These homemade Peanut Butter Tagalongs require several steps, but the result is well worth the effort. The key to success is allowing proper cooling and chilling time between steps to ensure the layers set properly. Don't rush the process, especially when working with the chocolate coating.

1. Step 1: Pulse until mixture resembles coarse sand

   In a food processor, pulse together flour, sugar, and salt until combined. Add the cold butter cubes and pulse until the mixture resembles coarse sand with some pea-sized pieces of butter remaining.

2. Step 2: Pulse just until dough comes together

   Add the vanilla extract and beaten egg, then pulse just until the dough begins to come together. Be careful not to overmix.

3. Step 3: Refrigerate for at least 30 minutes

   Turn the dough out onto a lightly floured surface and gently form it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

4. Step 4: Preheat oven to 350°F

   Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

5. Step 5: Cut out 2-inch circles

   On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Using a 2-inch round cookie cutter, cut out circles and place them 1 inch apart on the prepared baking sheets.

6. Step 6: Make an indentation in each cookie

   Using your thumb or the back of a rounded 1/2 teaspoon measuring spoon, make a small indentation in the center of each cookie, being careful not to press all the way through the dough.

7. Step 7: Bake until edges turn golden

   Bake for 12-15 minutes, until the edges are just beginning to turn golden. Allow to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

8. Step 8: Mix peanut butter and powdered sugar

   In a medium bowl, mix together the peanut butter and powdered sugar until smooth and well combined.

9. Step 9: Fill each indentation with peanut butter mixture

   Once the cookies are completely cool, fill each indentation with about 1 teaspoon of the peanut butter mixture. Place the filled cookies in the refrigerator for about 15 minutes to firm up the peanut butter.

10. Step 10: Melt chocolate in 30-second intervals

    In a microwave-safe bowl, combine the chocolate chips and shortening. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.

11. Step 11: Dip cookies in chocolate

    Using two forks, dip each filled cookie into the melted chocolate, ensuring it's completely coated. Allow excess chocolate to drip off, then place on a parchment-lined baking sheet.

12. Step 12: Refrigerate until chocolate is set

    Refrigerate the chocolate-covered cookies for about 30 minutes, or until the chocolate is completely set. Store in an airtight container in the refrigerator for up to 1 week, or at room temperature for 3-4 days.

For a more professional finish, you can temper the chocolate instead of using shortening, though this requires more skill. If you prefer a stronger peanut butter flavor, add 1/4 teaspoon of salt to the peanut butter filling. For a festive touch, drizzle the tops with contrasting white chocolate after the main coating has set.