Cookie Tarts
Indulge in the perfect blend of buttery tart shells and gooey, chocolate-studded cookie filling with these irresistible Cookie Tarts. This recipe pairs the soft chewiness of a classic cookie with the flaky texture of a tart, all wrapped up in individual portions baked in a muffin tin. Made with a golden tart base crafted from cold butter and a touch of egg yolk, these mini treats are filled with a luscious mixture of brown sugar, vanilla, chocolate chips, and optional chopped nuts for extra crunch. With just 30 minutes of prep time and a bake time of under 20 minutes, these Cookie Tarts are the ideal combination of elegance and comfort, perfect for any gathering or sweet craving. Serve them plain, dusted with powdered sugar, or topped with whipped cream for a show-stopping dessert that’s as versatile as it is delicious.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsalted butter (cold, cubed)
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 1 piece Egg yolk
- 2 tablespoons Cold water
- 0.5 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 piece Egg
- 0.5 cup Mini chocolate chips
- 0.25 cup Chopped nuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin and set aside.
To make the tart shells, combine the all-purpose flour, granulated sugar, and salt in a large mixing bowl.
Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg yolk and cold water. Stir until the dough starts to come together.
Turn the dough out onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and refrigerate for 15 minutes.
Divide the chilled dough into 12 equal portions. Press each portion evenly into the bottom and up the sides of the prepared muffin tin cups to form tart shells.
To make the cookie filling, whisk together the brown sugar, egg, and vanilla extract until smooth.
Fold in the mini chocolate chips and chopped nuts (if using).
Spoon the cookie filling evenly into the prepared tart shells, filling each about 3/4 full.
Bake in the preheated oven for 16–18 minutes, or until the cookie filling is set and the edges of the tart shells are golden brown.
Let the cookie tarts cool in the muffin tin for 10 minutes before carefully removing them to a wire rack to cool completely.
Serve your cookie tarts as is or with a dusting of powdered sugar or a dollop of whipped cream.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 21.4 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
