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Chocolate Chip Cookie Tart Recipe
Chocolate Chip Cookie Tart Recipe photo by Taste of Home

Chocolate Chip Cookie Tart Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + chilling
MAKES: 10-12 servings

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, softened
  • 2 cups confectioners' sugar
  • 1/4 cup milk chocolate chips, melted and cooled

Nutritional Facts

1 serving (1 piece) equals 374 calories, 19 g fat (9 g saturated fat), 34 mg cholesterol, 170 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. 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.
  2. In a small bowl, beat the cream cheese, peanut butter and butter until smooth. Beat in confectioners' sugar. 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.
Originally published as Chocolate Chip Cookie Tart in Quick Cooking May/June 2003, p43

Nutritional Facts

1 serving (1 piece) equals 374 calories, 19 g fat (9 g saturated fat), 34 mg cholesterol, 170 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Chocolate Chip Cookie Tart

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 18, 2012

"This is delicous!! I used a a glass pie pan since i did not have a spring form, and i only cooked it 15 minutes. I also used 30 oz of cookie dough, becasue i couldnt find a 18oz tube."

MY REVIEW
Reviewed Dec. 14, 2010

"Looked great...but the topping was too runny. I used fat free cream cheese. I don't know if that made a difference."

MY REVIEW
Reviewed Oct. 27, 2009

"This was a hit with my friends--it can also be cut into squares if you need a larger batch."

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