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.