Brown Sugar Pop Tart Cookies
These nostalgic cookies blend brown sugar and Pop Tart crumbs for a chewy treat that's quick to make and perfect for sharing.
Ingredients
Cookie Ingredients
- 1 cup brown sugar Light brown sugar can be swapped for dark.
- 1/2 cup unsalted butter, softened Margarine can be used in a pinch.
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup pop tart pieces Optional; can be replaced with chopped graham crackers or cereal.
Icing Ingredients
- to taste Icing for drizzling Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the brown sugar and softened butter until smooth.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- If using, fold in the pop tart pieces.
Baking
- Scoop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden.
- Let cool for a few minutes, then drizzle with icing if desired.
- Enjoy fresh out of the oven or as an afternoon snack.
Notes
For batch cooking, double the dough and flash-freeze scooped dough on a tray before bagging. Store cooled cookies in an airtight container for up to three days at room temperature, or freeze baked cookies layered with parchment for up to a month. To keep cookies soft, underbake slightly and store with a slice of bread to retain moisture.