Chocolate Covered Peanut Butter Cookies (Homemade Tagalongs)
Make your own homemade Tagalong Cookies and skip the unhealthy boxed girl scout version this season! This easy recipe for Chocolate Covered Peanut Butter Cookies has just 7 ingredients and it's fun to make at home!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper
- Piping Bag
- Heatproof Mixing Bowl
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 255 grams all purpose flour
Peanut Butter Filling
- 113 grams salted butter (softened)
- 226 grams powdered sugar (sifted)
- 57 grams peanut butter
- ½ teaspoon vanilla extract
- 1 to 2 tablespoons milk
Coating
- 800 grams mini dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
- Add the flour into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
- Using your hands, form the dough into 30 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.
- Bake for 15 to 17 minutes until golden brown. Allow to cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, and vanilla extract. Mix on low and add in the milk as needed. Continue to mix and speed mixer up to high and mix until light and fluffy.
- Transfer the frosting to a piping bag and pipe a small dollop on top of each cookie.
- Turn the cookies over and press into the parchment paper to flatten the frosting so it’s the same diameter as the cookie.
- Transfer the tray to the freezer to let the frosting set, about 20 to 30 minutes.
- Melt the chocolate using a double boiler or in the microwave doing 30 second intervals, stirring brewery each one to prevent burning.
- Remove the cookies from the freezer and dip them into the chocolate to coat them completely. I like to use a fork as a spoon, so excess chocolate can drip off easily. Place the cookies back on the parchment paper lined baking sheets.
- Transfer the cookies to the freezer to set. You can drizzle extra chocolate on top if you like.
- Store in an airtight container in the fridge for up to 7 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft; this is super important. If your butter is not soft enough the cookies can have an off texture, you’ll notice small holes in the bottom of the cookies when baked if this happens. This means the butter was cold, therefore didn’t mix in well enough and will cause this.
- Always sift powdered sugar for smooth and creamy frosting.
- You can melt the chocolate using a double boiler or in 30 second intervals in the microwave, whichever you prefer.
- I don’t temper the chocolate because there’s milk in the frosting, so these should be stored in the fridge anyways.
- Gluten Free — Replace the flour with 226 grams (scant 1 ½ cups) gluten free flour blend and 57 grams (½ cup plus 1 tablespoons) coconut flour.
- High Altitude — Bake at 350°F for 13 to 15 minutes or until golden brown.
Nutrition
Calories: 383kcalCarbohydrates: 47gProtein: 3gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 35mgSodium: 124mgPotassium: 30mgFiber: 1gSugar: 36gVitamin A: 429IUVitamin C: 0.2mgCalcium: 46mgIron: 1mg
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