Introduction

Tagalong Cookies are a beloved treat combining a buttery shortbread base with creamy peanut butter filling and a rich chocolate coating. This recipe walks you through each step to create these iconic cookies at home, perfect for sharing or indulging yourself.

A stack of four chocolate-covered round cookies sits on crumpled brown parchment paper over a white marbled surface. The top cookie is cut in half, showing three layers: a smooth, dark brown chocolate outer layer with light ridged patterns, a thick middle layer of creamy light brown peanut butter, and a bottom layer of pale beige cookie. In the background, out of focus, there is a white plate with more chocolate cookies and a glass bottle containing white milk. The light is bright and soft, highlighting the shiny texture of the chocolate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226g) unsalted butter, at room temperature
2/3 cup (126g) granulated sugar
2 large egg yolks
2 teaspoons (10ml) pure vanilla extract
2 ½ cups (350g) all-purpose flour
½ teaspoon salt
6 tablespoons unsalted butter, at room temperature (for filling)
1 ¼ cups creamy peanut butter
1 ¼ cups powdered sugar, sifted
1 teaspoon pure vanilla extract (for filling)
3 bags (10oz each) Ghirardelli dark chocolate melting wafers

Instructions

Step 1: In a stand mixer, beat the butter and granulated sugar on medium speed until well combined.
Step 2: Add the egg yolks and vanilla extract, beating until fully incorporated.
Step 3: Gradually add the flour and salt, mixing until the dough forms a ball that pulls away from the sides of the bowl.
Step 4: Turn the dough onto parchment paper, divide into two equal halves, and shape each into a log about 1.75 to 2 inches thick and 5-6 inches long. Wrap tightly in plastic and chill for at least 45 minutes.
Step 5: Preheat the oven to 350°F and line a cookie sheet with a silicone mat or parchment paper. Slice the chilled dough into ¼-inch thick rounds, reshape into circles if needed, and bake for 11-13 minutes until the edges and bottom start to brown.
Step 6: Let the cookies cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: For the filling, beat together the butter and peanut butter in a medium bowl until smooth. Add powdered sugar and vanilla extract, beating until well combined. Fill a large piping bag fitted with a wide round tip or a cut tip about 0.5-0.75 inches wide.
Step 8: Pipe a thin layer of peanut butter filling onto each cookie, starting from the edge and spiraling inward. Flatten the top with a knife. Refrigerate for 15-30 minutes to firm the filling.
Step 9: Melt the chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each, until fully melted but not burnt.
Step 10: Using a fork, dip the bottom of each cookie into the melted chocolate, covering completely. Then spoon chocolate over the top, tapping the fork on the bowl to remove excess. Place cookies on a lined baking sheet and allow chocolate to set.
Step 11: If desired, drizzle any leftover melted chocolate over the coated cookies for extra decoration before the chocolate sets completely.

Tips & Variations

For a saltier contrast, sprinkle a tiny pinch of sea salt on the chocolate coating before it hardens.
Use crunchy peanut butter instead of creamy for added texture in the filling.
If you don’t have chocolate wafers, semi-sweet chocolate chips can be melted with a little coconut oil for a smooth finish.
Chill the piped filling longer if you find it too soft when dipping the cookies into chocolate.

Storage

Store Tagalong Cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. To reheat, allow refrigerated or frozen cookies to come to room temperature before serving; avoid microwaving to prevent melting the chocolate coating.

How to Serve

A close-up view of several round chocolate-covered treats stacked together, each with a smooth, glossy dark chocolate outer layer decorated with thin, wavy chocolate lines on top. One piece is cut in half, revealing two internal layers: a light yellowish, soft biscuit-like base at the bottom and a creamy, light tan peanut butter filling above it. The chocolate coating is thick and rich, encasing the layers evenly. The treats rest on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. The texture may vary slightly but should still be delicious.

What is the best way to melt chocolate without burning it?

Heat the chocolate in short bursts at 50% power in the microwave, stirring well after each interval. Alternatively, melt the chocolate gently over a double boiler to avoid scorching.

Tagalong Cookies (Peanut Butter Filled Chocolate-Coated Cookies) Recipe

Print Recipe

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4.6 from 104 reviews

Delight in the classic Tagalong Cookies, a nostalgic treat featuring a tender buttery cookie base topped with a smooth peanut butter filling and enveloped in rich dark chocolate. This recipe guides you through creating the perfect balance of textures and flavors for an irresistible homemade sweet snack.

Author: Lena
Prep Time: 25 minutes
Cook Time: 13 minutes
Total Time: 1 hour 15 minutes
Yield: Approximately 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookies

1 cup (226g) unsalted butter, at room temperature
2/3 cup (126g) granulated sugar
2 large egg yolks
2 teaspoons (10ml) pure vanilla extract
2 ½ cups (350g) all-purpose flour
½ teaspoon salt

For the Filling

6 tablespoons unsalted butter, at room temperature
1 ¼ cups creamy peanut butter
1 ¼ cups powdered sugar, sifted
1 teaspoon pure vanilla extract

For the Coating

3 bags (10oz each) Ghirardelli dark chocolate melting wafers

Instructions

Prepare the Cookie Dough: In a stand mixer, combine butter and granulated sugar and beat on medium speed until well combined. Add the egg yolks and vanilla extract and beat again until fully incorporated.
Add Dry Ingredients: Gradually add all-purpose flour and salt to the wet mixture and beat until the dough forms a cohesive ball that pulls away from the sides of the mixer.
Shape and Chill Dough: Turn the dough onto parchment paper and divide into two equal halves. Press each half into logs about 1.75 to 2 inches thick and 5 to 6 inches long. Wrap tightly in plastic wrap and chill in the refrigerator for at least 45 minutes until firm.
Bake the Cookies: Preheat oven to 350°F (177°C) and line a large baking sheet with a silicone baking mat or parchment paper. Slice the chilled dough logs into 1/4 inch thick rounds, reshape into circles if needed, and place on the baking sheet. Bake for 11-13 minutes or until edges and bottoms begin to brown. Cool cookies for 10 minutes on the sheet, then transfer to a wire rack to cool completely.
Make the Peanut Butter Filling: In a medium bowl, beat together butter and creamy peanut butter until smooth and lump-free. Add powdered sugar and vanilla extract and beat until well combined. Transfer the filling into a large piping bag fitted with a large round tip or cut the tip off to about 0.5-0.75 inches wide.
Assemble Cookies: Prepare a baking sheet lined with parchment paper or silicone mat. Pipe a thin, even layer of peanut butter filling onto the flat side of half the cookies, starting from the outside edge and moving inward. Flatten the filling surface gently with a knife. Refrigerate assembled cookies for 15-30 minutes to firm up the filling.
Melt the Chocolate: In a microwave-safe bowl, melt the Ghirardelli dark chocolate wafers at 50% power in 30-second increments, stirring after each interval until fully melted. Take care to avoid burning the chocolate.
Coat the Cookies: Dip the bottom of each filled cookie into the melted chocolate using a fork, fully submerging the underside, then lift out. Spoon additional chocolate over the top to cover the entire cookie. Tap off any excess chocolate by gently tapping the fork on the bowl’s edge. Place coated cookies on the prepared baking sheet to set.
Finishing Touches: If you have leftover melted chocolate, drizzle it over the top of the coated cookies for extra decoration. Allow the chocolate to set completely before serving.

Notes

Use room temperature butter for easier mixing and better texture in the cookie dough and filling.
The chilling step is crucial for easy slicing and maintaining the cookie shape during baking.
Ensure the peanut butter filling is smooth to avoid clumps when piping.
Chocolate melting should be done carefully using lower microwave power and stirring frequently to prevent burning.
Store finished cookies in an airtight container at room temperature or refrigerated for longer freshness.
You can substitute dark chocolate with milk or semi-sweet chocolate based on preference.

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