Pop-Tart Cookies: The Recipe

I finally perfected my Pop-Tart cookie recipe and boy are they addicting! With browned butter and a lot of brown sugar, this recipe produces a great chewy cookie that contrasts well with the crunchy Pop-Tarts. They are based off of my favorite chewy chocolate chip cookie recipe and the combination of the chewy/crunchy textures is what makes them so addictive.

I did not ice these cookies, like I did my last batch, since the dough is sweet enough on its own. I’ve only tried strawberry and cherry flavor Pop-Tarts so far but I’m sure other flavors will work as well. I also made some Pop-Tart cupcakes over the weekend and will be posting those next!

Pop-Tart Cookies
Makes 2 ½ dozen
Adapted from Alton Brown

2 sticks unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar, packed
1 egg
1 egg yolk
1 1/2 teaspoons vanilla extract
8 Pop-Tarts, chopped, crusts removed
2 tablespoons milk

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over medium low heat until butter turns amber in color. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Beat the butter and sugars on medium speed for 2 minutes. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the Pop-Tarts.

Chill the dough for 1 hour, then scoop onto parchment-lined baking sheets. Bake for 8 minutes or until golden brown, checking the cookies after 5 minutes.

The cookies are great fresh out of the oven or dipped in milk. Enjoy!

And a special thanks to my husband for providing the lovely hand modeling for the cookie dippin' action.