When it comes to instant pot recipes, few things compare to the rich, fudgy indulgence of this peanut butter fudge cookie dough tart.
This dessert combines three irresistible flavors—chocolate fudge, creamy peanut butter, and chunks of cookie dough—into one delightful tart.
Best of all, it’s made entirely in the instant pot, which means no need to turn on your oven.
A Dessert Lover’s Dream
If you love gooey, chocolatey treats with a bit of a surprise inside, this recipe is for you. The combination of peanut butter and chocolate never disappoints, and adding cookie dough takes it to a whole new level.
The texture is somewhere between a brownie and a lava cake, with melty peanut butter chips and soft, baked-in cookie dough balls.
Unlike traditional tarts, which require baking and careful temperature control, this one is pressure-cooked to perfection. The instant pot ensures the tart stays moist and dense, with a perfectly cooked yet fudgy consistency.
Why Use an Instant Pot for Dessert?
Instant pot recipes are known for their ease and convenience, but they’re not just for savory meals. This kitchen gadget works wonders for desserts, creating a steam-baked effect that results in a rich, velvety texture.
Using an instant pot for this tart means:
- No need for an oven
- Even, gentle cooking that keeps the dessert moist
- A foolproof method for getting a fudgy center
The Secret to a Perfectly Fudgy Tart
The key to achieving the best texture is in the balance of ingredients and cooking time. The peanut butter fudge base is made rich with butter, cocoa powder, and vanilla extract, while the cookie dough balls stay slightly gooey in the center.
A short natural release after pressure cooking prevents overbaking, keeping the tart soft and decadent. Chilling it for a couple of hours in the fridge before serving enhances the fudgy consistency, making each bite melt in your mouth.
Serving Suggestions
This tart is best served slightly chilled, allowing the flavors to deepen and the texture to firm up. Pair it with:
- A scoop of vanilla ice cream
- A drizzle of caramel or chocolate sauce
- A sprinkle of sea salt for contrast
For an extra indulgent touch, warm up each slice for a few seconds in the microwave before serving.
Make It Your Own
This instant pot recipe is easily customizable based on your preferences. Try these variations:
- Nut-Free: Replace peanut butter with sunflower seed butter.
- Extra Chocolatey: Add chopped dark chocolate or swirl in Nutella.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
Storing & Reheating
If you have leftovers, store the tart in an airtight container in the fridge for up to five days. To enjoy it warm, microwave individual slices for about 10 seconds.
For longer storage, freeze slices and thaw them at room temperature before serving.
Why You’ll Love This Dessert
This peanut butter fudge cookie dough tart is everything you want in a dessert—rich, gooey, and bursting with flavor. It’s also one of the easiest instant pot recipes to make, requiring minimal effort for maximum reward.
Whether you’re making it for a special occasion or just a sweet treat, this tart is guaranteed to impress. So grab your instant pot and indulge in a dessert that’s as fun to make as it is to eat!
Instant Pot Peanut Butter Fudge Cookie Dough Tart Recipe
Equipment
- Instant Pot (or any pressure cooker with a manual setting)
- 7 x 3-inch springform pan
- Parchment paper
- Trivet for Instant Pot
Ingredients
Fudge Batter:
- 1 cup granulated sugar
- 5 tablespoons unsalted butter
- 2 tablespoons smooth peanut butter
- 1 tablespoon vegetable oil
- ⅓ cup unsweetened cocoa powder
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup peanut butter chips
- ¼ cup chocolate chips
Cookie Dough Addition:
- 5 ounces store-bought chocolate chip cookie dough rolled into teaspoon-sized balls
Instructions
- Prepare the Batter: In a microwave-safe bowl, melt the sugar, butter, and peanut butter by microwaving for 90 seconds. Stir in vegetable oil until smooth. Whisk in cocoa powder, water, and vanilla extract. Add eggs and whisk until combined. Mix in the flour, baking powder, and salt. Stir in the peanut butter and chocolate chips.
- Prepare the Pan: Generously spray a 7 x 3-inch springform pan with nonstick cooking spray. Line the bottom with parchment paper and spray it as well.
- Assemble the Tart: Pour the prepared batter into the pan and use a spatula to smooth the top. Evenly distribute the cookie dough balls on the surface, gently pressing them in while keeping them visible.
- Set Up the Instant Pot: Pour 2 cups of water into the Instant Pot. Place the springform pan on the trivet and lower it into the Instant Pot using the handles. There’s no need to cover with foil.
- Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Select Manual/Pressure Cook on High Pressure for 25 minutes. Allow a 5-minute natural release, then quickly release the remaining pressure.
- Cool & Serve: Carefully remove the pan from the Instant Pot and place it on a trivet or cooling rack. Let it cool for 1 hour before serving. Run a knife along the edges before unlatching the springform pan. If you prefer a fudgier texture, chill in the fridge for 2-3 hours before serving.
Notes
- The Cake preset button isn’t used because it doesn’t provide the precise settings needed for this tart. The manual setting ensures perfect results.
- If you prefer a firmer texture, refrigerate for a few hours before serving.
- Best enjoyed warm with ice cream or drizzled with caramel sauce!
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.