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Introducing Giant Strawberry Pop Tart Cookies – the playful twist on a classic that your taste buds have been dreaming of! These oversized beauties pack all the nostalgic flavors of your favorite childhood treat, but with a healthier spin. Made with natural sweeteners, these cookies are bursting with real strawberry filling, all sandwiched between two chewy, buttery layers.

Tope them off with colorful sprinkles, they’re not just a dessert; they’re a delightful experience that satisfies your sweet tooth while keeping your health goals intact. Perfect for sharing (or not!), these cookies are sure to be a hit at any gathering – or as a special treat just for you!

The only thing I really did here to lighten these up was to reduce the amount of sugar used by substituting in natural sweeteners that measure cup for cup like regular sugars. If you really wanted to, you could also go with a no sugar added or even a sugar free preserve here too.

Giant Strawberry Pop Tart Cookies

Yield: 12

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

These oversized beauties pack all the nostalgic flavors of your favorite childhood treat, but with a healthier spin.

Ingredients

1 C. Butter, Room Temp.
1/2 C. Natural Sweetener (Stevia, Monk Fruit, Etc.)
1/4 C. Sugar
3/4 C. Brown Sugar Blend
1 Whole Large Egg
1 Tsp. Vanilla
1 Tsp. Baking Soda
1/2 Tsp. Salt
2 1/2 C. Flour
12 Tbsp. Strawberry Jam/Preserves

Instructions

In the base of a stand mixer with the paddle attachment, beat together the 1 C. Butter, 1/2 C. Natural Sweetener, 1/4 C. Sugar, and 3/4 C. Brown Sugar Blend until light and fluffy. Scrape down the sides.
Add in the 1 Whole Large Egg and 1 Tsp. Vanilla and mix on medium speed until well combined.
Mix in the 1 Tsp. Baking Soda and 1/2 Tsp. Salt on medium speed until mixed well.
Add the 2 1/2 C. Flour in 1/2 C. at a time and mix on low speed for about 1 minute or until well combined.
Preheat the oven to 350 degrees F. and line some baking sheets with parchment or silicone baking mats.
Using a 1/2 C. measuring cup divide the dough into 6 balls of dough.
Take each ball of dough and make a deep hole in the middle of it, spoon in 2 Tbsp. of the strawberry jam and then seal it up with the dough. Place it on the prepared baking sheet.
Rinse and repeat for each ball of dough.
Place the baking sheet in the oven and bake for 15-20 minutes or until the edges of the cookies are browning.
Once done, remove from the oven and add sprinkles if desired. Allow to cool slightly before transferring to a wire rack to cool completely.
Enjoy right away or store in a cool dry place for 3-5 days!

Recommended Products

Monk Fruit In The Raw Sweetener Baker's Bag

Swerve Ultimate Sugar Replacement Sweetener

McCormick All Natural Pure Vanilla Extract

Nutrition Facts

Calories

360.56

Fat (grams)

15.97 g

Sat. Fat (grams)

9.88 g

Carbs (grams)

59.29 g

Fiber (grams)

0.92 g

Net carbs

52.43 g

Sugar (grams)

29.31 g

Protein (grams)

3.4 g

Sodium (milligrams)

339.45 mg

Cholesterol (grams)

54.31 mg

Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free •Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher