Description
Skip the cookie box and make your own Tagalong-style cookies right at home—these are buttery, crunchy, and loaded with a creamy peanut butter center, all enrobed in silky melted chocolate.
Ingredients
Scale
For the Shortbread Cookies:
- 1 cup (226g) unsalted butter, softened
- ⅔ cup (126g) white sugar
- 2 large egg yolks
- 2 teaspoons (10ml) vanilla extract
- 2 ½ cups (350g) all-purpose flour
- ½ teaspoon salt
For the Creamy Peanut Butter Filling:
- 6 tablespoons unsalted butter, softened
- 1 ¼ cups smooth peanut butter (avoid the natural kind)
- 1 ¼ cups powdered sugar (sifted for smoothness)
- 1 teaspoon vanilla extract
For the Chocolate Shell:
- 3 (10 oz) bags Ghirardelli dark chocolate melting wafers, or similar
Instructions
- Make the Cookie Base
- In a stand mixer or large bowl, beat the softened butter with sugar on medium speed until light and creamy.
- Add egg yolks and vanilla; continue mixing until fully incorporated.
- Gradually add in flour and salt. Mix until the dough pulls together into a firm ball.
- Place the dough on parchment paper, divide into two equal logs (about 1.75–2 inches in diameter and 5–6 inches long).
- Wrap tightly in plastic wrap and chill for at least 45 minutes, or until firm.
- Bake the Cookies
- Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.
- Slice each dough log into ¼-inch thick rounds. Gently reshape if needed.
- Place on baking sheet, spaced slightly apart.
- Bake 11–13 minutes, or until edges are golden. Let cool 10 minutes, then transfer to a wire rack to cool completely.
- Make the Peanut Butter Layer
- Beat the softened butter and peanut butter together until creamy and lump-free.
- Add sifted powdered sugar and vanilla, and mix until fluffy.
- Transfer the filling to a piping bag fitted with a wide round tip—or simply snip the end of a zip-top bag.
- Assemble the Cookies
- Line a baking tray with parchment paper or silicone.
- Pipe a swirl of peanut butter filling on top of each cookie, working from the outer edge inward. Smooth the top with a knife or offset spatula.
- Chill cookies in the fridge for 15–30 minutes until the filling firms up.
- Coat in Chocolate
- In a microwave-safe bowl, melt the chocolate wafers at 50% power in 30-second bursts, stirring after each, until smooth. Be careful not to overheat!
- Using a fork, dip the bottom of each cookie into the melted chocolate.
- Hold it above the bowl and use a spoon to pour chocolate over the top until fully coated.
- Tap the fork on the edge of the bowl to shake off excess chocolate.
- Place each cookie back on the tray to set. If there’s extra chocolate, feel free to drizzle some decorative lines across the top.
Notes
📝 Pro Tips
- Slice precisely: Aim for even ¼-inch thick slices using a ruler or guide. This helps cookies bake uniformly.
- Best chocolate for coating: Go for candy melts or almond bark. They melt smooth and set quickly. Regular chocolate chips can be thick and finicky.
- Work in batches: Only melt one bag of chocolate at a time and dip cookies in small groups. Keep the rest chilled until ready to coat.
- Clean as you go: Wipe off your fork and dipping tools occasionally to keep your coating smooth.
🧊 How to Store
- Store cookies in an airtight container in the fridge. They’ll stay nice and firm but still tender when you bite in. Place parchment between layers if stacking.
- Prep Time: 3 hours
- Cook Time: 12 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 Cookie
- Calories: 338 mg
- Sugar: 18.5 g
- Sodium: 78.9 mg
- Fat: 22.3 g
- Carbohydrates: 30.7 g
- Fiber: 2.7 g
- Protein: 4.8 g
- Cholesterol: 32.1 mg