Homemade Cookies and Cream Poptarts

• Puff pastry – 1 sheet (Trader Joe’s brand used)
• Egg wash – 1 egg + 1 tablespoon of milk

• Cream cheese – 8 ounces (226g)
• Powdered sugar – ⅓ cup (40g)
• Vanilla extract – ½ teaspoon (2.5ml)
• Crushed Oreos – 8 cookies
• Milk – 1 to 2 tablespoons (15-30ml), as needed

• Semi-sweet chocolate chips – ½ cup (85g)
• Butter – 1 tablespoon (14g)
• Crushed Oreos – 6 cookies, for topping

Bring your puff pastry to room temperature, then roll it out flat. Cut into 12 equal squares.

In a small bowl, mix together the egg and milk to make your egg wash. Brush egg wash over each pastry square.

In another bowl, combine the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the crushed Oreos, then add 1-2 tablespoons of milk to loosen the filling as needed.

Scoop about 3 ounces of filling onto 6 of the pastry squares. Top each with a second square and press the edges down with a fork to seal. Brush the tops with more egg wash.

Bake at 350°F (175°C) for 13–17 minutes, until golden brown.

While the poptarts bake, melt the chocolate chips and butter together until smooth. Once the poptarts are fully cooled, drizzle the chocolate on top and finish with crushed Oreos.

Tips & Notes:

Store in an airtight container for maximum freshness.

Let the poptarts cool completely before topping for the best drizzle consistency.