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