Tagalong Cookies Recipe
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Unrated
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Prep Time
35 mins
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Cook Time
35 mins
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Chill Time
45 mins
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Total Time
1 hr 36 mins
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Servings
48 cookies
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Calories
123 kcal
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Course
Baked Goods
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Cuisine
American
Tagalong Cookies Recipe
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Homemade Tagalong Cookies make the perfect balance of buttery shortbread, fluffy peanut butter filling, and rich milk chocolate. No need to wait for Girl Scout season – whip up these irresistible classics right now!
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Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 3 cups all-purpose flour
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 2 packages milk chocolate melting wafers, 10 ounce each
Instructions
- In a large mixing bowl, cream together the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt until fully blended.
- Add flour until fully blended. Dough will be crumbly. Shape the cookie dough with your warm hands into a large smooth ball. Cut the ball in half, then shape each half into a log. Roll it carefully on parchment paper until the dough log is 1 1/2 inch thick. Wrap each log of dough in plastic wrap. Refrigerate for about 45 minutes.
- Preheat oven to 350 degrees F. Unwrap the chilled dough. Slice 24 (1/4-inch thick) cookies from each log. Place cookies on parchment paper lined cookie sheet, about 1-2 inches apart.
- Bake cookies for about 16 minutes, until the bottoms edges of the cookies lightly brown. Cool cookies completely after baking on a wire rack.
- For the peanut butter filling, beat creamy peanut butter with powdered sugar in a bowl. Lay cookies on parchment paper and drop a heaping teaspoon (use a small cookie scoop for easy scooping) onto the top of each cookies. Use your fingers to spread it out as evenly as possible.
- Melt chocolate wafers according to package directions. Once melted and smooth, drop cookies (bottom side down) into the chocolate. Use a fork to hold the cookie and a spoon to drizzle chocolate over the top. Tap off any excess chocolate. Place cookie back on parchment paper.
- Repeat with remaining cookies.
Notes
- Counter: Place the cookies in an airtight container, like a ziplock bag, and leave them on the counter for up to 4 days. Cookies may get melty in warmer temperatures.
- Refrigerator: Place the cookies in an airtight container, and store them in the fridge for up to 8 days. Enjoy chilled or bring to room temperature before serving.
- Freezer: Place the cookies in a gallon-sized freezer ziplock bag, and store them in the freezer for up to 3 months. Thaw overnight in the fridge then serve chilled or bring to room temperature.
- You don’t have to spread the cookies too far apart on the baking sheet. They will only spread slightly while baking. I was able to fit 20 cookies on a large cookie sheet.
- I don’t recommend dunking the entire cookie into the melted chocolate because the peanut butter may come off the cookies a little bit and cause some small lumps.
- To help the chocolate set faster, you can place the cookies under a fan or place them in the fridge or freezer. Please note, putting them in the refrigerator or freeze may cause them to sweat at room temperature.
- Make it easier. Swap out the homemade cookie filling with Nilla Wafers instead!
- Counter: Place the cookies in an airtight container, like a ziplock bag, and leave them on the counter for up to 4 days. Cookies may get melty in warmer temperatures.
- Refrigerator: Place the cookies in an airtight container, and store them in the fridge for up to 8 days. Enjoy chilled or bring to room temperature before serving.
- Freezer: Place the cookies in a gallon-sized freezer ziplock bag, and store them in the freezer for up to 3 months. Thaw overnight in the fridge then serve chilled or bring to room temperature.
- You don’t have to spread the cookies too far apart on the baking sheet. They will only spread slightly while baking. I was able to fit 20 cookies on a large cookie sheet.
- I don’t recommend dunking the entire cookie into the melted chocolate because the peanut butter may come off the cookies a little bit and cause some small lumps.
- To help the chocolate set faster, you can place the cookies under a fan or place them in the fridge or freezer. Please note, putting them in the refrigerator or freeze may cause them to sweat at room temperature.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Serving
1cookie
Calories
123kcal
(6%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
48mg
(2%)
Potassium
41mg
(1%)
Fiber
0.5g
(2%)
Sugar
7g
(14%)
Vitamin A
128IU
(3%)
Calcium
6mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 123kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 48mg | 2% |
| Potassium | 41mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 128IU | 3% |
| Calcium | 6mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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