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Cookies and Cream Chocolate Pop-Tarts

A pastry treat to make all the cookies and cream lovers childishly happy.

Prep Time 25 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings 22 -24 pop-tarts

Ingredients

Pastry Dough:

  • 3 cups all-purpose flour
  • 2/3 cup sugar
  • 3/4 cup cocoa powder
  • 1 teaspoon salt
  • 1/2 cup cold coconut oil or organic vegetable shortening
  • 1/2 cup cold vegan "butter" (can replace with more shortening or coconut oil)
  • 2/3 cup ice cold water

Filling:

  • 1/2 cup coconut oil or organic vegetable shortening softened
  • 1 1/2 tablespoons almond milk
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 1/2 cups powdered sugar
  • 1 1/2 tablespoons cornstarch
  • 1 1/3 cups broken/chopped sandwich cookies i.e. jojos or oreos

Icing:

  • 3 cups powdered sugar
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/2 cup more cookie pieces for topping

Instructions

Pastry Dough:

  1. Combine flour, sugar, cocoa, and salt in the bowl of food processor and pulse. Add "butter" and coconut oil and pulse a few times more until crumbly. Add water and process until the dough comes together, adding a tiny bit more water if necessary until it pulls away from the sides of bowl..

Filling:

  1. Stir melted coconut oil and almond milk together in the bowl of stand mixer or a medium mixing bowl until smooth. Add salt, vanilla, and cornstarch and stir to combine. Mix in powdered sugar a cup at a time until combined then beat until fluffy. Add cookie pieced and beat just long enough to mix them into filling.

Assemble:

  1. Roll pastry dough out on a lightly floured surface into a rectangle roughly 1/8 inch thick. Cut into smaller rectangles, about 2 1/2 x 5 inch pieces.
  2. Spoon about 1 heaping tablespoon of filling onto the centers of half of the rectangles you've cut and spread to within 1/2 inch from edges, then rub edges with water. Place the other half of the pieces on top of fillings and use a fork or your fingers to crimp the ends together to seal well. Place on a parchment lined baking tray about 1/4 inch apart and place tray in refrigerator for about 30 minutes.

  3. Meanwhile, preheat oven to 375 degrees F (190 C). When oven is ready, remove trays from fridge and bake for 10 - 12 minutes until the edges are starting to darken and crisp. Remove tray from oven and cool tarts completely before adding icing.

Icing:

  1. Whisk the ingredients for the icing in a small bowl until smooth and use a spoon or knife to spread on cooled tarts. Sprinkle with cookie pieces and allow to dry (for at least 30 minutes) before serving.