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5 from 6 votes

Tagalong Cookies

Crunchy shortbread cookies topped with creamy peanut butter and covered in rich milk chocolate. Tastes even better than your favorite Girl Scout cookie!
Course Cookie
Cuisine American
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 24 Cookies
Calories 395kcal
Author Krystle Smith

Ingredients

For the Peanut Butter Filling

  • 1 ¼ Cup Peanut Butter
  • 1 Cup Powdered Sugar

For the Shortbread Cookie Base

  • ¾ Pound Butter Softened
  • 1 Cup Sugar
  • 1 Tablespoon Vanilla Extract
  • 3 ½ Cups All Purpose Flour
  • Pinch of Salt To Taste

For the Chocolate Coating

  • 16 Ounces of Milk Chocolate Chips

Instructions

For the Peanut Butter Filling

  • In a small mixing bowl, combine peanut butter and powdered sugar until incorporated.
  • Line a cookie sheet with wax paper. Fill a small cookie scoop ~½ way full of the peanut butter mixture. Place on prepared pan.
  • Refrigerate for 10-15 minutes or until set.
  • Preheat the oven to 350 degrees F.

For the Shortbread Cookie Base

  • Cream butter and sugar together.
  • Stir in vanilla and salt.
  • Add flour a little at a time until just combined, do not over mix.
  • Form dough into one large disc. Wrap in plastic wrap and chill for 30-45 minutes.
  • Roll dough to ~½ inch thickness. Cut out circles with a small biscuit cutter.
  • Bake on an un greased pan for 14-16 minutes or until the edges are golden brown. Cool completely.

For the Milk Chocolate Coating

  • Melt chocolate chips in the microwave for 1-2 minutes, stirring frequently until smooth.
  • Place peanut butter balls onto cookies. Spread to edges with a knife.
  • Use a fork to dip into chocolate until covered. Allow excess to drip off.
  • Place on a cookie sheet lined with wax paper in the fridge until set.

Notes

Ingredient Notes and Shopping Tips
  • Peanut Butter: Tagalongs are made in the Girl Scout's factory with Peter Pan peanut butter. I used Jif. No matter what brand you choose avoid natural or low-fat varieties. 
  • Butter: Use softened butter not melted for the best results. To quickly soften butter cut it into smaller pieces or heat in the microwave on 50% power.
  • Flour: Measure your flour by spooning it into the measuring. Don't dip your cup into the bag of flour, or you'll likely use too much.
Tips and Tricks
  1. No biscuit or cookie cutter? No problem, use a juice glass, small bowl, or even a cleaned tin can instead.
  2. Chill Dough: Don't skip the chilling step. Shortbread's texture comes from the cool butter slowly melting in the oven.
  3. Chocolate Chips: Chocolate chips will hold their shape until mixed, so be sure to stir when microwaving or you risk scorching your chocolate.  Also, be sure to avoid any contact with water or oil, which can cause chocolate to seize up or to become too hard. 
  4. Dip: Use a fork to easily dip the cookies into the chocolate. 
  5. Wax Paper: Allow chocolate to harden on wax paper for a mess-free clean-up.

Nutrition

Calories: 395kcal | Carbohydrates: 42g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 33mg | Sodium: 176mg | Potassium: 110mg | Fiber: 1g | Sugar: 26g | Vitamin A: 395IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1.3mg