Prep 40 mins
Cook 9 mins
*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.
- 1 cup butter, soft
- 1⁄2 cup sugar
- 2 cups all-purpose flour
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- 2 tablespoons milk
- 1 1⁄2 cups creamy peanut butter (natural or regular)
- 3⁄4 cup confectioners' sugar
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- 8 ounces semisweet chocolate
- 4 tablespoons butter
- Preheat oven to 350°F.
- 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.
- 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.
- Bake cookies for 9 minutes, until bottoms and the edges are lightly browned and cookies are set.
- 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.).
- Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
- 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.
- Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
- Melt the chocolate and butter in a small double boiler until melted.
- 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.
The flavor of this recipe was excellent! I halved the recipe and there's not enough chocolate to coat all the cookies. I also had to add some milk to the chocolate coating because it was way too thick. I ended up coating half of the cookies.
Delicious, but the recipe needs some work. First of all, I'm fairly sure that the original Tagalongs have a milk chocolate coating. Secondly, there's too much peanut butter filling and not enough chocolate in this recipe. I ended up making three batches of chocolate: I overcooked the first and it turned into something like mousse; the second was better but still not really dipping material; I was able to spread on the cookies with a knife like butter. Then, when I ran out of that, I tried again using a little milk to make it thinner. At that point it was more like dipping chocolate but still wouldn't have been enough to go around. I'm waiting to see if they set completely. I was using chocolate chips, admittedly not the best material for dipping chocolate. If I do this again, I'm going to try it with milk chocolate.
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! :)