These decadent brown sugar pop tart cookies combine a tender cookie dough with a delightful brown sugar-cinnamon filling reminiscent of classic childhood treats. Topped with a sweet, creamy glaze, each bite offers a balance of warm spices and nostalgic crunch. Indulge in this modern twist on a cherished comfort dessert.

Jump to Recipe

I wanted to share my take on these Brown Sugar Pop Tart Cookies that takes you back to childhood with every bite. This cookie is soft and cake-like with a mouthwatering, gooey brown sugar-cinnamon filling that really stands out.

I mixed 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, a pinch of salt, 1/2 cup unsalted butter and 1/2 cup granulated sugar to create the cookie dough. Then I added 1 egg and 1 teaspoon vanilla extract for extra flavor.

For the delectable filling I combined 1/2 cup packed brown sugar with 1 teaspoon ground cinnamon, 2 tablespoons melted butter and a splash of 1-2 tablespoons heavy cream to keep it nice and gooey. The perfect pop tart icing is made by whisking together 1 cup powdered sugar, 2-3 tablespoons milk and 1/2 teaspoon vanilla extract.

These cookies are a must try if you love a nostalgic, baked dessert treat with a modern twist.

Why I Like this Recipe

I like this recipe because it reminds me of my childhood. Every bite of the cookies brings back those old memories, and the gooey brown sugar-cinnamon filling with the pop tart icing is just so nostalgic.

I also really enjoy how the dough is soft and cake-like while still being sweet and satisfying. The mix of textures makes it fun to chew and gives a little surprise with every bite.

Another thing I love is that it’s pretty simple to make. I don’t get stressed out trying to remember too many steps, which makes baking these cookies really enjoyable.

And lastly, the balance between the cookie dough and the sweet, gooey filling is just perfect for my taste buds. It feels like I’m getting a bite of happiness every time I take a cookie from the tray.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: carbohydrate source, provides structure; lacks significant protein or fibre.
Unsalted butter: rich in fat for tenderness; adds buttery flavor and moisture.
Egg: protein-packed binder that improves texture and adds richness.
Granulated sugar: sweetens cookies, provides structure and slight crunch.
Brown sugar: moist and rich sweetness with cinnamon hints; draws customers in.
Heavy cream: adds gooey texture and creaminess with a slight fat boost.
Powdered sugar: key for icing, makes topping sweet and visually appealing.
Vanilla extract: aromatic essence enhancing flavors; adds warmth and richness in each bite.
Baking soda: leavening agent that helps cookies rise evenly with slight texture.

Ingredient Quantities

2 1/2 cups all-purpose flour (for the cookie dough)

1/2 teaspoon baking soda (for the cookie dough)

1/2 teaspoon salt (for the cookie dough)

1/2 cup unsalted butter, softened (for the cookie dough)

1/2 cup granulated sugar (for the cookie dough)

1 egg (for the cookie dough)

1 teaspoon vanilla extract (for the cookie dough)

1/2 cup packed brown sugar (for the brown sugar-cinnamon filling)

1 teaspoon ground cinnamon (for the brown sugar-cinnamon filling)

2 tablespoons unsalted butter, melted (for the brown sugar-cinnamon filling)

1-2 tablespoons heavy cream (to get that nice, gooey filling)

1 cup powdered sugar (for the pop tart icing)

2-3 tablespoons milk (for the pop tart icing)

1/2 teaspoon vanilla extract (for the pop tart icing)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a separate bowl, cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy, then mix in 1 egg and 1 teaspoon vanilla extract.

4. Slowly add the dry ingredients into the butter mixture until just combined.

5. For the gooey filling, combine 1/2 cup packed brown sugar, 1 teaspoon ground cinnamon, 2 tablespoons melted unsalted butter, and 1 to 2 tablespoons heavy cream in a small bowl.

6. Scoop the cookie dough into balls about 1 1/2 tablespoons each, flatten them a bit on your lined baking sheet and then gently spoon a little filling in the center of each.

7. Top each filled cookie with a small piece of dough or press a second ball lightly over the filling, ensuring the filling is partly visible.

8. Bake for 10-12 minutes until the edges just start to turn a light golden color.

9. While the cookies cool, whisk together 1 cup powdered sugar, 2 to 3 tablespoons milk, and 1/2 teaspoon vanilla extract in a small bowl to make your pop tart icing.

10. Once the cookies have cooled down a bit, drizzle the icing over them and enjoy these nostalgic, ooey-gooey treats!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet
3. Parchment paper
4. Mixing bowls (at least 3; one for dry ingredients, one for the butter and sugar, one for both the filling and icing)
5. Whisk (for mixing dry ingredients and beating the butter mixture)
6. Electric mixer or a sturdy spatula for creaming the butter and sugar
7. Measuring cups and spoons
8. Cookie scoop or tablespoon for portioning dough
9. Small bowl for stirring up the icing

FAQ

Q: Can these cookies be made ahead of time?

A: Yeah, you sure can. You can mix the dough, roll em out and even pre-make the filling. Just cover them up real tight and store 'em in the fridge for a day or two.

Q: Can I swap unsalted butter with salted butter?

A: You technically can, but just reduce a pinch of salt from the recipe so things don't get too salty.

Q: What if I want an extra gooey filling?

A: Go ahead and add more heavy cream, maybe an extra tablespoon or so, until you get that real gooey texture you like.

Q: My cookies sometimes come out too flat, what can I do?

A: Try not to flatten the dough too much before adding the filling. And be careful with the heavy cream amounts, too much can make the dough a bit soggy.

Q: How should I store these cookies?

A: Store them in an air-tight container at room temperature for a couple days. If you're keeping 'em longer, pop 'em in the freezer and thaw them out whenever you want a treat.

Brown Sugar Pop Tart Cookies Recipe Substitutions and Variations

All-purpose flour: You can use a gluten-free baking mix instead if you prefer, but it may change the texture a little.
Unsalted butter: If you don’t have it, margarine or even vegan butter works, just keep in mind it might not taste exactly the same.
Heavy cream: You can swap this with half-and-half or even full-fat coconut milk if you need a dairy-free twist.
Granulated sugar: Try using coconut sugar for a subtly different flavor, though it might change the sweetness level a bit.
Vanilla extract (in the cookie dough): If you want to get creative, almond extract makes a fun alternative, but it’s a bit stronger so use a little less.

Pro Tips

1. Make sure you really beat that butter and sugar until its light and fluffy cuz it makes a huge diff in texture later on
2. Don’t be afraid to tweak the filling a bit by adding a splash more heavy cream if you want that extra gooey center
3. Space out your cookie dough balls on the tray so they don’t stick together or overcook in one part, this helps get that even golden color
4. When drizzling the icing, adjust the milk slowly, cuz if its too runny, it might mess up the look of your cookies, and too thick wont spread nice
5. Try not to overbake the cookies; taking them out when the edges just start turning light golden gives a softer, chewier center that’s way better than a hard cookie