These are better than the real deal tagalongs! Don’t take my word for it, try these tonight!
This recipe is for 12 cookies at the size I used. You may need to vary this recipe based on the size of cookies you make!
Here’s what you need:
1/2 cup creamy style peanut butter
1/4 cup powdered sugar
2 cups of milk chocolate chips
1 Package Shortbread Cookies (the trick for speed here is using store bought. I used Keebler brand Sandies this time for this recipe.)
In a medium bowl, mix the peanut butter and powdered sugar until you reach a smooth consistency.
I tried mixing this by hand at first, but after a long day of baking, I pulled out the mixer instead.
Get your shortbread cookies ready. Lay them out on a cookie sheet lined with parchment paper.
Now scoop a dollop of peanut butter mixture onto each cookie. I like to separate my batter in half right away when I’m dishing out a set amount so I know I have some leftover for the last cookie.
You can carefully spread the mixture in a nice layer, and then place these cookies into the freezer while you prep your chocolates.
In a microwave safe bowl, start melting your chocolate chips in 10-15 second intervals, making sure to stop and stir the entire mixture before continuing heat. The chips should be completely melted within 40 seconds total.
Here’s the time consuming part: each cookie goes into the chocolate with the peanut butter side down, then flipped over carefully with a fork. You then allow the excess chocolate to drip off the cookies while holding with a fork and performing a slight jiggling motion. Expect this part to take a good 15 minutes. Place back onto parchment paper.
Now these delicious crumpets go into the freezer or fridge until set and ready to consume! Prepare your ego for the plethora of compliments!
Let me know if you’ve tried this in the comments!