Leave the Pop-Tarts at the store and make these fun toaster pastries for dessert that are filled with cookies and cream and glazed to perfection.
In brainstorming over this idea I’d considered just making my pop-tarts inspired by milk’s favorite cookies, but I kind of didn’t want to just stop there. I also felt like there should be some actual sandwich cookies going into these at the same time. So basically, these are an oreo version of a pop-tart since you’ve got the dark chocolate cookie, or in this case pastry, and the white vanilla cream going on in a perfect ratio. Then, THEN, you add an unapologetic amount of actual cookie crumbs to the filling AND a sprinkle on the top just for good measure.
Really, they were such a hit. My mom said that I somehow managed to make store-bought sandwich cookies taste better just by being with these pop-tarts and of course the boys didn’t say much of anything because they couldn’t speak around their mouths full of cookies and crea goodness.
- 3 cups all purpose flour
- ⅓ cup sugar
- ¾ cocoa powder
- 1½ teaspoons salt
- 6 tablespoons lard, coconut oil, or vegetable shortening
- ¾ cup (1½ sticks) cold butter, cubed
- ½ - ⅔ cup ice cold water
- 6 tablespoons butter
- 3 tablespoons whole milk
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- ½ cup cornstarch
- 1⅓ cups broken/chopped sandwich cookies (i.e. jojos or oreos)
- 3 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- pinch of salt
- ½ cup more cookie pieces
- Combine flour, sugar, cocoa, and salt in the bowl of food processor and pulse. Add butter and lard and pulse a few times more until crumbly. Add water and process until the dough comes together, adding a tiny bit more water if necessary until it pulls away from the sides of bowl..
- Stir butter and milk together in the bowl of stand mixer or a medium mixing bowl until smooth. Add salt, vanilla, and cornstarch and stir to combine. Mix in powdered sugar a cup at a time until combined then beat until fluffy. Add cookie pieced and beat just long enough to mix them into filling.
- Roll pastry dough out on a lightly floured surface into a rectangle roughly ⅛ inch thick. Cut into smaller rectangles, about 2½ x 5 inch pieces.
- Spoon about 1 heaping tablespoon of filling onto the centers of half of the rectangles you've cut and spread to within ½ inch from edges, then rub edges with water. Place the other half of the pieces on top of fillings and use a fork or your fingers to crimp the ends together to seal well. Place on a parchment lined baking tray about ¼ inch apart and place tray in refrigerator for about 30 minutes.
- Meanwhile, preheat oven to 350 degrees F (180 C). When oven is ready, remove trays from fridge and bake for 10 - 12 minutes until the edges are starting to darken and crisp. Remove tray from oven and cool tarts completely before adding icing.
- Whisk the ingredients for the icing in a small bowl until smooth and use a spoon or knife to spread on cooled tarts. Sprinkle with cookie pieces and allow to dry (for at least 30 minutes) before serving.