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    Home » Pies and Pastries

    Jan 13, 2022 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Chocolate Cookie Dough Pop Tarts

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    Pinterest pin for cookie dough pop tarts

    These chocolate cookie dough pop tarts are easy to make and uses frozen puff pastry. They are filled with cream cheese cookie dough filling and topped with a chocolate glaze. These pop tarts are similar to what you can find at your grocery store but SO much better!

    Stack of chocolate cookie dough pop tarts.

    These chocolate cookie dough pop tarts are super easy to make! I was thinking about making them with short crust pastry like how they originally are, but I wanted them to be even easier to make.

    So, I made them with frozen puff pastry. That way you only have to make the filling and the glaze!

    If you are looking for more easy breakfast recipes, try Strawberry Danish, Chocolate Cream Cheese Danish, and Easy Blueberry Danish.

    Why You Will Love This

    • Puff pastry- It is made with frozen puff pastry. It is very buttery with lots of flaky layers.
    • Cookie dough filling- The filling combines edible cookie dough and cream cheese.
    • Chocolate glaze- The glaze is rich because it is made using heavy cream.
    • Easy to make- They are super easy to make!
    Chocolate cookie dough pop tarts on parchment paper.

    Ingredient Notes

    • Puff pastry- I got this in the frozen dessert section at my grocery store.
    • Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
    • Cornstarch- This is optional, but helps make it softer.
    • Butter- Pull this out 2 hours before baking.
    • Brown sugar- I used light brown sugar.
    • Milk- You can use any milk you like.
    • Mini chocolate chips- These are best with mini chocolate chips. Regular size can work in a pinch, but I strongly recommend using the minis.

    Step By Step Instructions

    Here is how to make and bake these pop tarts.

    STEP 1: Pull out puff pastry. Let it sit for 30 minutes to thaw slightly.

    STEP 2: Make cream cheese. First, beat the cream and sugar on high until smooth.

    STEP 3: Make the cookie dough. Next, beat the butter and sugar. Then, add in the vanilla and milk.

    Add in the dry ingredients and chocolate chips. The dough will be be thin. This is what we want.

    Wet ingredients in a bowl.
    Cookie dough in a glass bowl
    Cookie dough filling in a bowl.

    STEP 4: Fold in the cream cheese. Fold the cream cheese into the cookie dough. If you want to make cookie dough balls for topping the pop tarts, save ⅓rd cup.

    STEP 5: Cut the puff pastry. Next, roll out each sheet of puff pastry and cut into 6 rectangles.

    STEP 6: Top the puff pastry with filling. Use 2 Tablespoon of filling and smooth over the rectangle. Leave space on the edges.

    Puff pastry rectangle on parchment paper.
    Cookie dough filling on top of puff pastry.

    STEP 7: Top and crimp the pop tarts. Top each rectangle with another puff pastry rectangle. Make sure to use your finger with water to seal them together.

    Then, use a fork to crimp the edges. You can also cut the extra uneven edges.

    STEP 8: Bake the pop tarts. Bake them 22-26 minutes until golden.

    Puff pastry on a cookie sheet,
    Baked pop tarts on wire rack.

    Decorating The Pop Tarts

    Once they are cooled, top them with the glaze. The glaze needs to be a pourable consistency before topping.

    I used a spoon and used it to spread the glaze over the pop tart.

    This is optional, but you can top with small cookie dough balls and chocolate sprinkles.

    Expert Baking Tips

    When you are making the small cookie dough balls, it needs to very cold if you are going to be able to roll them up.

    Roll into very small dough balls and keep cold before putting on top of the pop tarts.

    There is going to be extra filling that won't fit inside the pastry. Don't use all of it, otherwise it will leak everywhere.

    A pop tart split in half to show the inside.

    FAQ

    Can these be reheated?

    They can be reheated before adding the glaze. After the glaze is added, you can microwave until warm. The pastry will not be crispy. The flavor will still be great!

    Can I make these ahead of time?

    These are best if made and ate the same day. The same day the pastry will be crisp and flaky.

    Do these need a glaze?

    The glaze is optional, but the extra sweetness make these so good!

    Pastry in a wooden tin.

    Storing and Freezing

    Store these chocolate cookie dough pop tarts in an airtight container. Store up to 5 days.

    Freezing

    I don't recommend freezing these. They won't reheat well.

    Puff pastry on a wire rack.

    Other Breakfast Recipes To Try

    • Chocolate Cream Cheese Danish
    • Chocolate Chip Stuffed Scones
    • Jumbo Blueberry Muffins

    Make sure to leave me a star review below!

    Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

    Stack of chocolate cookie dough pop tarts.

    Chocolate Cookie Dough Pop Tarts

    Stephanie Rutherford
    These chocolate cookie dough pop tarts are made from puff pastry. It is filled with cookie dough cream cheese filling. They are topped with chocolate glaze and mini cookie dough balls and chocolate sprinkles.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Resting Time 30 mins
    Total Time 1 hr 20 mins
    Course Dessert
    Cuisine American
    Servings 6 pop tarts
    Calories 466 kcal

    Ingredients
     
     

    Pop Tarts

    • 2 Frozen puff pastry sheets
    • 8 oz Cream cheese room temperature
    • ¼ cup White granulated sugar

    Cookie Dough

    • 1 cup All-purpose flour
    • ½ teaspoon Cornstarch
    • ½ teaspoon Salt
    • 6 tablespoon Unsalted butter room temperature
    • 6 tablespoon Brown sugar packed light or dark
    • 2 tablespoon White granulated sugar
    • 3 tablespoon Milk
    • 1 teaspoon Pure vanilla extract
    • ¾ cup Mini chocolate chips

    Chocolate Glaze

    • 2 cup Powdered sugar sifted
    • 3 tablespoon Cocoa powder
    • 1 tablespoon Pure vanilla extract
    • ¼ cup Heavy cream
    • Chocolate sprinkles optional

    Instructions
     

    • Pull the frozen puff pastry sheets out for 30 minutes to thaw. While you wait make the filling.
      2 Frozen puff pastry sheets

    Filling

    • Beat the cream and sugar on high for 2 minutes. Set aside.
      8 oz Cream cheese, ¼ cup White granulated sugar
    • In a separate mixing bowl, beat the butter, brown sugar, and sugar. Beat on high for 2 minutes. Add in milk and vanilla.
      6 tablespoon Unsalted butter, 6 tablespoon Brown sugar, 2 tablespoon White granulated sugar, 3 tablespoon Milk, 1 teaspoon Pure vanilla extract
    • Mix in flour, cornstarch, and salt. Add in the mini chocolate chips.
      1 cup All-purpose flour, ½ teaspoon Cornstarch, ½ teaspoon Salt, ¾ cup Mini chocolate chips
    • Take out ⅓ cup of cookie dough. Place in the freezer until firm enough to roll. Pour the cream cheese into the remaining cookie dough. Mix on low until combined.

    Assembly

    • Roll each puff pastry sheet on a lightly floured surface. Roll until the seams are smooth. Cut each sheet into 6 even rectangles. Total of 12 rectangles. Prepare a cookie sheet with parchment paper. Put 6 rectangles on top spread evenly.
    • Use a cookie scoop to scoop 2 cookie dough filling balls onto 6 rectangles. Smooth. Make sure to keep the edges clear about ½ inch.
    • Use your finger to wet the edges with water. Place the other rectangles on top. Use a fork to crimp the edges.
    • Preheat oven to 375°F. Place the pop tarts in the fridge to chill the pastry as the oven preheats.
    • Bake for 20-24 minutes. Bake until the pastry is slightly golden. Cool completely before decorating.
    • With the remaining cookie dough. Roll into very small little balls. These will go on top of the pop tarts. Place on a cookie sheet and store in the fridge.

    Chocolate Glaze

    • In a mixing bowl, sift the powdered sugar and cocoa powder. Mix in vanilla and heavy cream. It should be a pourable consistency. If too thick, add a teaspoon of heavy cream. if too thin, add 1 tablespoon of powdered sugar.
      2 cup Powdered sugar, 3 tablespoon Cocoa powder, 1 tablespoon Pure vanilla extract, ¼ cup Heavy cream
    • Pour glaze on top of pop tarts. Top with chocolate sprinkles and mini cookie dough balls.
      Chocolate sprinkles

    Nutrition

    Calories: 466kcalCarbohydrates: 53gProtein: 4gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 83mgSodium: 341mgPotassium: 101mgFiber: 1gSugar: 40gVitamin A: 993IUVitamin C: 1mgCalcium: 90mgIron: 1mg
    Keyword chocolate glaze, cookie dough, cream cheese filling, easy, edible cookie dough with no eggs, puff pastry
    Tried this recipe?Let us know how it was!
    « Layered Blueberry Chocolate Cake
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    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Ashley says

      February 22, 2022 at 3:44 pm

      5 stars
      These pop tarts are so flaky! I especially loved the filling!

      Reply
    2. James says

      January 23, 2022 at 2:00 pm

      5 stars
      This is an amazing recipe. I am not a great Baker, but it was super easy to follow and I got the best pastries I have ever had. If you want to look like a rockstar baker you need to try this. They were flaky and delicious and just perfect!

      Reply

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