Chocolate Chip-Peanut Butter Torte

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“This is made with refrigerated cookie dough & is topped with honey-raosted peanuts. I found this on but have not tried it as yet. It looks very impressive! It has many favorite ingredients and reads like a fattening and satisfying torte! I didn't know how to post cooling and chilling time, which is about 2 hrs.”

Ingredients Nutrition

  • 1 (18 ounce) roll refrigerated chocolate chip cookie dough
  • 8 ounces cream cheese, softened
  • 14 cup sugar
  • 1 egg
  • 1 cup miniature semisweet chocolate chips
  • 1 cup honey-roasted peanuts
  • 1 cup butterscotch chips
  • 14 cup peanut butter
  • 14 cup chocolate flavored syrup
  • garnish fresh mint leaves (optional)


  1. Heat oven to 350°F.
  2. Break up cookie dough into ungreased 10" or 9" springform pan.
  3. Press in bottom to form crust.
  4. Bake 15-18 minutes or until golden brown.
  5. Remove partially baked crust from oven.
  6. Cool 10 minutes.
  7. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy.
  8. Add sugar and egg; beat until well blended.
  9. Stir in 1/2 cup of chocolate chips and 1/2 of the peanuts; with wooden spoon or rubber spatula.
  10. Pour over cooled crust; spread evenly.
  11. In medium microwaveable bowl, microwave buttersctch chips on HIGH 1 minute, stirring twice, until melted and smooth.
  12. Stir in peanut butter until smooth.
  13. Drizzle over cream cheese mixture.
  14. Sprinkle with remaining chocolate chips and peanuts.
  15. Return to oven; bake 30-40 longer or until edge is set but center is still slightly jiggly.
  16. Cool on wire rack 10 minutes.
  17. Run knife around side of pan to loosen; carefully remove sides of pan.
  18. Cool 1 hour.
  19. Refrigerate 2 hours or until completely cooled before serving.
  20. To serve, cut torte into wedges.
  21. Drizzle 1 teaspoon chocolate syrup onto each dessert plate.
  22. Place wedges over syrup.
  23. Garnish with mint leaves.

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