Chewy Pop Tart Cookies (Printable Version)
Soft cookies with buttery dough blended with chopped Pop Tarts and optional icing drizzle.
# Ingredients:
→ Dough
01 -
113 grams unsalted butter, room temperature
02 -
56 grams full-fat cream cheese, room temperature
03 -
150 grams white granulated sugar
04 -
60 ml light corn syrup (optional)
05 -
1 large egg
06 -
280 grams all-purpose flour
07 -
1/2 teaspoon baking soda
08 -
1/4 teaspoon salt
09 -
150 grams Pop Tarts, chopped (fruit or cinnamon flavors recommended)
→ Icing (optional)
10 -
60 grams powdered sugar
11 -
5-10 ml water
# Steps:
01 -
Preheat the oven to 175°C (350°F). Line a baking sheet with a silicone baking mat or parchment paper.
02 -
In a stand mixer fitted with a paddle attachment, beat the butter, cream cheese, and white sugar until smooth and creamy.
03 -
Add the corn syrup (if using) and egg to the creamed mixture, mixing until fully combined.
04 -
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until a thick dough forms.
05 -
Fold the chopped Pop Tarts into the dough until evenly distributed without overmixing.
06 -
Cover and refrigerate the dough for up to 48 hours or proceed to bake immediately.
07 -
Using a medium or large cookie scoop, portion dough onto the prepared baking sheet. Flatten each mound to approximately 1.25 cm thickness and press additional Pop Tart pieces into the tops.
08 -
Bake in the preheated oven for 10 to 12 minutes or until edges turn golden. They will be soft when removed but will firm as they cool.
09 -
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10 -
Mix powdered sugar with water until smooth and adjustable to desired consistency. Optionally, tint with food coloring to match Pop Tart frosting. Drizzle over cooled cookies and add sprinkles if desired.
# Notes:
01 -
For brown sugar cinnamon Pop Tart cookies, substitute white sugar in the dough with brown sugar for enhanced flavor.