Introduction

Tagalong Cookies are a beloved treat featuring a tender cookie base, a rich peanut butter filling, and a smooth dark chocolate coating. Perfect for sharing or indulging, these cookies combine classic flavors into a delightful homemade snack.

The image shows a stack of four round chocolate-covered cakes on a light brown paper. The bottom three cakes have a smooth, dark chocolate coating with slight shiny texture. The top cake is cut in half, showing three layers inside: the bottom layer is a pale beige cookie base, the middle layer is thick and creamy light yellow, and the top layer is a thin dark chocolate drizzle. The background is a white marbled texture with blurred beige cookies and a white bowl with cream on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
6 tablespoons unsalted butter, at room temperature (for filling)
1 ¼ cups creamy peanut butter
1 ¼ cups powdered sugar, sifted
1 teaspoon pure vanilla extract (for filling)
3 bags (10oz) Ghirardelli dark chocolate melting wafers

Instructions

Step 1: In a stand mixer, combine 1 cup of butter with granulated sugar and beat on medium speed until well combined.
Step 2: Add the egg yolks and 2 teaspoons vanilla extract, then beat until fully mixed.
Step 3: Gradually beat in the flour and salt until the dough comes together and pulls off the sides of the mixer to form one ball.
Step 4: Turn the dough onto parchment paper, divide in half, and shape each half into a log about 1.75–2 inches thick and 5–6 inches long. Wrap tightly in plastic and chill for at least 45 minutes.
Step 5: Preheat the oven to 350°F and line a cookie sheet with a silicone baking mat. Slice the dough into ¼ inch slices and reshape into circles if needed.
Step 6: Bake cookies for 11–13 minutes until edges and bottoms are lightly browned. Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: For the filling, beat together 6 tablespoons butter and peanut butter until smooth and lump-free.
Step 8: Add sifted powdered sugar and 1 teaspoon vanilla extract, beating until well combined. Transfer filling to a piping bag fitted with a large round tip, or cut the tip off the bag about 0.5–0.75 inches from the end.
Step 9: Prepare a baking sheet with parchment or a silicone mat. Pipe a thin layer of peanut butter filling on half of the cookies, starting from the edge inward. Flatten the filling with a knife and refrigerate for 15–30 minutes to firm.
Step 10: Melt the chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each, until smooth. Avoid overheating.
Step 11: Using a fork, dip the bottom of each assembled cookie fully into the melted chocolate, then lift and use a spoon to cover the top with chocolate. Tap the fork against the bowl to remove excess chocolate.
Step 12: Place dipped cookies on the prepared sheet and let the chocolate set completely. Drizzle any leftover chocolate over the cookies for decoration.

Tips & Variations

Use creamy peanut butter for a smooth filling or chunky peanut butter for texture.
Chilling the dough thoroughly makes slicing easier and helps the cookies keep their shape while baking.
Swap dark chocolate for milk or white chocolate for a different flavor profile.
If you don’t have chocolate wafers, high-quality chopped chocolate chips work well for melting.

Storage

Store Tagalong Cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. When ready to enjoy, let refrigerated or frozen cookies come to room temperature to soften the peanut butter filling. Chocolate may lose some shine but will still taste delicious.

How to Serve

The image shows three dark brown chocolate-covered rounds stacked on top of each other on a piece of parchment paper. The top chocolate round is cut in half, revealing three layers inside: a top layer of dark brown chocolate, a middle layer of light creamy beige filling, and a bottom layer of yellowish cookie or biscuit. The surface behind the stack has a white marbled texture with some blurred elements. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough, shape it into logs, and freeze it for up to 3 months. Thaw in the refrigerator before slicing and baking.

How do I prevent the chocolate from seizing when melting?

Use a microwave in short intervals at reduced power, stirring frequently. Alternatively, melt the chocolate gently in a double boiler, ensuring no water touches the chocolate, which can cause seizing.