Description
Delicious homemade cookies that combine the flavors of classic pop tarts with a chewy, gooey filling, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 3/4 cups cake flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 5 tablespoons unsalted butter (softened, for filling)
- 3/4 cup light brown sugar (packed, for filling)
- 1 teaspoon cinnamon (for filling)
- 2 tablespoons cake flour (for filling)
- 1 cup powdered sugar (for icing)
- 1/2 teaspoon cinnamon (for icing)
- 3 tablespoons unsalted butter (melted and cooled, for icing)
- 2 1/2 tablespoons milk (for icing)
Instructions
- In the bowl of a stand mixer, combine the room temperature butter, granulated sugar, and brown sugar. Beat on medium-high speed for 2-3 minutes until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture, beating for an additional 1-2 minutes.
- In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt. Gradually add these dry ingredients to the wet mixture, mixing on medium speed until just combined.
- Cover the dough and chill it in the refrigerator for one hour.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- For the filling, stir together the softened butter, brown sugar, cinnamon, and cake flour until smooth. Roll a heaping teaspoon of this filling into a ball and set aside.
- Remove the chilled dough from the fridge. Scoop 1/4 cup of dough using a large cookie scoop, dividing it into two halves. Create a well in one half and place the filling ball inside.
- Press the second half of the dough on top, pinching the seams to seal. Roll it into a ball and place each prepared cookie dough ball on the baking sheet with about 2 inches apart.
- Bake for 11-13 minutes or until the tops are just set and lightly golden around the edges. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- While cooling, prepare the icing by whisking together powdered sugar, cinnamon, melted butter, and milk until smooth.
- Once the cookies are fully cooled, spoon the icing over each cookie, letting it spread to the edges. Allow the icing to set for about 15 minutes before serving.
Notes
Store cookies in an airtight container at room temperature for up to five days. Freeze unbaked cookie dough balls for up to 3 months.
- Prep Time: 75 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, pop tarts, dessert, baking, sweet treats