Best Peanut Butter And Milk Chocolate Chip Tassies Recipes

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PEANUT BUTTER-CHOCOLATE TASSIES



Peanut Butter-Chocolate Tassies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 24 cookies

Number Of Ingredients 10

1 14-ounce package (2 pieces) refrigerated pie dough
All-purpose flour, for dusting
1 large egg, lightly beaten
Cinnamon sugar, for sprinkling
4 ounces semisweet chocolate, chopped
1/3 cup creamy peanut butter
2 tablespoons confectioners' sugar
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
Red and green nonpareils, for decorating

Steps:

  • Preheat the oven to 350 degrees F. Lightly roll out 1 piece of dough into a 12-inch circle on a floured surface. Cut out circles using a 3-inch-round cookie cutter. Repeat with the other piece of dough. Fit the dough circles into the holes of a 24-cup mini-muffin pan, pressing into the bottom and side of each cup. Lightly brush the dough with the beaten egg and sprinkle with cinnamon sugar. Bake until browned, 16 to 18 minutes; let cool in the pan.
  • Combine the chocolate, peanut butter and confectioners' sugar in a medium bowl. Heat the heavy cream in a small saucepan over low heat until steaming; pour over the chocolate mixture and add the vanilla. Let stand until the chocolate softens, 3 to 5 minutes, then whisk until smooth and glossy. (If the chocolate is not completely melted, microwave in 20-second intervals, whisking, until smooth.)
  • Spoon the chocolate mixture into the pastry cups and decorate with nonpareils. Let stand at room temperature until the chocolate sets, about 1 hour, then unmold.

MILK CHOCOLATE TASSIES



Milk Chocolate Tassies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield about 24 servings

Number Of Ingredients 12

1 stick unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
8 ounces milk chocolate, finely chopped
Nonstick cooking spray
3 to 4 tablespoons heavy cream
Candy-coated chocolates, for topping

Steps:

  • Beat the butter, cream cheese, brown sugar, granulated sugar and salt in a medium bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour until incorporated. Beat in 2 ounces of the chopped chocolate. Cover with plastic wrap and refrigerate until the dough is no longer sticky, about 1 hour.
  • Coat a 24-cup mini-muffin pan with cooking spray. Divide the dough between the cups (about 1 heaping tablespoon each); press into the bottoms and up the sides to create cups. (If the dough becomes sticky, dampen your fingers.) Refrigerate until firm, 30 minutes.
  • Preheat the oven to 350 degrees F. Bake the cookies until browned around the edges and dry in the centers, 15 to 20 minutes. Let cool 5 minutes in the pan, then use the back of a small spoon to gently indent the center of each. Use an offset spatula to remove the cookies from the pan; transfer to a rack to cool completely.
  • Meanwhile, put the remaining 6 ounces chopped chocolate and 3 tablespoons heavy cream in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let stand until thick like hot fudge, 10 minutes. (If the chocolate is too thick, gradually stir in 1 more tablespoon heavy cream. If the chocolate hardens, return to the microwave.) Spoon the chocolate into the cookies and top with the candies. Let cool completely.

PEANUT BUTTER AND MILK CHOCOLATE CHIP TASSIES



Peanut Butter and Milk Chocolate Chip Tassies image

Make and share this Peanut Butter and Milk Chocolate Chip Tassies recipe from Food.com.

Provided by Southern Polar Bear

Categories     Dessert

Time 50m

Yield 3 dozen cookies

Number Of Ingredients 11

3/4 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 1/2 cups all-purpose flour
3/4 cup sugar, divided
1 egg, slightly beaten
2 tablespoons butter or 2 tablespoons margarine, melted
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 cup hershey's milk chocolate chips, divided
1 cup reese's peanut butter chips, divided
2 teaspoons shortening (do not use butter, margarine, spread or oil)

Steps:

  • 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.

Nutrition Facts : Calories 1392.8, Fat 88.2, SaturatedFat 50.3, Cholesterol 246.2, Sodium 637.4, Carbohydrate 130.7, Fiber 4.7, Sugar 77.5, Protein 22.2

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