These Oreo Pop Tarts have a cookies and cream filling that's surrounded by a flaky chocolate crust. They're also topped with a vanilla glaze and crushed Oreo pieces!
This post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
This Oreo pop tart recipe will remind you of your favorite toaster pastry, but better because it's homemade!
The chocolate pie dough produces such a flaky and buttery bite that compliments the Oreo cream cheese filling.
Looking for more Oreo desserts? Then check out these: chocolate chip Oreo cookies, mini Oreo cheesecakes, and Oreo donuts.
Why You'll Love These Pop Tarts
- The chocolate pastry dough is homemade.
- They're topped with vanilla frosting and Oreo crumbs.
- You can eat them for breakfast, as after-school snacks, or dessert.
- The Oreo filling is smooth and creamy!
Homemade pop tarts are so easy to make! To make baking even easier, you could use store bought dough instead.
Lifeway Kefir
For this recipe I used Lifeway Kefir Organic Vanilla Whole Milk to enhance the vanilla flavor within the pop tarts, but also to add moisture.
Lifeway Kefir is a cultured dairy product that is 99% lactose-free, gluten-free, and made with natural ingredients. It's also packed full with protein, calcium, and active probiotic cultures.
At this point, I use Kefir in almost all of my baking, especially when a recipe calls for milk. It's the perfect substitute!
I also used Lifeway Kefir in my Oreo cinnamon rolls and cinnamon roll muffins.
Expert Baking Tips
- Pie Dough: Once you make the dough, cover it in plastic wrap and chill in the refrigerator for 1 hour before rolling it out. You can also make the dough the night before and let it sit at room temperature for 10 minutes before using.
- Pop Tart Size: Use a pizza cutter and a ruler to cut the dough into a 2½"x3½" inch rectangle. You'll need a total of 16 rectangles. If you have a rectangle cookie cutter, that would work too. This recipe will make 8 pop tarts.
- Icing: Wait until the pastries are completely cooled before drizzling on the icing.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Cocoa powder: I used natural unsweetened cocoa powder.
- Powdered sugar: Used to add a little sweetness to the dough and also in the sweet frosting.
- Unsalted butter: Make sure the butter is very cold and cut into cubes.
- Lifeway Kefir Organic Vanilla Whole Milk: Used in all three components of the pop tarts. You could also use Lifeway Kefir Plain Milk.
- Cream Cheese: This needs to be at room temperature. Be sure to use the block-style, not the spreadable kind.
- Oreos: I used classic Oreos, but feel free to use your favorite!
Instructions
Here are the step by step instructions on how to make these cookies and cream pop tarts.
Step 1: Dry ingredients and cold butter. In a large bowl, whisk together the flour, cocoa powder, powdered sugar, and salt. Add the butter and use a pastry blender to cut into the flour mixture until crumbs.
Step 2: Add the milk. Add 2 tablespoons of kefir milk and mix until combined. Add an additional 2 tablespoons at a time until the dough starts to form large clumps.
Step 3: Chill the dough. Press the dough together on a work surface that has been dusted with cocoa powder until a ball forms. Divide the dough in half and flatten into a disk shape. Wrap in plastic wrap and chill for 1 hour.
Step 4: Make the filling. In the bowl of an electric stand mixer using the paddle attachment, beat together the cream cheese, powdered sugar, vanilla extract, and milk on high speed until combined and creamy.
Step 5: Roll out the dough. Roll one of the dough disks on a surface that has been dusted with cocoa powder into a rectangle shape using a rolling pin. Use a pizza cutter and a ruler to cut the dough into 2½"x3½" inch rectangles.
Repeat with the other dough disk until you have a total of 16 rectangles.
Step 6: Assemble the pop tarts. Place one rectangle on a prepared baking sheet and lightly brush it with an egg wash. Add ½ tablespoon of the Oreo filling directly to the center of the dough and place another rectangle on top.
Use a fork to crimp down all sides of the dough until fully sealed. Repeat until all 8 of your pop tarts have been formed. Then place the baking pan in the freezer to chill.
Step 7: Turn on the oven. Preheat the oven to 400 degrees. Once preheated, remove the pan from the freezer and gently poke holes on top of the dough using a sharp knife. Then lightly brush the tops with an egg wash.
Step 8: Bake. Place the whole pan into the oven and bake for 15-20 minutes, or until the edges appear set.
Decorate
Place the pop tarts (after they have cooled for 10 minutes) onto a wire rack that has parchment paper underneath the rack.
In a small bowl, whisk together the powdered sugar, kefir milk, and vanilla extract until fully combined.
Spoon the icing over the cooled pop tarts and top with the Oreo crumbs and pieces. Allow the frosting to harden before serving.
Storing Tips
Keep any leftover pop tarts in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
You can certainly buy premade dough from the store, but it will not be chocolate. It will just be regular pie dough. Follow my recipe for these strawberry pop tarts that uses premade dough.
Unlike store-bought pop tarts, you cannot reheat these homemade ones in a toaster. The frosting would completely melt off. Rather, place one pastry on a plate and microwave it for 20 seconds.
Yes you can! You won't have to use a pastry cutter or a bowl if you use a food processor.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Pop Tart Recipes
📖 Recipe
Oreo Pop Tarts
Equipment
- Rolling Pin
- Mixing Bowls
- Pastry Blender
- Electric Stand Mixer
Ingredients:
Chocolate Pastry Dough
- 2 ¼ cups all-purpose flour
- ¼ cup cocoa powder sifted
- 2 tablespoons powdered sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold & cubed (2 sticks)
- 6-8 tablespoons Lifeway Kefir Organic Vanilla Whole Milk cold
- egg wash
Oreo Filling
- 8 ounces block-style cream cheese, room temperature
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon Lifeway Kefir Organic Vanilla Whole Milk
- 3 Oreos, crushed
Vanilla Icing
- 1 cup powdered sugar
- 2 tablespoons Lifeway Kefir Organic Vanilla Whole Milk
- ½ teaspoon vanilla extract
- Oreo crumbs and pieces
Instructions:
Chocolate Pastry Dough
- In a large bowl, whisk together the flour, cocoa powder, powdered sugar, and salt. Add the cubed butter and cut into the flour mixture using a pastry blender until it resembles crumbs.
- Add 2 tablespoons of kefir milk and mix until combined. Add an additional 2 tablespoons at a time until the dough starts to form large clumps and is both slightly sticky and dry. I used 7 tablespoons (be careful not to add more than you need).
- Pour onto a work surface that has been lightly dusted with cocoa powder and press the dough together until a ball forms. Divide the dough in half, flatten into a disk shape, and wrap it in plastic wrap. Chill in the refrigerator for 1 hour.
Oreo Filling
- In the bowl of an electric stand mixer using the paddle attachment, beat together the cream cheese, powdered sugar, vanilla extract, and milk on high speed until combined and creamy. You may need to scrape the sides of the bowl a few times. Then fold in the crushed Oreos.
Assemble
- Remove one of the dough disks from the refrigerator and place it on a surface that has been lightly dusted with cocoa powder again. Use a rolling pin to roll out the dough into a rectangle shape.
- Use a pizza cutter and a ruler to cut the dough into 2½"x3½" inch rectangles. Repeat with the other pie dough. You'll need a total of 16 rectangles.
- On a baking sheet lined with a silicone baking mat, place one rectangle on and lightly brush it with the egg wash. Add about ½ tablespoon of the Oreo filling directly to the center of the dough and place another rectangle on top. Use a fork to crimp down all sides of the dough until fully sealed.
- Repeat the step above until all 8 of your pop tarts have been formed. Place the baking sheet into the freezer while the oven preheats.
- Preheat the oven to 400 degrees. Once heated, use a toothpick or a knife to gently poke holes on top of the dough and lightly brush with the egg wash. Place the whole pan into the oven and bake for 15-20 minutes, or until the edges appear set.
- Cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
Vanilla Icing
- In a small bowl, mix together the powdered sugar, kefir milk, and vanilla extract until combined. If the glaze is too thick, add ½ teaspoon of the milk. If too thin, add ½ teaspoon of powdered sugar.
- Spoon the icing over the cooled pop tarts and top with the Oreo crumbs and pieces. Keep any leftovers in an airtight container in the refrigerator for up to 4 days.
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