If you love Pop-Tarts and soft, chewy cookies, get ready for your new favorite treat! These Brown Sugar Pop Tart Cookies combine the nostalgia of your favorite childhood toaster pastry with the magic of a warm, buttery cookie. Filled with cinnamon-brown sugar goodness, chunks of flaky Pop-Tarts, and topped with a sweet glaze, these cookies are a dream come true.
Why You’ll Love This Recipe?
- Soft and chewy with crispy edges
- Packed with brown sugar cinnamon flavor
- Features real Brown Sugar Cinnamon Pop-Tart pieces in every bite
- Drizzled with a delicious glaze for the perfect finish
- Easy to make and perfect for sharing
Ingredients
- Butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Cinnamon
- Salt
- Brown Sugar Cinnamon Pop-Tarts (chopped)
- Powdered sugar (for the glaze)
- Milk
Full list of ingredients and measurements below!
Cream the Butter and Sugars
In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. This step is key for soft cookies!
Mix in the Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the wet ingredients, mixing just until combined.
Fold in the Pop-Tarts
Gently stir in the chopped Pop-Tart pieces, being careful not to crush them too much—you want some flaky texture in the cookies!
Scoop and Bake
Use a cookie scoop to portion the dough onto a lined baking sheet. Bake at 350°F (175°C) for about 10-12 minutes or until golden brown around the edges.
Make the Glaze
Whisk together powdered sugar and milk until smooth. Drizzle over the cooled cookies for that perfect Pop-Tart-inspired finish.
Expert Tips and Tricks
- Don’t overmix the dough—this keeps the cookies soft and tender.
- Use room-temperature butter for the best creaming process.
- If the dough is too sticky, chill it for 30 minutes before baking.
- Let the cookies cool before glazing so the icing doesn’t melt off.
Recipe Variations and Possible Substitutions
- Try different Pop-Tart flavors – Strawberry, S’mores, or Frosted Blueberry work great!
- Make it extra cinnamon-y – Add a little cinnamon to the glaze.
- Add a crunch – Sprinkle some cinnamon sugar on top before baking.
Serving and Pairing Suggestions
- Enjoy with a cold glass of milk or a warm cup of coffee.
- Serve with vanilla ice cream for an indulgent dessert.
- Pack them up for a fun lunchbox treat!
Storage and Reheating Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Freeze: Freeze unglazed cookies for up to 3 months. Thaw and glaze before serving.
- Reheat: Warm in the microwave for a few seconds to bring back that fresh-baked texture.
FAQs
Can I use different Pop-Tart flavors?
Yes! Any flavor works, but Brown Sugar Cinnamon gives the best classic taste.
Do I have to add the glaze?
No, but it adds that perfect Pop-Tart touch!
Can I make the dough ahead of time?
Yes! Chill the dough for up to 24 hours before baking.
What makes these cookies soft and chewy?
Using a mix of brown sugar and butter, plus not overbaking, keeps them soft and chewy.
Conclusion
These Brown Sugar Pop Tart Cookies are the ultimate mix of nostalgia and indulgence. With soft cinnamon-infused dough, flaky Pop-Tart pieces, and a sweet drizzle, they’re sure to be a hit. Make a batch today—you won’t regret it!
Print
Brown Sugar Pop Tart-Inspired Cookies – A Sweet Nostalgic Treat
- Prep Time: 20minutes mins
- Cook Time: 10minutes mins+Chill Time: 1hour hr
- Total Time: 1hour hr 30minutes mins
- Yield: 18–22 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of brown sugar cinnamon Pop-Tarts with the chewy, buttery goodness of a homemade cookie. Packed with cinnamon spice, brown sugar, and crushed Pop-Tarts in every bite, these cookies are the ultimate treat for breakfast or dessert!
Ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 3 3/4 cups cake flour
- 2 Tablespoons cornstarch
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
Brown Sugar Filling
5 Tablespoons unsalted butter softened
3/4 cup light brown sugar packed
1 teaspoon cinnamon
2 Tablespoon cake flour
Brown Sugar Glaze
1 cup powdered sugar
1/2 teaspoon cinnamon
3 Tablespoons unsalted butter melted and cooled
2 1/2 Tablespoon milk
Instructions
- Add the butter sugar, and brown sugar to the bowl of a stand mixer, or hand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes. Add the vanilla and eggs and beat for another 1-2 minutes, until light and fluffy.
- 1 cup unsalted butter,1/2 cup granulated sugar,1 cup light brown sugar,2 eggs,1 teaspoon vanilla extract
- Whisk the dry ingredients in a separate medium bowl until combined. Add the dry ingredients to the wet ingredients and beat on medium speed until combined, 1-2 minutes, stopping to scrape down the bottom and sides of the bowl as needed. Cover and chill the dough for one hour.
- 3 3/4 cups cake flour,2 Tablespoons cornstarch,1 teaspoon baking soda,1 1/2 teaspoons baking powder,1 teaspoon kosher salt
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Add the filling ingredients to a medium bowl and stir until smooth. Use a heaping teaspoon (about 2 teaspoons) to scoop the filling out and roll it into a ball and place it on the baking sheet.
- 5 Tablespoons unsalted butter,3/4 cup light brown sugar,1 teaspoon cinnamon,2 Tablespoon cake flour
- Scoop the chilled dough out using 1/4 cup measuring cup (or a very large cookie scoop). Break the dough in half and create a well in the middle of one half. Place one ball of filling inside the well and press the other half on top of the filling and pinch the seems. Roll them into a ball to seal the filling inside.
- Arrange the cookie dough balls on the prepared baking sheet about 2 inches apart. Bake for 11-13 minutes, until the tops are just set and the edges are lightly golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- While they cool, make the icing. Whisk together all of the icing ingredients until smooth. Place a piece of parchment paper under the cooling rack and spoon the icing on top of each cookie, letting it spread to the edges. Allow it to set for 15 minutes and enjoy.
- 1 cup powdered sugar,1/2 teaspoon cinnamon,3 Tablespoons unsalted butter,2 1/2 Tablespoon milk
Notes
Butter temperature. Too warm butter is the biggest reason I see for flat cookies. Room temp butter should only sit out for 1-2 hours and still feel cool to the touch (60°F).
Chilling the Dough. If you chill the dough longer than 1 hour, let it sit out at room temperature for 30 minutes so it softens slightly and is easier to work with.Store Cookies: store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
Freeze baked cookies: place baked cookies (without icing) on a sheet pan and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and ice as directed before serving.
Freeze the cookie dough: skip chilling it and scoop the dough out into balls and stuff them as directed. Freeze on a cookie sheet until solid then transfer to a freezer bag to freeze for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time as needed.
Nutrition
- Serving Size: 1cookie
- Calories: 420kcal
- Sugar: 37
- Sodium: 272mg
- Fat: 18g
- Saturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 66mg
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