Brown Sugar Pop Tart Cookies

Indulge in the nostalgia of childhood with these delightful Brown Sugar Pop Tart Cookies, featuring a soft, chewy center and a gooey brown sugar filling.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

For the Cookie Dough

1 cup unsalted butter, softened or plant-based butter for a vegan version
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs Use flax eggs as a vegan substitute
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour Gluten-free flour can work too
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

For the Filling

1/2 cup brown sugar
1 tablespoon milk or a dairy-free milk of your choice

Method

Preparation

Preheat your oven to 350°F (175°C).
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy and light, about 2-3 minutes.
Add in the eggs and vanilla, mixing until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Slowly add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.
Mix the additional brown sugar and milk to create a paste-like filling.

Assembly

Using a tablespoon-sized scoop, drop cookie dough onto your baking sheet.
Make an indent in the center of each scoop and fill it with the brown sugar filling.
Top each cookie with another scoop of dough, sealing the edges well.

Baking

Bake in the preheated oven for 12-15 minutes, until edges are set but centers still look soft.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 10g

Notes

For added flavors, consider adding chocolate chips or chopped nuts. For a vegan option, use flax eggs and plant-based butter.

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