Chocolate Cookie Dough Pop Tarts
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.
Prep Time30 minutes mins
Cook Time20 minutes mins
Resting Time30 minutes mins
Total Time1 hour hr 20 minutes mins
Servings: 6 pop tarts
Calories: 466kcal
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
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
Calories: 466kcal | Carbohydrates: 53g | Protein: 4g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 341mg | Potassium: 101mg | Fiber: 1g | Sugar: 40g | Vitamin A: 993IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg