Description
A homemade take on the classic Tagalong cookie with a buttery shortbread base, creamy peanut butter layer, and smooth chocolate coating. Perfectly nostalgic and totally irresistible.
Ingredients
Scale
- 1 and 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 and 1/2 cups milk chocolate chips
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream butter and sugar until light and fluffy. Add vanilla extract and mix well.
- Gradually stir in flour and salt to form a dough.
- Roll out dough on a floured surface to 1/4 inch thickness. Cut into circles using a cookie cutter.
- Place cookies on baking sheet and bake for 10–12 minutes, until lightly golden. Cool completely.
- Spread 1–2 teaspoons of peanut butter on each cookie. Freeze for 10–15 minutes.
- Melt chocolate chips in the microwave in 30-second intervals until smooth.
- Dip each cookie into the chocolate to coat completely. Let excess drip off and place on parchment to set.
- Allow cookies to set at room temperature or refrigerate to speed up the process.
Notes
- Chill the dough before baking to help cookies hold their shape.
- Use a fork for clean dipping and even coating.
- Top with sea salt before chocolate sets for a sweet-salty twist.