Description
Indulge in these Brown Sugar Pop Tart Cookies, a nostalgic dessert mashup that combines the classic cinnamon brown sugar flavors of Pop-Tarts with the comforting texture of soft-baked cookies. Featuring chopped Pop-Tart pieces and white chocolate chips rolled in cinnamon sugar, these cookies offer a perfect blend of sweetness, spice, and a delightful crunch.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
Mix-ins and Coating
- 2 brown sugar cinnamon Pop-Tarts (chopped into small pieces)
- 1 cup white chocolate chips
- ½ cup cinnamon sugar (for rolling)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, which will create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them into the mixture, followed by the vanilla extract to add depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices throughout the dough.
- Mix Dry Ingredients with Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overworking the dough and keeping the cookies tender.
- Fold in Pop-Tart Pieces and White Chocolate Chips: Gently fold the chopped brown sugar cinnamon Pop-Tarts and white chocolate chips into the dough, ensuring even distribution of mix-ins.
- Form and Coat Dough Balls: Scoop approximately 2-tablespoon portions of dough, roll each into balls, and then coat them in cinnamon sugar for a sweet and spicy crust.
- Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden while the centers remain soft for a chewy texture.
- Cool and Transfer: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, drizzle the cookies with a glaze made of powdered sugar, milk, and cinnamon after baking.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
