These homemade chocolate chip cookie dough pop tarts combine two beloved treats into one portable, hand-held pastry. A buttery, brown-sugar cookie dough filling is wrapped in a flaky, golden pie crust, then finished with a sweet vanilla glaze. They taste like a warm chocolate chip cookie in a toaster pastry shell, but without any artificial flavors or preservatives. This recipe is a fun weekend baking project that yields 8 pop tarts, perfect for breakfast, snacks, or dessert.
Ingredients
- For the dough:
- 2 ½ cups (315 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon (5 g) salt
- 1 cup (226 g) cold unsalted butter, cut into small cubes
- ½ cup (120 ml) ice-cold water (plus more if needed)
- For the cookie dough filling:
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) packed brown sugar
- 2 tablespoons (30 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (125 g) all-purpose flour
- ¼ teaspoon (1.5 g) salt
- ¾ cup (130 g) mini chocolate chips
- For the glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons (30–45 ml) milk
- ½ teaspoon (2.5 ml) vanilla extract
Instructions
- Make the dough: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. You may not need all the water. Turn the dough out onto a lightly floured surface, shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the filling: In a medium bowl, beat the softened butter, brown sugar, granulated sugar, and vanilla until creamy. Stir in the flour and salt until combined. Fold in the mini chocolate chips. Set aside.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll the chilled dough to about ⅛-inch (3 mm) thickness. Using a knife or a pizza cutter, trim into a 12×16-inch rectangle. Cut into eight 4×6-inch rectangles.
- Assemble the pop tarts: Place four rectangles on the prepared baking sheet. Spoon about 2 tablespoons of filling onto the center of each, leaving a ½-inch border. Brush the edges with a little water. Top with the remaining four rectangles, pressing the edges with a fork to seal.
- Bake: Use a toothpick to poke a few holes in the top of each pop tart to allow steam to escape. Bake for 18–20 minutes, until golden brown. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons of milk, and vanilla until smooth. Add more milk if needed to reach a drizzling consistency. Spread the glaze over the cooled pop tarts. Let the glaze set for about 10 minutes before serving.
Tips
- Keep the dough cold: The key to a flaky crust is cold butter. If the dough warms up while rolling, chill it again for 10 minutes before assembling.
- Seal well: Press the edges firmly with a fork to prevent the filling from leaking during baking. If the dough is too dry, brush the edges with a little water to help them stick.
- Substitutions: You can use store-bought pie crust to save time, but the texture will be less flaky. For a dairy-free version, use vegan butter and a plant-based milk in the glaze.
- Don’t overfill: Too much filling will cause the pop tarts to burst open. Two tablespoons is the perfect amount.
Serving Suggestions
Serve these pop tarts warm or at room temperature with a glass of milk or a cup of coffee. They are great for breakfast on the go, an after-school snack, or a fun dessert for a party. For extra indulgence, toast them lightly in a toaster oven before serving.
Variations
- Double chocolate: Add 1 tablespoon of cocoa powder to the dough and use white chocolate chips in the filling.
- Nutty: Stir ¼ cup (30 g) of chopped walnuts or pecans into the filling.
- Brown butter: Brown the butter for the filling instead of using softened butter for a deeper, nuttier flavor.
- Sprinkle top: Add colorful sprinkles on top of the glaze before it sets for a festive look.
Storage and Reheating
Store the pop tarts in an airtight container at room temperature for up to 3 days. To reheat, place them in a toaster or toaster oven for 2–3 minutes, or in a microwave for 15 seconds. You can also freeze the unbaked pop tarts for up to 2 months. Assemble them, place on a baking sheet, and freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding 5 minutes to the baking time.
Frequently Asked Questions
Can I use store-bought pie crust? Yes, you can use refrigerated pie crusts or even puff pastry. Keep in mind that the texture will be different—puff pastry will be puffier and less cookie-like.
Why did my pop tarts leak? Leaking usually happens if the edges weren’t sealed well or if you added too much filling. Make sure to press the edges with a fork and leave a ½-inch border.
Can I make these gluten-free? Yes, use a 1:1 gluten-free all-purpose flour blend for both the dough and the filling. The texture will be slightly more crumbly, but they will still taste great.
Can I use regular chocolate chips instead of mini? Yes, but mini chips distribute more evenly and are less likely to poke through the dough. If using regular chips, chop them roughly before adding.
Do I need to refrigerate the dough overnight? No, 30 minutes is enough. If you’re in a hurry, you can even skip chilling, but the dough will be harder to handle.
Can I make the glaze ahead of time? Yes, you can mix the glaze a day ahead and store it in the fridge. Let it come to room temperature and stir well before using.
Related
- Simmering Steak Recipe: Tender, No-Fail Method
- Simmering vs Boiling: Key Differences & When to Use Each
- Simmering vs Stewing: Key Differences Explained
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).