Chocolate Chip Cookie Tart

A chewy chocolate chip cookie crust is filled with salty, sweet, tangy peanut butter cream cheese filling and topped off with a drizzle of chocolate.

Course Dessert

Cuisine American

Keyword chocolate chip, christmas, cookie, cream cheese, frosting, heirloom recipe, holiday, peanut butter, semi-homemade, tart

Prep Time 15

Cook Time 20

Cooling Time 1

Servings

Calories 374kcal

18 oz refrigerated chocolate chip cookie dough (or your own favorite recipe - I like the Chocolate Chipper Champs recipe)
8 oz cream cheese (softened)
2 tbsp creamy peanut butter
1 tbsp butter (softened)
2 cups powdered sugar
¼ cup milk chocolate chips (melted and cooled slightly)

Preheat oven to 350°F.
Press the cookie dough onto the bottom of an ungreased 9" springform pan. Bake for 20-24 minutes or until golden brown. Cool on a wire rack.
18 oz refrigerated chocolate chip cookie dough
In a small mixing bowl, beat cream cheese, peanut butter and butter until smooth. Beat in powdered sugar until well combined and very smooth.
8 oz cream cheese, 2 tbsp creamy peanut butter, 1 tbsp butter, 2 cups powdered sugar
Remove the side of the springform pan and transfer the crust to a serving plate.
Spread the cream cheese mixture over crust to within 1" of edge. Drizzle with the melted chocolate.
1/4 cup milk chocolate chips
Refrigerate for 1 hour or until set.

Mom's Notes:

If you are using the Chocolate Chipper Champ recipe - use 18-22 oz of the dough for the tart base (less for a thinner base, more for a thicker base), and bake the remainder as cookies.
I like to decorate this tart for the holidays with different colored
jimmies. While the cholate drizzle is still soft, I sprinkle with the
jimmies.

My Notes:

I found that the excess dough from the Chocolate Chipper Champ recipe will yield ~14-18 cookies depending on how thick/thin you made your tart and the size of your cookie scoop. I used 22 oz of the dough in my large tart and scooped the remaining dough with a #40 cookie scoop.
I also decided that another fun option would be to make mini tarts (~2 oz dough per 4" mini tart) with the excess dough.
- If you decide to use this option, increase the filling recipe by 1 1/2 times, fill your mini tarts with about 1 1/4 - 1 1/2 ounces of the filling each and then use the remainder to fill the large tart.
The filling was a little too sweet for my tastes so I made the following adjustments:
- Double the amount of peanut butter
- Add 1/4 tsp fine salt
- Add 1/2 tsp vanilla extract