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Peanut Butter and Milk Chocolate Chip Tassies

cakes

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Skill Level:
Intermediate
Prep Time:
35 Minutes

Ingredients

  • 3/4 cup (1-1/2 sticks) butter, softened
  • 1 package (3 oz.) cream cheese, softened
  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar, divided
  • 1 egg, slightly beaten
  • 2 tablespoons butter or margarine, melted
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract
  • 1 cup HERSHEY'S Milk Chocolate Chips
  • 1 cup REESE'S Peanut Butter Chips
  • 2 teaspoons shortening (do not use butter, margarine, spread or oil)

Directions

  1. Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended. Cover; refrigerate about one hour or until dough is firm. Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in diameter).

  2. Heat oven to 350°F. Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Stir together milk chocolate chips and peanut butter chips. Set aside 1/3 cup chip mixture; add remaining chips to egg mixture. Evenly fill muffin cups with egg mixture.

  3. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from pan to wire rack.

  4. Combine remaining 1/3 cup chip mixture and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over tops of tassies. 3 dozen cookies
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