Description
These homemade Peanut Butter Patties, also known as Tagalongs, are a delicious blend of buttery cookie bases topped with a creamy peanut butter filling and coated in rich chocolate. Perfect for cookie lovers looking to recreate a classic favorite with a rich, melt-in-your-mouth texture and a perfect balance of sweet and salty flavors.
Ingredients
Cookie Dough
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Peanut Butter Filling
- 1 cup creamy peanut butter
- 2/3 cup confectioners’ sugar
Chocolate Coating
- 8 ounces good-quality chocolate (such as semi-sweet or milk chocolate)
Instructions
- Make the cookie dough: Preheat your oven to 350°F. In a bowl, whisk together the flour, baking powder, and salt until well combined. In a separate mixing bowl, cream the butter, brown sugar, and white sugar until light and fluffy, which might take several minutes. Beat in the egg. Gradually add the dry ingredients to the creamed mixture until the dough begins to come together and pulls away from the sides of the bowl. Form the dough into a ball using your hands.
- Roll and chill the dough: Place the dough ball on a sheet of parchment paper. Flatten it into a disk with your hands and cover with another piece of parchment paper. Using a rolling pin, roll out the dough to about 1/4-inch thickness. Transfer the parchment with the dough onto a baking sheet and chill it in the freezer for 10 minutes.
- Cut and bake the cookies: Remove the dough from the freezer and transfer it to your countertop. Remove the top parchment sheet and set it aside to reuse. Line a baking sheet with the reserved parchment paper. Using a 2-inch circular cookie cutter, cut out disks from the dough and place them on the prepared baking sheet. Bake for 10 minutes or until the cookies are lightly golden at the edges. Let them cool on the baking sheet for 5 minutes before transferring the parchment sheet with cookies to a cooling rack to cool completely.
- Make the peanut butter filling: In a bowl, combine the creamy peanut butter and confectioners’ sugar using a hand mixer or spoon until smooth. Spread or pipe an even layer of this mixture onto each cooled cookie. Place the topped cookies in the freezer to chill while you prepare the chocolate coating.
- Dip the cookies: Set up a double boiler by bringing water to a simmer in a pot and placing a heatproof bowl with chopped chocolate over it, ensuring the bowl doesn’t touch the water. Stir the chocolate continuously until fully melted. Using a slotted wooden spoon or fork, dip each peanut butter topped cookie into the melted chocolate, ensuring it is fully coated. Gently tap the spoon against the bowl to remove excess chocolate, then place the dipped cookie onto a baking sheet lined with parchment paper. Once all cookies are dipped, refrigerate them for about 20 minutes to let the chocolate set completely.
Notes
- For best results, use good-quality chocolate for coating to achieve a smooth and glossy finish.
- If you don’t have a double boiler, melt chocolate gently in the microwave in 30-second bursts, stirring between each until smooth.
- You can store finished cookies in an airtight container in the refrigerator for up to a week.
- Make sure cookies are completely cooled before adding the peanut butter filling to prevent melting.
- For a crunchier texture, slightly toast the cookie dough before forming.
