Does anyone else love pop tarts too? They aren’t even all that good, but for some reason I still love them. Strawberry and the brown sugar cinnamon are the best flavors in my opinion and they must be toasted or they aren’t good at all.
When I saw this cookie recipe, I thought it sounded fun and I’m a sucker for anything with sprinkles. We liked the soft texture of these cookies, and when you get a bite of pop tart they do taste like strawberry pop tarts. I would definitely make these again but with a few key changes to the recipe.
The recipe does not call for toasting the pop tarts before chopping them up into pieces and I definitely would do that. I didn’t do it because I was worried the pieces would get too dark when baking the cookies, but they end up mixed in with the dough enough that it won’t be an issue. I would also trim the edges off the pop tarts and only include the chopped jam filled section. I’d also increase the number of pop tarts by 2 or maybe 3, as well as adding some strawberry jam swirled into the dough to increase the strawberry flavor.
Strawberry Pop Tart Cookies
- 1 cup unsalted butter room temp
- 1 1/2 cup sugar
- 2 large eggs room temp
- 1 tsp vanilla
- 3 cups AP flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 6 frosted strawberry pop tarts toasted, edges removed, diced into pieces
- 1/4 cup sprinkles
- Heat the oven to 350 and line a few baking sheets with parchment paper.
- Beat the butter with a paddle attachment in a stand mixer until fluffy. Add the sugar and vanilla and beat again until light and fluffy. Add the eggs one at a time, beating until incorporated before adding the second.
- Combine the dry ingredients a small bowl and whisk well. Add to the mixer and mix on low until just combined. Fold in the pop tarts and sprinkles.
- Using a medium cookie scoop, scoop balls of dough onto the cookie sheets and roll in your hands to get round balls. Bake each try for about 8-10 minutes, rotating half way through. They should be just slightly browning on the bottom. Don't overcook them.
- Cool for 5 minutes and move to a rack to fully cool.