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Chocolate Chip Cookie Tart

Total Time

Prep: 15 min. Bake: 20 min. + chilling


10-12 servings

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.


  • 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


  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.

Nutrition Facts

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

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