ArgenYanqui Creations: Peanut Butter Chocotorta Recipe

A nutty twist on Argentina’s most beloved no-bake cake

Allow me to introduce one of my greatest culinary triumphs: a decadent treat that bridges the delicacies of my birthplace and my adopted home, born from the haze and delirium of late-night munchies. Please be obliged to meet the Frozen Peanut Butter Chocotorta, also known as the Frozen Peanut Butter Chococookie, also known as the Chocotorta de Maní Alfajor, a cross-cultural cookie creation with layers of indulgence, nostalgia, and a Yanqui twist.

A Bit of Chocotorta History

I’m a fan of chocotorta. Sure, dessert snobs might roll their eyes at its simplicity (looking at you, Paulina Cocina and Osvaldo Gross), but that’s precisely why it’s perfect. With affordable ingredients, no baking, and no fancy tools required, it’s the ultimate satisfying and accessible dessert, especially for those illiterate in the kitchen.

Its origins trace back to 1982, when Marité Mabragaña, a trailblazing ad executive, had a brilliant idea. Inspired by postre borracho, she combined two Argentine staples—queso crema and dulce de leche—and used Chocolinas cookies to create a quick, no-bake cake. Her clients at Mendicrim (queso crema) and Bagley (Chocolinas cookies) loved the concept, and thus in the name of co-branding capitalism, the chocotorta sprung into existence.

Warning: This Chocotorta jingle will be stuck in your head for daaaaaaaaaaaaays.

Of course, no iconic Argentine invention story would be complete without controversy. Over in Avellaneda, Colegio San Martín lays its claim to chocotorta’s origins. Sebastián Gonzalez, a second-generation Colegio San Martín alum and Pick Up the Fork reader, reached out to share what he calls the dessert’s true story.

According to Gonzalez, his family, classmates, school records, and even members of an alumni Facebook group, Colegio San Martín had been serving a nearly identical dessert, dubbed “postre San Martín”, for decades before 1982. The recipe—layers of dulce de leche, cream cheese, and cookies—is said to have been introduced by a teacher, Margarita Anguiano. Gonzalez’s mother, now in her 60s, remembers eating it as a little girl, and it even appeared in the school’s institutional magazine, Las Colmenas, as a regular menu item in the cafeteria.

“Imagine, every time someone says chocotorta, I have to step in and say, ‘No, it’s NOT CHOCOTORTA—it’s postre San Martín!!’” Gonzalez told me via Instagram voice message. “And when I tell them the story, they just laugh in my face.”

Side note for you, dear readers: A few years ago, I tried to unravel the true origins of chocotorta. I reached out to ad executive Marité Mabragaña and Colegio San Martín’s Margarita Anguiano for their takes—and their thoughts on my Yanqui peanut butter chocotorta remix. Unsurprisingly, neither responded to this crazylady gringa on a quest for cake answers. My investigative journalism fizzled out, and here I am, years later, sharing the tale with you instead. Maybe you didn’t need to know this, but hey, now you do!

Chocotorta was even voted 'the best dessert in the world' by TasteAtlas. But let's be real... TasteAtlas rankings are as reliable as a troll on Yelp reviewing a restaurant they've never been to. Still, even they couldn't ignore chocotorta's brilliance.

Why Peanut Butter Belongs in Chocotorta

I asked AI to make me an illustration of peanut butter, dulce de leche, and queso crema living happily ever after, this is the result.

Chocotorta purists might scoff at the idea of combining peanut butter with dulce de leche and queso crema, but hear me out: it’s a glorious pairing. Peanut butter and caramel are already proven soulmates. Do you like Reese’s Peanut Butter Cups, Snickers, or my favorite candy bar, Baby Ruth? What about dulce de leche cheesecake? And let’s not forget garapiñado peanuts on dulce de leche ice cream—pure bliss.

While traditional chocotorta is undeniably nostalgic, it can also be overwhelmingly sweet. Peanut butter brings balance. Its salty, nutty, toasted flavor cuts through the sugar, adding complexity and depth. (I also think dulce de leche pairs better with green apples rather than bananas, but that’s a debate for another day.)

The Birth of the Peanut Butter Chocotorta

My chocotorta obsession began in March 2020, right before the world shut down for mandatory quarantine. A journalist friend tipped me off that lockdown was imminent, so I panicked like any rational human being and stocked up on what I deemed the survival essentials: Chocolinas cookies, queso crema, dulce de leche. If the world was going to end, I figured I could at least make a half-ass cake.

Being locked inside with a well-stocked pantry is dangerous for someone with no self-control around food. When night falls, my alter ego—a gluttonous, stoned monster—emerges. She’s the type to devour spoonfuls of dulce de leche straight from the jar and pile queso crema onto cookies, inhaling them over the kitchen sink like she’s training for the binge-eating Olympics. And that’s exactly what happened: my chocotorta supplies were almost gone before I’d even made the damn thing.

Determined not to let the monster win, I threw together what little I had left: a few spoonfuls of dulce de leche, some cream cheese mixed with yogurt, the last bits of the cookies and—because I’m a peanut butter-loving Yanqui—a few generous scoops of mantequilla de maní to stretch the filling. I sandwiched it together and shoved it in the freezer, hoping out of sight would mean out of mind. An hour later, I opened the freezer, took a bite—and it was a revelation. A peanut butter dulce de leche ice cream sandwich. Groundbreaking, I thought.

I sent a photo to my friends. “Look what I’ve created!” I declared triumphantly.

“Peanut butter with dulce de leche? Ew,” one deadpanned.

“It’s just an alfajor,” another chimed in.

“Are you high?” asked a third, which, let’s be real, was rhetorical.

Unimpressed as they were, I didn’t care. This bastardized Yanqui chocotorta carried me through the chaotic early days of quarantine. Since then, I’ve refined the recipe and made several versions, which I’ll now share with you.

Peanut Butter Chocotorta Recipe

Sweet, salty, creamy, and indulgent—this recipe is a no-bake treat in two forms: a classic layered chocotorta or bite-sized alfajor cookie sandwiches.

1. The Classic Cake Version: A layered no-bake dessert, perfect for freezing or serving soft.

2. The Alfajor Version: Frozen peanut butter dulce de leche cookie sandwiches, for a fun bite-sized treat.

---

Ingredients

• 2 packs Chocolinas cookies (or similar)

• 300g queso crema (Casancrem or Mendicrem)

• 300g dulce de leche, repostero (Vacalín or Milkaut are good brands)

• 300g peanut butter

• ¼ cup strong coffee (add a splash of Kahlúa for a boozy twist, optional)

• Cream (optional, for thinning the filling)

• Sea salt

---

Option 1: Peanut Butter Chocotorta Cake

1. Prepare the Filling:
   Mix queso crema, dulce de leche, and peanut butter in a bowl until smooth. Add a pinch of sea salt, taste, and adjust as needed.

2. Layer the Cookies:
   Pour coffee (or Kahlúa) into a shallow dish. Briefly dip each cookie into the coffee, just long enough to soften slightly. Arrange the dipped cookies in a baking dish to cover the bottom. Break cookies if needed to fit snugly.

3. Add Filling:
   Spread a layer of the DDL mixture evenly over the cookies. Repeat the process, alternating between cookies and filling, until you have 3–4 layers, finishing with a layer of filling on top.

4. Freeze or Chill:

   • For a firmer texture, freeze for 4–6 hours or overnight.

   • For a softer cake, refrigerate for at least 2 hours.

5. Optional Additions:

   • For a fluffier, tiramisu-like filling, fold whipped cream into the mixture before layering.

6. Add seasonal fruits like strawberries, raspberries, or even bananas for a PB&J chocotorta twist.

   

---

Option 2: Peanut Butter Chococookies // Frozen Alfajor Sandwiches // Chocotorta de Maní Alfajor)

1. Prepare the Filling:
   Mix queso crema, dulce de leche, and peanut butter in a bowl until smooth. Add a pinch of sea salt, taste, and adjust as needed.

2. Dip the Cookies (Optional):
   Combine cream and coffee in a shallow dish. Quickly dip the cookies into the mixture—don’t soak too long, or they’ll fall apart. Skip this step if you prefer crunchier cookies.

3. Assemble the Sandwiches:
   Spread a dollop of the peanut butter mixture onto one cookie, then sandwich it with another. Repeat until you’ve made all the cookies your heart desires.

4. Freeze:
   Place the cookies in a single layer on a parchment-lined tray and freeze until solid, about 2 hours.

5. Enjoy:
   Eat straight from the freezer for a cool, creamy treat. If kept in the freezer for too long, let them thaw a bit before enjoying to soften slightly.

---

General Notes & Tips

• The recipe calls for equal parts queso crema, dulce de leche, and peanut butter, but please adjust depending on your personal taste.

• Add a splash of liqueur (like Kahlúa or rum) to the filling or dipping liquid for a boozy kick.

• Whip the filling for a lighter texture or mix in Greek yogurt for a tangy, healthier version.

• Turn your chocotorta into a peanut butter and jelly version with fresh strawberries or raspberries.