Tagalong Cookies Copycat Recipe
For the cookie:
1 cup (2 sticks) butter, room temperature
115g (1/2 cup) sugar
250g (2 cups) all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons milk
For the topping:
1 1/2 cups creamy peanut butter (peanut allergies? try almond butter!)
1/2 cup confectioners’ sugar
1/2 tsp vanilla extract
8-oz milk chocolate - you may notice my picture includes semi-sweet.
Cream together your butter and sugar with a mixer until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the butter mixture.
Finally, at low speed, add in the milk and vanilla.
Separate the dough into halves and wrap in plastic or store in tupperware. Refrigerate until the dough is as firm as a stick of butter.
Bake your batches of cookies one sheet at a time for 10-12 minutes, rotating the cookie sheet 180 degrees, halfway through baking. This ensures that all the cookies turn the same color instead of getting browner in the hotter parts of your oven.
Using a spoon, scoop, or your thumb, make an indentation in the center of each cookie. This is your well for peanut butter filling goodness. Do it before they cool.
In a microwavable bowl, sift the powdered sugar into the peanut butter and mix well.
Microwave in 30 second intervals, stirring between each, until very melty.
Stir in vanilla.
Picture of Top them cookies
With a spoon, piping bag, or plastic bag with the corner cut off, pile your filling onto your cookies.
As you might deduce, I used a piping bag with a star tip. It was the only one I had, and it made me sad because they looked so weird.
But then the peanut butter filling held its shape after being coated in chocolate, and I decided to embrace and appreciate the weirdness.
Sadly, before I opened my heart to the differently-shaped tagalong toppings, I squished out their uniqueness from most of the cookies before dipping. Next time I will leave it in.
The final step to these tiny masterpieces is the chocolate coating.
Melt your chocolate with tiny zaps in the microwave (you know how by now, yeah? - 30 second intervals, stir frequently, etc etc).
Since we'll be constantly lowering the temp of the chocolate each time we dip a cookie, you may prefer to use the double-boiler method. Otherwise, keep your bowl in another bowl with a bit of hot water in it, and be prepared to re-zap the chocolate in the microwave whenever it gets too firm to work with.
Just remember - the less you heat your chocolate, the better. (that's not a technical measure or anything, just a good thing to keep in mind)
Dip your cookies in the chocolate with a fork, give that fork some healthy taps on the side of the bowl to remove the excess chocolate, and place cookies on waxed paper to cool.