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Peanut Butter Chocolate Tagalongs

A crisp cookie topped with peanut butter and coated in milk chocolate.
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 9 large tagalongs
Author Chelsea


  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 package (4.7 ounces) shortbread cookies*
  • 2 cups milk chocolate chips
  • Optional: 1 teaspoon shortening or vegetable oil


  • In a large bowl, beat together the peanut butter and powdered sugar until smooth.
  • Set out the shortbread cookies on a tray lined with parchment paper.
  • Form balls of the peanut butter "dough" and press & flatten that dough on the shortbread cookies.
  • Place in the freezer while preparing the chocolate chips. To prepare the chocolate chips: in a microwave safe bowl, add the chocolate chips. Melt in the microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until melted.
  • Dunk the cookies in the melted chocolate. Pull out using a fork and tap off the excess chocolate.
  • Place on the tray-lined parchment paper and allow to set. (Place in the fridge for a faster set-up).


*I like Walker's pure butter shortbread cookies, but any will work here. Also read text above recipe for other ideas for the bases of these cookies. The Walker shortbread cookies (what I've used) are larger than most cookies and there are less of them (9 per package). If you use a different cookie you'll have to adjust the toppings (might need more or less of the peanut butter mixture and/or chocolate)