This recipe puts a twist on the classic favorite by making them gluten-free, perfect for those with dietary restrictions or looking for a healthier alternative. The combination of a buttery shortbread cookie base, creamy peanut butter filling, and rich chocolate coating creates a heavenly flavor that will leave you craving more. Whether you're gluten intolerant or simply love a tasty cookie, these gluten-free Tagalongs are sure to satisfy your sweet tooth!
- 2 sticks of butter
- 2/3 cup of sugar
- 1/2 tsp salt
- 2 eggs
- 2 cups Pamela’s All-Purpose Flour Mix
- 1 cup of peanut butter (melted)
- 1 bag of chocolate chips (melted)
Yield:
Preheat oven to 350F.
Beat butter + sugar. Add eggs. Add vanilla + Pamela's mix. Scoop onto greased or parchment lined cookie sheet.
Bake 350 for 10 mins (cooking time may vary based on oven and cooking sheet).
Once hot out of the oven press measuring spoon into the top to form a small circle.
Once cookie has cooled. Melt peanut butter and pour into the circle surface. Allow to cool.
Then melt chocolate and pour over the top of the cookie-you can also dip the full cookie into the chocolate. Put into fridge to let cool and set.
Enjoy!