Imagine biting into a cookie that tastes like your favorite childhood breakfast treat, only better: that’s exactly what you get with Brown Sugar Pop Tart Cookies. These delightful cookies combine soft, chewy centers with pockets of brown sugar cinnamon Pop-Tart pieces and a silky cinnamon glaze on top, creating a treat that’s crisp at the edges and meltingly sweet within. Bursting with flavor and nostalgia, they’re an irresistible way to satisfy sweet cravings and wow guests of all ages.
Ingredients You’ll Need
To create these Brown Sugar Pop Tart Cookies, you just need a handful of pantry staples plus a few magical touches. Each ingredient has a role to play, from the buttery richness to the signature cinnamon swirl, making every bite pop with flavor.
- Unsalted butter (1 cup, softened): This gives the cookies their tender, melt-in-your-mouth texture and rich flavor base.
- Brown sugar (1 cup, packed): Provides both chewy texture and that signature caramel depth, amping up the cookie’s warmth.
- Granulated sugar (1/2 cup): Adds sweetness and helps the cookies spread perfectly while baking.
- Eggs (2 large): These bind the dough and give the cookies their structure and soft crumb.
- Vanilla extract (2 tsp): A dash of vanilla rounds out sweet flavors and enhances the cinnamon note beautifully.
- All-purpose flour (2 3/4 cups): The backbone of our dough, lending just the right amount of body for a soft yet sturdy cookie.
- Baking soda (1 tsp): Helps the cookies lift and brown at the edges.
- Baking powder (1/2 tsp): Offers a light boost to ensure a soft, pillow-like center.
- Salt (1/2 tsp): Essential for balancing all the sweetness and boosting the other flavors.
- Ground cinnamon (1 1/2 tsp): What can we say? This is what makes the kitchen smell like a bakery—you can even add a little extra for bolder flavor!
- Brown Sugar Cinnamon Pop-Tarts (4, chopped): The signature twist! These bring gooey, nostalgic bits to every cookie.
- White chocolate chips (1 cup, optional): For an extra creamy, decadent bite—totally worth it if you love white chocolate!
- Powdered sugar (1 cup, for glaze): For a perfectly smooth and sweet glaze to finish things off.
- Milk (2 tbsp, for glaze): Helps whisk the glaze into a pourable consistency.
- Vanilla extract (1/2 tsp, for glaze): Infuses even the icing with a hint of warmth.
- Ground cinnamon (1/2 tsp, for glaze): Just a sprinkle takes the glaze from good to “can’t-stop-licking-the-bowl.”
How to Make Brown Sugar Pop Tart Cookies
Step 1: Prep the Oven and Pans
Before you dive in, set your oven to 350°F and line a couple of baking sheets with parchment paper. This simple step ensures even baking and makes cleanup a breeze (no sticky bits stuck to the tray!).
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together. Keep mixing until everything is light, fluffy, and a bit paler in color—this means you’re trapping those all-important air pockets for a soft, thick cookie.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. Once they’re fully incorporated, stir in the vanilla extract. It’s such a small step but adds incredible aroma and depth to your dough.
Step 4: Mix the Dry Ingredients
Grab a separate bowl for your flour, baking soda, baking powder, salt, and cinnamon. Whisk them together—combining the leaveners and spices here means they’ll get distributed evenly throughout your cookies.
Step 5: Combine Wet and Dry
Slowly add the dry mixture to your creamy butter base, mixing until everything just comes together. Be careful not to overmix—stop as soon as you don’t see streaks of flour for supremely tender cookies.
Step 6: Fold in Pop-Tarts and Chocolate Chips
Dump in your chopped Brown Sugar Cinnamon Pop-Tarts and, if you’re going for extra decadence, the white chocolate chips. Gently fold these in with a spatula so every scoop of dough gets a little treasure inside.
Step 7: Shape and Bake
Use a cookie scoop or two spoons to portion out two-tablespoon-sized balls of dough, leaving about 2 inches between each on the baking sheet. Bake for 10 to 12 minutes until the edges are golden but centers are still soft. Let them cool completely—this helps the cookies stay chewy and hold together when you glaze them.
Step 8: Make and Drizzle the Glaze
While the cookies cool, whisk together powdered sugar, milk, vanilla, and cinnamon for the glaze. Drizzle the cinnamon glaze over each cookie (or go wild and dip the tops!). The glaze will set in a few minutes, locking in all the sweet, spicy flavor.
How to Serve Brown Sugar Pop Tart Cookies
Garnishes
For a bakery-worthy touch, lightly dust each glazed cookie with a pinch of cinnamon or a sprinkle of turbinado sugar before the glaze sets. If you want a pop of color, consider some festive sprinkles or even a crumble of extra Pop-Tart on top. Simple, but it turns your Brown Sugar Pop Tart Cookies into the star of any dessert table.
Side Dishes
Pair your cookies with a tall glass of cold milk (classic!), a mug of cinnamon-spiced chai, or even a scoop of vanilla bean ice cream. For brunch or parties, a platter of fresh berries alongside the cookies keeps things bright and balances the sweetness nicely.
Creative Ways to Present
Layer your Brown Sugar Pop Tart Cookies in a wide glass jar for a charming edible gift, or arrange them on a tiered dessert stand with mini cinnamon rolls for a breakfast-inspired spread. For extra whimsy, wrap cooled cookies in parchment and tie with baker’s twine—these treats are perfect for sharing!
Make Ahead and Storage
Storing Leftovers
To keep your cookies as fresh and tender as the day you baked them, store Brown Sugar Pop Tart Cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to four days—though honestly, they rarely last that long in any household!
Freezing
Brown Sugar Pop Tart Cookies freeze beautifully, making them ideal for preparing ahead of parties or bake sales. Once completely cooled (and before glazing for best results), place the cookies in a single layer in a zip-top freezer bag, separating layers with wax paper. Freeze for up to three months. Glaze them fresh after thawing to keep things extra luscious.
Reheating
If you want to enjoy your cookies warm, just pop one or two into the microwave for 8 to 10 seconds. This will make the centers irresistibly gooey, bringing out those dreamy brown sugar and cinnamon flavors all over again. If they’re frozen, let them thaw at room temperature before giving them a quick warm-up.
FAQs
Can I use other flavors of Pop-Tarts in this recipe?
Absolutely! While the classic brown sugar cinnamon flavor delivers the most nostalgic and bakery-like results, feel free to swap in frosted cinnamon roll or even strawberry Pop-Tarts for a different twist on the base cookie.
What’s the best way to chop the Pop-Tarts?
Use a sharp knife and gently cut each Pop-Tart into small bite-sized pieces, about half-inch cubes. This ensures you get lots of pockets of filling and pastry in every cookie and helps them bake evenly.
My cookies spread too much. How can I fix this?
Cookies spreading too thin is often caused by butter that’s too soft or dough that’s over-mixed. Try chilling the dough for 30 minutes before baking or double-check that you measured your flour correctly.
Do I have to add the white chocolate chips?
Not at all! The white chocolate is optional, so leave it out if you prefer a classic cinnamon cookie vibe or if you want that pure Pop-Tart flavor to really shine. It’s delicious either way.
Can I make the dough ahead of time?
Yes, you can prepare the cookie dough a day or two in advance and store it in the fridge, covered tightly. When ready to bake, just scoop and bake as usual, adding an extra minute or two to the bake time if the dough is cold.
Final Thoughts
There’s just something about Brown Sugar Pop Tart Cookies that brings smiles to everyone who tries them. Whether you’re crafting them for a cozy afternoon treat or a special gathering, these cookies pack nostalgia and pure deliciousness in every soft, cinnamon-swirled bite. Go ahead and bake up a batch—your tastebuds (and your inner child) will thank you!
Print
Brown Sugar Pop Tart Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Brown Sugar Pop Tart Cookies are a delightful twist on traditional cookies, featuring the nostalgic flavors of brown sugar and cinnamon Pop-Tarts in a chewy cookie form. Topped with a sweet glaze, these cookies are perfect for any occasion, from breakfast to dessert.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 4 Brown Sugar Cinnamon Pop-Tarts, chopped into small pieces
- 1 cup white chocolate chips (optional)
Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat oven to 350°F and line baking sheets with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, cream together butter, brown sugar, and granulated sugar. Beat in eggs one at a time, then add vanilla.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Add Mix-Ins: Fold in chopped Pop-Tarts and white chocolate chips if using. Scoop dough onto baking sheets.
- Bake: Bake for 10–12 minutes until golden. Let cool.
- Make Glaze: Whisk together powdered sugar, milk, vanilla, and cinnamon. Drizzle over cookies.
Notes
- For an extra cinnamon kick, add 1/2 teaspoon more cinnamon to the dough.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
