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These chewy Pop Tart Cookies are as delicious (and nostalgic!) as they come! With a sugar cookie dough base and plenty of Pop Tarts throughout, they’re a blast from the past that’ll make everyone smile!
When I was little, I would’ve considered Pop Tarts a delicacy, haha! Mom only bought them for us when they were on sale and I felt like that was almost never! So, when they appeared in the pantry, you knew it was gonna be a good day!
No matter what your favorite Pop Tart flavor is, try them in these cookies and you’re gonna LOVE it! Let’s get baking!!!
Ingredients Needed (Amounts in Recipe Card below)
- Butter – You can use salted or unsalted butter, just make sure it’s room temperature.
- Cream Cheese – Use room temperature full fat cream cheese in these cookies.
- White Sugar
- Corn Syrup – Light or dark corn syrup will do! If you don’t have any, you can skip the syrup….I just love how soft and chewy it makes these cookies!
- Large Egg
- All Purpose Flour
- Baking Soda
- Salt
- Pop Tarts – There are SO many different flavors to choose from! I recommend trying a fruit flavor or the brown sugar cinnamon Pop Tart!
- Powdered Sugar – For the icing, which is totally optional!
How to Make Pop Tart Cookies
First, preheat the oven, so when the dough is ready, you can get them baking! Also, line a cookie sheet with a silicone baking mat or a sheet of parchment paper.
Time to make the dough. It’s a very simple dough, easiest to mix up in a stand mixer fitted with the paddle attachment as the dough is thick!
Once the dough is formed, you’ll stir in the chopped Pop Tarts just until they’re well-distributed.
Now, you can either bake the cookies right away or cover the bowl with plastic wrap and refrigerate for up to 48 hours.
Use a medium or large cookie scoop to scoop these onto the prepared baking sheet. Press each ball of dough down to about 1/2 inch thickness then push the remaining chopped Pop Tarts into the tops of the cookies.
Bake for 10-12 minutes in the preheated oven or until golden brown. They’ll be soft when they come out of the oven but will firm up as they cool.
Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
If you want to add the icing, stir together the powdered sugar and water in a small mixing bowl. If you want to color it to match the Pop Tart’s frosting, you sure can! For example, I made a light pink frosting when I made the cookies with Cherry Pop Tarts! Drizzle it over the cookies and add sprinkles if desired!
What Pop Tart Flavors should I try?
My favorites to make are cherry, blueberry and strawberry Pop Tart cookies! My husband prefers the Brown Sugar Cinnamon Pop-Tarts, so that’s his favorite! Really, any flavor of Pop Tart would make some seriously delicious cookies!
NOTE: If you’re making Brown Sugar Pop-Tart Cookies, I recommend using brown sugar in place of the white sugar in the dough!
Turn them into Pop-Tart Cookie Bars!
Skip the scooping and press the dough into a 9×13-inch pan lined with parchment paper. Top with additional chopped Pop Tarts and bake for 20-28 minutes. The center should be soft, but not gooey. The bars will firm up as they cool.
How to Store Pop Tart Cookies
Store these in an airtight container for up to 5 days at room temperature. Or, freeze them for up to 3 months.
Other Cookies Recipes You’ll Love
- Funfetti Cookies
- Waffle Cookies
- Cookies & Cream Cookies
- Caramel Chocolate Chip Cookies
- Browned Butter Toffee Cookies
Loved the cookies?! Give them a star rating and a review below! <3
Pop Tart Cookies
Equipment
- Cookie Sheets
Ingredients
- 3/4 cup butter softened
- 2 ounces cream cheese
- 1 cup sugar
- 1 tablespoon corn syrup
- 1 egg
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 Pop Tarts* divided
Icing, Optional
- 1 cup powdered sugar
- 1 1/2 tablespoons water
- food coloring & sprinkles if desired
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer, mix the butter and cream cheese until smooth.3/4 cup butter, 2 ounces cream cheese
- Add the sugar and corn syrup and mix until light and fluffy.1 cup sugar, 1 tablespoon corn syrup
- Stir in the egg.1 egg
- Add the flour, baking soda and salt; stir until combined.2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Coarsely chop 6 of the Pop Tarts; stir them into the batter.8 Pop Tarts*
- Scoop onto a parchment-lined baking sheet and use your palm to press them down to about ½ inch thickness.
- Chop up the remaining Pop Tarts and press them into the tops of the cookies.
- Bake for 10-12 minutes or until just barely golden brown around the edges. They will still be soft, but will firm up once they cool.
Icing
- If you choose to add a drizzle of icing, stir together the powdered sugar and water. Add food coloring, if desired.1 cup powdered sugar, 1 1/2 tablespoons water, food coloring & sprinkles
- Drizzle the icing over the cooled cookies and add sprinkles, if desired.
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