These homemade Oreo Pop-Tarts are a rich chocolate pastry with a creamy Oreo cheesecake-style filling topped with a sweet glaze and crunchy cookie crumbs. One bite and you'll be done with store-bought pop tarts for good.
Recipe Essentials
- 🍽️ Course: Dessert, Sweet Snack, Breakfast Treat
- ⏱️ Cooking Time: 14 minutes bake + 20 minutes chill (plus frosting time)
- 🍴 Servings: About 8 pop-tarts
- 🧄 Flavor Profile: Chocolatey, creamy, cookies-and-cream sweet
- 🍚 Best Served With: Cold milk, coffee, hot chocolate
- 🧊 Make Ahead?: Yes. Bake ahead and frost before serving
Summarize and Save This Content On
You'll find this perfect combination of flavors totally irresistible. This must try recipe will make you feel like you're a pastry chef, working at a fancy bakery. Oreo Pop-Tarts are just that good!
This was inspired by my Oreo biscotti and Oreo fluff recipes on this site, and pairs well with this Oreo frappuccino.
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Why You Will Love This Recipe
- Bakery-style flavor at home: The cocoa pastry tastes like a soft chocolate cookie and not dry pastry dough.
- Real Oreo filling (not artificial): Cream cheese + crushed Oreos creates a rich cookies-and-cream center.
- Perfect texture combo: Tender chocolate crust, creamy filling, and crunchy Oreo topping all in one bite.
- Make-ahead friendly: Bake them, chill them, and frost when you're ready to serve.
- Fun for parties and kids: These are a guaranteed "wow" dessert for birthdays, sleepovers, and holidays.
Ingredients
You only need basic pantry ingredients plus Oreos to make these homemade Oreo Pop-Tarts. No fancy baking skills required. Just a little chill time and a whole lot of cookies and cream magic.
Pop-Tart Dough
- White Granulated Sugar: Sweetens the dough slightly so the crust tastes like a chocolate cookie.
- All-Purpose Flour: Provides structure so the pop-tarts hold their shape.
- Cocoa Powder: Gives the pastry that deep Oreo-style chocolate flavor.
- Salted Butter: Makes the dough tender and helps create a flaky, cookie-like bite.
- Cold Water: Brings the dough together without melting the butter.
Filling and Frosting
- Cream Cheese : Creates a smooth, cheesecake-like filling.
- Powdered Sugar: Sweetens the filling and forms the glaze.
- Finely Crushed Oreos: Blends into the filling for full Oreo flavor without chunks.
- Roughly Crushed Oreos: Adds crunch and that classic Oreo topping look.
- Whole Milk: Thins the frosting to a spoonable glaze consistency.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Golden Oreo Pop-Tarts: Skip cocoa powder and use crushed Golden Oreos for a vanilla version.
- Mint Oreo Pop-Tarts: Add ¼ teaspoon peppermint extract to the filling and use Mint Oreos.
- Peanut Butter Oreo: Mix 2 tablespoons peanut butter into the cream cheese filling.
- Chocolate Glaze: Replace the milk glaze with melted chocolate and a splash of cream.
- Birthday Cake Oreo: Use Birthday Cake Oreos and add rainbow sprinkles on top.
- Mini Oreo Pop-Tarts: Cut smaller rectangles for party bites and reduce bake time by 2-3 minutes.
Check out my Oreo popcorn if you enjoy snacks like this that use the classic cookie.
Instructions
This recipe is easier than it looks. All you have to do is make dough, chill, fill and seal, bake and frost. Once you've made one batch, you'll feel like a pop-tart pro.
Whisk together the granulated sugar, flour, and cocoa powder in a large mixing bowl.
Once the dry ingredients are combined, use a fork, pastry cutter, or food processor to mix in the butter until the butter is broken up into small, pea-sized pieces.
Whisk in the water until a dough forms. Work the dough into a ball and then cover it with plastic wrap. Chill the dough in the fridge for 20 minutes while the oven preheats to 350°F.
In a small mixing bowl, whisk together the cream cheese, ¼ cup of powdered sugar, and finely crushed Oreos.
Roll your dough out into a sheet about ¼ inch thick on a lightly floured surface. Use a knife to cut the dough into rectangles about 3x4 inches.
Add a large spoonful of filling to half of your rectangles and then top them with the other half so the rectangles sandwich the filling. Use a fork to crimp the edges. Bake your pop-tarts for 14 minutes.
Let the pop-tarts cool for about 15 minutes in the fridge. While your pop-tarts cool, prepare your frosting by whisking together the remaining powdered sugar and the milk until smooth.
Spoon the frosting over your pop-tarts and then sprinkle on the roughly crushed Oreos. Serve.
Recipe Tips
- Use cold butter: This is the secret to tender, flaky, cookie-like pastry.
- Chill the dough: Helps the pop-tarts hold their shape.
- Roll evenly: Even dough thickness helps them bake evenly.
- Don't overfill: Too much filling will leak out during baking.
- Keep filling away from edges: Leave a border with no filling in it so when crimping it seals properly.
- Seal edges well: Crimp firmly with a fork all the way around to totally seal pop-tart and prevent leakage while baking.
- Cool before frosting: Make sure pop-tarts are cool before frosting otherwise frosting will melt and slide off.
- Frosting too thick? Add milk ½ teaspoon at a time until smooth.
- Frosting too thin? Add a tablespoon of powdered sugar at a time to thicken it.
If you love recipes like this, you may also enjoy these Oreo stuffed chocolate chip cookies and these Oreo Rice Krispies.
Storage Directions
These Oreo Pop-Tarts store beautifully, making them perfect for baking ahead or saving leftovers for sweet cravings.
Refrigerator: Store in an airtight container for up to 4 days. They're great cold or warmed briefly.
Freezer: Freeze unfrosted pop-tarts for best results in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and frost before serving.
Reheat: Microwave 1-2 pop-tarts for 10-15 seconds and then frost. If frosted, microwave very briefly (5-8 seconds) so frosting doesn't melt everywhere.
Make Ahead: You can make dough and filling the day before. Assemble and bake when needed or bake the pop-tarts up to 2 days ahead, store them covered in the fridge, and frost before serving for best results.
Serving Suggestions
- Serve with a tall glass of cold milk or a coffee milkshake.
- Pair with our easy dalgona cloud coffee or a specialty coffee.
- Add a scoop of vanilla ice cream or if you're a chocolate lover our chocolate crunch ice cream.
Recipe FAQs
Don't overfill, leave a ½-inch border without filling, and crimp the edges firmly with a fork, all the way around, without leaving any gaps for filling to leak out of.
Yes. Chilling prevents sticking, keeps the butter in the dough cold, and helps the pop-tarts hold their shape when baked without spreading.
Ideally, use a food processor to create fine crumbs used in the filling. For topping, roughly crush in a resealable bag with a rolling pin or kitchen hammer so you get bigger, crunchy pieces.
Yes! Use a pastry cutter or two forks to cut in the cold butter to the dry ingredients until you get pea-sized crumbs, then stir in the water and knead until the dough forms.
It's usually too cold or too dry. Let it sit at room temperature for 5 minutes, and lightly flour the surface. If needed, knead in 1 teaspoon of water.
Air fry at 350°F for 6-8 minutes and work in batches.
More Oreo Recipes
Do you love Oreo desserts? Here are a few more sweet treats you'll want to try next.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Oreo Pop-Tarts
Ingredients
Cookies
- ⅓ cup white granulated sugar
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 cup salted butter cold
- ½ cup cold water
Filling and frosting
- 4 ounces cream cheese room temperature
- 1 cup powdered sugar divided
- ½ cup finely crushed Oreos
- ½ cup roughly crushed Oreos
- 3 tablespoons whole milk
Instructions
- Whisk together the granulated sugar, flour, and cocoa powder in a large mixing bowl.
- Once the dry ingredients are combined, use a fork, pastry cutter, or food processor to mix in the butter until the butter is broken up into small, pea-sized pieces.
- Whisk in the water until a dough forms. Work the dough into a ball and then cover it with plastic wrap. Chill the dough in the fridge for 20 minutes while the oven preheats to 350°F.
- In a small mixing bowl, whisk together the cream cheese, ¼ cup of powdered sugar, and finely crushed Oreos.
- Roll your dough out into a sheet about ¼ inch thick on a lightly floured surface. Use a knife to cut the dough into rectangles about 3x4 inches.
- Add a large spoonful of filling to half of your rectangles and then top them with the other half so the rectangles sandwich the filling. Use a fork to crimp the edges. Bake your pop-tarts for 14 minutes.
- Let the pop-tarts cool for about 15 minutes in the fridge. While your pop-tarts cool, prepare your frosting by whisking together the remaining powdered sugar and the milk until smooth.
- Spoon the frosting over your pop-tarts and then sprinkle on the roughly crushed Oreos. Serve and enjoy!
Notes
- Use cold butter: This is the secret to tender, flaky, cookie-like pastry.
- Chill the dough: Helps the pop-tarts hold their shape.
- Roll evenly: Even dough thickness helps them bake evenly.
- Don't overfill: Too much filling will leak out during baking.
- Keep filling away from edges: Leave a border with no filling in it so when crimping it seals properly.
- Seal edges well: Crimp firmly with a fork all the way around to totally seal pop-tart and prevent leakage while baking.
- Cool before frosting: Make sure pop-tarts are cool before frosting otherwise frosting will melt and slide off.
- Frosting too thick? Add milk ½ teaspoon at a time until smooth.
- Frosting too thin? Add a tablespoon of powdered sugar at a time to thicken it.
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