Sometimes ideas are just too good to pass up.
Before I decided to share this with you, I was worried that you guys might be sick of this combination.
I mean, I’ve done it a bagillion times. Like here, and here…and here annnnnnd HERE.
Then I thought better of myself.
I’m not over chocolate chip cookies and peanut butter together, and since we’re friends, I thought that you probably weren’t either.
We’re close, you and I.
Anyhow, you need to make this. Because it’s incredibly simple and totally delicious.
And whenever anyone says they’re making a “tart”, you automatically think it’s super fancy-ish and gourmet.
Well, friends, this is not fancy-ish…and I don’t know the defining characteristic of a tart, but if it means that it’s baked in a tart pan, then this fits the bill.
Here’s the thing though, you could make it in a pie pan too. And call it a pie.
I’m here to please.
Chocolate Chip Cookie Peanut Butter Tart.
Ok, first we’re taking short-cuts today.
Start with some pre-made chocolate chip cookie dough.
You certainly could make your own, I won’t tell you not to..but sometimes it’s ok to make things less complicated.
Today is that. Now, Here. Yeah.
So press your cookie dough in a greased tart pan. Bake it. Let it cool.
Then mix up a simple peanut butter filling.
It’s peanut butter, butter, powdered sugar and cream. Yes, I’m serious.
Spread it all over the cookie, then let it chill for about 30 minutes or so.
Then you get to make some ganache. I told you this was fancy-ish.
Don’t get scared, guys…ganache is just chocolate and cream. Like it’s way easier to make than buttercream.
Also, my computer keeps wanting to auto-correct ganache to “gauche”. Step off, sir. You have never been more wrong.
I used 3.5 oz of milk chocolate, see…
Then I chopped it up and poured super heavy hot cream all over the top…
Let is sit for a beat and then stir it. The chocolate will melt with the heat of the cream…
Once it is completely melted, pop it in the fridge for about 5 minutes…
Then pull the chilled cookie and the ganache out of the fridge and pour that all over the top.
It’s kind of gorgeous.
Now let this all set up in the fridge for about an hour, or longer if you can wait.
It’ll even be fine overnight.
Then when you’re ready, slice it and serve.
And then rejoice in all it’s peanut buttery glory.Print
Chocolate Chip Cookie Peanut Butter Tart
- 16 oz pre-made cookie dough
Peanut Butter Filling
- 3/4 cup creamy peanut butter
- 6 Tbsp butter, room temperature
- 1/2 cup powdered sugar
- 2 Tbsp heavy cream
- 3.5 oz milk chocolate
- 1/3 cup heavy cream
- *optional flaked sea salt
- Preheat oven to 350°
- Spray 9″ tart pan with cooking spray
- Press pre-made cookie dough into tart pan and bake 15-20 minutes, until lightly golden.
- Remove from oven and allow to cool for about 20-30 minutes.
- In mixer beat peanut butter, butter, powdered sugar and heavy cream together until smooth.
- Spread mixture evenly over cookie crust.
- Chill for at least 30 minutes in refrigerator.
- Chop milk chocolate into small pieces. Place in heat safe bowl.
- Heat heavy cream until it just comes to a boil.
- Pour cream over the chocolate and stir until chocolate is melted and mixture is smooth.
- Refrigerate for 5 minutes.
- Spread ganache over top of the peanut butter layer.
- Chill again for at least an hour before serving.
- Sprinkle with flaked sea salt, if desired.
recipe adapted from A Cozy Kitchen
53 comments on “Chocolate Chip Cookie Peanut Butter Tart”
I made this for Pi(e) day today and took it to my office. It was given about 24 thumbs up. My ganache didn’t set, so the chocolate was kind of runny, but no one seemed to mind.
Would this work in a 11 in. tart pan?
Just had surgery today and haven’t gotten to eat much. I am STARVING and this is calling my name…can’t stand up to make it though….maybe you could teleport a pice to me??
Ok, teleporting….and NOW!
Looks great . . . simple enough I think I can do this! Or some form of it! Thank you for sharing!
Looks absolutely delicious! I would so love to try some. I am sure it tastes fantastic.
Just wondering about the 1/2 cup cream in the ganache. I made it and it never firmed up at all. Total soup. Tasted good, but is that really the right amount?
It isn’t really meant to firm up too much, it will be like thick soup, yes. When you spread it on the tart it’s very thin layer, and after it’s chilled it’s stiff enough to cut and not drip, but never hard enough to get solid, if that makes sense.
I mean seriously?? This is all kinds of delicious ridiculousness! I want a bite so bad!