brown sugar pop tart cookies

last updated on October 29, 2026

(emi jack cookies)

Hold up everyone because these brown sugar pop tart cookies might just be my new favorites! They are thick brown sugar cookies filled with chunks of white chocolate and brown sugar pop tarts!

The alternate name of these cookies are Emi Jack cookies, because my baby girl is SIX MONTHS OLD and I’m not ok. Time is flying and I really can’t believe how big she is getting. So to celebrate her being six months old, I made a cookie recipe just for her! She can’t eat these cookies yet, but I have a feeling she is going to love them. And each element is just for her! These cookies have brown butter in them, which is my favorite, and Emi is my favorite. The white chocolate chunks are sweet, just like Emi, and brown sugar pop tarts are undoubtably the best pop tart flavor, just like Emi is undoubtably the best baby. Cheesy, I know, but accurate and the cookies really are made for her!

ingredients for brown sugar pop tart cookies

• 1 cup brown butter
• 1 1/2 cups brown sugar
• 2 eggs
• 1 tsp vanilla
• 3 1/2 cups flour
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup white chocolate + more for drizzling
• 1 cup brown sugar pop tarts, broken into chunks

can i use a different kind of pop tart?

The dough for these cookies is made for the brown sugar cinnamon pop tart flavor. The brown butter and brown sugar create a nutty flavor that screams brown sugar pop tarts. Plus the dough has a bit of cinnamon in it as well so it is quite literally a brown sugar cinnamon dough! So, brown sugar cinnamon pop tarts are certainly best for this cookie. But! You do you and if another pop tart is simply calling your name, go for it and let me know how it turns out!

how many cookies does this recipe make?

The quantity of cookies you can get out of this recipe is totally dependent on the size you make these cookies! When I made these I wanted them to be really big cookies — like levain bakery big or basically the size of a baseball. To do this, I weighed each dough ball out to 6oz using a kitchen scale (btw I highly recommend getting a kitchen scale and using it to weigh your flour!!).

If you make 6oz cookies, this recipe will make 8 cookies. I love the look of the 6 oz cookie as well and they are a great size for sharing. If you make 1/4 cup sized cookies, you’ll get about 12 cookies, and if you make 2 tbsp cookies you’ll get about 24 cookies! Make them whatever size you want, just know that if you are making smaller cookies you’ll need to adjust the bake time. The smaller the cookie, the less bake time it needs!

tips for storing these cookies

Since these cookies are so large, we take them out of the oven when the outside is starting to brown and let them cool completely. If you dig into these cookies while they are hot they would be ooey gooey inside and still look a little doughy. If you live for the ooey gooey then go ahead and dive in while they are hot! Personally I like these cookies best when they’ve had time to cool down completely. This gives the inside of the cookie time to set up and you get this beautiful, dense cookie that tastes soft and incredible.

Once the cookies have cooled completely and you’re ready to store them, put them in a sealable container. These cookies don’t have anything that needs to be refrigerated so you can just keep them on the counter. They’ll stay good for about 4-5 days (if they even last that long!).

other recipes you will love

• brown butter chocolate chip cookies
• banana cream pie cookies
• snickerdoodle cupcake cookies
• the best peanut butter cookies

brown sugar pop tart cookies

[category] Dessert

[published] August 11, 2022

[PREP] 30 minutes mins

[COOK] 10 minutes mins

[TOTAL] 40 minutes mins

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Ingredients

• 1 cup butter
• 1 1/2 cups brown sugar
• 2 eggs
• 1 tsp vanilla
• 3 1/2 cups flour (455g)
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup white chocolate chunks plus more for drizzling
• 1 cup brown sugar pop tart, broken in chunks plus one pop tart for topping

Instructions

1. Begin by browning the butter. Add the butter to a pan over medium low heat. When it melts begin to stir the butter. After a couple minutes it will start to bubble — continue stirring. After another couple minutes the butter will begin to foam up. Keep stirring and you will begin to smell a nutty aroma and see brown in the butter. Take it off the heat and pour the butter into a bowl. Transfer the butter to the freezer for 15 minutes to cool down.
2. Preheat the oven to 350(F). Transfer cooled brown butter to a mixing bowl and add brown sugar. Mix with a stand or hand mixer for 4-5 minutes, until fully combined and mixture looks more fluffy.
3. Add eggs and vanilla and mix until just combined.
4. Add flour, cornstarch, baking soda, cinnamon, and salt. Mix until just combined.
5. Add white chocolate chunks and pop tart chunks, and mix until evenly distributed.
6. Using a kitchen scale, weigh out 6oz of dough for each dough ball. Shape it into a cylinder shape and transfer to a lined baking sheet. You can fit about 4-6 cookies on a baking sheet at a time. (If you want to make smaller cookies, go for it! You'll just need to decrease the baking time slightly.)
7. Transfer the baking sheet to the oven and bake for 8-10 minutes, until the cookies are just set and the outside is starting to slightly brown. Let the cookies cool completely.
8. Once the cookies are cooled, melt some white chocolate and drizzle on top of each cookie. Finish each cookie with a small piece of a brown sugar pop tart. Enjoy!!