Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tagalongs Recipe
    Lost? Site Map

    Tagalongs

    Tagalongs. Photo by SweetsLady

    1/2 Photos of Tagalongs

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    49 mins

    40 mins

    9 mins

    invictus's Note:

    *Updated 3/8 with changes based on making the recipe* These are amazing. This version is rich and cream and buttery and melt-in-your mouth good. I would take one of these over a box of the commercial ones any day.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Cookies

    Filling

    Coating

    • 8 ounces semisweet chocolate
    • 4 tablespoons butter

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball but it will be crumbly.
    3. 3
      Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. I found it was easiest doing this in the palm of my hand. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies.
    4. 4
      Bake cookies for 9 minutes, until bottoms and the edges are lightly browned and cookies are set.
    5. 5
      Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie. (I am still debating as to whether this is a necessary step.).
    6. 6
      Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
    7. 7
      In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave for 30 to 45 seconds at a time, then stir. Heat until it is very, very soft. Let cool slightly and spoon a generous dome of the filling into each cookie’s “thumbprint”. Alternately you could use a piping bag but I did not find this necessary.
    8. 8
      Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
    9. 9
      Melt the chocolate and butter in a small double boiler until melted.
    10. 10
      Dip chilled cookies into chocolate with a fork, allowing theexcess to drip off, and place on a sheet of parchment paper to let the cookies set.

    Ratings & Reviews:

    • on April 19, 2011

      55

      yummy! very very good! pulled a dumb one and tried to melt the choco chips n butter in microwave (even though i knew better) and pretty much puttied the chocolate onto the top of the cookies (but seemed somewhat therapudic!). taste wonderful! may double the peanut butter next time as i seem to never get enuf of it! what sinfully rich chocolate drops of goodness these are! thanks Invictus!! will deffinatley double boil chips next time! may even expand my waist and add a drizzle of caramel over the top! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2010

      35

      The taste of these was pretty good, but they just didn't really work out for me. I made a half recipe and the chocolate was so thick I only really had enough to coat 5 cookies. The rest just got a dollop on top. Also, I used natural peanut butter and it was way too thick, even after heating, to really spread over the top. Thank you for giving me a new cookie to try! Made for PRMR tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2009

      55

      The kids and I made these this morning and are taking them to a birthday part this afternoon. Of course we had to taste first. It has been along time since I had tagalongs, so can't be sure how close they taste. Doesn't matter though because they sure are good. Also, not as hard to make as I thought. Thanks Heidi.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    Advertisement

    Nutritional Facts for Tagalongs

    Serving Size: 1 (1383 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2860.8
     
    Calories from Fat 1980
    69%
    Total Fat 220.0 g
    338%
    Saturated Fat 105.0 g
    525%
    Cholesterol 245.7 mg
    81%
    Sodium 2286.5 mg
    95%
    Total Carbohydrate 211.1 g
    70%
    Dietary Fiber 27.3 g
    109%
    Sugars 90.8 g
    363%
    Protein 62.5 g
    125%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites