Homemade Tagalong Cookies: The Irresistible Blend of Peanut Butter and Chocolate Perfection

Few cookies evoke as much nostalgia and pure delight as the classic combination of crisp shortbread, creamy peanut butter, and a rich chocolate coating. These homemade Tagalong Cookies capture that magical flavor profile perfectly, offering a delectable treat that rivals their famous counterparts. Often compared to the beloved Peanut Butter Patties, this recipe allows you to recreate that iconic taste right in your own kitchen, any time you crave it. Prepare for an unforgettable baking experience that brings the joy of these layered confections to your home.

 

What You’ll Need

Gathering your ingredients is the first step to creating these delightful cookies. This recipe uses simple pantry staples to achieve a gourmet taste.

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, softened (for filling)
• 1 teaspoon vanilla extract
• 2 cups semi-sweet chocolate chips
• 2 tablespoons coconut oil (optional, for shine)

 

Preparation Instructions

Follow these steps to craft your own batch of irresistible Tagalong Cookies. The process involves three delicious layers, culminating in a treat reminiscent of your favorite Peanut Butter Patties.

1. For the Shortbread Base: In a large bowl, cream together 1 cup softened butter and granulated sugar until light and fluffy. Gradually add the flour and salt, mixing until just combined and a soft dough forms. Do not overmix.
2. Press the dough evenly into an ungreased 9×13 inch baking pan (or two 8×8 inch pans). Prick the bottom with a fork several times.
3. Bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until the edges are lightly golden. Let cool completely in the pan.
4. For the Peanut Butter Filling: In a medium bowl, combine 1 cup creamy peanut butter, powdered sugar, 1/4 cup softened butter, and vanilla extract. Beat with an electric mixer until smooth and creamy.
5. Once the shortbread is completely cool, spread the peanut butter mixture evenly over the shortbread base. Place the pan in the freezer for at least 30 minutes to firm up the peanut butter layer.
6. For the Chocolate Coating: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring in between, until melted and smooth.
7. Remove the pan from the freezer. Using a sharp knife, carefully cut the chilled shortbread and peanut butter layers into squares or circles. For classic Tagalong Cookies, use a small round cookie cutter.
8. Dip each cookie into the melted chocolate, ensuring it’s fully coated. Use a fork to lift the cookie, allowing excess chocolate to drip off.
9. Place the coated cookies on parchment paper-lined baking sheets. If desired, use the tines of a fork to create a decorative swirl on top.
10. Refrigerate the cookies for at least 20-30 minutes, or until the chocolate has fully set. Store in an airtight container in the refrigerator.

 

Fun Twists & Serving Ideas

Get creative with your Tagalong Cookies!

• Dark Chocolate Delight: Use dark chocolate chips for a richer, less sweet coating.
• White Chocolate Drizzle: After the main chocolate coating sets, drizzle melted white chocolate over the top for an elegant finish.
• Salty Crunch: Sprinkle a pinch of sea salt on top of the wet chocolate coating for a gourmet touch.
• Miniature Marvels: Make mini versions using a smaller cookie cutter for bite-sized treats perfect for parties.
• Peanut Butter Swirl: Before dipping, pipe a small dollop of melted peanut butter onto the chocolate for a swirled effect.

 

FAQ

• Q: Can I use crunchy peanut butter?
  A: While creamy peanut butter is recommended for a smooth texture, crunchy peanut butter can be used if you prefer a bit of extra texture in your filling.
• Q: How long do these cookies last?
  A: When stored in an airtight container in the refrigerator, these cookies will stay fresh for up to 1 week. They can also be frozen for up to 2-3 months.
• Q: Why did my chocolate coating crack?
  A: This can happen if the cookies are too cold when dipped into warm chocolate, causing the chocolate to seize. Ensure the melted chocolate isn’t too hot and work quickly. Also, too thick of a chocolate layer can sometimes crack.
• Q: Can I use a different type of chocolate?
  A: Yes, milk chocolate or a blend of milk and semi-sweet chocolate can be used depending on your preference. Adjust sweetness accordingly.
• Q: Is the coconut oil essential for the chocolate coating?
  A: No, it’s optional. Coconut oil helps make the chocolate smoother and gives it a nice shine, but the chocolate will still set without it.

Conclusion

Creating your own batch of Tagalong Cookies at home is a rewarding experience that yields a truly irresistible treat. The harmony of buttery shortbread, rich peanut butter, and smooth chocolate is a timeless classic, offering a satisfying bite every time. Whether you’re making them for a special occasion or simply to indulge your cravings, these cookies are a guaranteed crowd-pleaser. Say goodbye to waiting for cookie season and enjoy the delightful taste of homemade Peanut Butter Patties anytime you wish with this fantastic recipe for Tagalong Cookies. Happy baking!

Recipe Note

For the best texture and to prevent the chocolate from melting, always store your homemade Tagalong Cookies in the refrigerator. Allow them to come to room temperature for a few minutes before serving for optimal flavor and a slightly softer peanut butter layer.