Homemade Tagalong Cookie Bites (Print Version)
# Ingredients:
→ Cookies and fillings
01 -
72 mini Nilla wafer cookies
02 -
1 7-ounce bag mini peanut butter cups, unwrapped
→ Chocolate coating
03 -
5 ounces chocolate chips or melting chocolate wafers (about 1 cup)
04 -
5 ounces peanut butter chips (about 1 cup)
# Instructions:
01 -
Preheat your oven to 300°C.
02 -
Place 36 mini Nilla wafer cookies onto a baking sheet lined with parchment paper. Place a mini peanut butter cup in the center of each cookie.
03 -
Heat the baking sheet in the oven for 90 seconds. Do not heat longer than 90 seconds.
04 -
Remove cookies from the oven and place another Nilla wafer on top of each peanut butter cup. Press down slightly without flattening the peanut butter cup.
05 -
Chill the tray of cookies in the refrigerator for 15-20 minutes or until the chocolate has set.
06 -
Melt chocolate chips and peanut butter chips together in a double boiler or microwave. Optional: Add a teaspoon of coconut oil to thin out the chocolate.
07 -
Dip cookie sandwiches into the melted chocolate using a dipping tool or fork. Tap off excess chocolate before transferring them back to the baking sheet.
08 -
Refrigerate cookies until the chocolate has hardened.
# Notes:
01 -
Store homemade tagalong bites in an airtight container for up to 2 weeks.
02 -
For regular-sized Nilla wafers, you will need additional melted chocolate.