M&M Cookie Dough Tart

Let’s talk about self deception.  We all do it.

Currently, here are my list of self deceptions: The kitchen floor looks pretty good, so you don’t need to clean it. The ethics paper will probably write itself if you don’t do anything.  Additionally, the huge pile of laundry will probably also take care of itself, some Disney-esque magic will probably go to work and the clothes will start washing themselves.  Also, I am completely ready to start teaching, seeing clients, and running research, my finances are completely sound, and I get enough sleep.

My biggest self deception: Salmonella, like R.O.U.Ses, doesn’t really exist.   Eating raw cookie dough is perfectly acceptable.  Let’s get real: cookie dough is often better than the actual cookies- so why not eat it all?  Everyone needs a hit of cookie dough every now and then.

But, no worries about death from raw cookie dough with this tart.  The cookie dough layer is completely egg free and completely delicious.  And the chocolate chip cookie layer is so tender and full of toffee flavor that even someone who has lukewarm feelings about chocolate chip cookies in general loved it.

When I first made this M&M Cookie Dough Tart, I had planned to take it to a work party, and of course, the cookie dough layer instantly crumbled upon cutting rendering it mostly unservable for a cocktail-like party. But it tasted absolutely delicious.  SO, with some quick thinking and semi-panicked phone calls, I figured out an acceptable serving option.  But since it tasted so delicious, I went back and made it again to figure out how to make it perfect.  And then I got stuck with a whole pie to eat. #foodbloggingproblems

Don’t deceive yourself here: you need this cookie dough tart in your life.  All your work/chores/problems will take care of themselves- just go make this tart right now.

COOKIE DOUGH TART
Slightly Adapted from Cake, Batter, and Bowl

INGREDIENTS

Chocolate Chip Cookie Layer:
1/2 cup butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon vanilla extact
1 cup & 2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 cup oats
1 cup milk chocolate chips

Cookie Dough Layer:
1/2 cup butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar
2-6 tablespoons milk*
1/2 teaspoon vanilla extract
1 cup & 3 tablespoons all purpose flour
1/2 teaspoon salt
1 1/2 cups M&M candies

DIRECTIONS

For the Chocolate Chip Cookie Layer:

Preheat oven to 350°F.  Grease a 9-inch springform pan.

In a large  bowl, cream together butter, granulated sugar, and light brown sugar.  Beat in egg and vanilla until mixed in.  Mix in flour, baking soda, and salt.  Fold in chocolate chips.  Press into prepared springform pan.  Bake for 20-24 minutes, until golden brown.  Cool completely.

For the Cookie Dough Layer:

In a large bowl, cream together butter, granulated sugar, and light brown sugar.  Beat in milk* and vanilla (start with 2 tablespoons, add more later to help the dough come together). Stir in flour and salt.  Fold in M&M candies.  Add additional milk as needed to help the dough come together.

Press cookie dough layer on top of cooled chocolate chip cookie layer.  Press additional M&Ms on top for decoration.  Store in refrigerator.

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