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Sourdough Peanut Butter Patties (Tagalongs)

These Sourdough Peanut Butter Patties (Tagalongs) have everything I love about the classic Girl Scout Tagalong, with a sourdough twist. A crisp, buttery sourdough shortbread gets topped with a thick layer of peanut butter filling, then the whole thing is dipped in milk chocolate and sprinkled with sea salt.
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Prep Time 30 minutes
Cook Time 14 minutes
Servings 30

Equipment

  • Stand mixer or hand mixer - for mixing the cookie dough, you'll need to cream the butter. You'll also need a hand mixer for the peanut butter filling.
  • Rolling Pin - to roll out the shortbread cookie dough.
  • Parchment paper - for rolling out the cookie dough and lining the baking pans.
  • Plastic wrap - to wrap and chill dough.
  • Microwave-safe mixing bowls - to mix the peanut butter filling and for melting the chocolate.
  • Baking sheets - to bake the cookies and for refrigerating the cookies for the chocolate to set.
  • 1 1/2 inch round cookie cutter - for cutting out the shortbread cookies. I used this cookie cutter set .
  • Cooling rack (optional) - for cooling the cookies.
  • Frosting spatula or butter knife - for spreading the peanut butter filling.
  • Whisk - to mix the chocolate.
  • Forks - to dip the cookies in the chocolate.

Ingredients
  

Sourdough Shortbread:

  • 1 (226g) cup unsalted butter softened
  • ½ (100g) cup granulated white sugar
  • ⅓ (75g) cup sourdough discard
  • 1 (15g) Tbsp vanilla extract
  • 2 (240g) cups all-purpose flour
  • 1 (8g) Tbsp cornstarch
  • ¾ (4g) tsp fine sea salt
  • ⅛ tsp baking soda

Sourdough Discard Swap:

  • 1/3 (40g) cup all-purpose flour
  • 2 1/2 (35g) Tbsp whole milk

Peanut Butter Filling:

  • 1 (256g) cup creamy peanut butter
  • 1 (120g) cup powdered sugar
  • 1 (14g) Tbsp unsalted butter softened
  • ¼ tsp fine sea salt
  • ½ tsp vanilla extract

Chocolate Coating:

  • 16 oz (454g) milk chocolate melting wafers or high-quality milk chocolate
  • 2-3 tsps coconut oil if needed
  • Flaky sea salt optional, for topping

Instructions
 

Step 1: Mix the Sourdough Shortbread Cookie Dough

  • In the bowl of a stand mixer or a mixing bowl, add the softened butter and granulated sugar. Using either the paddle attachment or a hand mixer, cream the butter and sugar about 2-3 minutes until creamy and slightly fluffy.
    1 (226g) cup unsalted butter, ½ (100g) cup granulated white sugar
  • Add the sourdough discard and vanilla extract to the butter sugar mixture. Mix this on LOW until just combined, scraping down the sides of the bowl as needed. Overmixing the discard will make the cookies fluffy not crispy.
    ⅓ (75g) cup sourdough discard, 1 (15g) Tbsp vanilla extract
  • Sourdough Discard Swap: If you want to skip the discard, add the milk instead to the wet ingredients above and the additional flour to the dry ingredients below.
    1/3 (40g) cup all-purpose flour, 2 1/2 (35g) Tbsp whole milk
  • In a separate bowl, whisk together the flour, cornstarch, salt, and baking soda.
    2 (240g) cups all-purpose flour, 1 (8g) Tbsp cornstarch, ¾ (4g) tsp fine sea salt, ⅛ tsp baking soda
  • Add the dry ingredients to the butter mixture and mix on low just until the dough comes together. Avoid overmixing the shortbread! You want it combined and no flour streaks remaining.
  • Line a baking sheet with parchment paper, and transfer the shortbread dough to the lined pan.
  • Cover the dough with another sheet of parchment paper, and roll the shortbread dough out to about 1/4 inch thickness.
  • Leaving the top sheet of parchment on top of the dough, transfer the pan to the refrigerator and allow the dough to chill for at least an hour before cutting it. This step is key DON'T SKIP IT.
  • Overnight Fermentation Option: If you want to extend the fermentation time in the refrigerator, simply leave the cookie dough in the refrigerator overnight and then continue with the recipe as directed.

Step 2: Cut and Bake the Cookies

  • Remove the chilled dough from the refrigerator and peel away the top sheet of parchment paper.
  • Using a 1 1/2-inch round cookie cutter, cut out even sections of dough. This should make roughly 30 cookies.
  • Transfer the cut cookies to a parchment-lined baking sheet. I find the easiest way to move them without losing their shape is to gently peel away the excess dough, cut the parchment around the cookie, then flip the cookie upside down onto the baking sheet and peel away the parchment.
  • You can also use a thin metal spatula to transfer them.
  • Because this dough is butter based, you'll want to work rather quickly. If the dough starts to get too soft, transfer the dough back to the refrigerator to set up before proceeding.
  • Preheat the oven to 350°F.
  • Chill the cookies 20 minutes in the refrigerator while your oven preheats to help them retain their shape.
  • Once the cookies have chilled for 20 minutes, bake the cookies at 350°F for 12-15 minutes, or until set and the edges are just beginning to turn golden.
  • Be really careful to watch the cookies after 10 minutes, every oven is different and times will vary but once these start to brown they can burn quickly.
  • Allow the cookies to cool on the baking sheet fully before adding the peanut butter filling.

Step 3: Add the Peanut Butter Filling

  • Add the creamy peanut butter, powdered sugar, softened butter, salt, and vanilla to a mixing bowl.
    1 (256g) cup creamy peanut butter, 1 (120g) cup powdered sugar, 1 (14g) Tbsp unsalted butter, ¼ tsp fine sea salt, ½ tsp vanilla extract
  • Beat with hand mixers or your stand mixer until completely smooth and well combined. The filling should be creamy enough to shape but firm enough to hold its shape on top of the cookies.
  • Scoop approximately 1 1/2 teaspoons of filling onto the center of each cooled shortbread cookie.
  • Gently spread and smooth the peanut butter with a frosting knife or your fingers over the cookie, leaving a very small border of shortbread exposed around the edge.
  • Repeat this step until all of the cookies have a peanut butter layer on top. Transfer the cookies to the refrigerator for about 30 minutes to chill before dipping in chocolate.
  • Don’t skip this step. A cold, firm peanut butter layer makes the cookies much easier to dip and helps prevent the filling from shifting or melting into the chocolate.

Step 4: Dip the Cookies

  • Add the milk chocolate to a microwave-safe bowl. Microwave the chocolate in 20–30 second intervals, stirring thoroughly between each interval, until smooth and completely melted.
    16 oz (454g) milk chocolate melting wafers or high-quality milk chocolate
  • If the chocolate is too thick for dipping, stir in a little coconut oil until you reach a smooth, fluid consistency.
    2-3 tsps coconut oil
  • Working with one chilled cookie at a time, place it on a fork and completely submerge it in the melted chocolate.
  • Lift it out and gently tap the fork against the side of the bowl to allow the excess chocolate to drip off.
  • Carefully slide the cookie onto a parchment-lined baking sheet.
  • If desired, sprinkle with a little flaky sea salt while the chocolate is still wet.
    Flaky sea salt
  • Transfer the cookies to the refrigerator and chill for about an hour to allow the chocolate to set up. Once the chocolate is firm, they’re ready to eat!
  • Yields 30 cookies

Notes

How to Store:
Refrigerator- Because the chocolate can melt, refrigerate these cookies in an airtight container for up to 1 week. Let refrigerated cookies sit at room temperature for a few minutes before serving so the caramel can soften slightly.
Freezer- You can also freeze the finished cookies in an airtight freezer-safe container for up to 2 months. Separate the layers with parchment paper to keep them from sticking together.

Nutrition

Serving: 1cookieCalories: 255kcalCarbohydrates: 25gProtein: 4gFat: 16g
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