Ingredients for Peanut Butter And Milk Chocolate Chip Tassies
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 4 ounces cream cheese, softened
- All Purpose Flour
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon lemon juice
- Vanilla Extract
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups peanut butter chips
- 2 tablespoons shortening
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How to Make Peanut Butter And Milk Chocolate Chip Tassies
- Preheat oven to 350°F (175°C). Line a muffin tin with 36 small muffin cups.
- In a medium bowl, cream together 1 1/2 cups softened butter and 4 ounces softened cream cheese until light and fluffy.
- Add 2 1/2 cups flour and 3/4 cup granulated sugar. Beat until well combined.
- Cover the dough and refrigerate for at least 1 hour, or until firm enough to handle.
- Roll the dough into 1-inch balls.
- Press each ball into the bottom and up the sides of the prepared muffin cups.
- In a small bowl, whisk together 1 large egg, 1/4 cup melted butter, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, combine 1 1/2 cups milk chocolate chips and 1 1/2 cups peanut butter chips.
- Set aside 1/3 cup of the chocolate/peanut butter chip mixture for later.
- Add the remaining chocolate/peanut butter chip mixture to the egg mixture and stir until evenly distributed.
- Fill each prepared muffin cup evenly with the chocolate/peanut butter chip mixture.
- Bake for 20-25 minutes, or until the filling is set and lightly browned.
- Let the tassies cool completely in the muffin tin before removing to a wire rack.
- While the tassies cool, prepare the drizzle: Combine the reserved 1/3 cup of chocolate/peanut butter chips and 2 tablespoons shortening in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring after each interval, until the chips are melted and the mixture is smooth.
- Drizzle the melted chocolate mixture over the cooled tassies.
- Let the drizzle set before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
309g
Fat
251g
Carbs
43g
