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

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Keywords: Tagalong Cookies, Peanut Butter Cookies, Chocolate Covered Cookies, Copycat Girl Scout Cookies, Homemade Tagalongs, Chocolate Peanut Butter Cookies

Find it online: https://cheflenacooks.com/tagalong-cookies-peanut-butter-filled-chocolate-coated-cookies-recipe/