NEW CASTLE — Homemade Tagalongs
- 2 sticks (1 cup) unsalted butter at room temperature
- 1 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 3 cups all-purpose flour
- 1/2 cup smooth peanut butter
- 1/2 cup powdered sugar
- 2 cups semi-sweet chocolate chips
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until smooth. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add vanilla. Beat until smooth. With mixer on low, add salt and flour, and mix until completely incorporated and dough is uniform. Shape dough into a cylinder with a diameter of about 2 to 3 inches. Wrap in parchment paper and freeze for at least 25 minutes.
Preheat oven to 350. Slice dough into 1/8-inch disks and place on baking sheets, about 1/2-inch apart. Once you have made 30 cookies, wrap up the dough and freeze for another time. Bake for 8 minutes. Place on a cooling rack and let cool completely.
Mix together peanut butter and powdered sugar. Form into small disks and press onto cookies. Melt chocolate in a microwave safe bowl for 30-second intervals and mix well after each interval. Coat cookies completely in chocolate and lift out with a fork. Place on a parchment lined baking sheet and let set or freeze to speed up the process.
(*Note: most recipes have not been tested.)