Strawberry Pop-Tart Cookie
Complete transparency - I wasn’t actually going to post this recipe. The recipe is sort of long and has some extra streps so I figured it would deter people. It would honestly deter me if I read the recipe. BUT after many rave reviews from friends, I figured I need to share it. Let me just tell you, this may be the best cookie recipe ever to exist! Especially for those that are looking for something different than the same ol’ chocolate chip cookie. If you love a buttery cookie, pop tarts, or that old fashioned strawberry shortcake popsicle you need to make this recipe. It's going to everything you ever wanted in life ;)
Side note - the ingredients are in grams for a reason so if you have a scale use it. I did put volume measurements as well though if you don’t have a scale.
Recipe
Makes 15-20 Cookies
Ingredients for the Pop Tart Crumble
1 stick unsalted butter
4 un-frosted strawberry pop-tarts
1.5 cups club crackers (about 25 crackers)
1.5 cups barnum animal cracker
4g (1/2 tsp) kosher salt
20g (2Tbsp) milk powder
Ingredients for the Cookie
2 sticks room temperature unsalted butter
300g (~1 1/4 cup) granulated sugar
1 egg
200g (~ 1 1/4 cup) all purpose flour
120g (34 club crackers)
80g (~1cup) barnum animal crackers
40g (~3 1/2 Tbsp) Strawberry nesquick powder
25g (~2 1/2 Tbsp milk powder)
7g (1 tsp) Baking Soda
9g (2 tsp) creme of tarter
5g (3/4 tsp) kosher salt
Make the pop tart crumble
Pre-heat oven to 350 degrees.
Chop pop-tarts, club crackers, and animal crackers to chunks about the size of a pea and transfer to a large bowl.
Add milk powder, sugar, salt, and nesquick and toss to mix.
Melt one stick and add to crumble mixture.
Toss to coat until everything is coated.
Line a baking sheet with parchment paper and transfer crumble to the baking sheet. Spread to an even layer.
Bake for 10 minutes, or until the crumble is a golden brown.
Allow to cool
Make the Cookie
Line 2 baking sheets with parchment paper and set aside.
Add room temp butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together on high speed for 3 minutes.
Scrape down the sides of the stand mixture, and add the eggs. Beat on high for 7 minutes, stopping once or twice to scrape down the sides of the bowl.
While the butter is creaming, add the club crackers and animal crackers to a food processor. Pulse until super fine texture. You could alternatively crush this in a bag using a rolling pin. Just get it as fine as you can.
Measure your flour, baking soda, cream of tartar, salt, milk powder, and nesquick into a separate bowl and add the cracker powder. Mix together with a spoon to combine.
Add dry ingredients to butter mixture and mix on low for 15-20 seconds. Just until everything is combined.
Reserve 1/2 cup pop tart crumble for the top.
Add the remaining crumble into the bowl. Mix for another 15 seconds. You don’t want to over mix so you can finish mixing by hand with a spatula if needed.
Using an ice cream scoop, scoop your dough onto your lined baking sheets.
Once all your dough is scooped top cookies with the remaining crumble.
Refrigerate for 30 minutes - 1 hour.
While your dough is in the fridge, pre-heat your oven to 350 degrees.
Bake for 12-15 minutes. The cookies are ready when the sides start to golden even if they don't look done! Remove from baking sheet and allow to cool for at least 10 minutes. Cookies will continue to cook while cooling so don’t over cook.
* I also sprinkled some crushed freeze dried strawberries on top for photograph purposes but it did make a nice addition :)
