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Tagalong Cookies (Copycat) Recipe

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4.4 from 10 reviews

Tagalong Cookies (Copycat) are a delightful homemade version of the classic chocolate-covered peanut butter cookies. This recipe features a buttery shortbread cookie base, a creamy peanut butter filling, and a luscious chocolate coating, making them perfect for enjoying year-round as a nostalgic and delicious treat.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 27 minutes
  • Yield: About 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Shortbread Cookie:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour

Peanut Butter Filling:

  • 3/4 cup peanut butter
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Chocolate Coating:

  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Make the Shortbread Cookie Dough: In a stand mixer, combine the softened butter and powdered sugar on medium speed until blended. Increase to high speed and cream for 3-4 minutes until the mixture is light and fluffy. Add the vanilla extract and mix until just incorporated.
  2. Add Flour and Chill Dough: Sift the flour and add it to the mixer on the lowest speed setting, mixing until combined. Remove the dough, shape it into a disk, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
  3. Preheat Oven and Prepare Baking Sheets: Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  4. Roll and Cut Cookies: Roll out the chilled dough between two sheets of parchment paper to about 1/4 inch thickness. Use a 2-inch round cookie cutter to cut out cookies and place them on the prepared baking sheets.
  5. Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges begin to turn brown. Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
  6. Prepare Peanut Butter Filling: Clean and dry the stand mixer bowl. Mix together the peanut butter, powdered sugar, vanilla extract, and salt until smooth and well combined. Transfer to a small bowl.
  7. Assemble Cookies with Filling: Spread about 1 teaspoon of the peanut butter filling onto the flat side of each cooled cookie in an even domed shape.
  8. Melt Chocolate Coating: In a large glass bowl or double boiler, combine the milk chocolate chips and semi-sweet chocolate chips. Microwave in 30-second increments, stirring between each session, until the chocolate is fully melted and smooth.
  9. Dip Cookies in Chocolate: Carefully dip each peanut butter-topped cookie into the melted chocolate, allowing the excess to drip off. Place the coated cookies on wax paper-lined trays to set and dry.

Notes

  • This copycat recipe closely replicates the original Tagalong cookies and is even better when enjoyed fresh.
  • Make sure to chill the dough for a full hour to achieve the perfect shortbread texture.
  • If you do not have a microwave, melting the chocolate over a double boiler on the stovetop is an effective alternative.
  • The peanut butter filling can be adjusted to taste by adding more or less powdered sugar for sweetness.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Find it online: https://zaracooking.com/tagalong-cookies-copycat-recipe/