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Peanut Butter and Milk Chocolate Chip Tassies

Peanut Butter and Milk Chocolate Chip Tassies

These are the flaky, rich cookies you need to try. These little muffin shaped chocolate tassies are full of HERSHEY'S Milk Chocolate Chips and REESE'S Peanut Butter Chips. The gooey filling is wrapped in a golden, buttery cookie. The result is a recipe you'll make again and again.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 35  Minutes

Ingredients

  Amount Per Serving % DV *
Calories150
Calories from Fat80
Total Fat9 g14% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium70 mg3% DV
Total Carbohydrates14 g5% DV
Dietary Fiber1.0 g4% DV
Sugars9 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories150
Calories from Fat80
Total Fat9 g14% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium70 mg3% DV
Total Carbohydrates14 g5% DV
Dietary Fiber1.0 g4% DV
Sugars9 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 1 package cream cheese (3 oz.) , softened
  • 1 cup HERSHEY'S Milk Chocolate Chips
  • 1 cup REESE'S Peanut Butter Chips
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons butter or margarine , melted
  • 1 egg , slightly beaten
  • 3/4 cup sugar , divided
  • 3/4 cup butter (1-1/2 sticks) , softened
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons shortening (do not use butter, margarine, spread or oil)
  • 1/4 teaspoon lemon juice

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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