Chocolate Chip Cookie Dough Tarts Recipe
Delight in these Chocolate Chip Cookie Dough Chocolate Tarts, featuring rich, creamy chocolate filling nestled in graham cracker crusts and crowned with chewy homemade chocolate chip cookie dough truffles and cookie pieces. A decadent no-bake treat combining luscious semisweet chocolate ganache with bite-sized cookie dough delights for a perfect dessert indulgence.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (for the chocolate filling preparation)
- Total Time: Overnight chilling time plus 35 minutes active prep and cooking
- Yield: 6 mini tarts or 1 regular tart 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Cookie Dough Truffles
- ½ cup unsalted butter, at room temperature
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups all-purpose flour (heat treated if you have concerns)
- 14 ounces sweetened condensed milk
- ½ cup chocolate chips
For the Tarts
- 6 mini graham cracker crusts or 1 regular size graham cracker crust
- 18–30 Chocolate Chip Cookie Dough Truffles (depending on preference)
- 6 Chocolate Chip Cookies (such as Chips Ahoy), chopped
Chocolate Filling
- 8 ounces semisweet chocolate, finely chopped
- 5 tablespoons unsalted butter, cut into 5 pieces
- 1 teaspoon vanilla extract
- 1 large egg yolk, room temperature
- ¼ cup boiling water
Instructions
- Prepare Cookie Dough Truffles: Using a stand mixer or hand beaters, cream together butter and brown sugar until light and fluffy, approximately 3 minutes. Add vanilla and mix well.
- Add Flour and Condensed Milk: On low speed, gradually add the heat-treated flour alternating with sweetened condensed milk, ensuring thorough mixing after each addition. Fold in chocolate chips gently to combine.
- Shape and Freeze Dough: Roll dough into ½-inch balls and place them in an airtight container. Freeze for at least 3 hours to firm up. This recipe yields about 100 truffles depending on ball size.
- Assemble Tarts: Place 3 to 5 frozen cookie dough truffles into each mini graham cracker crust or tart shell. Chop the chocolate chip cookies and add pieces atop the truffles inside each tart shell.
- Make Chocolate Filling: In a medium metal bowl, combine finely chopped semisweet chocolate, butter pieces, and vanilla extract. Place the bowl over a skillet with barely simmering water (double boiler setup) and stir until smooth and melted. Remove from heat.
- Temper Egg Yolk Mixture: In a small metal bowl, whisk the egg yolk until blended. Gradually add ¼ cup boiling water while whisking. Place this bowl also over the simmering water and stir constantly, scraping the bottom, until temperature reaches 160°F (about 3 minutes) to cook gently without scrambling.
- Combine Egg Mixture with Chocolate: Strain the hot egg yolk mixture over the melted chocolate mixture to catch any cooked bits. Stir gently until smooth and well incorporated.
- Fill and Chill Tarts: Pour the chocolate filling evenly over the cookie dough and cookie pieces in the crusts. Cover the tarts and chill overnight or up to 2 days to allow the filling to set and flavors to meld.
- Serve: Before serving, remove the tarts from the fridge and allow them to soften slightly at room temperature for optimal taste and texture.
Notes
- Heat treating the flour is recommended to avoid any risk of bacteria since the cookie dough is not baked.
- Cookie dough truffles can be prepared ahead and stored in the freezer for convenience.
- The chocolate filling involves gently cooking the egg yolk mixture to ensure safety; using an instant-read thermometer is essential.
- Allow the tarts to soften briefly before serving for the best flavor and texture experience.
- Adjust the number of cookie dough truffles per tart based on size preferences and tart dimensions.
Keywords: chocolate chip cookie dough tarts, chocolate filling tarts, no-bake cookie dough dessert, graham cracker tart, chocolate ganache tart
