Peanut Butter and Milk Chocolate Chip Tassies Recipe
Ingredients
| 3/4 cup | butter, softened (175 mL) |
| 3 oz | cream cheese (90 g) |
| 1 1/2 cups | all-purpose flour (375 mL) |
| 3/4 cup | granulated sugar, divided (175 mL) |
| 1 | egg, lightly beaten (1) |
| 2 tbsp | butter or margarine, melted (30 mL) |
| 1/4 tsp | lemon juice (1 mL) |
| 1/4 tsp | vanilla extract (1 mL) |
| 1 cup | CHIPITS Milk Chocolate Chips (250 mL) |
| 1 cup | CHIPITS REESE Peanut Butter Chips (250 mL) |
| 2 tsp | shortening (do not use butter, margarine, spread or oil) (10 mL) |
Directions
- 1. Beat softened butter and cream cheese in a medium bowl; add flour and 1/4 cup (50 mL) sugar, beating until well blended. Cover; chill about 1 hour or until dough is firm. Shape dough into 1-inch (2.5 cm) balls; press each ball onto bottom and up sides of about 36 small muffin cups (1 3/4-inch/4.5 cm) diameter.
2. Preheat oven to 350°F (180°C). Combine egg, remaining sugar, melted butter, lemon juice and vanilla in a small bowl; stir until smooth. Toss milk chocolate chips with peanut butter chips; set aside 1/3 cup (75 mL). Add remaining chip mixture to egg mixture. Divide egg mixture evenly between prepared muffin cups.
3. Bake for 20 to 25 minutes or until filling is set and lightly browned. Cool completely, transfer from pan to wire rack.
4. Combine reserved chip mixture with shortening in a small microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds; stir. If necessary microwave for an additional 10 seconds at a time, stirring after each heating, until mixture is smooth when stirred. Drizzle over tassies to garnish.
Makes 3 dozen cookies.
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