Cookie Dough Pop Tarts

• 1 sheet of puff pastry (usedTrader Joe’s brand), thawed to room temperature

• Unsalted butter (softened), ½ cup, 113g
• Brown sugar, ¼ cup, 50g
• Granulated sugar, ¼ cup, 50g
• Heavy cream, 1 teaspoon, 5g
• Vanilla extract, 1 teaspoon, 5g
• All-purpose flour, ¾ cup, 90g
• Salt, pinch
• Semisweet chocolate chips, ½ cup, 85g

• Egg, 1 large
• Milk, 2 tablespoons, 30g

• Melted butter, 2 tablespoons, 28g
• Powdered sugar, 2 cups, 240g
• Heavy cream, 1–2 teaspoons, 5–10g
• Brown sugar, 1 tablespoon, 12g
• Semisweet chocolate chips, as desired for topping

Prepare the Pastry:

Bring the puff pastry sheet to room temperature and gently unroll it. Roll it out slightly if needed, then cut it into 12 even squares.

Make the Egg Wash:

Whisk together 1 egg and 2 tablespoons of milk. Brush egg wash over all 12 pastry squares.

Make the Cookie Dough Filling:

In a bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Add heavy cream and vanilla extract. Mix in the flour and salt until combined, then fold in the chocolate chips.

Assemble the Pop Tarts:

Using a 3 oz cookie scoop, portion the filling onto 6 of the pastry squares. Place the remaining 6 squares on top of the filled ones. Seal the edges using a fork or press gently with your fingers. Brush the tops with additional egg wash.

Bake:

Bake at 350°F (175°C) for 13–17 minutes, or until golden brown. Let cool for 20–30 minutes.

Make the Glaze:

Whisk together the melted butter, powdered sugar, and 1–2 teaspoons of heavy cream until smooth. Drizzle over the cooled pop tarts, then sprinkle with brown sugar and chocolate chips while the glaze is still wet.