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–+ servings

Instant Pot Peanut Butter Fudge Cookie Dough Tart Recipe

This decadent dessert combines the richness of peanut butter fudge with pockets of gooey cookie dough, all cooked effortlessly in an Instant Pot.
The result is a moist and fudgy tart that's indulgent, easy to prepare, and perfect for any dessert lover.
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Prep Time 10 minutes
Total Time 1 hour
Course Dessert
Servings 4

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!
Keyword cookie dough fudge cake, easy fudge tart, Instant Pot dessert, instant pot recipes, peanut butter chocolate tart, pressure cooker baking
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