Chocolate Chip Cookie Tart Recipe

4 4 6
Chocolate Chip Cookie Tart Recipe
Chocolate Chip Cookie Tart Recipe photo by Taste of Home
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Chocolate Chip Cookie Tart Recipe

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4 4 6
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + chilling

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.
Originally published as Chocolate Chip Cookie Tart in Quick Cooking May/June 2003, p43

Nutritional Facts

1 piece: 374 calories, 19g fat (9g saturated fat), 34mg cholesterol, 170mg sodium, 49g carbohydrate (38g sugars, 1g fiber), 4g protein.

  • 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
  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 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.
Originally published as Chocolate Chip Cookie Tart in Quick Cooking May/June 2003, p43

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Reviews forChocolate Chip Cookie Tart

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Kitten29 User ID: 7249274 222156
Reviewed Mar. 6, 2015

"Looks wonderful!i must make this."

MY REVIEW
Reavalo User ID: 5990771 42109
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
mindymoser1 User ID: 5336711 54640
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
edithann User ID: 663611 47204
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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