Peanut Butter and Milk Chocolate Chip Tassies
Peanut Butter and Milk Chocolate Chip Tassies
Prep Time: 30 Minutes
Skill Level: Intermediate
Peanut Butter and Milk Chocolate Chip Tassies


  • 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 HERSHEY'S Milk Chocolate Chips (250 mL)
  • 1 cup REESE'S Peanut Butter Chips (250 mL)
  • 2 tsp shortening (do not use butter, margarine, spread or oil) (10 mL)
Peanut Butter and Milk Chocolate Chip Tassies


  • 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.