Tagalong Cookies Copycat Recipe
CATEGORIES
INGREDIENTS
- Cooking Time: 30 minutes
- Servings: 20-30
- Preparation Time: 20 minutes
- 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.
DIRECTIONS
- Cookies:
- 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.
- Filling:
- 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.
- Chocolate coating:
- 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.
- Enjoy!