Air Fried Tagalongs
What I like about this air fryer method is that the shortbread bases set quickly, but I rely on the visual cue more than the clock because small cookies can brown fast and air fryer models vary. The part I pay attention to most is the edge color and the bottom of the cookie, since that is where these can go from lightly golden to too dark.
These Tagalongs-style sandwich cookies keep the familiar combination of crisp cookie, creamy peanut butter filling, and a chocolate coating, while using the air fryer just for the baking step. The chilling steps are worth keeping because they help control spreading, keep the filling tidy, and make the chocolate dip much cleaner.
If you like air fryer desserts, you may also enjoy these Air Fryer DoubleTree Signature Cookies.
Ingredients for Air Fried Tagalongs
- 1 1/2 cups all-purpose flour (about 190g)
- 1/2 cup unsalted butter, softened (about 115g)
- 1/3 cup granulated sugar (about 65g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup creamy peanut butter (about 190g)
- 1/2 cup confectioners’ sugar (about 60g)
- 8 ounces milk or semisweet chocolate chips or chopped chocolate (about 225g)
Optional, if needed: 1 to 2 tablespoons milk or cream to loosen a stiff filling, 1 teaspoon neutral oil or coconut oil to thin thick melted chocolate, and a small pinch of flaky salt for the top.
Use smooth peanut butter if you want the neatest filling. Natural peanut butter can work, but it is usually softer and may need extra confectioners’ sugar to hold its shape.
How to Make Air Fried Tagalongs in the Air Fryer
- Make the dough: Beat the softened butter and granulated sugar until well combined. Mix in the vanilla and kosher salt, then add the flour and mix just until a soft dough forms. It should feel soft but not wet or sticky.
- Chill the dough: Refrigerate for 20 to 30 minutes, or until firm enough to shape easily. If it still feels very soft, chill it a little longer rather than adding more flour.
- Shape the cookie bases: Portion the dough into small, even pieces and roll or press them into thin discs. Keep them uniform in size and thickness so they cook at the same rate.
- Preheat the air fryer: Preheat to 320°F to 330°F (160°C to 165°C) if your model benefits from preheating. No oil is needed. If you use parchment, make sure it is safe for air fryers and weighed down by the dough; do not preheat with loose parchment in the basket.
- Air fry in batches: Arrange the discs in a single layer with a little space between them. Air fry for 8 to 12 minutes, depending on your air fryer and the size of the cookies. Usually no flipping is needed, but rotate the tray or turn the batch halfway if your air fryer has hot spots.
- Check for doneness: The cookies are ready when the edges look set and lightly golden, the centers look dry rather than wet, and the bottoms are lightly browned but not dark. Start checking early, especially if your cookies are small or your air fryer runs hot.
- Cool completely: Transfer the cookie bases to a rack or plate and let them cool for 15 to 20 minutes, until fully cool to the touch. If they are still warm, the filling can slide.
- Make the filling: Stir or beat the peanut butter and confectioners’ sugar until smooth, thick, and spreadable. If it feels too stiff, add milk or cream 1 teaspoon at a time. It should loosen slightly but still hold its shape.
- Assemble the sandwiches: Spread a thin layer of filling over half of the cooled cookies, then top with the remaining cookies. Press gently so the filling reaches near the edges without squeezing out.
- Chill before dipping: Refrigerate or freeze the sandwich cookies for 10 to 15 minutes. This firms the filling and makes the chocolate coating easier to handle.
- Melt the chocolate: Melt the chocolate in a double boiler or in a heatproof bowl set over barely simmering water. Stir until smooth and keep all water away from the chocolate. If it seems too thick for dipping, stir in up to 1 teaspoon neutral oil or coconut oil.
- Dip and set: Dip each chilled cookie in the melted chocolate, let the excess drip off, and place on a lined tray or plate. Add a pinch of flaky salt if you like. Chill for 15 to 20 minutes, or until the coating is firm enough to handle cleanly.
Air Fryer Time and Temperature for Tagalong Cookie Bases
Use 320°F to 330°F (160°C to 165°C) as your starting range for the shortbread bases. They usually need 8 to 12 minutes per batch.
I usually look for lightly golden edges and a center that looks dry and set rather than relying on one exact minute mark. If your air fryer browns unevenly, rotate the tray or turn the batch halfway through.
How to Keep Air Fried Tagalongs Neat and Crisp
This is where the texture can go wrong. If the dough is too soft, the cookie rounds can spread more than you want, so chill the dough until it is easy to handle and keep the rounds fairly thin and even.
After baking, let the bases cool fully before filling them. Then chill the assembled cookies before dipping so the peanut butter layer stays in place and the chocolate shell sets more cleanly.
Chocolate and Peanut Butter Texture Tips
Smooth peanut butter gives the most stable filling here. Confectioners’ sugar thickens it enough to spread neatly and stay put between the cookies.
For the coating, melt the chocolate gently and keep water away from it. Milk chocolate gives a sweeter finish, while semisweet has a more balanced cookie-coating feel.
How to Store and Reheat Air Fried Tagalongs
Store the cookies in an airtight container in the refrigerator for up to about 1 week. Separate layers with parchment so the chocolate coating stays neat.
If your kitchen is warm, keep them chilled for the cleanest finish. Let them sit at room temperature briefly before serving so the cookie base is not too firm.
I would not reheat these in the air fryer once assembled. The air fryer is best used here for baking the cookie bases, and reheating can soften the filling and melt the coating.
Nutrition
Approximate nutrition per serving, based on 1 of 12 cookies: 320 calories, 5g protein, 20g fat, 33g carbohydrates.
Approximate nutrition per 100g: 500 calories, 8g protein, 31g fat, 52g carbohydrates.
Nutrition is an estimate and will vary with cookie size, the chocolate you use, and how thickly the filling and coating are applied.
Equipment
- air fryer
- mixing bowl
- hand mixer or whisk
- spatula
- parchment paper
- wire rack
- heatproof bowl or double boiler
Ingredients
Shortbread bases
- 1 1/2 cups all-purpose flour (about 190g)
- 1/2 cup unsalted butter, softened (about 115g)
- 1/3 cup granulated sugar (about 65g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Peanut butter filling
- 3/4 cup creamy peanut butter (about 190g)
- 1/2 cup confectioners’ sugar (about 60g)
- 1 to 2 tablespoons milk or cream (optional, to loosen filling)
Chocolate coating
- 8 ounces milk or semisweet chocolate chips or chopped chocolate (about 225g)
- Up to 1 teaspoon neutral oil or coconut oil (optional, to thin melted chocolate)
Finish (optional)
- Small pinch flaky salt
Instructions
- Beat the softened butter and granulated sugar until well combined.
- Mix in the vanilla extract and kosher salt, then add the flour and mix just until a soft dough forms.
- Refrigerate the dough for 20 to 30 minutes, or until firm enough to shape easily.
- Portion the dough into small, even pieces and roll or press them into thin discs, keeping them uniform in size and thickness.
- If desired, preheat the air fryer to 320°F to 330°F (160°C to 165°C).
- Arrange the discs in a single layer in the air fryer basket with a little space between them and air fry for 8 to 12 minutes, checking for lightly golden edges and set centers; rotate or turn halfway if needed.
- Transfer the baked cookie bases to a wire rack or plate and cool completely for 15 to 20 minutes.
- Stir or beat the peanut butter and confectioners’ sugar until smooth, thick, and spreadable; add milk or cream 1 teaspoon at a time only if needed to loosen the filling.
- Spread a thin layer of filling on half of the cooled cookies and top with the remaining cookies, pressing gently so the filling reaches near the edges.
- Refrigerate or freeze the assembled sandwiches for 10 to 15 minutes to firm the filling before dipping.
- Melt the chocolate in a double boiler or heatproof bowl set over barely simmering water, stirring until smooth; if too thick, stir in up to 1 teaspoon neutral oil or coconut oil.
- Dip each chilled cookie in the melted chocolate, let excess drip off, place on a lined tray, add a pinch of flaky salt if desired, and chill 15 to 20 minutes until the coating is firm.
Tips
- Chill the dough until easy to handle to prevent excessive spreading.
- Keep cookie discs thin and uniform so they bake at the same rate.
- Watch the edges and bottoms closely; air fryers can brown small cookies quickly.
- Chill assembled sandwiches before dipping so the filling stays in place.
- Keep any water away from melted chocolate to avoid seizing.
Variations
- Semisweet Chocolate: Use semisweet chocolate instead of milk chocolate for a less sweet, more balanced coating.
- Natural Peanut Butter: Use natural peanut butter for a more pronounced peanut flavor, but add extra confectioners’ sugar if the filling is too soft.
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