Description
Learn how to make homemade Tagalongs, featuring a crispy cookie, creamy peanut butter, and rich chocolate coating. Perfect for any occasion!
Ingredients
Scale
Ingredients List
Main Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 2 cups chocolate chips (milk, dark, or white, depending on preference)
- 1 tablespoon vegetable oil or coconut oil (optional, for thinning the chocolate)
Instructions
- Prepare the Ingredients: Gather all your ingredients and tools. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the Cookie Base: In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add the vanilla extract and mix until combined. Gradually add the flour and salt, mixing on low speed until the dough comes together.
- Roll Out the Dough: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out circles of dough. Place the circles on the prepared baking sheets, spacing them about 1 inch apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Peanut Butter Filling: In a medium mixing bowl, combine the peanut butter and powdered sugar. Stir until smooth and well combined. Once the cookies have cooled, use a small spoon or spatula to spread a layer of the peanut butter mixture on top of each cookie.
- Melt the Chocolate: In a microwave-safe bowl or double boiler, melt the chocolate chips. If the chocolate is too thick, stir in a tablespoon of vegetable oil or coconut oil to thin it out. Dip each peanut butter-topped cookie into the melted chocolate, using a fork to lift the cookie and tap off the excess chocolate.
- Set the Chocolate: Place the dipped cookies on a parchment-lined baking sheet or cooling rack to allow the chocolate to set. If desired, sprinkle a pinch of sea salt on top of each cookie before the chocolate hardens.
- Cool and Serve: Allow the cookies to cool at room temperature until the chocolate is fully set, or place them in the refrigerator for faster setting. Once the chocolate has hardened, the cookies are ready to enjoy!
Notes
- Chill the Dough: Chilling the dough before rolling it out helps prevent spreading during baking. This ensures that the cookies hold their shape and have a uniform size.
- Even Peanut Butter Layer: Use a small spoon or spatula to spread the peanut butter filling evenly over each cookie base. This ensures that every bite has the perfect balance of flavors.
- Smooth Chocolate Coating: Melt the chocolate slowly and stir frequently to avoid overheating, which can cause the chocolate to seize. For a smooth finish, dip each cookie into the melted chocolate using a fork, and gently tap off the excess chocolate before placing it on the cooling rack.