These Cookies and Cream Pop Tarts are the perfect combination of the classic chocolate sandwich cookie and the iconic pop tart. They have a chocolate crust, cookies and cream filling, vanilla frosting, and lots of finely crushed cookie crumbs on top. They're such a fun and delicious treat!
Trust me when I say that these Cookies and Cream Pop Tarts taste better than the original because of their flaky and rich chocolate crust.
The cookies and cream filling has a cream cheese base that adds the right amount of tangy flavor to counter the sweetness. Crushed chocolate sandwich cookies in both the filling and on top of the pop tart add a delicious touch.
A FEW NOTES BEFORE WE GET STARTED
Chilled Butter:
It's very important that your butter is cold and is not pulled out of the fridge until you are ready to use it. Cold butter helps ensure your pop tart crust will be flaky and delicious.
If at any point your butter becomes too warm while you are working it into the flour or while you are rolling out and cutting the dough, pop the dough into the fridge or even the freezer to chill slightly before continuing.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350º. Whisk together the flour, cocoa powder, sugar, and salt in a large bowl. Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
Pour the water over the flour mixture and stir together until it begins to form into a dough. Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes.
Roll the dough out onto a lightly floured surface until it is about ⅛" thick. Using a ruler and a pastry roller or pizza cutter, cut the dough to 9" x 12". On the 12" side, cut it into thirds so that each column measures about 4" wide.
Turn the rectangle 90 degrees to the 9" side and cut it in half so that there are now six rectangles each measuring 4.5" x 4.” Place the six rectangles on a parchment lined baking sheet and place back into the fridge to chill for another 15-20 minutes.
While the dough chills, cream together the cream cheese, powdered sugar, and finely crushed Oreos. Transfer to a pastry bag. Whisk together the egg and water to make the egg wash.
Gently pipe the cookies and cream filing into the center of three of the rectangles, making sure to divide it evenly and keep it as close to the centers as possible. Spread it out with an offset spatula or butter knife.
Brush one side of the remaining three rectangles with egg wash and place the egg wash side down over the cookies and cream filling, pressing down around it gently to seal in the filling. Wipe up any filling that leaks out.
Place the cookie sheet back into the fridge to let the pop tarts chill slightly. Use a fork and gently press down around the edges of each pop tart to crimp them and fully seal each side. You can gently trim any excess or uneven edges.
Poke holes in the top of each pop tart with a toothpick or fork. Bake the pop tarts for 35-37 minutes. Let them cool on the baking sheet for 10 minutes before moving them to a cooling rack. Sift powdered sugar and meringue powder into a large bowl. Add milk and vanilla mix together until combined.
Transfer the frosting to a piping bag and carefully pipe the frosting onto each pop tart without getting too close to the edge. Gently shake the pop tart to let the frosting settle. Use an offset spatula to smooth it out if needed. Top with finely crushed Oreo cookies before the icing sets. Enjoy!
These Cookies and Cream Pop Tarts are the perfect combination of the classic chocolate sandwich cookie and the iconic pop tart. They have a chocolate crust, cookies and cream filling, vanilla frosting, and lots of finely crushed cookie crumbs on top. They're such a fun and delicious treat!
Author:Marisa Guerra
Prep Time:55 minutes
Cook Time:35 minutes
Total Time:1 hour and 30 minutes
Yield:3 servings
Category:Breakfast
Ingredients
Chocolate Dough
120 grams (1 cup) flour
21 grams (¼ cup) unsweetened cocoa powder, sifted
1 tbsp sugar
¼ tsp salt
4 oz (½ cup) unsalted butter, cubed and chilled
84 grams (¼ cup, 2 tbsp) ice water
Cookies and Cream Filling
4 oz cream cheese, softened
10 grams (1 ½ tbsp) powdered sugar
3 Oreo cookies with filling, finely crushed
Egg Wash
1 egg
2 tsp water
Vanilla Frosting
170 grams (1 ½ cups) powdered sugar
1 tbsp meringue powder
1 ½ tbsp milk
1 tsp vanilla
2 Oreo cookies with filling, finely crushed
Instructions
Chocolate Dough
Preheat oven to 350º.
Whisk together the flour, cocoa powder, sugar, and salt in a large bowl.
Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
Pour the water over the flour mixture and stir together until it begins to form into a dough.
Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes.
Roll the dough out onto a lightly floured surface until it is about ⅛" thick. Using a ruler and a pastry roller or pizza cutter, cut the dough to 9" x 12".
On the 12" side, cut it into thirds so that each column measures about 4" wide.
Turn the rectangle 90 degrees to the 9" side and cut it in half so that there are now six rectangles each measuring 4.5" x 4.”
Place the six rectangles on a parchment lined baking sheet and place back into the fridge to chill for another 15-20 minutes.
While the dough chills, cream together the cream cheese, powdered sugar, and finely crushed Oreos. Transfer to a pastry bag.
Whisk together the egg and water to make the egg wash.
Gently pipe the cookies and cream filing into the center of three of the rectangles, making sure to divide it evenly and keep it as close to the centers as possible. Spread it out with an offset spatula or butter knife.
Brush one side of the remaining three rectangles with egg wash and place the egg wash side down over the cookies and cream filling, pressing down around it gently to seal in the filling. Wipe up any filling that leaks out.
Place the cookie sheet back into the fridge to let the pop tarts chill slightly.
Use a fork and gently press down around the edges of each pop tart to crimp them and fully seal each side. You can gently trim any excess or uneven edges.
Poke holes in the top of each pop tart with a toothpick or fork. Bake the pop tarts for 35-37 minutes. Let them cool on the baking sheet for 10 minutes before moving them to a cooling rack.
Vanilla Icing
Sift powdered sugar and meringue powder into a large bowl. Add milk and vanilla mix together until combined.
Transfer the frosting to a piping bag and carefully pipe the frosting onto each pop tart without getting too close to the edge. Gently shake the pop tart to let the frosting settle. Use an offset spatula to smooth it out if needed. Top with finely crushed Oreo cookies before the icing sets. Enjoy!
Notes
Leftover pop tarts can be stored in an airtight container at room temperature for several days. I recommend reheating them in the microwave or oven, not the toaster.
You can put the Oreo cookies in a plastic bag and crush them with a rolling pin if needed, but I recommend putting them in a food processor to get them extra fine.
Keywords: cookies and cream, oreo, pop tart, breakfast, chocolate
