Description
Classic cookie tagalongs made with a crisp shortbread base, topped with creamy peanut butter and finished with a rich chocolate coating just like the beloved bakery-style favorite.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1 cup creamy peanut butter
1/2 cup powdered sugar
2 cups semisweet chocolate chips
1 tbsp coconut oil
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream butter and granulated sugar until light and fluffy.
3. Mix in vanilla extract.
4. Add flour and salt and mix until a soft dough forms.
5. Roll dough out and cut into small rounds; place on baking sheet.
6. Bake for 10–12 minutes until lightly golden; cool completely.
7. Mix peanut butter and powdered sugar until smooth.
8. Spread peanut butter mixture evenly over cooled cookies.
9. Chill cookies for 20 minutes to set the topping.
10. Melt chocolate chips and coconut oil together until smooth.
11. Dip or spoon chocolate over cookies, coating the tops.
12. Let chocolate set completely before serving.
Notes
Use dark chocolate for a richer flavor.
Store cookies in the refrigerator for a firmer bite.
These freeze well for make-ahead treats.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: cookie tagalongs, peanut butter chocolate cookies, copycat tagalongs