Homemade Tagalong Cookies are made completely from scratch with a crispy cookie base, a salty peanut butter filling and chocolate coating.
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) Ghirardelli dark chocolate melting wafers
For the Cookies
- In a stand mixer, combine the butter with the sugar and beat on medium speed until well combined.
- Next, add the egg yolks and the vanilla extract and beat until well combined.
- Then, add the dry ingredients and beat until the dough starts to form. It should pull off the sides of the mixer to form one big ball of dough.
- Turn the dough out onto a piece of parchment paper. Divide the dough into two equal halves, press and shape into a log about 1.75”-2” inches thick and about 5-6 inches long. Tightly wrap the dough in plastic wrap and chill for at least 45 minutes until the dough is hardened.
- Preheat the oven to 350°F. Line a large cookie sheet with a silicone baking mat. Slice the dough into ¼ inch slices. Reshape into a circle if necessary. Bake for 11-13 minutes or until the edges and bottom start to brown. Allow the cookies to cool for 10 minutes and then transfer to a wire rack to cool completely.
For the Filling
- In a medium-sized mixing bowl combine the butter and peanut butter and beat until completely smooth and free of lumps.
- Add the powdered sugar and vanilla extract and beat until well combined. Place the filling in large piping bag with a fitted large open round tip or cut the tip of the bag off about .5”-.75” from the bottom tip.
- Prepare a baking sheet with parchment paper or a silicone mat. Pipe a thin layer of peanut butter filling, starting at the outside edge and working the way into the middle. Flatten the top of the peanut butter with a knife. Refrigerate for 15-30 minutes until the peanut butter topping has firmed up.
- In a microwave-safe bowl, melt the chocolate wafers at 50% power in 30-second intervals; stir after each interval and continue until the chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.
- Use a fork to dip the bottom of the cookie, lowering it all the way into the chocolate, then lift up. Then use a spoon to drip chocolate over the top of the cookie, covering it completely. Tap the fork on the side of the bowl to remove excess chocolate. Place the cookie on the baking sheet and allow the chocolate to set completely. If you have any leftover chocolate, drizzle it over top of the covered cookies.
- Measure the Dough: I use a ruler to try and cut the slices evenly at ¼ inch. This ensures even baking time and consistent size cookies.
- Chocolate: I recommend using almond bark or Ghirardelli candy melts to coat the cookies. It is the smoothest consistency and will dry quickly. Chocolate chips tend to be too thick and difficult to work with.
- Tips for dipping the cookies: Melt only one bag of chocolate at a time and dip only a few cookies at a time, leaving the rest of the cookies in the refrigerator. Clean utensils occasionally.
- Storing finished cookies: I prefer to store these in the refrigerator, which keeps the peanut butter firm, but it still maintains a soft consistency. They can be stacked in an airtight container with a layer of parchment paper between the cookies.
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: Girl Scouts Cookies, Peanut Butter Patties, Peanut Butter Cookie