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Peanut Butter Chip Tassies Recipe


20 minutes
Skill Level
2 dozen tassies

These little handheld treats are big on taste, made with HERSHEY'S CHIPITS REESE’S Peanut Butter baking chips. Try the recipe now!

Ingredients & Directions

Bake Time
20 minutes


  • 1 pkg (8 oz)
    cream cheese, softened (250 g)
  • 1/2 cup
    butter, softened (125 mL)
  • 1 cup
    all-purpose flour (250 mL)
  • 1
    egg, slightly beaten
  • 1/2 cup
    sugar (125 mL)
  • 2 tbsps
    butter or margarine, melted (30 mL)
  • 1/4 tsp
    lemon juice (1 mL)
  • 1/4 tsp
    vanilla (1 mL)
  • 6
    red candied cherries, quartered (optional)


Equipment Needed 
oven Oven
muffin tin Muffin Tin
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
refrigerator Refrigerator
wire rack Wire Rack

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.


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.


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.

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