Pop Tart Cookie Cups: A Sweet Fusion Treat
Welcome to another delicious baking adventure on our blog! Today, we’re transforming the beloved flavors of a classic breakfast pastry into irresistible Pop Tart Cookie Cups. These delightful treats blend the comforting taste of cookies with the fruity zest of strawberry Pop Tarts, all wrapped up in a fun, bite-sized format that’s perfect for sharing. Whether you’re looking for a unique party snack or just a sweet way to end your day, these cookie cups are sure to impress. Let’s dive into the recipe!
Ingredients
For the Cookie:
- 8 tbsp unsalted butter, softened
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup strawberry preserves
For the Icing:
- 1/2 cup powdered sugar
- 2 tbsp heavy cream
- 1/8 cup rainbow sprinkles
Directions
- Preheat and Prepare: Start by heating your oven to 350°F (177°C). Grease 20 cups of a mini muffin pan to ensure nothing sticks.
- Make the Cookie Dough: In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until smoothly incorporated. Gradually mix in the flour, baking powder, and salt until the dough comes together.
- Shape and Bake: Using a small ice cream scoop, portion the dough into balls and place each one into a prepared muffin cup. Press down with the back of a teaspoon to create a well in the center of each dough ball. Bake in the preheated oven for 10 minutes. Remove from the oven and allow to cool in the pan for 5 minutes.
- Add Filling: Once slightly cooled, pipe or spoon strawberry preserves into the well of each cookie cup.
- Cool and Ice: Let the filled cookie cups cool for an additional 10 minutes before removing them from the pan. Meanwhile, prepare the icing by whisking together powdered sugar and heavy cream until smooth. Pipe the icing over the cooled cookie cups and garnish with a sprinkle of rainbow sprinkles.
Nutritional Information
- Calories: 140 kcal per cookie cup
- Servings: 20 cookie cups
Prep and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
These Pop Tart Cookie Cups are a playful twist on traditional sweets that are guaranteed to bring a smile to anyone’s face. They’re not only fun to make but also a great way to involve kids in the kitchen. Serve them at your next gathering, or keep them all to yourself—we won’t judge!
Happy baking, and don’t forget to share your creations with us!
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Pop Tart Cookie Cups
- Total Time: 25 minutes
- Yield: 20 1x
Description
The Pop Tart Cookie Cups are a delightful fusion of buttery cookie base and sweet strawberry preserves, making them an irresistible treat for all ages. These mini delights are perfect for satisfying your sweet tooth, offering a playful twist on the classic pop tart in a convenient, bite-sized form.
These cookie cups are not only delicious but also incredibly fun to make. The combination of the creamy butter, rich sugars, and fruity jam creates a perfect harmony of flavors. Whether you’re baking for a party, a family gathering, or just for fun, these Pop Tart Cookie Cups are sure to be a hit.
Ingredients
Cookie:
8 tbsp unsalted butter, softened
1/3 cup granulated sugar
1/4 cup light brown sugar
1 large egg, room temp
1 1/2 tsp vanilla extract
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1/3 cup strawberry preserves
Icing:
1/2 cup powdered sugar
2 tbsp heavy cream
1/8 cup rainbow sprinkles
Instructions
Preheat oven to 350°F. Grease 20 cups of a mini muffin pan.
In a mixing bowl, beat butter and sugars until creamy. Add in egg and vanilla extract, mixing well.
Gradually add in flour, baking powder, and salt until combined.
Using a small ice-cream scoop, roll dough into balls and place into baking cups. Press down with the back of a teaspoon to create a well.
Bake for 10 minutes. Let cool for 5 minutes, then pipe strawberry preserves into each cookie cup.
Let them cool for an additional 10 minutes and remove from the mini muffin pan.
For the icing, combine powdered sugar and heavy cream. Pipe icing onto the cookie cups and sprinkle with rainbow sprinkles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 140 kcal