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Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup butter, softened
1 (3 oz) pkg cream cheese, softened
1-1/2 cups all-purpose flour
3/4 cup sugar, divided
1 egg, slightly beaten
2 tbsp butter or margarine, melted
1/4 tsp lemon juice
1/4 tsp vanilla extract
1 cup milk chocolate chips
1 cup peanut butter chips
2 tsp shortening (do not use butter, margarine, spread or oil)
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).
Heat oven to 350. 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 remainder to egg mixture. Evenly fill muffin cups with egg mixture.
Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from pan to wire rack.
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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PEANUT BUTTR AND CHOCOLATE TASSIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup butter, softened
1 (3 oz) pkg cream cheese, softened
1-1/2 cups all-purpose flour
3/4 cup sugar, divided
1 egg, slightly beaten
2 tbsp butter or margarine, melted
1/4 tsp lemon juice
1/4 tsp vanilla extract
1 cup milk chocolate chips
1 cup peanut butter chips
2 tsp shortening (do not use butter, margarine, spread or oil)
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).
Heat oven to 350. 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 remainder to egg mixture. Evenly fill muffin cups with egg mixture.
Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from pan to wire rack.
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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