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Brown Sugar Pop Tart Cookie Pie

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This Brown Sugar Pop Tart Cookie Pie is a gooey, buttery dessert mashup inspired by the nostalgic flavors of brown sugar cinnamon Pop Tarts. With a soft cookie base, gooey brown sugar filling, and sweet glaze, it’s an easy, crowd-pleasing treat perfect for any occasion.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • For the Gooey Brown Sugar Layer:
  • 1/2 cup brown sugar, packed
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • Pinch of salt
  • For the Glaze:
  • 3/4 cup powdered sugar, sifted
  • 1–2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch pie pan or line with parchment paper.
  2. Make the brown sugar filling: In a small bowl, mix 1/2 cup brown sugar, 3 tablespoons melted butter, 1 teaspoon cinnamon, 1 tablespoon flour, and a pinch of salt until smooth. Set aside.
  3. Make the cookie dough: In a large bowl, cream together 1 cup softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy (2-3 minutes). Beat in eggs and vanilla extract.
  4. In a separate bowl, whisk together 2 1/4 cups flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 3/4 teaspoon salt, and 2 teaspoons cinnamon. Gradually add dry ingredients to wet, mixing just until a soft dough forms.
  5. Press about 2/3 of the dough into the bottom and up the sides of the prepared pan (about 1/2 inch thick). Spread the brown sugar filling evenly over the base. Dollop remaining dough on top in spoonfuls, gently pressing to cover most of the filling.
  6. Bake for 30-35 minutes, or until edges are golden and center looks just set. Tent with foil if browning too quickly.
  7. Cool in the pan on a wire rack for at least 1 hour.
  8. Make the glaze: Whisk powdered sugar, milk, vanilla, and cinnamon (if using) until smooth. Drizzle over cooled pie.
  9. Slice and serve. For clean slices, chill the pie for 30 minutes before cutting.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and non-dairy milk in the glaze. Don’t overmix the dough for best texture. Chill before slicing for neat wedges, or serve warm for extra gooeyness. Store leftovers tightly covered at room temperature for 2 days or refrigerate up to 5 days. Freeze individual slices for up to 2 months.

Nutrition

Keywords: brown sugar pop tart cookie pie, pop tart dessert, gooey cookie pie, cinnamon cookie pie, easy dessert, nostalgic dessert, brown sugar cinnamon, cookie pie recipe

Find it online: https://tastypierecipes.com/brown-sugar-pop-tart-cookie-pie-recipe-easy-gooey-dessert-youll-love/