Homemade Tagalongs
Ingredients
Shortbread cookie base:
- 1 cup all-purpose flour
- ¼ tsp salt
- ½ cup unsalted butter room temperature
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Peanut butter filling:
- ½ cup + 2 tbsp smooth peanut butter
- 1/3 cup powdered sugar
- ½ lb semi-sweet chocolate melted
Instructions
- Beat the butter with an electric mixer until pale and fluffy. Add the powdered sugar and beat for 2 minutes, until well combined. Add the vanilla and combine.
- In a separate bowl, combine the flour and salt. Add the butter mixture and mix until the dough sticks together when pinched. Shape into a ball, wrap in plastic wrap and chill in the fridge until firm, about 1 hour.
- Roll the dough out on a floured surface to 1/4 inch thick. Use a circular 2-inch round cookie cutter to cut out rounds. Press down in the center of the cookies to create a slight indentation. This will help the peanut butter stay put!
- Place on a baking sheet lined with parchment paper. Bake at 325F for 13-15 minutes. Cool on the pan for 15 minutes, then transfer to a wire rack and cool completely.
- Beat the peanut butter and powdered sugar with an electric mixer until smooth. Place into a piping bag fitted with a large, round piping tip.
- Pipe some peanut butter on top of each cookie, trying to maintain a flat, smooth surface. Chill the cookies in the fridge for 30 minutes.
- Dip the cookies in the melted chocolate using a fork. Allow the excess chocolate to drip off the cookies, then transfer to a baking sheet lined with parchment paper. Place in the fridge for 10 minutes, or until the chocolate has set. Enjoy!
Tried this recipe?Let us know how it was!
Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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