Peanut Butter Chip Tassies Food

PEANUT BUTTER-CHOCOLATE TASSIES

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.

PEANUT BUTTER TASSIES

Steps:

• cream butter and peanut butter -- add sugar, gradually, beating till light and fluffy -- add egg and vanilla.beating well.combine flour, baking soda and salt.and add to creamed mixture.mix well.chill at least 1 hour.
• shape dough into 48 1 " balls --
• place in lightly sprayed miniature muffin tins --
• shaping dough into a shelll --
• bake at 350* for 12 minutes.
• dough will rise during baking.remove from oven and immediately press a peanut butter cup evenly into each hot crust --
• cool completely before removing from pan.
• these cookies can be frozen.

PEANUT BUTTER AND MILK CHOCOLATE CHIP TASSIES

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.

PEANUT BUTTER CHIPPERS

Steps:

• In a small bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-14 minutes or until golden brown. Remove to wire racks.

REESE'S® PEANUT BUTTER AND MILK CHOCOLATE CHIP TASSIES

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 degrees F. Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Set aside 1/3 cup chips; add remainder 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 reserved 1/3 cup chips 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.

CHOCOLATE CARAMEL PEANUT BUTTER TASSIES

Steps:

• Cream peanut butter, butter, sugar and brown sugar until fluffy.
• Add egg, vanilla, flour, baking soda and salt mix well.
• Roll into 1-inch balls (I use small cookie scoop) and place in greased miniature muffin tins.
• Bake 8-10 minutes at 375°F.
• When tins are removed from oven, immediately press a Kiss into the center of the cookie.
• Allow to cool completely before removing cookies.