Here’s a Brown Sugar Pop Tart Cookies recipe that delivers soft, chewy cookies filled with brown sugar-cinnamon flavor and chunks of actual Pop-Tarts — like a nostalgic and indulgent treat in cookie form.
🍪 Brown Sugar Pop Tart Cookies Recipe
✨ Yield: ~18-22 cookies
⏱ Prep Time: 20 minutes
⏱ Chill Time: 30–60 minutes
⏱ Bake Time: 10–12 minutes
📝 Ingredients
For the Cookies:
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1 cup (226g) unsalted butter, softened
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1 cup (200g) brown sugar, packed
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1/2 cup (100g) granulated sugar
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2 large eggs
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2 tsp vanilla extract
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2 ¾ cups (344g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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2 tsp ground cinnamon
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2–3 Brown Sugar Cinnamon Pop-Tarts, chopped into ½” pieces
Optional Add-ins:
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½ cup white chocolate chips
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¼ cup crushed graham crackers (for added texture)
For the Icing (Optional but Recommended):
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¾ cup powdered sugar
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1 tbsp milk
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¼ tsp vanilla extract
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Dash of cinnamon (optional)
👩🍳 Instructions
1. Prep the Pop-Tarts
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Chop 2–3 Brown Sugar Cinnamon Pop-Tarts into small chunks (about ½ inch). Set aside.
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Optional: Toast them briefly for extra crunch and flavor before chopping.
2. Cream the Butter and Sugars
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In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy (2–3 minutes).
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Add in eggs, one at a time, mixing well.
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Add vanilla extract and mix to combine.
3. Mix the Dry Ingredients
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In a separate bowl, whisk together:
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Flour
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Baking soda
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Baking powder
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Salt
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Cinnamon
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Gradually add dry ingredients into the wet ingredients, mixing until just combined.
4. Fold in Pop-Tarts (and Optional Add-ins)
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Gently fold chopped Pop-Tart pieces into the cookie dough.
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Add white chocolate chips or graham cracker bits if using.
5. Chill the Dough
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Cover and chill the dough for 30 minutes to 1 hour. This helps prevent spreading and enhances flavor.
6. Bake the Cookies
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment paper.
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Scoop dough (about 2 tbsp or medium cookie scoop) onto baking sheet, spaced ~2 inches apart.
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Bake for 10–12 minutes, until edges are lightly golden but centers look soft.
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Let cool on the pan for 5 minutes, then transfer to a wire rack.
7. Make the Icing (Optional)
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In a small bowl, whisk together:
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Powdered sugar
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Milk
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Vanilla
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A pinch of cinnamon
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Drizzle over cooled cookies with a spoon or piping bag.
8. Serve & Store
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Let icing set before stacking.
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Store in an airtight container at room temp for up to 5 days, or freeze for up to 2 months.
💡 Tips & Variations
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Don’t overmix the dough once the flour is added — this keeps cookies tender.
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For crispier edges, bake an extra minute or two.
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Make it extra indulgent by sandwiching two cookies with cinnamon buttercream.