Chewy Pop Tart Cookies

Pop Tart Cookies have all the playful fun of your childhood breakfast favorites wrapped up in a thick chewy sugar cookie. Biting into tender cookies studded with colorful chunks of Pop Tart is pure nostalgia with every bite. The soft sweet dough paired with those familiar toaster pastry flavors is a treat that always brings smiles to my family and friends

I first whipped these up for a bake sale and they disappeared so fast I barely got to snag one for myself The hint of cream cheese makes the texture so much richer than your standard cookie dough

Ingredients

• Butter: at room temperature for richness and that perfect tender crumb Choose the best quality you can find and go for salted if you want a hint of savory taste
• Cream cheese: full fat and soft for the most tender cookies possible It helps keep cookies chewy and rich
• White sugar: for sweetness and classic cookie flavor Look for fine granulated sugar so it blends smoothly
• Corn syrup: light or dark helps the cookies stay soft and chewy I love the texture it brings but it is optional
• Large egg: for binding and structure Always use fresh eggs for best results
• All purpose flour: a must for structure and soft bite Sift before measuring for accurate results
• Baking soda: essential for rise and a gentle spread in the oven Make sure yours is fresh for best lift
• Salt: balances all the sweetness and brings out flavor A fine sea salt is my favorite choice
• Pop Tarts: any flavor you like Fruit and cinnamon are always a hit Choose ones that are still a bit crisp for the best texture in the cookies
• Powdered sugar: for the icing gives you that classic pop tart drizzle Sift to avoid lumps before mixing

Step-by-Step Instructions

Preheat and Prep:

Set your oven temperature to three hundred fifty degrees Fahrenheit and line a baking sheet with parchment or a silicone mat This prevents sticking and helps cookies bake evenly

Make the Dough:

In the bowl of a stand mixer cream together the room temperature butter cream cheese and white sugar Mix on medium speed for at least three minutes until light and fluffy Scraping the bowl down makes sure everything combines well

Add the Wet Ingredients:

Crack in the egg and pour in the corn syrup if using Mix again until everything looks creamy and smooth

Combine the Dry Ingredients:

In a separate bowl whisk together flour baking soda and salt This ensures no lumps and even distribution When ready add this mixture into the mixer bowl in two parts mixing on low until just combined The dough will be soft but not sticky

Fold in the Pop Tarts:

Chop your Pop Tarts into bite sized pieces Fold them gently into the dough using a spatula so they do not break down too much You want to see colorful chunks peeking out

Chill or Shape:

You can chill the dough at this point covered for up to two days if you want extra thick cookies If baking right away use a medium cookie scoop to drop dough balls onto your prepared baking sheet Space them out as they will spread slightly

Add Extra Pieces:

Press a few extra Pop Tart bits onto the tops of each dough ball before baking This gives a bakery style look and extra bites of Pop Tart on top

Bake:

Place the sheets in the oven and bake for ten to twelve minutes The cookies should be just golden around the edges and soft in the center Let them cool on the pan for five minutes before moving to a wire rack

Make the Icing:

Mix powdered sugar with a teaspoon or two of water until you get a thick but pourable glaze Tint with food coloring to match your chosen Pop Tart Drizzle over cooled cookies and sprinkle with colored sugar if desired

Pin

When I use cherry Pop Tarts I love adding a pink swirl of icing and a dusting of red sugar on top It always makes me think of my mom surprising us when I was little with boxes of Pop Tarts from the store Those days felt like such a treat

Storage Tips

Once fully cooled store your cookies in an airtight container at room temperature for up to five days For longer storage pop them into a freezer bag and freeze for up to three months Thaw at room temperature before eating and they will taste just baked

Ingredient Substitutions

If you do not have corn syrup the cookies will still work fine They may be a touch less chewy but delicious all the same For brown sugar Pop Tart cookies swap half the white sugar for brown sugar in the dough This gives them a cozy caramel flavor

Serving Suggestions

These cookies are perfect for lunchboxes bake sales after school snacks or birthday parties For extra fun serve with little bowls of extra icing or sprinkles so everyone can decorate their own individual treat Makes them a real party centerpiece

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Cultural Context Fun

Pop Tarts first appeared in grocery stores in the nineteen sixties as a quick easy breakfast My siblings and I thought of them as the best possible treat so seeing them in a cookie form years later makes baking even more special with my own kids

Recipe FAQs

→ What makes these cookies chewy?

The combination of butter, cream cheese, and corn syrup in the dough creates a soft and chewy texture that stays tender after baking.

→ Can I use any Pop Tart flavor in these cookies?

Absolutely! Fruity flavors like cherry, blueberry, and strawberry work beautifully, while brown sugar cinnamon adds a warm, spiced note.

→ How do I add the icing on top?

Mix powdered sugar with a bit of water until smooth, then drizzle over cooled cookies. You can add food coloring or sprinkles to match the pastry’s frosting.

→ Can I prepare the dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours before baking, which can enhance the flavors and texture.

→ What’s the best way to store these cookies?

Store them in an airtight container at room temperature for up to five days, or freeze them for up to three months without losing their softness.

→ How can I make cookie bars from this dough?

Press the dough into a parchment-lined 9×13-inch pan, add extra chopped pastries on top, and bake until the center is set but still soft.