When I was in high school, I made lots of bad choices. For one, the music I listened to was atrocious and could best be described as a bunch of screaming with a plucky electric guitar. I also thought skin-tight jeans with too-small band tees and a pound of eyeliner was attractive, and I went through a bottle of hairspray in about a month’s time due to my affinity for teased hair.
Yeah, it was a rough age.
Besides my poor fashion and music choices, I also ate terribly. Every day for lunch I had a chicken Caesar salad and those mini strips of chocolate-frosted doughnuts. And that was just what I ate at school. Thinking that my daily lunch included miniature doughnuts is both sad and envious at the same time, as my metabolism could never support a daily-doughnut eating habit now.
Getting old sucks.
One of my daily high school breakfasts were Pop-Tarts. I loved those devilishly delicious toaster pastries and usually ate a couple of packs each morning. I was, and am, one of the few who actually didn’t mind eating them raw. Of course when they were cooked, I loved how piping hot they were and how the icing just melted on my tongue – but the unheated Pop-Tarts were every bit as delicious. I couldn’t.get.enough.
When I got older I obviously changed my eating habits and went a very long time without eating Pop-Tarts. Then one day I caved and bought a box and it was heaven all over again. Plus, since having graduated, Pop-Tarts have stepped up their flavor game! It isn’t just brown sugar cinnamon and cherry anymore. Strawberry milkshake, s’mores, red velvet, even cookie dough flavors, are gracing the shelves and I’m like, lord help my thighs.
Anyway, I tried the cookie dough flavor (because obvi I’m the cookie dough queen) and I was disappointed. It didn’t taste very cookie dough-y to me and just was… blah. But I wasn’t going to give up so soon. I knew that if I put my favorite chocolate chip cookie dough inside of a homemade Pop-Tart, I could create an authentic cookie dough Pop-Tart that tasted great and was cheaper to make than buying a 12-pack of processed pastries.
The result? WHOA MY GOSH SO GOOD. It took me back to my high school days, but with better clothes and better-tasting Pop-Tarts. Thank goodness for that.
Feeling breakfast-y? You might also love my pumpkin cookie dough turnovers!
Cookie Dough Pop Tarts Recipe
- 1 Unsalted Butter Softened to room temperature
- 0.25 Brown Sugar
- 0.25 Granulated Sugar
- 1 Heavy Cream
- 1 Pure Vanilla Extract
- 0.75 All-Purpose Flour
- 0.5 Semisweet Chocolate Chips
- 4 Refrigerated Pie Crust At room temperature
- 1 Egg Beaten
- 2 Butter Melted
- 2 Powdered Sugar
- 1 Heavy Cream
- 1 Brown Sugar
- Pure Vanilla Extract
- Mini Semisweet Chocolate Chips
- Preheat oven to 350°F. Line two baking sheets with silicone liners or foil, and if using foil, mist foil with cooking spray. Set aside.
- In a medium bowl, stir together the butter, brown sugar and sugar with a fork until creamy and combined. Whisk in the heavy cream and vanilla to combine. Add in the salt and flour until a soft dough has formed, then stir in the chocolate chips. Place in the fridge while you prepare the pie crusts.
- On a flat surface, roll out each pie crust into a large square. Cut the square into four smaller squares. Take one square and brush the surface with the beaten egg.
- Take a heaping Tablespoonful of cookie dough and flatten it out in the palm of your hand into a square shape. Place the cookie dough square onto the pie crust.
- Brush another square of pie crust with egg wash, then place it, egg wash-side down, on top of the cookie dough square.
- Pinch the seams together to seal and place it on the prepared baking sheet. Repeat with remaining 7 Pop-Tarts.
- Brush the tops of the Pop-Tarts with the remaining egg wash, then crimp the edges with a fork for an extra seal and a pretty border. Pierce a couple holes in the tops of the pastries with a fork to help them vent.
- Bake for approx. 20-25 minutes or until pastries are golden brown. Remove from the oven and allow them to cool completely before glazing.
- In a small bowl, combine the melted butter, powdered sugar, heavy cream, brown sugar and vanilla with a spoon until a thick yet pourable glaze has been achieved. Add more powdered sugar if too thin, and more heavy cream if too thick.
- Pour the glaze evenly over the Pop-Tarts, then immediately sprinkle with miniature chocolate chips for garnish. These are best served the same day but can be eaten up to 2 days later if stored airtight at room temperature.