Cherry-Topped Chocolate Tassies

Cherry-Topped Chocolate Tassies

Six ingredients give you these muffin cup shaped cookies filled with chocolate chips and topped with maraschino cherries – a delicious dessert.

Prep Time



Total Time






cup butter, softened
package (3 oz) cream cheese, softened
cup Gold Medal® all-purpose flour
teaspoon salt
cup miniature semisweet chocolate chips
large maraschino cherries, drained
  1. Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  2. In medium bowl, beat butter and cream cheese with electric mixer on medium speed until well mixed. On low speed, beat in flour and salt until dough forms.
  3. Shape dough into 24 (1 1/4-inch) balls. Press in bottoms and up sides of muffin cups. Fill each cup with about 2 teaspoons chocolate chips. Top each with a cherry.
  4. Bake 13 to 16 minutes or until edges of cups are golden brown. Cool 10 minutes. Remove from muffin cups to cooling rack; cool completely.
Makes 2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
These tassies are fragile when they’re hot, so it’s important to let them cool 10 minutes before removing from the muffin cups. They set up once they are cooled.
Sprinkle cookie edges while they are still hot with powdered sugar or red decorator sugar.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 110
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 50mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 0g,
    • Sugars 5g),
  • Protein 1g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.