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Brown Sugar Pop Tart Cookies
Ben Carraoli

Brown Sugar Pop Tart Cookies

When I first made these Brown Sugar Pop Tart Cookies, I wasn’t expecting such a delicious throwback to my childhood. They turned out soft, chewy, and filled with that classic cinnamon-sugar taste we all know and love. The chopped Pop-Tarts added a fun texture and extra sweetness. Honestly, I enjoyed them even more than the real Pop-Tarts!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Dessert
Calories: 210
Ingredients Method

Ingredients
  

  • 1 ½ cups all-purpose flour – This forms the cookie base. Use spoon-and-level method for accuracy.
  • ½ cup unsalted butter softened – Room temperature butter creams better and helps create a tender crumb.
  • ½ cup brown sugar packed – Adds deep caramel notes and chewiness.
  • ¼ cup granulated sugar – Balances the brown sugar and helps with structure.
  • 1 egg – Binds everything and adds moisture.
  • 1 tsp vanilla extract – Adds warmth and depth of flavor.
  • ½ tsp baking soda – Helps the cookies rise slightly.
  • ½ tsp cinnamon – Boosts that iconic brown sugar cinnamon flavor.
  • ¼ tsp salt – Enhances all the sweet flavors.
  • 2 brown sugar cinnamon Pop-Tarts chopped – The secret star ingredient for texture and flavor pops.
  • For the Glaze:
  • ½ cup powdered sugar – Makes the glaze smooth.
  • 1 tbsp milk – Use more or less depending on desired consistency.
  • ¼ tsp cinnamon – Adds that warm spiced finish.

Method
 

  1. First, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper so the cookies don’t stick. This also helps them bake evenly.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together. You want the mixture to be light and fluffy. This step is key for creating that soft texture in the cookies. Add the egg and vanilla extract, then mix again until everything is fully combined.
  3. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Combining dry ingredients separately ensures even distribution before they meet the wet mix.
  4. Slowly add the dry mixture into the wet mixture, mixing until a dough forms. Once your dough is ready, gently fold in the chopped Pop-Tarts. Make sure they’re evenly spread throughout the dough for flavor in every bite.
  5. Scoop the dough onto your lined baking sheet. Space them about 2 inches apart since they’ll spread a little. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
  6. While the cookies cool, whisk together the powdered sugar, milk, and cinnamon. Once the cookies have cooled completely, drizzle the glaze on top. Let it set before serving.
  7. Serve warm or room temperature. I personally love them with a cold glass of milk. The mix of soft cookie, crunchy edges, and cinnamon glaze is so comforting.