cream cheese and peanut butter mix is nice and fluffy, stir in the crushed cookies and some chocolate chips.  I use mini chips because I find that they melt a little easier.  But, just use what you have handy.  I don’t think it really matters a whole lot.

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Once your filling is ready, it’s time to unroll the crescent dough.  Set the triangles on a baking sheet lined with either parchment paper or a Silpat, and spread a small blob of filling onto each one.  Leave a small border around the edges so that you don’t have a big, oozing, melted mess when you bake them.  Unless of course, you like big, oozing, melted messes.  Then, by all means, spread to the edge!

After that, roll up each of the dough triangles, starting from the wide end.

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After all of the triangles are rolled into crescents, brush each with some egg wash and sprinkle with granulated sugar.  This will make the crescents all nice and glowy.

Bake the crescents until they puff up and brown.

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Let them cool for a few minutes and drizzle some melted chocolate chips on top.  You can skip this step, but since you already have an open bags of chips, you might as well use them.

That’s it!   Didn’t I tell you that this recipe was easy?  And, you probably already have all of the ingredients lurking around in your kitchen, except maybe for the Tagalongs.  But, I’m sure it won’t be too hard to find those.  If you need a few boxes, I’m sure that Sammie can hook you up.

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20 responses to Tagalong Crescents Recipe

  1. On February 25, 2011 at 1:09pm, Blog is the New Black said...

    Yum, great job!

  2. On February 25, 2011 at 2:34pm, Eliana said...

    Well, I;m hard at work looking for a girl scout from who I can buy a boatload of cookies from. But in the meantime, these loook super delicious and like the best subsitute. Thanks Susan :)

    • On March 12, 2012 at 12:07am, Moonshine said...

      Eliana, if you are still having trouble finding the Girl Scouts, this is what helped me:

      http://girlscoutcookies.org/

      This website shows all the table sales closest to your zip code. Technology to help us all out!

      And I’m waiting for my crescents to cool right now, they smell amazing!

  3. On February 25, 2011 at 3:06pm, Mónika said...

    It looks absolutely delicious! Regards,
    A reader from Hungary :)

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  5. On February 25, 2011 at 3:52pm, Phyllis Kirigin said...

    This is a recipe that is creative, practical and looks quite delicious.
    Phyllis, aka sweetpaprika.wordpress.com

  6. On February 25, 2011 at 4:47pm, Rosa said...

    OMG, those look so good! A real temptation. I love the filling.

    Cheers,

    Rosa

  7. On February 25, 2011 at 5:11pm, phyllis said...

    Wow!!! they look fantastic and I will definitely try this recipe. I also bought many many boxes of girl scout cookies from Samantha. With that face, you just can’t resist…thanks Sue for the recipe.

  8. On February 25, 2011 at 10:49pm, Jess Wakasugi said...

    Whew, these look and sound decadent! I recently tried out the Samoa Cupcakes from Bakers Royale, turning them into mini cupcakes, and they were SO addicting! I’d recommend trying them out if you’re a Somoa Cookie fanatic like I am :)

  9. On February 26, 2011 at 11:07am, Paula said...

    such recipes are my fav! love its practical way to prepare this sweets and I`d like to try some.. looks absolutely delicious with this chocolate topping! My grandma used to make similar treats but she`s gone and now I`d like to make this for myself just to taste this great flavour. Thank`s for sharing!

  10. On February 26, 2011 at 2:18pm, Ronda said...

    These look amazing! Low calorie I assume?

  11. On February 27, 2011 at 10:25am, The Food Hunter said...

    Great idea..

  12. On February 27, 2011 at 5:06pm, RisaG said...

    Boy what a great idea to use up Girl Scout Cookies. Any ideas for Thin Mints? I have a sleeve of them left and don’t want to just slowly eat them, a few a day, like I have been doing.

  13. On February 28, 2011 at 1:55am, Tia @ ButtercreamBarbie said...

    we dont have tagalongs here in canada. our gguides sell vanilla and choc or choc mint only! But they sound delicious anyhow and i love the idea.

  14. On March 02, 2011 at 6:28am, Rosemary said...

    You are so creative . . . makes me lose all my resolve. We live in a remote area, where we’re kind of a captive audience for our closest neighbor girl scouts. My husband will love this new treat from Tagalongs!

  15. On October 09, 2011 at 2:00pm, Jennifer said...

    These loook super delicious, great job and thanks for sharing!

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4 pings to Tagalong Crescents Recipe

  1. On February 26, 2011 at 2:10pm, Saturday Surfing- | pinged...

    [...] Like Girl Scout cookies? Check out these Tagalong Crescents. [...]

  2. On January 09, 2014 at 9:53am, Top 10 Best Sweet Crescent Recipes - Top Inspired pinged...

    [...] Recipe and Photo credit to stickygooeycreamychewy.com [...]

  3. On March 10, 2014 at 1:02am, The Ultimate Girl Scout Cookie Inspired Recipe Round Up pinged...

    [...] Tart      Tagalong Dip | Tagalong Peanut Butter Buttercream Sandwiches | Tagalong Cupcakes Tagalong Crescents | Homemade Tagalongs | Tagalong Bars Tagalong Stuffed Do-Si-Do Brownie Cups | Tagalong Cake [...]

  4. On March 13, 2014 at 6:08am, The Best Way To Eat Each Kind of Girl Scout Cookie - pinged...

    [...] waffles were impressive, I really, really, did, but that was until I discovered TAGALOG CRESCENTS! CRESCENT ROLLS WITH GIRL SCOUT COOKIE FILLING. I DON’T EVEN KNOW HOW TO PROCESS THIS! I HAVE TO STOP TYPING, MY BRAIN IS LEAKING OUT OF MY [...]

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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