Creamy peanut butter filling loaded over a shortbread-style cookie base and then cloaked in milk chocolate — copycat, homemade Tagalong cookies.
Evidently we are expecting a snowstorm this weekend. A big snowstorm, too.
I’m not positive, because I haven’t checked the weather forecast for myself yet, but judging by the lack of eggs, toilet paper, and milk on the grocery store shelves and the number of people who have asked me “Are you ready for the snow!?”, I’m expecting it will be big (or, conversely, just a few random snowflakes that melt before they can accumulate into anything significant, as often seems to be the case with the weather forecast).
If the skies do decide to bury us in an avalanche of white, I intend to be ready for it. Preparedness in my case does not include toilet paper, but instead consists of stocking up on chocolate and peanut butter (so much peanut butter!).
I’m excited about this potential snowstorm (especially given that it’s slated for the weekend, meaning I don’t have to worry about an icy commute to work). I’ve mentioned before that I like baking in summer thunderstorms, but even more than that I love baking while snowed in.
Snowed in with nowhere to be (except maybe out shoveling the driveway, which fortunately Zach usually takes care of), a world of glittery ice and snow outside my window — these are the best baking conditions.
And while these cookies are not difficult or challenging to make, they do require some assembly, and so are a little bit of a project to keep you occupied and busy while you hole up away from the (miserably cold and windy) outside world. From rolling and cutting out the shortbread dough, to making your peanut butter filling to dipping in and drizzling with chocolate, the payoff for the assembly is well worth it.
I’ll confess that it’s been years since I’ve had a real, Girl Scout-given, Tagalong cookie. So these cookies are really more of a nod to my memory of them than anything.
They remind me a lot more of candy bars (or… candy disks, given their shape…) than they do cookies. With their rich creamy filling, the milk chocolate coating, and the buttery crunch of the shortbread, they are decadent little treats with a perfect ratio of peanut-given saltiness and chocolate/shortbread sweetness.
Bet you can’t eat just one.
If you, too, are prepping for a big snowstorm where you live, don’t hesitate; go out and get your peanut butter now, before you get snowed in.
- 1 cup unsalted butter softened
- 3/4 cups sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 large egg yolk
- 2 1/4 cups all-purpose flour
Peanut Butter Filling
- 1 1/2 cups creamy peanut butter
- 3 Tbsp butter softened to room temperature
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 1/2 packages 12 oz milk chocolate melting wafers (I do not recommend using chocolate chips/shortening here -- it is quite messy and melting wafers are the easiest cleanest option)
- 1/2 cup dark chocolate chips or melting wafers to drizzle (optional)
Preheat oven to 350F.
In KitchenAid mixer or with electric hand-mixer, cream the butter until it is smooth.
Add sugar and beat with the butter until well-creamed.
Add vanilla extract and salt, stirring until well-combined, pausing occasionally to scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well-incorporated.
Add egg yolk and beat until combined.
With mixer on medium-low speed, gradually add flour until well-incorporated (you will definitely need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl) and dough begins to clump together.
Transfer dough to clean surface and use your hands to form it into a cohesive ball.
Flatten into a disk (about 1" thick), cover with clear wrap, and chill for 10 minutes.
Once dough has chilled, transfer it to a clean, lightly floured surface and use a lightly floured rolling pin to roll out to about ¼" thickness.
Lightly flour 2 1/4" diameter round cookie cutters and cut out your cookies, transferring them to ungreased cookie sheet.
Once you have cut out all of the cookies that you can, be sure to re-combine the scraps and roll out and cut out again to get the maximum number of cookies from your dough.
Bake cookies on 350F for 10-12 minutes and allow cookies to cool completely before topping with peanut butter.
Peanut Butter Filling
Prepare peanut butter filling by creaming together peanut butter and butter in KitchenAid or with electric hand mixer. Stir in vanilla extract.
Gradually add powdered sugar until well-combined, pausing to scrape down sides of bowl.
Transfer peanut butter mixture into a Ziploc bag with one corner snipped and pipe peanut butter evenly on top of each cookie (about 1 1/2 Tbsp of filling per cookie).
Gently spread evenly with a knife so that the filling nearly touches the edges of each cookie.
Transfer cookies with peanut butter to freezer and chill for 10-15 minutes while you prepare the chocolate topping.
Prep chocolate by placing melting wafers in microwave-safe bowl and microwaving at 15 second increments and stirring in between. Repeat with your dark chocolate chips (if using) in separate, small bowl until melted.
Once chocolate is melted, remove cookies from freezer and balance each cookie on the tines of a fork while you pour melted chocolate overtop, until cookies are coated (I do not coat the bottoms of the cookies, I think it makes the chocolate overwhelming to do this).
Transfer to cooling rack (place wax paper beneath for easy clean up) and immediately drizzle with dark chocolate. Allow to set and harden before serving (the dark chocolate will take a bit longer to set if you use chocolate chips and not wafers).
Want to use up the rest of your peanut butter? You might also like this (mostly no-bake) Deep Dish Peanut Butter Chocolate Pie:
Or these ridiculously decadent Peanut Butter Oreo Brownies: