Tagalong Cookies: A Homemade Take on a Favorite Treat
Craving those popular peanut butter and chocolate cookies sold by smiling troops door-to-door? Now you can make your own delicious version at home with this recipe for Tagalong Cookies! These cookies feature a buttery base, a creamy peanut butter filling, and are enveloped in rich dark chocolate. Not only are they delightful to taste, but they also offer a fun baking project you can do in your own kitchen.
Ingredients
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
Directions
For the Cookies:
- Prepare the Dough:
- In a stand mixer, beat the room temperature butter with the granulated sugar on medium speed until well combined.
- Add the egg yolks and vanilla extract, beating until fully incorporated.
- Gradually mix in the flour and salt until the dough comes together into a cohesive ball.
- Divide the dough into two portions, shape each into a log approximately 1.75”-2” thick, wrap in plastic wrap, and chill in the refrigerator for at least 45 minutes.
- Bake:
- Once chilled, preheat the oven to 350°F (177°C). Line a baking sheet with a silicone mat or parchment paper.
- Slice the chilled dough into ¼ inch thick rounds and arrange them on the baking sheet.
- Bake for 11-13 minutes or until the edges are lightly browned. Allow cookies to cool completely on a wire rack.
For the Filling: 3. Prepare the Filling:
- Using the stand mixer again, beat together the butter and peanut butter until smooth.
- Gradually add in the sifted powdered sugar and vanilla, continuing to mix until creamy.
- Transfer the filling to a piping bag and pipe a generous amount onto each cooled cookie.
- Chill the cookies in the refrigerator until the filling is firm.
Assembly: 4. Coat with Chocolate:
- Melt the dark chocolate wafers in a microwave-safe bowl, stirring between intervals to ensure smooth melting.
- Dip each cookie into the melted chocolate, ensuring it’s completely coated.
- Tap off the excess chocolate and place the cookies on parchment paper to set.
Cooking Details
- Prep Time: 15 minutes
- Cooking Time: 13 minutes
- Total Time: About 1 hour 15 minutes, including chilling
- Calories: Approx. 300 per cookie
- Servings: Makes 24 cookies
These homemade Tagalong Cookies are not only a treat to make but also a joy to share. Whether you’re recreating a nostalgic favorite or trying them for the first time, the combination of sweet, salty, and chocolaty flavors makes these cookies irresistible. Enjoy the process and the delicious outcome of your baking adventure!
Print
Tagalong Cookies
- Total Time: 1 hour 15 minutes
- Yield: 24 1x
Description
Tagalong Cookies blend the creamy richness of peanut butter with the indulgent depth of dark chocolate, creating a symphony of flavors that dance on the palate. Each cookie is a masterpiece of tender, buttery texture met with a lush peanut butter filling, all encased in a glossy chocolate shell. These cookies are perfect for sharing with loved ones or enjoying as a luxurious treat during a quiet moment.
Ingredients
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
For the Cookies:
In a stand mixer, combine the butter with the sugar and beat on medium speed until well combined.
Add the egg yolks and vanilla extract; beat until combined.
Mix in the flour and salt until the dough forms a ball.
Divide the dough into two, shape each into a log about 1.75”-2” thick, wrap in plastic, and chill for at least 45 minutes.
Preheat the oven to 350°F (177°C). Line a baking sheet with silicone mat, slice dough into ¼ inch thick rounds, and bake for 11-13 minutes until lightly browned. Cool on a wire rack.
For the Filling:
Beat the butter and peanut butter until smooth, then add powdered sugar and vanilla, mixing until creamy.
Transfer to a piping bag, pipe onto cooled cookies, and chill until firm.
Assembly:
Melt chocolate in a microwave-safe bowl, stirring between intervals.
Dip cookies into chocolate to coat, tap off excess, and set on parchment to harden.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
Nutrition
- Calories: 300