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Tagalong Cookie Recipe

Tagalong cookie Recipe

This easy copycat Tagalong cookie recipe makes the best cookies. Chocolate covered shortbread cookies with a creamy peanut butter filling!
Course Cookies, Dessert
Cuisine American
Keyword tagalong cookies recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling time 30 minutes
Servings 24
Calories 263kcal


  • Hand or stand mixer
  • Mixing bowl - large and small
  • Plastic Wrap
  • Parchment Paper
  • Baking Sheet
  • cookie scooper
  • Wire Rack
  • Piping Bag or Ziplock Bag
  • Additional Parchment Paper
  • Fork


Shortbread Cookies

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 ⅓ cup flour scooped and leveled
  • ¼ teaspoon salt

Peanut Butter Filling

  • 1 ½ cup smooth peanut butter
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract

Chocolate Coating

  • 1 lb milk chocolate melting wafers or almond bark


  • In the bowl of a stand mixer, cream the butter and sugar for 4-5 minutes until batter is light and fluffy.
  • Add in the vanilla extract and mix until well combined.
  • Slowly add in salt and flour. Mix until just comes together – do not over mix.
  • Wrap in plastic wrap and chill for 30 minutes.

Make the Peanut Butter Filling

  • In a medium bowl, mix peanut butter, powdered sugar and vanilla until completely smooth (about 4 minutes).
  • Place filling in a piping bag or Ziplock bag and set aside.
  • After the cookie dough has cihlled, use a 2 tablespoon size dcookie scooper to scoop the dough onto the parchment lined baking sheets.
  • Flatten to about ¾ inch with your fingers and bake for 10-12 minutes
  • Allow the cookies to cool for 10 mins before moving them to a cooling rack to cool completely (10-15 additional minutes).
  • After the cookies have cooled, pipe a thick ring of the peanut butter mixture onto the cookie using a piping tip.
  • Melt chocolate melting wafers or almond bark in a microwave safe bowl.
  • Melt chocolate in 30 second increments until melted stirring after each interval. Usually about 3 intervals will do it,
  • Dip cookies in the melted chocolate and use a fork to lift up.
  • Scrape the fork (bottom of the cookie) across the side of the bowl to release excess chocolate coating.
  • Place cookies on parchment paper and allow cookies to set for at least 30 mins.
  • Pour the excess chocolate onto a sheet of parchment paper. Let set about 20-30 minutes


*You can roll this dough out and cut it into shapes but the shapes WILL spread a little. So it’s best to cut the shapes and then freeze for an hour before baking 12 mins


Calories: 263kcal | Carbohydrates: 26g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 95mg | Potassium: 108mg | Fiber: 1g | Sugar: 15g | Vitamin A: 236IU | Calcium: 12mg | Iron: 1mg