Description
Homemade Tagalong Cookies feature a crispy cookie base, a salty and creamy peanut butter filling, and a rich dark chocolate coating. Made entirely from scratch, these classic cookies balance sweetness, saltiness, and texture for a perfect treat reminiscent of the beloved Girl Scout favorite.
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, combine the unsalted butter and granulated sugar and beat on medium speed until the mixture is well combined and fluffy. Add the egg yolks and vanilla extract; beat again until fully incorporated.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture. Beat until the dough begins to come together and pulls away from the sides of the mixer, forming one cohesive ball.
- Shape and Chill Dough: Transfer the dough onto parchment paper and divide it into two equal halves. Shape each half into a log about 1.75 to 2 inches thick and 5-6 inches long. Wrap tightly in plastic wrap and refrigerate for at least 45 minutes until firm.
- Slice and Bake Cookies: Preheat the oven to 350°F (175°C). Line a large cookie sheet with a silicone baking mat. Slice the dough logs evenly into ¼ inch thick slices using a ruler for precision. Reshape slices into circles if needed and arrange on the prepared baking sheet. Bake for 11-13 minutes or until the edges and bottoms begin to brown. Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely.
- Make the Peanut Butter Filling: In a medium bowl, beat the butter and creamy peanut butter together until smooth and lump-free. Add the sifted powdered sugar and vanilla extract; beat until fully combined. Transfer the filling to a large piping bag fitted with a large open round tip or cut about 0.5 to 0.75 inch from the bag tip.
- Assemble Cookies: On a baking sheet lined with parchment or a silicone mat, pipe a thin layer of peanut butter filling onto each cooled cookie, starting from the outside edge and working inward. Use a knife to flatten the peanut butter layer evenly. Refrigerate for 15-30 minutes until the peanut butter layer firms up.
- Melt the Chocolate Coating: Place chocolate melting wafers in a microwave-safe bowl and heat at 50% power in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth. Be careful not to overheat or burn the chocolate.
- Dip and Coat Cookies: Using a fork, dip the bottom of each cookie fully into the melted chocolate, then lift it out to drain excess. Use a spoon to drizzle chocolate generously over the top of the cookie to cover it completely. Tap the fork on the bowl rim to remove extra chocolate. Place completed cookies on the lined baking sheet and allow the chocolate to set completely. Optionally, drizzle leftover chocolate over the tops for decoration.
Notes
- Use a ruler to slice dough evenly at ¼ inch thickness for uniform baking and consistent cookie size.
- For best coating results, use almond bark or Ghirardelli candy melts; chocolate chips are thicker and harder to work with.
- Melt one bag of chocolate at a time and dip just a few cookies, keeping the rest refrigerated. Clean utensils frequently to prevent chocolate clumps.
- Store finished cookies in an airtight container in the refrigerator with parchment layers between to keep them fresh while maintaining a soft yet firm peanut butter texture.
