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Cherry Pop-Tart Cookie Recipe

Cherry Pop-Tart Cookies stuffed with cherry pie bars, topped with pink glaze and sprinkles
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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!

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

  1. Step 1 – Make the Cherry Pie Bar Filling
  2. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
  3. In a medium bowl, beat butter and sugar with a hand mixer until fluffy (about 3 minutes).
  4. Add eggs, almond extract, and vanilla extract. Mix until smooth.
  5. Stir in flour and salt until combined (don’t overmix).
  6. Spread a little over half of the batter into the baking pan. Smooth flat with a spatula.
  7. Spoon cherry pie filling evenly over the batter.
  8. Drop spoonfuls of the remaining batter on top and swirl gently with a knife.
  9. Bake for 40–50 minutes, until golden and set. Let cool completely before using.
  10. Tip: The pie bars must cool fully before stuffing into cookies—otherwise, they’ll make the dough too soft.
  11. Step 2 – Make the Cookie Dough
  12. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  13. In a stand mixer (or large bowl), beat butter, granulated sugar, and brown sugar until light and fluffy (3–5 minutes).
  14. Add eggs, cherry emulsion, and vanilla extract. Mix well.
  15. In another bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  16. Slowly add the dry mixture to the wet ingredients, mixing on low until just combined.
  17. Stir in the chopped Pop-Tarts until evenly distributed.
  18. Tip: Dough will be sticky but should hold shape. If too sticky, add 1 tablespoon of flour at a time until manageable.
  19. Step 3 – Assemble and Bake the Cookies
  20. Scoop out 6 oz (170 g) portions of cookie dough (about the size of a large ice cream scoop).
  21. Flatten each dough ball in your hand. Place 1 spoonful of cooled cherry pie bar filling in the center.
  22. Wrap the dough around the filling and roll back into a ball.
  23. Place on the baking sheet with plenty of space between cookies (they will spread slightly).
  24. Bake for 12–14 minutes, until edges look set and lightly golden.
  25. Allow cookies to cool completely on the baking sheet.
  26. Tip: The cookies continue baking slightly as they cool. Don’t remove them too early.
  27. Step 4 – Glaze and Decorate
  28. 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.
  29. Spoon or drizzle glaze over cooled cookies.
  30. Immediately top with red sugar sprinkles.
  31. Let glaze set before serving or packaging.
  32. 📌 Beginner Baker Tips
  33. Use room temperature butter and eggs for smoother mixing.
  34. Don’t overmix flour into the dough—this keeps cookies soft.
  35. Cool the pie bars completely before stuffing into cookies.
  36. 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.

Find it online: https://pinchofwarmthbakes.com/cherry-pop-tart-stuffed-cookie/