Description
Homemade Tagalong Cookies are a delightful treat featuring buttery shortbread cookies layered with a creamy peanut butter filling and coated in rich dark chocolate. This classic Girl Scout-inspired recipe delivers a perfect balance of sweet, salty, and chocolatey flavors with a crisp yet tender texture, ideal for satisfying any cookie craving.
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
- Prepare the Cookie Dough: In a stand mixer, beat together the room temperature butter and granulated sugar on medium speed until well combined. Add in the egg yolks and vanilla extract and continue to beat until smooth. Gradually add the all-purpose flour and salt, mixing until the dough starts to come together and forms a ball that pulls away from the sides of the mixer.
- Chill the Dough: Turn the dough onto parchment paper and divide into two equal halves. Shape each half into a log about 1.75 to 2 inches thick and 5 to 6 inches long. Wrap tightly with plastic wrap and refrigerate for at least 45 minutes to firm up.
- Bake the Cookies: Preheat the oven to 350°F (175°C) and line a large baking sheet with a silicone mat. Slice the chilled dough into ¼ inch thick slices using a ruler for accuracy. Reshape slices into uniform circles if needed, place on the baking sheet, and bake for 11 to 13 minutes or until the edges and bottoms are lightly browned. Cool cookies on a wire rack completely after resting 10 minutes on the sheet.
- Make the Peanut Butter Filling: In a medium bowl, beat the softened butter and creamy peanut butter until smooth and lump-free. Add powdered sugar and vanilla extract, beating until fully combined and creamy. Transfer filling to a large piping bag fitted with a large open round tip or cut the tip to about 0.5 to 0.75 inches.
- Assemble the Cookies: On a parchment-lined baking sheet, pipe a thin layer of peanut butter filling onto the bottom of each cookie, starting at the edges and working inward. Smooth the filling with a knife and refrigerate for 15 to 30 minutes to firm up the peanut butter layer.
- Melt the Chocolate: Place the Ghirardelli dark chocolate wafers in a microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring after each, until melted and smooth. Be careful to avoid burning the chocolate by adjusting timing as needed.
- Coat the Cookies: Using a fork, dip the bottom of each peanut butter-topped cookie fully into the melted chocolate and lift out. Use a spoon to drizzle and cover the top thoroughly with chocolate. Tap the fork on the bowl to shake off excess chocolate. Place dipped cookies onto the baking sheet to let the chocolate set completely. Drizzle any leftover chocolate over finished cookies for decoration.
Notes
- Use a ruler to slice the dough into even ¼ inch pieces to ensure uniform baking and consistent cookie size.
- Opt for almond bark or Ghirardelli candy melts for the coating because they melt smoothly and dry quickly unlike chocolate chips.
- Melt one bag of chocolate at a time and dip a few cookies before putting remaining cookies back in the refrigerator to keep the filling firm. Clean utensils regularly during dipping.
- Store finished cookies in an airtight container layered with parchment paper between each. Refrigerate to keep the peanut butter filling firm while maintaining softness.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
