Whipped Cookie Dough Tart
Daringly simple to make, but irresistible to eat. The star of this dish is a brown sugar whipped cookie dough which is surrounded by an oreo crust and a salted dark chocolate ganache.
Daringly simple to make, but irresistible to eat. The star of this dish is a brown sugar whipped cookie dough which is surrounded by an oreo crust and a salted dark chocolate ganache.
I love chocolate chip cookies, I mean you already knew that. But what I love even more than them? The dough. If my cookies didn’t have raw eggs (and my mother hadn’t been telling me since I was five that I’d get salmonella from them or the raw flour), I would likely eat most of the dough before it made it into the oven. I do always taste my doughs before I bake them (how else do you know if it’s right? That’s my excuse lol) but it’s really not enough to satisfy my intense dough craving.
Edible Cookie Dough Tart
Edible Cookie Dough TartEdible cookie dough is not hard to find though, and making your own at home is pretty easy too. Heat-treat the flour, skip the eggs and instead add a little milk to thin it out and you’ve got yourself a safe-to eat bowlful of yumminess.
Instead of adding milk though, I add heavy whipping cream to make a very fluffy, light cookie dough. The kind that is somewhere between a whipped cream and an ice cream and will tuck in nicely into a pie (without it being too heavy).
Why you need to make this Cookie Dough Tart
This is one of those desserts that’s really impressive without actually being a lot of work. The crust is two ingredients. The filling whips up like a regular cookie dough and you can pour the ganache over it right after you make it. The hardest part of this tart is limiting how much you should eat!
Salted Dark Chocolate Ganache
For the ganache proportions I’ve given, I use equal amounts of cream to dark chocolate (about 70% cocoa) to get a set texture. If you use milk chocolate, or semi-sweet, you’ll want to adjust the heavy cream accordingly – the more milk and sugar your chocolate has in it, the less cream you’ll add to the ganache.
Vegan Whipped Cookie Dough Tart
Wanna make this vegan? The amazing Pancake Princess made this dish vegan by subbing coconut oil for butter and coconut milk for the heavy cream (in the filling and the topping). She says as long as you use refined coconut oil the coconut flavor doesn’t come though. Thank you Erika!
The Brown Butter Cookie Dough Tart Option
One easy way to really level up the taste of the ‘dough’ part of this is to brown the butter. I’m a really big fan of brown butter; esp when it isn’t cooked into a cake or a cookie. I think the tastes really shines in non-bake dishes which is why I have a bb ice cream, a bb buttercream and a bb monster cookie dough recipe. I know it will taste amazing here! Brown 10 tablespoons of butter (moisture is lost in the browning process so you’ll brown a bit more than listed below) and let it cool completely, until firm, before you begin beating the butter and sugar. Voila!
Whipped Cookie Dough Tart
Ingredients
OREO CRUST
- 2 cups oreo crumbs cream removed
- 1/2 c unsalted butter melted, 113g
WHIPPED CHOCOLATE CHUNK COOKIE DOUGH
- ½ cup unsalted butter at room temperature, 113g
- ¾ cup brown sugar 150g
- ¼ cup granulated sugar 50g
- 2 teaspoons vanilla
- ½ teaspoon salt
- 1 cup flour 120g
- 150 g dark chocolate finely chopped
- ½ cup heavy cream 115g
DARK CHOCOLATE SEA SALT GANACHE TOPPING
- 115 g dark chocolate finely chopped
- 130 g heavy cream
- Flaked sea salt
Method
- Preheat oven to 350. Line a cookie sheet with parchment paper and spread the flour over it. Toast it in the oven for 5 minutes. Remove from oven and let cool. This is a necessary step to treat the flour so it is safe to eat.
- In a food processor, pulse oreo cookies until finely ground. Add butter and process until it’s distributed and you have wet crumbs.
- Press the crumbs into a 9” tart pan, on the bottom and up the sides. Bake it for about 5 minutes, then let it cool on the counter. Once it’s cool to touch, place it in the freezer.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium until light and fluffy, about 5-7 minutes. Add the vanilla and salt and beat to combine.Add the toasted flour and chocolate and beat on low to combine. Pour in the heavy cream and whip the mixture on high for about 5 minutes, until it’s light and airy.
- Dollop the whipped cookie dough into the frozen shell and smooth it down. Set in the fridge.
- Warm the heavy cream in a saucepan until the sides just bubble. Pour it over the chopped chocolate and stir, then let it sit for a few minutes. Stir until you have a smooth and glossy ganache. Pour ganache over the cookie dough into an even layer.
- Once the ganache is mostly set, sprinkle the flaked sea salt over it.
- Let the ganache harden in the fridge for about 4 hours before serving.
- Store in the fridge or freezer.
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This looks like a great recipe! Im planning on making it for a birthday this week 🙂
For your Browned Butter Option, you say to use 8 tbsp of butter as you will need more than the recipe calls for; however, the recipe calls for 1/2 cup (which equals 8 tbsp). Can you please clarify how much butter should be used for browned butter option?
Also is it really ok to use cool, LIQUID butter here instead of firming it back up similar to room temp butter?
Alyssa, you’re right it should say 10 TB not eight there – fixed! As for the ‘liquid’ I note that you should let it cool, I usually do that in the fridge and it firms up there. I’ll clarify that it should be firm and cool.
If this is refrigerated, how do you keep the chocolate on top from “blooming” (getting speckled or white)? I always seem to have that problem with scotcharoos when refrigerated.
Well, it’s not pure chocolate on top it’s ganache, which, with the help of the heavy cream, usually does just fine in the fridge. If you mean to do a pure chocolate top I’d add a bit of coconut oil and be careful when tempering.
I waited throughout the entire pandemic to make this so we could share the joy (calories… Same diff). Now that we’re vaccinated, finally got a chance to bust it out for a family bday get-together. One of the funnier reviews:
“You took photos before cutting into this, right? Because I want to show them to my friend who didn’t come so they see what they missed. And I’ll tell them it tasted great.”
Great job.
loool, that is an awesome review 😀 So glad you all enjoyed it Dee!
This was delicious. The salty, sweet, creamy, crunchy was the perfect combination!
Planning to make this for pi day. I’m a little confused by the use of both metric and English weight units. In the ganache, is the cream measurement weight ounces or liquid ounces? Thank you!
Hi Jackie, the oz are are in weight.
This recipe is amazing!! I made them into mini pies in cupcake tins (to share more easily) and it worked out really well. It made about 20 mini pies for me. I will be making this again!
This was fantastic! Followed the recipe using browned butter and was so happy with how it turned out! Will be making again, and again!
This was amazing! I originally made it as a thank you gift but after taste testing we had to go out and buy the ingredients to make a second one so we could keep the first.
omg 😀 😀 that is the best review of this pie lol!
I made this tart last spring for a birthday and I’m in love with this recipe! It’s an insanely delicious tart for the amount of ease and low-stress assembly. Even though I was only able to taste the components, the birthday girl I made it for reported that it was delicious right out of the fridge, or left out to warm up a bit, and stayed delicious for the next day (it didn’t last any longer than that).
That is an awesome birthday gift! Thanks so much Becca!
Why does the recipe say “toasted” flour?
Because you need to heat treat the flour to kill the e.coli that’s in a lot of flour
Because the flour is toasted. See step 1.
Just wanted to leave a comment to say I’ve made this several times and it’s such a hit! I’ve made it with semi sweet chocolate chops (for both the filling and topping) and that’s our favorite. So easy and it always turns out well. Great recipe!
Hi just wondering if you had to adjust the heavy cream as direction stated when using semi sweet rather than dark chocolate?
Thanks!!
For the ganache? You might need just a bit less heavy cream but I wouldn’t sweat it. It’ll just be a slightly softer ganache.
This is ridiculous! So good. The family went insane for it!
Can I use a hand mixer if I don’t have a standing mixer?
Absolutely!
Are you using the whole Oreo cookie, cream and all, or just the cookie part?
The whole cookie =)
what kind of chocolate would you suggest for the cookie dough?
Hi Stefanie! I always reach for dark, that’s my preference especially in a very sweet dish. But really, go with whatever you like to much on! Milk can be great. I am not a huge advocate of using chocolate chips but if you find good quality ones then go for it. Also, I modified the recipe as heavy cream/heavy whipping cream are the same. Thank you for the comments !