How to Make a Smore’s Poptart 

How should I store Smores Poptarts?

Allow the glaze to completely harden and store this poptart in an airtight container at room temperature for up to 3 days! You can also freeze for up to 3 months.

More Poptart Recipes

• Brown Sugar Cinnamon Poptart Bars 
• Strawberry Poptart Bars
• Poptart Cookies

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Smores Poptart Bar

Popping in with a crazy good giant Smores Poptart recipe! A tender graham cracker cookie crust with a marshmallow fluff and hot fudge filling topped off with a bright white icing, this homemade pop-tart is here to steal the show.

Course Breakfast, Dessert

Keyword poptart bar, smores poptart

Prep Time 45 minutes minutes

Cook Time 17 minutes minutes

Servings 16 servings

Calories 178kcal

Ingredients

Graham Cracker Cookie

• 3/4 cup salted butter, softened
• 3/4 cups brown sugar
• 1 egg
• 1 1/2 tsp vanilla
• 2 1/4 cups all-purpose flour
• 1 cup graham cracker crumbs
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Filling

• 11.5 oz jar hot fudge sauce (I used Smucker's brand)
• 7 oz jar marshmallow fluff

Icing:

• 1 1/2 cups powdered sugar
• 2 1/2 Tbsp very warm water, plus more as needed
• 1/2 Tbsp light corn syrup
• 1/4 tsp clear vanilla flavoring
• 2 Tbsp cocoa powder

Instructions

• Start by preheating the oven to 350°F (180°C).
• In the bowl of a stand mixer or with an electric hand mixer, combine and cream together the butter and brown sugar until light in color and fluffy in texture.
  3/4 cup salted butter, softened, 3/4 cups brown sugar
• Scrape the sides and add in the egg and vanilla, mix to combine.
  1 egg, 1 1/2 tsp vanilla
• Once combined, add the flour, graham cracker crumbs, baking powder and salt.
  2 1/4 cups all-purpose flour, 1 cup graham cracker crumbs, 1 1/2 tsp baking powder, 1/4 tsp salt
• Mix until a soft dough comes together. Divide the dough in half.
• Line a 9×13 pan with parchment paper and press half of the dough into the bottom of the pan. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Place the dough on the parchment paper into the freezer.
• Grease the 9×13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered.
• Fill a piping bag with the hot fudge. Snip the end of the bag and pipe the hot fudge into stripes on the dough in the pan lengthwise, leaving space for the marshmallow fluff and a border around the edges of the poptart so we can seal the dough together.
  11.5 oz jar hot fudge sauce, 7 oz jar marshmallow fluff
• Repeat with the marshmallow fluff.
• Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place on top of the glaze.
• Use the tongs of a fork to gently crimp the edges of the dough and then cut a few venting slits or holes.
• Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
• Remove from the oven and allow it to cool completely.
• Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
  1 1/2 cups powdered sugar, 2 1/2 Tbsp very warm water, plus more as needed, 1/2 Tbsp light corn syrup, 1/4 tsp clear vanilla flavoring
• Slowly add the powdered sugar and cocoa powder to the water mixture, whisking constantly and adding a few drops of warm water as needed until all of the powdered sugar has been incorporated.
  2 Tbsp cocoa powder
• Add warm water 1/4 tsp at a time until you reach a slow dripping consistency.
• Carefully remove the pop tart from the pan, pour and spread the glaze onto the top of the pop-tart.
• Allow the icing to set up, cut and enjoy.

Nutrition

Calories: 178kcal | Carbohydrates: 40g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 119mg | Potassium: 56mg | Fiber: 1g | Sugar: 23g | Vitamin A: 15IU | Calcium: 40mg | Iron: 1mg

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The post Smores Poptart Bar  appeared first on Cookies for Days.

You’ll Love this Twisted Sugar Copycat Cookie!

A couple of weeks ago I asked my Instagram followers what copycat cookie I should make next and this Twisted Sugar Banana Cream Pie Cookie was the winner! But don’t worry, if you have a recipe you need a copycat for, I LOVE recreating sweets for you guys and will be taking more requests soon. 

Let’s chat about why I chose to copycat this Twisted Sugar cookie first. It starts with a soft sugar cookie base that is infused with a slight graham cracker flavor. Then, we pile on a decadent banana cream pie filling and top it off with a fluffy whipped topping. This cookie offers all the pleasure of pie but the ease of a cookie. The banana flavor is proud, but not too in your face and the graham cracker sugar base is the perfect supportive cast without stealing the show.

Ingredients for Banana Cream Pie Cookies

• Salted butter – I will always use salted butter! But if unsalted is your jam, just add an extra pinch of salt to the dough. 
• Granulated sugar – In this recipe we use more granulated sugar than brown sugar because it yields a sugar cookie base with a mild graham cracker flavor like Twisted Sugar uses. 
• Brown sugar
• Eggs
• Vanilla – This REALLY flavors the cookie base. 
• All-purpose flour 
• Graham cracker crumbs – The graham cracker crumbs give the base of this cookie a subtle oomph that supports the banana flavor in the best way possible. 
• Baking powder 
• Frozen whipped topping, thawed & divided in half – You can whip fresh whipped cream if you’d like, but I just used Cool Whip because that’s what Twisted Sugar uses and they make the rules here. 
• Banana instant pudding mix
• Heavy whipping cream

How to Twisted Sugar’s Banana Cream Pie Cookie

1. Preheat the oven to 350° F.
2. In a stand mixer or a bowl with an electric hand mixer, cream together the butter, sugar and brown sugar for 1 minute, until light in color and fluffy in texture.
3. Scrape the sides of the bowl and add in the eggs and vanilla. Mix until combined.
4. Add the flour, graham cracker crumbs and baking powder. Mix until a soft dough forms.
5. Portion the dough out into generous 3 tbsp portions.
6. Roll into a ball and then smash slightly, so it looks like a hockey puck. The cookies will spread some while baking, so keep it pretty thick.
7. Bake for 9-11 minutes, or until the cookies have spread and are no longer wet and glossy in the center.
8. Remove from the oven and allow the cookies to cool on the pan.
9. Once cooled completely, place the cookies in the fridge to chill while making the topping.
10. To make the banana cream layer, first heat the heavy cream in the microwave until warm.
11. Next, stir the entire box of banana cream pudding into the heavy whipping cream. It will be quite thick.
12. Fold the banana cream mixture into 4 oz of the whipped topping until completely combined.
13. To assemble the cookies, spread a generous amount of the banana cream filling onto the chilled cookie.
14. Top with a dollop of whipped topping, spread to cover the top of the cookie.
15. Serve chilled & enjoy! 
16. Store in the fridge for up to 5 days or they can be frozen for up to 3 months.

Would this work with different flavors of pudding?

Absolutely! This is a copycat for the Banana Cream Pie cookie from Twisted Sugar, but it could be a good jumping off point for a chocolate cream pie cookie if you used chocolate pudding instead.

How do I store my Banana Cream Pie Cookie?

These cookies should be stored in an airtight container in the fridge for up to 5 days! You can also freeze these in a ziptop bag for up to 3 months.

Other Favorite Copycat Cookies

• Crumbl Cookies Cosmic Brownie Recipe (Small Catering Size)
• Twisted Sugar Oatmeal Chocolate Chip Cookie
• Pillsbury Sugar Cookie Dough (Copycat)

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Banana Cream Pie Cookie (Twisted Sugar Copycat)

Whipped topping + a silky banana cream filling sit atop a graham cracker sugar cookie base in this Banana Cream Pie Cookie recipe. Trust me, this Twisted Sugar copycat is NOT monkeying around.

Course Dessert

Keyword banana cream pie cookie, twisted sugar copycat

Prep Time 25 minutes minutes

Cook Time 11 minutes minutes

Ingredients

• 3/4 cup salted butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups all purpose flour
• 1/3 cup graham cracker crumbs
• 1 1/2 tsp baking powder
• 8 oz frozen whipped topping, thawed, divided in half
• 3.4 oz box banana instant pudding mix
• 1/4 cup heavy whipping cream

Instructions

• Preheat the oven to 350° F.
• Cream together the butter, sugar and brown sugar for 1 minute, until light in color and fluffy in texture.
• Scrape the sides of the bowl and add in the eggs and vanilla. Mix until combined.
• Add the flour, graham cracker crumbs and baking powder. Mix until a soft dough forms.
• Portion the dough out into generous 3 tbsp portions.
• Roll into a ball and then smash slightly, so it looks like a hockey puck. The cookies will spread some while baking, so keep it pretty thick.
• Bake for 9-11 minutes, or until the cookies have spread and are no longer wet and glossy in the center.
• Remove from the oven and allow the cookies to cool on the pan.
• Once cooled completely, place the cookies in the fridge to chill while making the topping.
• To make the banana cream layer, first heat the heavy cream in the microwave until warm.
• Next, stir the entire box of banana cream pudding into the heavy whipping cream. It will be quite thick.
• Fold the banana cream mixture into 4 oz of the whipped topping until completely combined.
• To assemble the cookies, spread a generous amount of the banana cream filling onto the chilled cookie.
• Top with a dollop of whipped topping, spread to cover the top of the cookie.
• Serve chilled & enjoy!
• Store in the fridge for up to 5 days or they can be frozen for up to 3 months.

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The post Banana Cream Pie Cookie  appeared first on Cookies for Days.

Deliciously easy S’more Cookies

Everybody loves smores, but I absolutely hate how messy they are to make and eat. That’s the beauty of a smores cookie! They’re much easier to eat, but just as delicious. Plus, I love that this gives you a way to serve smores at indoor parties all year long.

Why are they called S’mores?

The word s’more comes from the phrase “some more,” as in “I want some more cookies!” And trust me, this definitely applies to these cookies.

S’mores Cookie ingredients

• Salted Butter (softened) – I always prefer salted butter, but if you only have unsalted, just add an extra pinch of salt to the dough. You can also substitute margarine if needed, but just know that the cookies may spread more than usual and be slightly greasy.
• Granulated Sugar – This recipe uses equal parts granulated sugar and brown sugar to help the cookies spread while having a crispy outside and gooey inside.
• Brown Sugar
• Egg
• Vanilla Extract – This is my favorite vanilla extract.
• All Purpose Flour
• Baking Soda – Baking soda also helps cookies spread while baking and gives them a beautiful golden color.
• Salt
• Chocolate Chips – Use your favorite chocolate chips, or go all in on the s’mores theme and chop up a Hershey’s bar.
• Mini Marshmallows – Yes, these go in the cookie to give you the full s’mores experience!
• Graham Cracker Squares – I prefer the box of graham crackers that are already in squares so I don’t have to worry about breaking each cracker perfectly. However, you can definitely use regular, full size graham crackers and just break them in half.
• Melted Butter – We are going to dip the graham crackers in butter before baking to create magic.
• Hershey’s Chocolate Squares – These just go on top of the cookies to make them look extra cute!

Which marshmallows are best for S’mores Chocolate Chip Cookies?

The best marshmallows for S’mores Chocolate Chip Cookies are miniature marshmallows. These smaller marshmallows distribute more evenly throughout the cookie dough, ensuring each bite has a delightful combination of marshmallow, chocolate, and cookie goodness.

S’mores Cookies Variations

S’mores Cookies offer room for creativity. You can experiment with different add-ins and variations to make these cookies uniquely yours. Consider using flavored chocolate chips, swapping out the graham crackers for a different type of cookie, or adding a drizzle of caramel for an extra layer of indulgence.

How to make S’mores Cookies

1. Begin by preheating your oven to 375°F (190°C).
2. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
3. In the bowl of a stand mixer, or using an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until light in color and fluffy in texture. This will take a few minutes.
4. Scrape the sides of the bowl to make sure all ingredients are added in the mixture, then mix in the egg and vanilla.
5. Once completely mixed, stop the mixer then add the flour, baking soda, and salt. Mix thoroughly until combined.
6. Once the dry ingredients are mixed in, add the chocolate chips and mini marshmallows and mix until evenly distributed throughout the dough. Set the dough aside.
7. Take your graham cracker squares and dip each cracker into the melted butter, then place them evenly on your prepared baking sheet. The butter on the graham cracker will caramelize in the oven, giving them an almost toffee-like taste.
8. Scoop about 3 tbsp of dough out of the bowl and roll it into a ball. Flatten the ball just slightly while making sure to keep the marshmallows on the inside of the cookie, otherwise the marshmallows will melt and fall out of the dough while baking.
9. Place the cookie dough ball on top of a butter-coated graham cracker square. Repeat with the rest of the dough and graham cracker squares.
10. Bake the cookies in the oven for about 9-11 minutes, or until they have spread and turned golden brown.
11. After baking, allow the cookies to cool directly on the pan for about 5 minutes.
12. After 5 minutes, place a Hershey’s square on the top of each cookie, then allow the cookies to finish cooling completely.
13. ENJOY!

S’more Cookies Tips

If your cookies are spreading too much while baking, double check that your oven is set to the correct temperature (375°F for this recipe). With the temperature too low, these cookies will spread for daaayyyyss. If the temperature is correct, add about 1/4 cup of flour to the dough. Most likely, climate and elevation are affecting the liquid and humidity in your cookies, so the extra flour should fix this.

How to store this S’mores Cookie Recipe

To keep your S’mores Cookies fresh and delightful, store them in an airtight container at room temperature. Adding a slice of bread to the container can help maintain moisture and prevent the cookies from becoming overly dry.

How to freeze S’mores Cookie Dough

Freezing S’mores cookie dough allows you to have freshly baked cookies whenever you desire. To freeze the dough, scoop individual cookie portions onto a baking sheet and freeze until solid. Once frozen, transfer the cookie dough portions to a resealable plastic bag, removing excess air. When ready to bake, you can place the frozen cookie dough portions directly onto a baking sheet and bake as usual. Just slightly extend the baking time to ensure they cook through. This method lets you enjoy warm S’mores Cookies with minimal effort.

Recipes Similar to S’mores Cookies

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S’mores Cookies (S’mores Chocolate Chip Cookies)

S'mores Cookies have a caramelized graham cracker base, are filled with mini marshmallows and chocolate chips, and then topped with a square of Hershey's chocolate. Trust me, you'll definitely want "some more!"

Course Dessert

Cuisine American

Keyword s’mores cookies

Prep Time 20 minutes minutes

Cook Time 11 minutes minutes

Servings 12 Cookies

Calories 656kcal

Ingredients

• 3/4 cup (167g) salted butter, softened
• 1/2 cup (115g) granulated sugar
• 1/2 cup (131g) brown sugar
• 1 egg
• 1 tbsp vanilla extract
• 2 cups (304g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups (400g) chocolate chips
• 2 cups (128g) mini marshmallows
• 12 square graham crackers
• 1/3 cup (67g) melted butter
• 12 Hershey's chocolate squares

Instructions

• Preheat the oven to 375° F (190° C).
• In the bowl of a stand mixer or with an electric hand mixer, cream together the 3/4 cup butter and both sugars until smooth, light in color and fluffy. This will take a few minutes.
  3/4 cup (167g) salted butter, softened, 1/2 cup (115g) granulated sugar, 1/2 cup (131g) brown sugar
• Scrape the sides of the bowl and mix in the egg and vanilla.
  1 tbsp vanilla extract, 1 egg
• Once completely combined, stop the mixer and add in the flour, baking soda and salt. Mix until combined.Once the dry ingredients are mixed in, add in the chocolate chips and mini marshmallows. Mix until thoroughly distributed. Set aside.
  2 cups (304g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 2 cups (400g) chocolate chips, 2 cups (128g) mini marshmallows
• Dip each of the square graham cracker into the melted butter and then arrange on a parchment paper or silicone lined cookie sheet.
  12 square graham crackers, 1/3 cup (67g) melted butter
• Scoop 3 tbsp of dough out and roll into a ball. Flatten slightly and place on top of the butter dipped graham crackers. Try to keep the marshmallows on the inside of the cookie, or they will melt and fall out of the dough.
• Bake at 375° F (190° C) for 9-11 minutes or until the cookies have spread and have turned golden brown.
• Allow the cookies to cool for 5 minutes and then place a Hershey's chocolate square in the center of the cookie.
  12 Hershey's chocolate squares
• Finish completely cooling the cookies on the pan. Enjoy!

Nutrition

Calories: 656kcal | Carbohydrates: 107g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 324mg | Potassium: 180mg | Fiber: 1g | Sugar: 65g | Vitamin A: 389IU | Calcium: 49mg | Iron: 2mg

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