When you are looking for sweet, colorful cookies that any kid will love, these Pop-Tarts Cookies are the way to go! In 30-minutes you will have 2 dozen soft, chewy cookies, loaded with yummy Pop-Tarts and topped with sprinkles.
Colorful Cookies Made With Pop-Tarts
I’ve made cookies packed full of everything from S’mores to Strawberry Lemonade with Cream Cheese Cookies. But, putting pop-tarts into a cookie is something I may be just a little bit proud of! I have to say, the gooey goodness of a classic Pop-Tarts lends itself to the perfect sweet surprise inside of these delicious cookies!
If you like fun, colorful cookies like my Rainbow Sprinkle Cookies, then you will love how gorgeous the final product of these Pop-Tarts Cookies is. They turn out so good, they are almost too pretty to eat! Almost. Homemade Pop-Tarts cookies are super easy to make. They turn out soft and creamy every time, with their cream cheese and yogurt filling.
Why We Love This Recipe
- Quick and easy to make
- Only 10 minutes to prep
- Fun and unique cookie recipe
- Soft and creamy texture
- Makes a double batch (24 cookies)
- Can be frozen up to 6 months
- Can switch it up and use any type of Pop Tart flavors
- Great for gifts, bake sales, and events
- Cream cheese
- Salted butter
- Granulated sugar
- Plain Greek yogurt
- Vanilla extract
- All-purpose flour
- Baking powder
- Rainbow sprinkles
- Strawberry Pop-Tarts
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Pop-Tarts Cookies
This cookie recipe will come together in 3 major sections. First, simply mix up your ingredients, then place the dough balls on a cookie sheet, and finally, bake your cookies!
Beat together cream cheese, butter, and sugar.
Add yogurt, eggs, and vanilla and mix well.
Mix together the flour, baking powder, and salt. Gradually combine the wet and dry ingredients.
Cut the pop-tarts into ½ inch pieces. Fold the pop-tarts and sprinkles into the batter.
Scoop rounded balls of dough and place them on a baking sheet.
Pro-tip: It can help to use a scoop to create the balls of dough. I used a 2-inch cookie scoop. When placing the dough balls on the pan, be sure to leave about 2 inches of space between the cookies.
Press down on each cookie gently (we use the bottom of a glass.) Place in the oven and bake for 10-12 minutes.
Pro-tip: These cookies are slightly more cake-like because of the cream cheese and yogurt addition. They don’t spread very much, which is why we want you to press down on the cookie just slightly before baking. If you forget to do this, it won’t affect the cookie too much, they just won’t be as flat as if you had pressed them slightly.
Variations / Options / Add-ins
- BUTTER: I used salted butter, but you can also use unsalted butter. If you choose to use unsalted butter, add an additional ¼ teaspoon into the batter.
- YOGURT: You could replace the yogurt with sour cream.
- POP-TARTS: Feel free to use your favorite fruit-flavored pop tart.
Frequently Asked Questions
Cool completely and put in a sealed container. Don’t stack. They will keep at room temperature for 3-4 days. You can cool and freeze them in an airtight container for up to 6 months.
You can use your favorite type of sprinkles in this recipe. My favorite types to use in these cookies are jimmies (the rod-shaped sprinkles) or the nonpareils (the small, round sprinkles). Keep in mind that the nonpareils will bleed color into the batter, so make sure that you don’t over mix the batter if using them. If you choose to switch up the Pop-Tarts flavor, you may also want to switch up the sprinkles. For example, if you use a Pop-Tarts like cookies and creme, you might want to use chocolate sprinkles!
More Delicious Cookie Recipes
Sugar Cookie Bars | Chocolate Chip Cookie Bars | Strawberry Lemonade Cream Cheese Cookies | Carrot Cake Cookies With Cream Cheese Frosting | S’mores Cookie Cups | Lemon Meltaway Cookies | Banana Bread Cookies | Strawberry Cream Cheese Cookies | Funfetti Cake Mix Cookies | Cookies and Cream Cookies
Pop Tart Cookies
- ½ 8 ounce package cream cheese softened (4 ounces total)
- ¾ cup salted butter 1 ½ stick, softened
- 1 cup granulated sugar
- ¼ cup plain Greek yogurt
- 1 large egg
- 1 tsp pure vanilla extract
- 1¾ cups all purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ⅓ cup rainbow sprinkles (jimmies or nonpariels)
- 2 strawberry pop tarts
- Line a baking sheet with parchment paper or silicone liners and preheat oven to 350 degrees F.
- In a large mixing bowl, beat together the cream cheese, butter and sugar until smooth and creamy.
- Add the yogurt, eggs and vanilla and mix until combined.
- In a separate medium-sized bowl, mix together the flour, baking powder, and salt.
- Gradually mix the wet and dry ingredients together.
- Cut the Pop Tarts into ½-inch pieces. Fold pop tarts and sprinkles into the batter with a spatula until just barely incorporated.
- Scoop out 2 inch rounded scoops of dough and put on the baking sheets (I used a 2 inch cookie scoop), leaving 2 inches of space between the cookies.
- Gently press down on each cookie to help with the spread during baking.
- Bake for 10 to 12 minutes or until lightly brown on the bottom.
- Let cool for a few minutes on the cookie sheets, then transfer to wire cooling racks.
- It can help to use a scoop to create the balls of dough. I used a 2-inch cookie scoop. When placing the dough balls on the pan, be sure to leave about 2 inches of space between the cookies.
- These cookies are slightly more cake-like because of the cream cheese and yogurt addition. They don’t spread very much, which is why we want you to press down on the cookie just slightly before baking. If you forget to do this, it won’t affect the cookie too much, they just won’t be as flat as if you had pressed them slightly.
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