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Cookies and Cream Pop Tarts





Cookies and cream cookies in a pop tart form with a dark chocolate crust, Oreo cheesecake filling 
and a cookies and cream glaze.
I was inspired to make these because my niece and nephews saw pop tarts like these at the store. Oreos are their favorite cookies.
But I didn't get them because they full of sugar, preservative and high fructose corn syrup.
No bueno in my book, so I told them that I will make them for them. These don't have that much sugar and no bad sugar.
These pop tarts taste so much better than the ones that you get at the store. They have Oreo cheesecake filling inside, the best part.
The pie crust does taste like the Oreo cookie because of the black cocoa powder I will be using.


Recipes you may like:
Cookies and Cream Doughnut Bites
Pumpkin Spice Cheesecake Pop Tarts
Wild Berry Pop Tarts
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Cookies and Cream Pop Tarts


Time-
Prep: 30 minutes
Chilling: 2 to 3 hours
Baking: 12 to 15 minutes

Ingredients

Dark Chocolate Crust
1 cup Unsalted Butter, frozen
3 cups Unbleached All Purpose Flour plus a little for rolling
2/3 cup Granulated Cane Sugar
3 Tablespoons Unsweetened Cocoa Powder
3 Tablespoons Black Cocoa Powder plus a little for dusting
1 1/2 teaspoons Fine Sea Salt
1 large egg
1/2 cup Cold Milk
2 teaspoons Pure Vanilla Extract

Cookies and Cream Filling
6 ounces Cream Cheese, softened
1 large egg
1/2 cup Crushed Oreo Cookies
1 Tablespoon Pure Cane Sugar
1 teaspoon Pure Vanilla Extract

Cookies and Cream Glaze
3 cups Confectioners' Sugar
3 Tablespoons Milk
1/2 teaspoon Pure Vanilla Extract or Vanilla Bean Paste
Pinch of Salt
Roughly crushed Oreo Cookies

1. In a large bowl, whisk together flour, sugar, cocoa powder, black cocoa powder and salt. Grate frozen butter or cubed butter into the mixture and gently incorporate until butter is coated in flour and small peas.
2. Whisk egg, vanilla and cold milk together. Slowly add a tablespoon or two of the milk mixture into the flour mixture until it holds together.
3. Tip the flour mixture onto a clingwrap and gently knead until a disk is formed. Divide into two. Wrap tightly and chill for at least 2 hours or overnight.
4. Lightly flour and cocoa a clean surface and roll to a 1/4 inch thick. Using a square or rectangle cookie cutter, cut out top and bottom crusts. Place onto a lined cookie sheet and chill.
5. Beat cream cheese, egg, sugar and vanilla until smooth. Fold in crushed Oreo cookies.
6. Add a rough tablespoon worth of filling and press the top then go around with fork. Chill for 15 to 20 minutes. Punch a few wholes on the top.
7. While the pop tarts are chilling preheat oven to 325 degrees. Bake in the oven for 12 to 15 minutes or until firm and crisp edges.
8. Let cool on cookie sheet for 10 minutes then transfer to a wired rack to cool completed.
9. Once the pop tarts have cooled top with glaze and cookies and let set for up to 2 hours. Store in airtight container.
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Comments

  1. These look delicious! I’m definitely going to have to try these with my daughter!

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  2. I love homemade poptarts! This is such a fun recipe, and would be perfect for a Halloween dessert, or just an everyday treat. Looks delicious! Thanks for sharing, can't wait to try!

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  3. You had me at pop tarts. I got even more interested when you said you can make it without the high fructose corn syrup and the other "stuff" in the store bought version. These are going on my list of things to try making.

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  4. Oh wow these look like they are super yummy (and messy!). Will definitely be trying to make a vegan version of these!

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  5. These look delish. Will try them soon. Saving the recipe

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  6. WOW...okay to be real, I don't eat anything processed or especially sugary. But way back in the day I did love me a pot-tart! xoxo Robin

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  7. you take fabulous photos. this is not my usual thing - too sweet - but great photos!!

    Joy at The Joyous Living

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  8. Oh wow this is absolutely delicious-looking. The glutton in me is having some serious cravings over this.

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