Pop-Tart Cookies
Serves — 24
Bring together one of your childhood favorite treats and our soft and chewy sugar cookie recipe!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Ingredients
- ½ 8 ounce package cream cheese, softened (4 ounces total)
- ¾ cup 1 ½ stick salted butter, softened
- 1 cup granulated sugar
- ¼ cup plain Greek yogurt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup rainbow sprinkles jimmies or nonpariels
- 2 strawberry pop tarts
Instructions
- Line a baking sheet with parchment paper or silicone liners and preheat oven to 350°F.
- In a large mixing bowl, beat together the cream cheese, butter and sugar until smooth and creamy.
- Add the yogurt, eggs and vanilla and mix until combined.
- In a separate medium-sized bowl, mix together the flour, baking powder, and salt.
- Gradually mix the wet and dry ingredients together.
- Cut the Pop Tarts into ½-inch pieces.
- Fold pop tarts and sprinkles into the batter with a spatula until just barely incorporated.
- Scoop out 2 inch rounded scoops of dough and put on the baking sheets (I used a 2 inch cookie scoop), leaving 2 inches of space between the cookies.
- Gently press down on each cookie to help with the spread during baking.
- Bake for 10 to 12 minutes or until lightly brown on the bottom.
- Let cool for a few minutes on the cookie sheets, then transfer to wire cooling racks.
Notes
Note: These cookies are slightly more cake-like because of the cream cheese and yogurt addition. They don’t spread very much, which is why we want you to press down on the cookie just slightly before baking. If you forget to do this, it won’t affect the cookie too much, they just won’t be as flat as if you had pressed them slightly.
Nutrition Info
Serving: 1g | Calories: 107kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 57mg | Sugar: 11g