Description
These cookie-based tarts feature a chewy peanut butter cookie crust filled with silky chocolate ganache, topped with crunchy peanuts and a buttery crumble. Perfect for dessert platters, parties, or when you’re craving something luxuriously homemade.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 cup (260 g) creamy peanut butter
- 2 large eggs
- 1 tsp vanilla extract
- 2½ cups (315 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 200 g semi-sweet chocolate (chopped or chips)
- ½ cup (120 ml) heavy cream
- 1 tbsp butter (for shine)
- ½ cup (65 g) flour (for crumb topping)
- ¼ cup (50 g) brown sugar (for crumb topping)
- 3 tbsp cold butter, cubed (for crumb topping)
- ¼ cup (30 g) chopped roasted peanuts (for crumb topping)
- Optional: Drizzle of melted chocolate
- Optional: Extra chopped peanuts
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in peanut butter, eggs, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt, then add to the wet ingredients.
- Mix just until a soft dough forms.
- Grease a muffin or tart pan generously.
- Roll dough into balls (about 2 tablespoons each) and press them into the cups, forming shallow wells in the center.
- Bake for 10–12 minutes, until golden around the edges.
- Remove from oven and immediately press the centers again to maintain the tart shape.
- Let cool completely in the pan before removing.
- Heat cream in a small saucepan until steaming (do not boil).
- Pour over chopped chocolate, let sit 1 minute, then stir until smooth.
- Stir in butter until glossy.
- Spoon or pipe the ganache into each cookie tart shell.
- In a small bowl, mix flour and brown sugar, then cut in butter until crumbly.
- Stir in chopped peanuts and sprinkle lightly over the ganache-filled tarts.
- Drizzle with melted chocolate and sprinkle more peanuts for crunch.
- Chill for 20 minutes to let the ganache set slightly before serving.
Notes
- Ensure the cookie tarts are completely cool before adding the ganache.
- For a richer flavor, use dark chocolate for the ganache.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg