CHOCOLATE CHIP TARTS RECIPES

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CHOCOLATE CHIP COOKIE TART RECIPE: HOW TO MAKE IT



Chocolate Chip Cookie Tart Recipe: How to Make It image

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.

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 10-12 servings.

Number Of Ingredients 6

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

Steps:

  • 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 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 : Calories 374 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 170mg sodium, CarbohydrateContent 49g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

CHOCOLATE CHIP COOKIE TART | MARTHA STEWART



Chocolate Chip Cookie Tart | Martha Stewart image

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes one 9-inch tart or pie plus about 1 dozen cookies

Number Of Ingredients 10

Vegetable-oil cooking spray
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet and/or milk chocolate chips (about 12 ounces)

Steps:

  • Preheat oven to 325 degrees. Spray a 9-inch tart pan with a removable bottom or a 9-inch pie tin with vegetable-oil cooking spray; set aside. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  • Press 3 cups of this dough into prepared pan. Bake until edges are golden and center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from pan. Bake remaining dough as cookies at 350 degrees for 8 to 10 minutes.

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