Tagalongs

• 1/2 cup powdered sugar
• 1 cup butter
• 1 tablespoon vanilla extract, plus 2 teaspoons
• 2 cup all-purpose flour
• 1 cup creamy peanut butter
• 1 cup semisweet chocolate chips
• 2 tablespoon whipping cream
• 4-5 tablespoon warm water

1. Place ½ cup powdered sugar and butter in a medium bowl, and cream with an electric mixer on medium until light and creamy. Add 1 tablespoon vanilla and flour, and beat until combined. Wrap dough in plastic, and place in refrigerator for 20 minutes. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Roll out dough to a ¼-inch thickness. Using a 2-inch round cookie cutter, shape cookies. Create a medium-shallow well with the back of a spoon (it will later be filled with peanut butter). Bake for about 10 minutes. Cool cookies on a wire rack.
3. Place peanut butter with 2 teaspoons vanilla extract in a saucepan and heat on low until it becomes soft. Stir to combine. Watch the peanut butter so it doesn’t cook or burn.
4. Place the chocolate and heavy cream in a bowl over simmering water. Slowly stir to combine. Add water 1 tablespoon at a time, mixing after each addition until mixture becomes pourable. Set aside.
5. Assemble the cookies:
6. Spoon the peanut butter filling into shallow cookie wells. Place the cookies in refrigerator for 1 hour for peanut butter filling to harden.
7. Remove cookies from refrigerator. Pour chocolate on the top of each cookie, or use a spatula to spread.