Peanut Butter Chip Tassies Recipe

Peanut Butter Chip Tassies Recipe

20 min
about 2 dozen


1 pkg (8 oz)cream cheese, softened (250 g)
1/2 cupbutter, softened (125 mL)
1 cupall-purpose flour (250 mL)
1 egg, slightly beaten (1)
1/2 cupsugar (125 mL)
2 tbspbutter or margarine, melted (30 mL)
1/4 tsplemon juice (1 mL)
1/4 tspvanilla (1 mL)
1 cupCHIPITS REESE Peanut Butter Chips, chopped (250 mL)
6 red candied cherries, quartered (optional) (6)


    1. Beat cream cheese and 1/2 cup (125 mL) butter in medium bowl; stir in flour. Cover; refrigerate about one hour or until dough is firm. Shape into 24 one-inch (2.5 cm) balls; place each ball into ungreased, small muffin cups (1-3/4 inches/4.5 cm in diameter). Press dough evenly against bottom and sides of each cup.

    2. Heat oven to 350°F (180°C). Combine egg, sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Add chopped peanut butter chips. Fill muffin cups 3/4 full with mixture.

    3. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from pan to wire rack. Garnish with candied cherries, if desired.

    Makes 2 dozen.

    • Do not chop peanut butter chips in food processor or blender.
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