Chocolate Chip Cookie Tart
Convenient refrigerated cookie dough is a delightful crust for a creamy peanut butter filling in this yummy dessert from Peg Gerhard. "It's so simple to prepare, and everyone loves it," says the Latrobe, Pennsylvania cook.
SERVINGS
|
10-12
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
20 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 1 tube (18 ounces) refrigerated chocolate chip cookie dough
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons creamy peanut butter
- 1 tablespoon butter or margarine, softened
- 2 cups confectioners' sugar
- 1/4 cup milk chocolate chips, melted and cooled
DIRECTIONS
Press cookie dough onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 20-24 minutes or until golden brown. Cool on a wire rack.
In a small mixing bowl, beat cream cheese, peanut butter and butter until smooth. Beat in confectioners' sugar. Remove sides of springform pan; place crust on a serving plate. Spread cream cheese mixture over crust to within 1/2 in. of edge. Drizzle with melted chocolate. Refrigerate for 1 hour or until set. Yield: 10-12 servings.