Tagalongs have a buttery cookie base, peanut butter centre and are covered in milk chocolate.
We have glass jars at home, filled with a variety of cookies. You may need to refill your cookie jar over and over, each day, once your kids taste these tagalongs.
Make the peanut butter filling first: In a small mixing bowl, whisk 1 cup smooth peanut butter and 3/4 cup powdered sugar together, until you see no lumps.
Line a tray with wax paper. Place ½ tablespoon of the peanut butter mixture on the prepared pan. Refrigerate.
Using an electric mixer, mix together 1.5 cups of butter and 1 cup of sugar. Add 1 tbs vanilla extract.
In a medium bowl, sift together 3.5 cups of flour and a pinch of salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough comes together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut into rounds with a cutter. Place the cookies on a baking sheet.
Bake for 15 minutes, until the edges begin to brown. Allow to cool.
Get the peanut butter balls out of the refrigerator. Using a spatula, remove the peanut butter from the pan. Place 1 ball in the middle of the shortbread cookie and use a butter knife to spread the peanut butter around the cookie.
Repeat with remaining peanut butter balls and cookies.
Melt 1 cup chocolate chips. Place each cookie on a fork and dip into the chocolate. Remove the cookie from the chocolate once it is fully covered while still on the fork. Let the excess chocolate drip off.
Place the cookies on a cooling rack until they harden.
By Christ & Co.
