These adorable little butterscotch tassies are just as delicious as the are cute. While I usually go for quick and easy dessert recipes, sometimes it’s totally worth putting in a few extra minutes in the kitchen. Especially when the result looks like this!
Butterscotch Tassies Recipe
I guess these butterscotch tassies would technically be considered a cookie, but they really look and taste like delicate miniature pies to me.
The crust is perfectly flaky, the chocolate filling is light and not oversweet, and the decadent butterscotch drizzle is simply divine.
These rich, buttery cookies are a really special dessert. I love making these for parties, or as a gorgeous dessert to follow dinner on holidays at our home. That said, they certainly don’t have to be saved for special occasions. They are easy enough to whip up anytime you’re craving a sweet treat.
You’ll need a mini muffin pan to make these butterscotch tassies. You can pick up the one I use on Amazon. I wasn’t sure how often I’d use my mini muffin pan when I first bought it, but I’ve found that it’s really fun and versatile—especially when making dessert recipes.
I’ve been making this recipe for my family since 2013. I originally found the recipe in an issue of Better Homes and Gardens. I’ve actually noticed that the version they have on their website is different from the one in the magazine. I’m sticking with this version because it works really well for us!
Speaking of tassies, would you believe that I’ve never made pecan tassies before? I’ve enjoyed them made by other people, but I’ve never made any myself. I have literally put this on my to-do list, so be on the lookout for that recipe very soon.
I hope you enjoy this yummy treat as much as we do! Be sure to follow me on Instagram for more yummy food pictures and recipes.
- 1/2 cup butter, softened
- 1 3oz. package cream cheese, softened
- 1 cup all-purpose flour
- 2/3 cup butterscotch-flavor pieces
- 1/2 cup miniature semisweet chocolate pieces
- 1/4 cup butter
- 2 eggs, lightly beaten
- 2 tablespoons sugar
- 2 teaspoons shortening
- 1/4 cup butterscotch flavor pieces
- For the pastry, in a medium mixing bowl beat 1/2 cup butter and the cream cheese with an electric mixer on medium speed until smooth. Beat in the flour on low speed just until combined. Cover and chill for 30 to 60 minutes or until dough is easy to handle. I chilled mine for 60 minutes.
- Preheat oven to 325 degrees. Have 24-cup ungreased mini muffin pan ready. Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly on bottom and up the sides.
- For the filling, in a small saucepan cook and stir butterscotch pieces, chocolate pieces, and the 1/4 cup butter over low heat until melted. Remove from heat. Whisk in the eggs and sugar. Spoon filling evenly in pastry lined cups.
- Bake for 20 to 25 minutes or until pastry is golden and filling is puffed. Cool in muffin cups on a wire rack for five minutes, centers will drop slightly. Remove tassies from muffin cups and cool completely on a wire rack. Drizzle with butterscotch drizzle.