Description

Tagalong cookies are rich shortbread cookies topped with creamy peanut butter filling and coated in smooth chocolate for a decadent treat. Perfect for bake sales, holiday celebrations, or as a homemade snack. Easily made gluten-free, nut-free, or lower-sugar.

Ingredients

For the Shortbread Cookies:

– 1 cup unsalted butter, softened (substitute plant-based butter for vegan diets)

– ½ cup powdered sugar

– 1 tsp vanilla extract

– 2 cups flour (substitute gluten-free flour if needed)

For the Peanut Butter Filling:

– ¾ cup peanut butter (substitute sunflower seed butter for nut-free diets)

– ¾ cup powdered sugar

– 1 tsp vanilla extract

– Pinch of salt

For the Chocolate Coating:

– 1 cup milk chocolate chips (substitute melting bars or chopped chocolate if preferred)

– 1 cup semi-sweet chocolate chips

Optional Garnishes:

– Crushed peanuts

– Sprinkles

– Sea salt flakes

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Instructions

In a stand mixer, cream butter and powdered sugar on medium speed until combined, then increase speed to high and mix for 3–4 minutes until light and fluffy.
Add vanilla extract and mix until just combined. Sift in flour and mix on the lowest speed until dough forms.
Shape dough into a disk, wrap in plastic, and chill for 1 hour.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out dough between two pieces of parchment paper to ¼-inch thickness. Use a 2-inch round cookie cutter to cut out cookies.
Bake for 10–12 minutes until edges begin to brown. Cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.
In a clean stand mixer, combine peanut butter, powdered sugar, vanilla extract, and salt until well mixed.
Spread about 1 teaspoon of filling onto each cooled cookie in a domed shape.
Melt milk and semi-sweet chocolate chips in a double boiler or microwave in 30-second increments, stirring between each interval until smooth.
Dip each filled cookie into the melted chocolate, letting excess drip off, and place on wax paper-lined sheets to harden.

Notes

– Use room-temperature butter: This ensures smooth dough and even mixing. Avoid overmixing the dough to maintain a tender texture.

– Storage: Store cookies in an airtight container at room temperature for up to 1 week. Freeze unfrosted cookies for longer storage; thaw at room temperature before frosting and coating. Avoid humid environments to prevent chocolate bloom.

– Customizations: Add crushed peanuts, sprinkles, or sea salt flakes for variety. Swap semi-sweet chocolate with dark or white chocolate for unique twists.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert / Cookies
Method: Baking
Cuisine: American / Classic Treats

Nutrition

Serving Size: 1 cookie
Calories: ~150
Sugar: 10g
Sodium: 50mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg