This chocolate-coated tagalong cookies recipe with peanut butter filling is a freezer-friendly dessert you can enjoy year-round.
Prep Time25 minutesminutes
Cook Time11 minutesminutes
Additional Time20 minutesminutes
Total Time56 minutesminutes
Ingredients
For the Cookies
1cup (2 sticks)unsalted butter, room temperature
½cupgranulated sugar
2cupsall purpose flour
¼tspbaking powder
½tspsalt
½tspvanilla extract
2tbspwhole milk
For the Filling
1 ½cupscreamy peanut butter
¾cuppowdered sugar
½teaspoonsalt
½tspvanilla extract
For the Chocolate Coating
8ozsemisweet chocolate chips
1tablespooncoconut oil butter, or vegetable oil
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
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.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a prepared baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can arrange them fairly closely together.
Bake cookies for 11 to 13 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. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
To make filling, whisk together peanut butter, powdered sugar, salt and vanilla in a small microwave-safe bowl. When the mixture has come together, heat it in the microwave (in short intervals, stirring frequently), until it is soft. Working carefully with the warm filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
Chill filled cookies for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate and coconut oil together in 30 second intervals in a microwave safe bowl. Stirring often, until smooth.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to set.