Reeses Peanut Butter And Milk Chocolate Chip Tassies Food

REESE'S CLASSIC PEANUT BUTTER AND MILK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

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-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 AND MILK CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, baking soda and salt.
• Beat butter, sugar, brown sugar and vanilla until creamy.
• Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture.
• Stir in chips and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake at 375 degrees for 9 to 11 minutes.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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.