Peanut Butter Patties (Tagalongs)

For the Cookies
1 cup butter, softened
1/2 cup sugar
2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt...
1/2 teaspoon vanilla extract
2 tablespoons milk

For the Filling
1 1/2 cups creamy peanut butter
3/4 cup confectioners’ sugar
generous pinch salt
1/2 teaspoon vanilla extract

For the Chocolate Coating
8 ounces semisweet chocolate chips
1 tablespoon shortening

Preheat oven to 350 degrees F.  Line 2 baking sheets with parchment paper.  (3 dozen cookies)

In a medium bow, whisk together the flour, baking powder, and salt; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Mix in flour mixture followed by the vanilla and milk.

Roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 1 inch apart. Using your thumb, dowel or a melon baller, make an indentation in the center of each cookie.

Bake for 11-13 minutes, or until edges are golden brown. Remove the cookie sheets from the oven. Using your thumb, dowel or a melon baller, press into the cookies again. Cool cookies for 5 minutes on baking sheet, then transfer to wire rack to cool completely.

To make the filling, In a medium bowl, mix peanut butter, confectioners’ sugar, salt and vanilla. Place in freezer for 10 minutes, or until slightly firm. Roll a heaping teaspoon of filling into a ball and place in the middle of the indented part of the cookie, pressing down so that it sticks. Place cookies in the refrigerator for 20 minutes, or until firm.

To make the chocolate coating, melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper. Refrigerate for 30 minutes to set.