Description
Brown Sugar Pop Tart Cookies combine the nostalgic flavor of your favorite toaster pastry with the soft, chewy texture of homemade cookies. Packed with cinnamon, brown sugar, crushed Pop-Tarts, and topped with a drizzle of icing, they’re the perfect playful treat for cookie lovers and Pop-Tart fans alike.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 Brown Sugar Cinnamon Pop-Tarts, finely chopped or crumbled
Filling
- 1/4 cup brown sugar
- 1 tsp cinnamon
Icing
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Prepare Oven and Baking Sheet: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a well-aerated base for the cookies.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract thoroughly to combine all wet ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in Pop-Tarts: Gently fold in the finely chopped Brown Sugar Cinnamon Pop-Tarts, incorporating them evenly into the cookie dough to mimic the delightful toaster pastry flavor and texture.
- Prepare Filling: In a small bowl, mix the additional brown sugar and cinnamon for the filling, combining well.
- Form Cookie Dough Balls with Filling: Using a medium cookie scoop, portion out dough balls. Press a small indent in the center of each dough ball, add a pinch of the cinnamon-sugar filling into the indent, then seal and roll the dough into a smooth ball to encase the filling.
- Arrange and Bake: Place the filled dough balls onto the lined baking sheet spaced about 2 inches apart. Bake for 10–12 minutes until the edges are lightly golden and the centers are set but still soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make Icing: Whisk together powdered sugar, vanilla extract, and 1–2 tablespoons milk until smooth to create a drizzle friendly icing.
- Decorate Cookies: Drizzle the icing over cooled cookies and let it set before serving for a sweet finishing touch.
Notes
- You can use any Pop-Tart flavor for variations, but Brown Sugar Cinnamon gives the most classic taste.
- Store cookies in an airtight container for up to 4 days to maintain freshness.
- You can freeze the cookie dough balls and bake them straight from frozen; just add a couple extra minutes to baking time.
