A friend told me about tagalong cookies a few weeks ago. I had never heard of them but; chocolate: good, peanut butter: good, shortbread cookies: good. Needless to say, I was very interested. I used this recipe as a guide, but I changed many things, like adding caramel and getting rid of the gluten. Here’s what I used:
- 2 sticks butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 2/3 cup brown rice flour
- 2/3 cup amaranth flour
- 1/3 cup millet flour
- 1/3 cup chickpea flour
- 1/2 teaspoon salt
- 1 teaspoon guar gum
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
Peanut butter filling
- 3/4 cup peanut butter*
- 1/2 cup powdered sugar*
- 1 stick butter
- 3 Tablespoon chickpea flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup water
- 2 cups chocolate chips*
*Make sure you select these ingredients carefully. I used powdered sugar with tapioca starch instead of corn starch (Organic 365). I used peanut butter with no hydrogenated oils (Peter Pan’s new 100% natural) and chocolate chips with no soy (Nestlé’s Dark Chocolate Morsels).
The first step is to make the shortbread cookies. In a large mixing bowl, cream butter and sugar. Add an egg and vanilla extract and mix until smooth. Add all the dry ingredients (potato starch to baking soda on the list) and mix well. I used a fork and silicone spatula up to this point. When the mixture is doughy enough, mix with your hands. Prepare a sheet of wax paper with white flour sprinkles. Roll the dough into a cylinder, about 2 inches in diameter and freeze for 30 minutes.
When the dough hardens, it’s easy to cut it into thin cookies, around 1/8 inch. Bake at 350F for 10 minutes on a cookie sheet, and let cool a good 20 minutes.
Now, it’s time to get a workstation going with everything you need to make tagalongs. First, make caramel. Melt one stick of butter in a saucepan over low heat. Add chickpea flour to thicken and mix in the sugar (brown and regular) and the water. Stir constantly and continue to heat until thick. Cool in the fridge.
Meanwhile, in a mixing bowl, combine the peanut butter and powdered sugar.
The last thing you need is tempered chocolate. This is the same process I used for my thin mint cookies. If you’ve never tempered chocolate before, I strongly recommend watching this instructional video. My first few times tempering chocolate were a disaster. Practice and knowledge makes perfect!
Melt two cups of chocolate chips in the microwave, 20 seconds at a time and stir in between to disperse heat equally.
Now, take a shortbread cookie, spread a layer of caramel, then a layer of peanut butter. Rinse and repeat with all cookies. And now the “fun” part begins…
Coat the cookies in chocolate and carefully remove the excess.
This process is very time consuming but will reward your taste buds, I promise.
Place the chocolate coated cookies on a baking sheet and let set at room temperature. You can use the fridge to accelerate the process, but I think it lets in too much moisture and prefer room temperature.
And… you’re done! I stored my cookies in an airtight container in the fridge. I had some leftover caramel and peanut butter, which I used as dipping sauce with apples for snacks throughout the week. Enjoy!