• Cooking Time: 20 to 25
  • Servings: 36
  • Preparation Time:


  • * 3/4 cup (1-1/2 sticks) butter, softened
  • 1 package (3 oz.) cream cheese, softened
  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar, divided
  • 1 egg, slightly beaten
  • 2 tablespoons butter or margarine, melted
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract
  • 1 cup Milk Chocolate Chips, divided
  • 1 cup Peanut Butter Chips, divided
  • 2 teaspoons 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°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 chip 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 HIGH (100%) 30 seconds; stir.
  • If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
  • Drizzle over tops of tassies.


Categories: Cookies  Dessert  Microwave  Mixer  Oven 

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