If you’re looking for the perfect indulgent treat—soft, rich, and bursting with cherry flavor—try this Cherry Pop-Tart Cookie recipe. It combines a tender cookie dough with gooey cherry pie bar filling, all topped off with a cherry glaze and red sugar sprinkles. One bite, and you’ll be transported to fruity, pastry-like paradise.
Why You’ll Love It
This recipe takes stuffed cookies to new levels. Inspired by the bakery-style cookies of New York—think thick, chewy centers with crisp edges—plus the nostalgic fun of Pop-Tarts and pie bars, these cookies are a textural and flavorful knockout. You get rich cookie dough, a surprise cherry swirl, and a sprinkle-glazed finish all in one bite.
Ingredients (Makes 7 Stuffed Cookies)
For the Cherry Pie Bar Filling
- 113 g unsalted butter, room temperature
- 200 g granulated sugar
- 2 large eggs
- ¼ tsp almond extract
- ½ tsp vanilla extract
- ½ tsp salt
- 180 g all-purpose flour
- 1 (21 oz) can cherry pie filling
For the Cookie Dough
- 226 g unsalted butter, room temperature
- 200 g granulated sugar
- 50 g brown sugar
- 2 large eggs
- 2 tsp cherry emulsion
- 1 tsp vanilla extract
- 440 g all-purpose flour
- 2 tsp cornstarch
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 Cherry Pop-Tarts (chopped or pulsed)
For the Cherry Glaze
- 113 g powdered sugar
- ½ tsp cherry emulsion
- 1–2 tsp water (for consistency)
- 1–3 drops pink food coloring
- red sugar sprinkles
Directions
1. Make the Cherry Pie Bar Filling
- Preheat oven to 350 °F (175 °C). Line an 8×8-inch pan with parchment.
- Cream butter and sugar for 3 minutes until fluffy.
- Add eggs, almond, and vanilla extracts.
- Fold in flour and salt until combined.
- Spread half the batter in pan. Add cherry pie filling.
- Drop spoonfuls of remaining batter on top and swirl gently.
- Bake 40–50 minutes until golden. Let cool completely.
2. Make the Cookie Dough
- Preheat oven to 375 °F (190 °C). Line a baking sheet.
- Cream butter and sugars until fluffy. Add eggs, cherry emulsion, and vanilla.
- In another bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add dry mix to wet.
- Stir in chopped Pop-Tarts.
3. Assemble Cookies
- Divide dough into 6 oz portions. Flatten each, stuff with cherry bar filling, and roll into balls.
- Place on sheet with plenty of space.
- Bake 12–14 minutes until edges are set. Cool fully on tray.
4. Glaze & Decorate
- Mix powdered sugar, cherry emulsion, food coloring, and water until thick.
- Glaze cooled cookies and sprinkle with red sugar.
How These Stack Up – A Cookie Lover’s Dream
- Texture play: Thick, soft, gooey centers like iconic NYC bakery cookies (Sweetest Menu).
- Stuffed surprise: Cherry pie bars add a fruity burst.
- Nostalgic twist: Pop-Tarts folded into dough = childhood joy in every bite.
Cherry Pop-Tart Cookie Recipe
These Cherry Pop-Tart Cookies are a bakery-style treat stuffed with cherry pie bar filling, baked into thick, gooey cookies, and topped with a cherry glaze and sprinkles. A nostalgic cookie that combines Pop-Tarts, cherry pie, and soft-baked cookies all in one bite!
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Category: American
- Cuisine: Bakery
Ingredients
Scale
- For the Cherry Pie Bar Filling
- 113 g ½ cup unsalted butter, room temperature
- 200 g 1 cup granulated sugar
- 2 large eggs
- ¼ tsp almond extract
- ½ tsp vanilla extract
- ½ tsp salt
- 180 g 1½ cups all-purpose flour
- 1 can (21 oz / 595 g cherry pie filling)
- For the Cookie Dough
- 226 g 1 cup unsalted butter, room temperature
- 200 g 1 cup granulated sugar
- 50 g ¼ cup brown sugar
- 2 large eggs
- 2 tsp cherry emulsion (or cherry extract)
- 1 tsp vanilla extract
- 440 g 3½ cups all-purpose flour
- 2 tsp cornstarch
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 cherry Pop-Tarts (chopped)
- For the Cherry Glaze
- 113 g 1 cup powdered sugar
- ½ tsp cherry emulsion (or cherry extract)
- 1 –2 tsp water
- 1 –3 drops pink food coloring (optional)
- Red sugar sprinkles (for topping)
Instructions
- Step 1 – Make the Cherry Pie Bar Filling
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, beat butter and sugar with a hand mixer until fluffy (about 3 minutes).
- Add eggs, almond extract, and vanilla extract. Mix until smooth.
- Stir in flour and salt until combined (don’t overmix).
- Spread a little over half of the batter into the baking pan. Smooth flat with a spatula.
- Spoon cherry pie filling evenly over the batter.
- Drop spoonfuls of the remaining batter on top and swirl gently with a knife.
- Bake for 40–50 minutes, until golden and set. Let cool completely before using.
- Tip: The pie bars must cool fully before stuffing into cookies—otherwise, they’ll make the dough too soft.
- Step 2 – Make the Cookie Dough
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a stand mixer (or large bowl), beat butter, granulated sugar, and brown sugar until light and fluffy (3–5 minutes).
- Add eggs, cherry emulsion, and vanilla extract. Mix well.
- In another bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Slowly add the dry mixture to the wet ingredients, mixing on low until just combined.
- Stir in the chopped Pop-Tarts until evenly distributed.
- Tip: Dough will be sticky but should hold shape. If too sticky, add 1 tablespoon of flour at a time until manageable.
- Step 3 – Assemble and Bake the Cookies
- Scoop out 6 oz (170 g) portions of cookie dough (about the size of a large ice cream scoop).
- Flatten each dough ball in your hand. Place 1 spoonful of cooled cherry pie bar filling in the center.
- Wrap the dough around the filling and roll back into a ball.
- Place on the baking sheet with plenty of space between cookies (they will spread slightly).
- Bake for 12–14 minutes, until edges look set and lightly golden.
- Allow cookies to cool completely on the baking sheet.
- Tip: The cookies continue baking slightly as they cool. Don’t remove them too early.
- Step 4 – Glaze and Decorate
- In a small bowl, whisk powdered sugar, cherry emulsion, food coloring, and 1 tsp water. Add more water (a few drops at a time) until glaze is thick but spreadable.
- Spoon or drizzle glaze over cooled cookies.
- Immediately top with red sugar sprinkles.
- Let glaze set before serving or packaging.
- 📌 Beginner Baker Tips
- Use room temperature butter and eggs for smoother mixing.
- Don’t overmix flour into the dough—this keeps cookies soft.
- Cool the pie bars completely before stuffing into cookies.
- If your cookies spread too much, chill the dough balls in the fridge for 30 minutes before baking.
Notes
These cookies are jumbo-sized. If you prefer smaller ones, scoop 3 oz (85 g) dough balls and bake 1–2 minutes less.
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
