Chewy Strawberry Pop-Tart Cookies
Nostalgic, buttery, and packed with strawberry flavor, these Strawberry Pop-Tart Cookies are the ultimate childhood throwback. Soft-baked cookies loaded with chunks of real Pop-Tarts and finished with a sweet glaze.
Ingredients
1 cup (226g) unsalted butter, at room temperature
1½ cups (285g) granulated sugar
2 large eggs
1 teaspoon (5ml) pure vanilla extract
3 cups (420g) all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
1/4 teaspoon salt
4 Frosted Strawberry Pop Tarts, chopped
1/4 cup sprinkles
2 cups powdered sugar (for glaze)
5–7 tablespoons heavy whipping cream (for glaze)
Extra sprinkles for garnish
Instructions
1. Preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper.
2. Chop the Pop-Tarts into small pieces.
3. In a large bowl, combine the butter with the sugar and beat on medium speed until well creamed together.
4. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
5. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
6. Slowly add the dry ingredients into the batter and beat on medium-low speed until most of the flour is incorporated.
7. Add the chopped Pop-Tarts and sprinkles and mix to combine. Increase the speed briefly until the dough comes together.
8. Use a large cookie scoop to portion the dough. Place on the prepared baking sheet about 2 inches apart.
9. Bake at 350° F for 10-12 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. For the glaze: Whisk powdered sugar and heavy cream until smooth. Drizzle over cooled cookies and add extra sprinkles.
Notes
Don’t over-mix the dough once you add the Pop-Tarts to keep the pieces intact.
For perfectly round cookies, use a large circular glass or cookie cutter to “scoot” the cookies into a circle immediately after taking them out of the oven.