Brown Sugar Pop Tart Cookies Recipe

These Brown Sugar Pop Tart Cookies are a fun and nostalgic twist on the classic toaster pastry, reimagined as soft, chewy cookies. With a buttery brown sugar cookie base, a creamy vanilla filling, and a drizzle of sweet glaze, they’re like biting into a homemade Pop-Tart in cookie form!

Makes: 24 cookies (12 sandwich cookies)

Prep Time: 20 minutes

Cook Time: 10-12 minutes

Ingredients:

For the Cookies:

• 1 cup unsalted butter , softened
• 1 cup packed dark brown sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

For the Filling:

• 1/2 cup marshmallow fluff (or homemade marshmallow creme)
• 1/4 cup powdered sugar
• 1/2 tsp pure vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2-3 tbsp milk
• 1/2 tsp pure vanilla extract
• Sprinkles (optional, for topping)

Instructions:

Step 1: Make the Cookie Dough

1. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
2. Beat in the egg and vanilla extract until fully combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
5. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes .

Step 2: Prepare the Filling

1. In a small bowl, stir together the marshmallow fluff, powdered sugar, and vanilla extract until smooth and creamy. Set aside.

Step 3: Shape and Bake the Cookies

1. Preheat your oven to 350°F (175°C) . Line two baking sheets with parchment paper.
2. On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness.
3. Use a round cookie cutter (about 2-3 inches in diameter) to cut out circles of dough. Re-roll scraps as needed.
4. Place half of the circles on the prepared baking sheets, spacing them about 2 inches apart. These will be the bottom halves of the cookies.
5. Spoon about 1 teaspoon of the filling onto the center of each circle on the baking sheet. Leave a small border around the edges.
6. Cut out additional circles for the top halves of the cookies. Carefully place a top circle over each filled bottom circle and press the edges gently with a fork to seal.
7. Bake for 10-12 minutes , or until the cookies are golden brown around the edges. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 4: Make the Glaze

1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, 1 teaspoon at a time, if needed to reach a drizzling consistency.
2. Drizzle the glaze over the cooled cookies using a spoon or piping bag. Add sprinkles on top for a festive touch, if desired.

Step 5: Serve and Store

1. Allow the glaze to set for about 15-20 minutes before serving.
2. Store the cookies in an airtight container at room temperature for up to 3 days , or in the refrigerator for up to 1 week .

Tips for Success:

• Use homemade marshmallow fluff: If you prefer, make your own marshmallow creme by whipping egg whites, sugar, corn syrup, and vanilla extract.
• Customize flavors: Add a pinch of cinnamon or nutmeg to the dough for a spiced twist, or swap the vanilla extract for almond extract in the filling.
• Make ahead: Assemble and bake the cookies in advance, then glaze them just before serving for a fresh finish.

Nutritional Information (per cookie, makes 24):

• Calories: ~180
• Protein: ~2g
• Carbohydrates: ~25g
• Fat: ~8g

Enjoy these Brown Sugar Pop Tart Cookies as a playful, homemade treat that combines the best of cookies and Pop-Tarts. They’re soft, sweet, and full of nostalgia—perfect for kids and adults alike!