Cookie Butter Pop Tarts

These homemade Cookie Butter Pop Tarts are everything your childhood breakfast dreamed it could be buttery, flaky, and bursting with cinnamon-sweet Biscoff filling. Unlike the boxed version, this treat features a rich pie crust and a thick layer of cookie butter inside, all made from scratch for that next-level texture and taste.

Finished with a velvety cream cheese glaze and optional crushed cookies for extra crunch, these are perfect for lazy weekend mornings, fall brunch spreads, or just satisfying your sweet tooth. The sour cream in the dough makes the crust melt in your mouth tender, while the browned butter filling infuses each bite with deep, toasty richness.

Full Recipe:

Ingredients:

For the Pie Dough:

• 3 cups all-purpose flour (370 g)

• 3 tbsp granulated sugar (36 g)

• ½ tsp kosher salt

• 1 cup + 2 tbsp unsalted butter, very cold and cubed (254 g)

• 1 cup + 2 tbsp sour cream (265 g)

• 1 egg + splash of water (for egg wash)

For the Cookie Butter Filling:

• 4 tbsp unsalted butter (56 g)

• 4 oz Lotus Biscoff cookies (approx. 15 cookies)

• ½ cup light brown sugar (100 g)

• ½ tsp kosher salt

• 1 ½ tsp ground cinnamon

• ½ tsp vanilla extract

• 2 ½ tbsp heavy cream

For the Cream Cheese Glaze:

• 4 oz cream cheese, room temp

• ½ cup powdered sugar (60 g), sifted if clumpy

• ½ tsp vanilla extract

• 3 tbsp heavy cream

• Pinch of kosher salt

Directions:

1. Make the Pie Dough:
   In a food processor, pulse flour, sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add sour cream and pulse until dough begins to come together. Turn out onto a floured surface, form into a rectangle, wrap in plastic, and chill for at least 1 hour or overnight.

2. Prepare the Filling:
   In a saucepan over medium heat, brown the butter (about 5-7 minutes). In a food processor, grind Biscoff cookies finely. Add browned butter, brown sugar, salt, cinnamon, and vanilla. Pulse to combine. While running, drizzle in heavy cream until smooth and spreadable.

3. Make the Glaze:
   In a bowl, stir together cream cheese and powdered sugar. Add vanilla, heavy cream, and salt. Mix until smooth.

4. Assemble the Pop Tarts:
   Preheat oven to 375°F (190°C). Roll out chilled dough into a 12” x 18” rectangle. Trim edges and cut into 16 rectangles (4.5” x 3”). Chill dough again if soft.

   Spoon 2 ½–3 tbsp of filling onto half the rectangles. Press filling lightly to spread, leaving a border. Brush edges with egg wash. Top with remaining rectangles and press edges together. Crimp with fork and cut an “X” in the top of each. Brush tops with egg wash.

5. Bake:
   Place on parchment-lined baking sheets. Bake for 35–40 minutes, rotating pans halfway if using two racks. Cool completely before glazing.

6. Glaze:
   Spoon glaze on top and spread with an offset spatula. Sprinkle with extra crushed Biscoff cookies if desired.

Prep Time: 1 hour 15 minutes (includes chilling)
Cooking Time: 40 minutes
Total Time: 1 hour 55 minutes

Kcal: ~410 kcal per pop tart
Servings: 8

The Ultimate Homemade Cookie Butter Pop Tarts: Nostalgia Meets Gourmet Indulgence

There’s something universally comforting about Pop Tarts. They evoke a sweet sense of nostalgia those early mornings before school, the rush of tearing open a foil packet, the warm pastry right out of the toaster, slightly crisp and gooey in the middle. But while those store-bought versions might satisfy a craving for a fleeting moment, nothing compares to the real deal made from scratch, with thoughtfully chosen ingredients and indulgent flavor.

Enter the Cookie Butter Pop Tart: a decadent, grown-up version of the childhood favorite. Flaky, buttery pastry surrounds a rich, spiced cookie butter filling made from crushed Biscoff cookies, finished with a velvety cream cheese glaze. These aren’t just any pastries; they’re little pockets of joy perfect for brunch spreads, dessert tables, or just sneaking one in with your morning coffee. This article dives into what makes this recipe special, how to make them shine, and why you’ll never go back to the boxed version again.

The Heart of the Recipe: Biscoff Cookie Butter

What sets this version apart from a typical fruit or jam-filled tart is the irresistible cookie butter center. Made from crushed Lotus Biscoff cookies, this spiced spread brings warm notes of cinnamon, caramel, and toasted brown sugar. If you’ve ever had a spoonful of cookie butter straight from the jar (we won’t judge), you know how addictive it can be. But making your own version with real cookies and browned butter adds a depth of flavor that’s simply unmatched.

The browned butter, in particular, is a game changer. By gently cooking the butter until its milk solids turn golden, you unlock nutty, toasty notes that complement the Biscoff cookies beautifully. Combined with brown sugar, cinnamon, vanilla, and cream, the filling is smooth, flavorful, and just the right amount of sweet. It spreads easily and holds its shape when baked, ensuring each bite is a creamy, spiced explosion.

The Crust: Flaky, Tender, and Foolproof

The dough in this recipe might surprise you it’s not your typical all-butter pie dough. Instead, it’s enriched with sour cream, which brings tenderness and tang while also helping create layers of flakiness. The key here is temperature control: cold ingredients and chilling at multiple stages help create those distinct buttery layers that puff up in the oven and create that crisp, yet tender bite.

While traditional hand pies can be finicky, this dough is incredibly forgiving. It rolls out smoothly, doesn’t crack or tear easily, and stays sturdy enough to hold the generous filling. The inclusion of sugar in the dough gives it a subtle sweetness that pairs beautifully with the spiced filling and glaze.

For best results, use a food processor to cut the butter into the dry ingredients it keeps things quick and clean while ensuring the butter stays cold. Don’t skip the resting time in the fridge, either. Chilling the dough gives the gluten time to relax (making it easier to roll out), and lets the butter firm up again so it melts slowly in the oven, creating maximum flake.

The Glaze: Cream Cheese for the Win

Forget the overly sweet, neon-colored icing of store-bought tarts. This version features a silky cream cheese glaze that adds a slight tang and balances out the richness of the filling. It’s made with just a few ingredients cream cheese, powdered sugar, vanilla, heavy cream, and a pinch of salt but the result is luxurious.

What’s great about this glaze is its versatility. You can make it thicker for a piped finish or thinner to drizzle and flow over the edges. A sprinkling of crushed Biscoff cookies on top adds a final touch of texture and flavor, making them look as good as they taste.

Tips for Pop Tart Success

If this is your first time making hand pies or homemade tarts, here are a few tips to set you up for baking glory:

• Keep it cold: The colder your butter and dough, the better the pastry will be. If at any point your dough gets too soft or sticky, pop it back in the fridge.

• Don’t overfill: It can be tempting to pile in the filling, but too much can cause the tarts to burst in the oven. 2.5 to 3 tablespoons is the sweet spot.

• Seal it well: Use a fork to crimp the edges, and brush the top with egg wash for that gorgeous golden finish.

• Vent the tops: Cutting a small “X” in the top of each tart allows steam to escape, which helps prevent soggy pockets and keeps the filling from leaking out the sides.

Customization Ideas

The base recipe is incredible as-is, but part of the fun of baking is making it your own. Here are a few variations to try once you’ve mastered the classic:

• Nutella Filling: Swap the cookie butter for Nutella and add a pinch of sea salt for a chocolate-hazelnut twist.

• Pumpkin Spice Pop Tarts: Mix canned pumpkin with brown sugar, cinnamon, nutmeg, and ginger for a cozy autumn version.

• Maple Glaze: Replace the vanilla in the glaze with real maple syrup for an earthy sweetness.

• Add Crunch: Fold crushed Biscoff cookies or even chopped pecans into the filling for texture.

• Mini Versions: Make smaller pop tarts for party platters or gifting just adjust the baking time.

Why These Pop Tarts Are Worth the Effort

Sure, making your own pop tarts from scratch takes more time than toasting a packaged one. But the results are so worth it. These are not just nostalgic treats; they’re elevated pastries you’ll be proud to serve.

You control the quality of ingredients, meaning no preservatives, artificial flavors, or unpronounceable additives. Plus, the flavor is on another level complex, rich, and perfectly balanced between sweet, spiced, and tangy.

And then there’s the sheer joy of baking something so beautiful and comforting from scratch. The golden crust, the creamy glaze, the warm scent of cinnamon filling your kitchen it’s baking therapy at its best.

Conclusion: 

Cookie Butter Pop Tarts are the perfect marriage of whimsy and sophistication. They bring together everything we loved about childhood breakfasts, but with the depth and care of a homemade dessert. Flaky sour cream pastry, indulgent Biscoff filling, and a luscious cream cheese glaze what’s not to love?

Whether you’re making these for a holiday brunch, a weekend treat, or just because, they’re guaranteed to impress. And once you see how simple and rewarding it is to make them, you’ll never reach for the boxed version again.

So go ahead dust off that rolling pin, grab a pack of Biscoff cookies, and make your kitchen smell like heaven. These pop tarts are a reminder that sometimes, growing up just means making our childhood favorites even better.