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Homemade Cookie Dough Pop Tarts Recipe

Homemade Cookie Dough Pop Tarts Recipe

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Ingredients

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Pop tart pieces

  • 2 frozen wheat puff pastry sheets
  • 8 oz cream cheese, room temperature
  • 1/2 pure teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1/2 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • one stick of butter, room temperature
  • 1/4 cup heavy cream, (can sub milk if needed)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 1/2 cups all-purpose wheat flour (heat-treated if eating dough uncooked)
  • 1 cup miniature chocolate chips
  • 8 ounces of cream cheese, softened

Vanilla glaze (don’t change)

  • 2 cup Powdered sugar sifted
  • 1 tablespoon Pure vanilla extract
  • 1/4 cup Heavy cream
  • sprinkles (optional)

Instructions

Heat treating flour

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Spread all of your flour evenly over a lined baking sheet. Bake the flour for 7-10 minutes.
  3. Allow to cool completely. 
  1. Begin by making your cookie dough. To do this, start by beating your sugar and butter together using a hand mixer.
  2. Once fluffy and pale, add in your heavy cream, vanilla extract, and sea salt. Mix until well combined.
  3. To this add all purpose flour. Mixed until just incorporated.
  4. Finally, gently fold in your miniature chocolate chips.
  5. Remove 1/3 of your cookie dough and set in the refrigerator until firm. To the rest of the cookie dough, add in your cream cheese at room temperature. Blend with a mixer until well combined. Set aside.

Pop Tart Pastry Assembly

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Begin assembling your pop tart pastries by lightly flouring your surface. Roll the pastry onto the floured surface and cut into a total of 12 rectangles (6 per each pastry sheet).
  3. Grab a baking sheet and line it with parchment paper. On top of the parchment, add six of your pre-cut pastry rectangles.
  4. Scoop your cookie dough filling evenly onto each of the six rectangles. One to two scoops of cookie dough should be enough. Be sure to leave room at the edges of your pastries as you smooth out your cookie dough. Anywhere between 1/2 inch to 3/4 inch of clearance should be fine.
  5. Top each rectangle with another rectangle to make a closed pastry pocket. Crimp the edges with a fork to ensure that each pastry is sealed closed tight around the cookie dough flavored filling.
  6. Bake your pastries for about 24-25 minutes or until they begin to turn golden brown.
  7. Allow the pastries to cool completely.

Vanilla Frosting

  1. To make the vanilla frosting, combine your powdered sugar with the vanilla and heavy cream. Add sprinkles to the mix if you’re feeling up for it.
  2. Once finished, frost your pop tarts with the glaze.
  3. If you wish, you can use the chilled cookie dough in the fridge to top your pastries with. To do so, simply roll your cookie dough into small balls and place on top of the frosting.

Notes

  • Before proceeding, please make sure you heat treat your flour if you plan to eat the dough without baking. 
  • You can add a few tablespoons of cocoa powder to the vanilla version of the frosting if you want to.
  • You can top these tarts with chocolate chips for a more chocolatey taste.

Keywords: cookie dough pop tarts