Brown Sugar Pop Tart Cookies

Introduction Brown Sugar Pop Tart Cookies

Craving something sweet, chewy, and filled with nostalgia? These brown sugar pop tart cookies are everything you never knew you needed. Imagine your favorite childhood Brown Sugar Pop Tart Cookies chopped into gooey, brown butter-based cookies, studded with white chocolate chunks, and baked into giant, bakery-style delights.

Whether you’re whipping up something special for a weekend treat or baking a batch to share with friends, this recipe is a crowd-pleaser — especially for fans of chewy cookies, sweet cinnamon, and a hint of playful nostalgia.Want a healthier twist on this nostalgic treat? Check out our Healthy Protein Pop Tarts for a high-protein alternative!

🎯 Why Brown Sugar Pop Tart Cookies Just Work

There’s something magical about the pairing of brown sugar, cinnamon, and buttery richness. These cookies amplify all those comforting flavors, wrapping them into one soft, chewy, gooey bite.

The Brown Sugar Pop Tart Cookies base creates a rich, nutty depth that enhances the cinnamon-laced sweetness of the pop tarts. In fact, if you’re curious about the science behind it, here’s a detailed guide on how to brown butter perfectly that will make sure you nail this foundational step.

Meanwhile, brown sugar cinnamon pop tarts — arguably the most beloved flavor — add bits of flaky pastry and sugary filling throughout the dough. Want to know more about the origin of this toaster classic? Take a trip back in time to explore the nostalgic origin of Pop Tarts, and you’ll understand why this combo feels so familiar and delicious.

🛒 Ingredients You’ll Need for Brown Sugar Pop Tart Cookies

Before you get baking, it’s essential to gather the right ingredients to create the perfect brown sugar pop tart cookies. These aren’t your average cookies — they’re thick, chewy, and packed with nostalgic flavor. Each ingredient plays a role in creating that signature bakery-style texture and taste. Let’s break it all down.

🔑 Core Ingredients & What They Do

1. 1 cup brown butter

• What it is: Melted butter that’s been cooked until the milk solids caramelize, giving it a rich, nutty flavor.
• Pro tip: Make sure to let the butter cool before mixing it into the dough. Hot butter can affect the consistency of your cookies.
• Flavor impact: Adds depth, enhances the sweetness of the pop tarts, and contributes to that iconic chewiness.

2. 1½ cups brown sugar

• Why it matters: Brown sugar contains molasses, which adds moisture and chew. It also brings a caramelized flavor that pairs perfectly with the cinnamon in the pop tarts.
• Read more on how brown sugar affects cookie texture here.

3. 2 large eggs

• Purpose: Helps bind the dough and adds richness. Don’t skip them — they’re key to structure and softness.

4. 1 tsp vanilla extract

• Adds: Warm, sweet aroma and balances the richness of the other ingredients.

🥣 Dry Ingredients Breakdown

5. 3½ cups all-purpose flour

• Use a scale! This is approximately 455g. Accurate measurement ensures the cookies don’t turn out dry or dense.
• Optional swap: If you want a slightly cakier cookie, sub ¼ cup with cake flour.

6. 1 tbsp cornstarch

• Why it rocks: Tenderizes the cookies and helps keep them soft and thick. A little goes a long way!

7. 1 tsp baking soda

• Function: Provides lift and structure, helping these big cookies puff up instead of spreading flat.

8. 1 tsp ground cinnamon

• Bonus flavor: Complements the pop tart’s filling and ties everything together with warmth.

9. ½ tsp salt

• Don’t skip it! Balances the sweetness and enhances all the flavors, especially the white chocolate and brown sugar.

🍫 Mix-ins & Flavor Bombs

10. 1 cup white chocolate chunks

• Why chunks, not chips? Chunks melt better and give you pockets of creamy sweetness.
• Add extra for drizzling on top after baking.

11. 1 cup brown sugar cinnamon pop tarts (chopped)

• The star of the show. Roughly chop 2–3 pop tarts into bite-sized pieces.
• Optional: Add 1 extra pop tart broken into pieces for topping each cookie.

✅ Optional Add-ins for Customization

• Chopped pecans or walnuts for crunch
• Mini marshmallows (especially with S’mores pop tarts)
• Sprinkle of flaky sea salt on top for a sweet-salty finish

With this lineup of ingredients, you’re all set to make bakery-quality cookies that are soft in the middle, crisp on the edges, and bursting with brown sugar pop tart goodness. Quality ingredients + a few baking tips = cookie perfection.

🧑‍🍳 Step-by-Step Recipe Instructions for Brown Sugar Pop Tart Cookies

Get ready to make the ultimate brown sugar pop tart cookies. These aren’t just your average cookies — they’re giant, gooey, brown butter-infused, cinnamon-rich treats that will steal the show. Follow this step-by-step guide for bakery-style results every time.

🥄 1. Brown the Butter

Start by creating the flavor foundation: brown butter.

• Add 1 cup (2 sticks) unsalted butter to a saucepan over medium-low heat.
• Stir continuously as it melts, then foams, then begins to brown.
• Watch closely for golden flecks and a nutty aroma — that’s your signal.
• Remove from heat immediately and pour into a heatproof bowl.
• Let it cool for at least 15–20 minutes. It should be room temperature but still liquid.

Tip: Don’t skip this step! Browning the butter adds richness and depth that makes these cookies irresistible.

🍚 2. Cream the Brown Butter and Sugar

• In a large mixing bowl, combine the cooled brown butter and 1½ cups brown sugar.
• Beat using a hand mixer or stand mixer on medium-high speed for 3–4 minutes, until light and fluffy.

Why? This aerates the dough slightly and improves texture.

🥚 3. Add Eggs and Vanilla

• Mix in 2 large eggs, one at a time, followed by 1 tsp vanilla extract.
• Beat until fully incorporated. Don’t overmix here — just until combined.

🧂 4. Mix Dry Ingredients Separately

• In another bowl, whisk together:
  • 3½ cups all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
• Gradually add the dry mixture to the wet mixture, mixing on low speed.

Your dough should be thick and soft but not sticky.

🍪 5. Fold in the Good Stuff

• Gently stir in:
  • 1 cup white chocolate chunks
  • 1 cup chopped brown sugar cinnamon pop tarts

Each bite should have sweet pockets of melted chocolate and flaky bits of pop tart.

🔥 6. Shape and Bake

• Preheat oven to 350°F (175°C).
• Scoop 6oz dough balls (or about ¾ cup each) and shape them tall like a cylinder.
• Place on a parchment-lined baking sheet — 4 per tray.
• Bake for 8–10 minutes, until the edges are golden and centers just set.

❄️ 7. Cool and Decorate

• Let cookies cool completely on the pan.
• Drizzle with melted white chocolate and top with extra pop tart crumbles.

Let them set before stacking or storing for best texture.

🍬 Why Use Brown Sugar and Cornstarch?

• Brown sugar adds extra moisture and depth of flavor. Wondering why it’s so important? King Arthur Baking has a great explanation of brown sugar’s effect on cookie texture.
• Cornstarch ensures a soft, chewy interior — even in giant cookies.

Print

📦 Storage & Freshness Tips

These cookies can be stored at room temperature in an airtight container for 4–5 days.

To freeze:

• Freeze unbaked dough balls for up to 3 months.
• Bake directly from frozen, just add 2–3 minutes to bake time.

🧁 Delicious Variations to Try for Brown Sugar Pop Tart Cookies

Feeling creative? Try mixing up your pop tart flavors or add a twist with these ideas:

• Use S’mores or Strawberry Pop Tarts for a fruity or chocolatey variation.
• Add a drizzle of caramel or maple glaze for extra indulgence.
• Stuff the cookies with a spoonful of cream cheese frosting for a surprise center.

Discover the difference between light and dark brown sugar and how it affects baking.

💡 Tips from Baking Pros

• Don’t skip cooling the brown butter — hot butter will scramble the eggs.
• Use a kitchen scale for consistent cookie sizes (and bakery-worthy presentation).
• Let cookies cool completely before drizzling to prevent melted chocolate from running.

🍪 Batch Sizes: How Many Cookies Does It Make?

• 6oz cookies = 8 large cookies
• ¼ cup dough = ~12 medium cookies
• 2 tbsp dough = ~24 smaller cookies

Note: Baking time decreases with smaller cookies!

🧠 FAQs About Brown Sugar Pop Tart Cookies

Can I use other Pop Tart flavors?
Yes! S’mores, Raspberry, or even Cookies & Crème all work. Just adjust add-ins to match the flavor profile.

How do you make cookies soft and chewy?
Use brown sugar, don’t overmix, and avoid overbaking. Cornstarch also helps!

Do I need to refrigerate the dough?
Not required, but 30 minutes of chilling helps deepen the flavor and prevent spreading.

Can I freeze these cookies?
Absolutely! Freeze dough balls or fully baked cookies in a zip-top bag.

What does brown butter do in cookies?
It adds a rich, nutty flavor and improves chewiness. It’s a game-changer!

Can I substitute white chocolate?
Yes! Try milk or dark chocolate chunks — just avoid overly sweet varieties to balance the pop tart’s sweetness.

Are these cookies good for parties or gifting?
Definitely! Their size and nostalgic appeal make them perfect for cookie swaps or dessert tables.

🧮 Nutritional Snapshot (Per Large Cookie)

Approximate values for 6oz cookie (varies by ingredients used):

• Calories: 450–500
• Fat: 22g
• Carbs: 55g
• Sugar: 30g
• Protein: 4–5g

Looking for a lighter option? Try reducing the cookie size and using half the amount of white chocolate.

📝 Conclusion of Brown Sugar Pop Tart Cookies

These brown sugar pop tart cookies are more than just a treat — they’re a celebration of childhood memories, grown-up baking skills, and indulgent comfort food.

Whether you follow the original recipe or go wild with your own variations, you’re in for a chewy, gooey, sweet-and-salty experience that’s sure to be a hit.