Chocolate Chip Cookie Peanut Butter Tart

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.

Chocolate Chip Cookie Peanut Butter Tart | Cookies and CupsOk, 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.

PicMonkey CollageSpread 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…

IMG_7099Then I chopped it up and poured super heavy hot cream all over the top…

IMG_7109Let is sit for a beat and then stir it.  The chocolate will melt with the heat of the cream…

IMG_7116Once 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.

IMG_7117It’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.

Chocolate Chip Cookie Peanut Butter Tart | Cookies and Cups


Chocolate Chip Cookie Peanut Butter Tart

  • Author: Cookies & Cups


Cookie Crust

  • 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


  1. Preheat oven to 350°
  2. Spray 9″ tart pan with cooking spray
  3. Press pre-made cookie dough into tart pan and bake 15-20 minutes, until lightly golden.
  4. Remove from oven and allow to cool for about 20-30 minutes.


  1. In mixer beat peanut butter, butter, powdered sugar and heavy cream together until smooth.
  2. Spread mixture evenly over cookie crust.
  3. Chill for at least 30 minutes in refrigerator.


  1. Chop milk chocolate into small pieces. Place in heat safe bowl.
  2. Heat heavy cream until it just comes to a boil.
  3. Pour cream over the chocolate and stir until chocolate is melted and mixture is smooth.
  4. Refrigerate for 5 minutes.
  5. Spread ganache over top of the peanut butter layer.
  6. Chill again for at least an hour before serving.
  7. Sprinkle with flaked sea salt, if desired.


recipe adapted from A Cozy Kitchen

53 Responses

    1. shelly

      I’ve had that scale ever since that one time when I tried to go on a diet. Luckily it’s coming in handy nowadays weighing chocolate 🙂

  1. Peanut butter can be best friends with anything; pnut butter & banana, pnut butter & jelly, pnut butter & chocolate! Peanut butter & me! Thanks for sharing another great recipe! Goodness sakes this is going to be a hit! Thanks, girl!

  2. If anyone wants to give up their slices because they’re “over” the chocolate/pb combination, they can totally donate it to me. I’m always up for a good easy delicious tart.

  3. JC

    Yes, please! I will make this tart next weekend.

    Also, I bought Pillsbury “Limited Edition” Red Velvet Cookie Dough at the grocery store on a whim on Friday. I *instantly* thought of you. Any ideas of what I could do with it?


  4. Heather

    “Also, my computer keeps wanting to auto-correct ganache to “gauche”. Step off, sir. You have never been more wrong.”

    You totally cracked me up; hilarious!!

  5. Melanie

    If you ever get over the pb + chocolate thing, we shall rise up & mutiny!

    Thank goodness for officemates who will help me eat this……I’m going to try dark chocolate for the ganache & probably my own cookie dough just so I can claim there’s oatmeal in the crust & therefore it’s healthy!

  6. Sara M

    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?

    1. shelly

      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.

  7. jen

    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??

  8. Terri A.

    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.

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