Description
Tagalong cookies bring peanut butter and chocolate together in a delightful Girl Scout classic. Crisp shortbread layers embrace creamy peanut butter, all enrobed in silky chocolate for a nostalgic treat that transports you to childhood memories.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (350g) all-purpose flour
- 1 cup (226g) unsalted butter, at room temperature
- ⅔ cup (126g) granulated sugar
- 2 large egg yolks
- 6 tablespoons unsalted butter, at room temperature
- 1 ¼ cups creamy peanut butter
- 1 ¼ cups powdered sugar, sifted
- 3 bags (10 ounces each) Ghirardelli dark chocolate melting wafers
Flavor Enhancers:
- 2 teaspoons (10 milliliters) pure vanilla extract
- 1 teaspoon pure vanilla extract
Seasoning:
- ½ teaspoon salt
Instructions
- Cream softened butter and sugar in a stand mixer until light and fluffy, ensuring a uniform texture and consistent color.
- Incorporate egg yolks and vanilla extract, mixing thoroughly until the mixture becomes smooth and well-blended.
- Gradually integrate flour and salt, gently working the ingredients until a cohesive dough forms.
- Separate the dough into two equal portions, carefully rolling each into cylindrical logs approximately 1.75-2 inches in diameter.
- Wrap each log tightly in plastic wrap and refrigerate for a minimum of 45 minutes to allow the dough to firm up and develop flavor.
- Heat the oven to 350°F and prepare a baking sheet with a silicone mat or parchment paper.
- Slice the chilled dough logs into quarter-inch thick rounds, ensuring uniform thickness for consistent baking.
- Arrange cookie rounds on the prepared baking sheet, leaving slight spacing between each piece.
- Bake for 11-13 minutes, watching for delicate golden edges as an indicator of doneness.
- Transfer baked cookies to a wire rack, allowing complete cooling before proceeding with filling.
- Whip butter and peanut butter together until completely smooth and well-integrated.
- Gradually fold in powdered sugar and vanilla, mixing until the filling achieves a creamy, spreadable consistency.
- Transfer the peanut butter filling to a piping bag with a precision tip.
- Carefully pipe filling onto the center of each cooled cookie, creating a uniform layer.
- Briefly chill the filled cookies to set the peanut butter layer.
- Melt chocolate in a microwave-safe bowl, stirring at regular intervals to prevent burning.
- Carefully dip each filled cookie into the melted chocolate, ensuring complete coverage.
- Gently tap to remove excess chocolate and place on parchment paper.
- Allow chocolate to fully set at room temperature or expedite in the refrigerator.
Notes
- Chill the dough logs thoroughly to ensure clean, precise cookie slices without crumbling.
- Use room temperature ingredients for smoother mixing and better cookie texture.
- Create uniform cookie sizes by slicing with a sharp knife and rotating the log for even cuts.
- Let cookies cool completely before adding peanut butter filling to prevent melting or structural collapse.
- Choose high-quality chocolate for dipping to enhance the overall flavor and appearance of the cookies.
- Store assembled cookies in an airtight container in the refrigerator to maintain their crisp texture and prevent chocolate from softening.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 245
- Sugar: 13g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 34mg