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Soft, buttery and flavored with endless flavor, these Brown Sugar Pop-Tart Cookies are everything you want from the classic Pop-Tart Flavor. They’re thick, soft and chewy, the perfect cookie texture.
TABLE OF CONTENTS
- Brown Sugar and Cinnamon Sugar Cookies with Pop-Tarts
- Why You’ll Love Them
- Cookie Ingredients
- How to Make Pop-Tart Cookies
- Storage Instructions
- More Easy Cookie Recipes
- Get the Recipe
Brown Sugar and Cinnamon Sugar Cookies with Pop-Tarts
If you’re looking for an indulgent, flavorful and fun cookie recipe to try, look no further. These Brown Sugar Cinnamon Pop-Tart Cookies will have a permanent spot in your recipe book.
After making my Strawberry Pop Tart Cookies, I knew there would be a brown sugar version in my future, because the brown sugar Pop-Tarts are my favorite.
There’s plenty of reasons to give this one a try, but in case you need more convincing, I will give you a few reasons.
Why You’ll Love Them
No Chilling Required- You can go straight from the mixing bowl to the oven.
Thick & Soft – Thick cookies can be dry but these are anything but dry. Brown sugar and cream of tartar give these the best texture.
Sweet with a little spice- You’ll love the combination of brown sugar and cinnamon, it tastes just like your favorite Pop-Tart.
Loaded the Pop-Tarts- I don’t know about you but Brown Sugar Pop-Tarts are my favorite flavor, and you’ll definitely taste them in these cookies.
Cookie Ingredients
A full list of ingredients and needed amounts can be found in the recipe card at the bottom of the post.
- Unsalted Butter – butter should be at room temperature
- Granulated Sugar & Brown Sugar
- Eggs
- Pure Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Cream of Tartar – gives the sugar cookies their soft and chewy texture
- Salt
- Ground cinnamon
- Brown Sugar Cinnamon Pop-Tarts – Roughly chopped Pop-Tarts get mixed into the dough and save a few to put on top of the cookies before baking.
How to Make Pop-Tart Cookies
Here are the quick instructions. You can refer to the full recipe card at the bottom of this post.
Step1: Prep. Preheat the oven 350°F and line a baking sheet with a silicone mat or parchment paper.
Step 2: Chop the Pop-Tarts. Unwrap and chop up the Pop-Tarts into small pieces, about the size of a dime.
Step 3: Beat the butter and sugar. Beat the butter together with both the sugar until well creamed together.
Step 4: Add the wet ingredients. Add the eggs and vanilla and mix until fully incorporated.
Step 5: Combine and add the dry ingredients. In a separate bowl, combine all of the dry ingredients. Slowly add the dry ingredients to the wet ingredients. Beat until mostly incorporated, then add the chopped pop tarts. Save a few to place on top of the cookies. Increase the speed on the mixer and beat until the dough forms.
Step 6: Portion the dough. Use a large cookie scoop to portion the dough out. Place the dough balls about 2 inches apart on the prepared baking sheet. Press the top of the cookie flat before baking. Place a couple pieces of Pop-Tarts on top of the dough balls.
Step 7 Bake: Bake the cookies in a preheated oven for 10-12 minutes, then cool and serve or store.
Storage Instructions
To prepare the cookie dough ahead of time, simply make the dough as instructed, scoop it out into an airtight container, and store it in the fridge for up to 2 days or in the freezer for up to 3 months. The cookie dough should be at room temperature before baking.
Baked cookies will last in an airtight container at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
More Easy Cookie Recipes
- Sprinkle Sugar Cookies
- Cinnamon Toast Crunch Marshmallow Cookies
- Brown Sugar Cookies
- Fruity Pebble Marshmallow Cookies
Brown Sugar Pop Tart Cookie Recipe
- Author: Julianne Dell
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: 20 Cookies
Print Recipe
Description
Soft, buttery and flavored with endless flavor, these Brown Sugar Pop-Tart Cookies are everything you want from the classic Pop-Tart Flavor. They’re thick, soft and chewy, the perfect cookie texture.
Ingredients
For the Cookies
- 1 cup(226g) unsalted butter, at room temperature
- 1/2 cup (110g) light brown sugar, packed
- 1 cup (190g) granulated sugar
- 2large eggs
- 2 teaspoon (10ml) pure vanilla extract
- 3 cups(420g) all-purpose flour
- ½ teaspoonbaking soda
- ½ teaspooncream of tartar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoonsalt
- 4 Frosted Brown Sugar Pop Tarts
Instructions
For the Cookies:
- Preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper. To soften the butter quickly, microwave for 10-15 seconds, otherwise let it come to room temperature.
- Chop the Pop-Tarts into small pieces.
- Combine the butter with the sugars and beat on medium speed until well creamed together.
- Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until most of the flour is incorporated, then add the Pop-Tarts and mix to combine. Increase the speed of the mixer and beat until the dough comes together.
- Use a large cookie scoop to portion the dough. Place on the prepared baking sheet about 2 inches apart. Press the top of the cookie flat before baking. You can cut up leftover Pop-Tart pieces to place on top of the dough balls if you want.
- Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
Notes
- Storing baked cookies:Baked cookies will last in an airtight container at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
- Preparing the dough:To prepare the dough ahead of time, pre-scoop and store in an airtight container. Keep refrigerated for up to 2 days or in the freezer for up to 3 months. When you’re ready to bake, thaw the dough in the fridge if frozen, bring to room temperature then bake as directed.
Nutrition Information:
1 Cookie
176
18.2 g
133 mg
2 g
36.3 g
0.7 g
3 g
18.6 mg
- Category: Cookies
- Method: Oven
- Cuisine: Americn
